Cuisine:

• Californian
• Sea food
• Others
• Mediterranean
• East and West
• Middle Eastern
• Iranian

The Fly Trap Description:
Chef Hoss Zaré, formerly of Zaré Napa, has breathed new life into a San Francisco institution, reopening the classic Fly Trap in SoMa as Zaré at Fly Trap. Changes to the actual space are minimal; Zaré kept the antique-style maps that line the walls, but added a communal table and red accents to brighten up and modernize the space and draw a younger crowd. The main updates have taken place on the menu itself. Zaré completely revamped the menu to showcase his native Iranian cuisine, mixed with Mediterranean influences. Mostly, it's a success. All of the dishes are elegantly presented, with a few standouts, including pistachio meatballs with honey-harissa glaze, insanely rich bone marrow served with bergamot preserve and Persian pickles, and a massive falling-off-the-bone lamb shank. Pastry chef Marisa Churchill, of "Top Chef" fame, attempts highly conceptual desserts, with mixed results. A goat cheese cheesecake with figs is light and creamy, but could use an extra dose of sauce; a deconstructed lemon meringue pie packs a punch, but is difficult to eat. Despite a few menu bumps, it certainly feels like the beginning of a new era for this iconic spot.


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