Piperade, San Francisco, California, French Restaurant Details

Food:

Seated 20 minutes after our reservation time. No apology. Food was generally good, nothing outstanding. Wine list is very pricey.

Food:

My husband and I had dinner at Piperade on June 25, 2015. The white bean salad (appetizer) was great, the rest of the meal was good, not great. The blue nose bass was mediocre, the service was poor and the waiter added a dish costing $19 to our bill which we had not ordered or received. Hard to believe this was accidental; he could not have been hurried or confused, the restaurant was almost empty.

Food:

When I first sat down and looked at the menu, I thought to myself that I had either just become dyslexic or that I truly just was stupid. Turns out that many of the things on the menu are super fancy and have super fancy lingo to go with it. I ended up opting for the steak and I was happy with my choice! Also, not sure why the cuisine type says Spanish as our waiter said it was French...

Food:

I felt like this restaurant took advantage of me. It gave me everything that I wanted: lovely cocktail menu, beautiful setting, lots of food options that sounded amazing, and close to embarcadero (met up a friend coming on the ferry). Upon closer inspection, the location was not ideal; it was completely dead around the area. On to the food. The drink I received was special ordered according to my specific tastes and it was good. The shrimp I ordered was cold, which I believe was intentional, but that wasn't mentioned on the menu. The stuffed pepper was very heavy and the calamari was too chewy. The only food item I enjoyed was the mushroom tart, which was so small I could barely savor it. I wouldn't recommend this place and I would not come back because the value wasn't there for me. Also, it was a cold evening and I didn't even know they had heat lamps above us until a new party came to sit and the hostess offered to turn it on for them, but not for us? Our waiter was great and very friendly and attentive, but it wasn't enough to make me like this place.

Food:

I wish I could give 3.5 stars. My friend and I were at the Exploratorium, but realized that the lecture we wanted to attend wasn't until 9pm. Since we were 3 hours early, we decided to find a place nearby to eat.

I really like the decor of this restaurant, especially on the outside. It's intimate with low lighting. Basque food is the specialty, and we ordered fried manchego cheese, sauteed green beans, a tomato tart, and chicken with corn and chorizo. The fried cheese was good, but it was lacking acidity for me.. It had to be eaten with the pickled vegetables for a more robust flavor. The green beans were okay too. They had to be eaten with the marinated pluots to compliment the dressing.

The stars of the meal were the tomato tart and the chicken. The tart had simple ingredients: cherry tomatoes, a flaky crust, basil, garlic, balsamic, and thyme. And together was an explosion of flavor! I wish it was bigger because I could've eaten more. My friend ordered the chicken, and she devoured it. I got to try the corn and the chorizo, which were fantastic.

We weren't thinking of ordering dessert, but we got the menu, so we decided to treat ourselves. The orange blossom beignets caught our attention, so we ordered one to share. They were okay. I'm assume it's not a traditional beignet, but I wish it had more of sweetness to it. And it was a little dry to me, but if it was drenched with sauce, it would've been more of a Greek dessert.

There were some hits and misses, but overall it was a good meal with friendly service, and I would definitely come back again for the tomato tart.

Food:

"Consistently terrific" Basque cuisine "continues to shine" at chef-owner Gerald Hirigoyen's "sophisticated" North Beach eatery lauded for its "top-notch", "creative" dishes that are "expertly prepared and full of flavor"; the "intimate" dining room features a glass-paneled wall of "incredible wines" amid "rustic-yet-elegant" decor, and an "attentive but unobtrusive" staff further helps make it a "go-to place for special occasions."