Cuisine:

• American
• Sea food
• Others
• Bar

Farallon Description:
Well-known among the expense-account and anniversary set for its elaborate décor---undersea fantasias that change from room to room---Farallon's cuisine has been nicely updated since its luxe, dot-com heyday. Executive chef Parke Ulrich has moved from cream-based sauces and rich, French-heavy dishes to international seafood entrées spooned with delicate foams, purées and aromatic broths. A dressed-up raw bar---ideal for a quick bite---provides fresh oysters from the world's finest beds. Tasting them all is like visiting a global swath of beaches, and the signature Mariner cocktail (vodka, sherry, cucumber) provides a simple, refreshing complement. Other standout starters include a clean Dungeness crab salad, healthy with pepper and avocado, and the Gulf prawn quenelles in mushroom consommé. Seared Atlantic lemonfish is met with Sardinian trofie pasta, sweet fennel and topped with a whole lobster claw. Local petrale sole en papillote is served with baby turnips and artichokes in a crab sabayon. Playful, innovative desserts under famed pastry chef Emily Luchetti remain some of the best in the city.


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