Bauer and Miller Review Presidio Social Club, But a Chef Shuffle Is Already Underway
We've got two update reviews of Presidio Social Club this week, one from Michael Bauer in the Chron and one capsule review from the Guardian's Virginia Miller, all following on the April addition of new chef de cuisine Wes Shaw. Well, Bauer is a little displeased by how the portions have shrunk since he was last there, and it bears mentioning that Shaw is no longer at the restaurant as of the last couple of weeks he's moved out of town for personal reasons, and this is something they haven't gotten around to announcing because a replacement is still in the works. Nonetheless, founding chef Ray Tang has always kept a close eye on the food and designed much of the menu, so things won't be changing too drastically. Among Bauer's complaints are that the roast chicken, while delicious, doesn't come with any sides; and the liver and onions is now more refined, but he liked the big rustic slab o' liver with a mountain of mashed potatoes that they used to do.
Also, the service wasn't perfect, and Bauer's server committed one of his biggest faux pas: bringing only one cocktail menu for a table of four. He still loves the smashed peas with mint, and says the desserts are solid. All told: two stars. [Chron]
Miller mentions the new barrel-aged cocktail menu, in particular the Aged Reasons Rye cocktail with rye, Punt e Mes, and Cointreau. She also loves those smashed peas, and she's a big fan of the meatloaf, writing that it was "a seemingly bigger slice than I remember in years past. Like mom would make if mom was a gourmand." [SFBG]