Cuisine:

• Pacific Rim
• Asian
• Fusion
• Californian
• Diner
• Fine Dining
• Others
• Contemporary

Silks Description:
Silks restaurant is like the Mandarin Oriental, San Francisco hotel in which it is nestled: very classic and luxurious. But the good news is that "classic" applies to the décor, not the cuisine. The chef, Rick Bartram, is English and has traveled and worked in many different countries, including Vietnam, which helps his menu capture the romance evoked by the Old Silk Road. Bartram's style is modern, light and elegantly spiced, blending local organic ingredients with flavors of the East. The dilemma is what to choose from the menu, since all of the dishes we tried were appealing and exactly what we wanted them to be. Start with Dungeness crab in a soy-ginger emulsion, Zinfandel and squid ink risotto, green papaya salad on a bed of pomelo and balsamic marinated fresh sardines, or tandoori Sonoma quail accompanied with cucumber. Continue with the chilled soba noodle salad with sesame garlic prawns in a lemon-soy dressing, the char-grilled mahi mahi seasoned by a lemon grass lobster reduction or the braised lamb shank on chickpeas. We also liked the desserts, created by pastry chef Lev Morozoff. Chocolate lovers should choose the milk chocolate mousse, paired with roasted marshmallows and raspberry sorbet. The crème brûlée is passion fruit, topped with pomegranate sorbet and mango compote. If you need help navigating the wine list that carries some 1,000 worldwide labels with an emphasis on California, do not hesitate to ask the very courteous staff.


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