Cuisine:

• French
• Contemporary
• Others

Fleur de Lys Description:
Fleur de Lys is more than just a classic French restaurant: it's a San Francisco institution. The dining room, decked out in ornate draped fabrics, with high-backed chairs and a plush rug, spells old-school romance (though despite its 2002 makeover, the room's dark colors and slightly out-of-date patterns could use a refresh). Heading up the kitchen for more than twenty years is the instantly recognizable Hubert Keller. Keller's tasting menus are truly lavish, such as in an ultra-creamy chestnut soup that tastes as though the chestnuts were just roasted. Throughout the menu, touches of luxury, such as the truffle gnocchi that accompany seared sea scallops, are the norm---but that isn't to imply that Keller's cuisine is standard-issue French. It's clear that he has a little fun in the kitchen, sending out a miniature silver bucket of truffled popcorn as an accompaniment, for instance, or creating a "burger" out of brioche and creamy foie gras, or pairing strip steak with an unexpected lemon grass, ginger and red wine sauce. Wine pairings offer another level of enjoyment, with both French and American selections. Throughout the meal, staff is attentive and courteous, offering detailed explanations of the food and often finishing off dishes tableside. Desserts, while beautifully presented, are something of a disappointment after such finery---but dipping lemon-scented madeleines into a rich, dark chocolate sauce is so instantly gratifying, it won't matter much.


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