The Dining Room at the Ritz-Carlton, San Francisco
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From Food & Wine , MAY 2003
Sylvain Portay was the chef de cuisine at Alain Ducasse's restaurant in Monaco before succeeding Gary Danko here. The Dining Room is the very model of old-fashioned formal, down to its comme il faut French food....MORE
From Food & Wine , SEP 2004
San Francisco Ron Siegel (an F&W Best New Chef 1999) has left Masa's to join The Dining Room at the Ritz-Carlton, replacing Sylvain Portay....MORE
From the From the May 2008 Food & Wine Go List
Aside from Peking duck, no dish is more beloved among Beijingers than the hot pot, a Chinese version of fondue. Waiters bring high-quality cuts of thinly sliced beef for diners to dunk into the individual pots of boiling broth and then dip into a sesame sauce, along with superfresh vegetables like shiitake and enoki mushrooms, lotus root and Chinese cabbage. The beaded-curtain banquettes conceal everyone from families to Chinese celebrities.
We loved: Hot pot with buckwheat noodles.