Cuisine:

• Mediterranean
• Californian

Paul K Description:
Paul K. sprung up on a quiet corner off the Hayes St. corridor just as the dot.com boom was surging. Fortunately, the Armenian-influenced Californian cuisine still rings true with the mixed Upper Market crowd and pre-theater diners. Delightful bean dips accompany chewy flat bread as an introduction to the reasonably priced menu. A cumin and awjon lamb kofta appetizer with pine nut sauce and chili harissa smells alluring but is somewhat dry and unattractive. Instead try the grilled Atkins Ranch lamb with a pungent olive tapenade, sharp mustard greens and rich cannellini beans. Pressed sumac-crusted chicken with herb jus, chickpeas and dandelion greens arrives at the table fragrant and steaming. An exotic orange blossom crème brûlée takes perfect advantage of the undervalued pairing of orange and caramel.


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