If you happen to be in San Francisco and seek a tantalizing dining experience, go explore San Francisco's Kokkari Estiatorio. Celebrated as "Food for the gods", this romantic restaurant showcases sought-after Mediterranean and Aegean dishes with "innovative adaptations of cultures and techniques".
Photo credit: Todd Engstrom
The swank restaurant, nestled in the Financial District, is named after a small fishing village on the island of Samos in the Aegean Sea where the legend of Kokkari, the site where Orion, son of the Greek god Poseidon, fell in love with the daughter of the King of Chios. For her love, Orion foraged the island for wild game and seafood to prepare elaborate banquets. Such is true upon entering this restaurant 'steeped in Old-World charm of a rustic Mediterranean country inn on the shores of the Aegean' with an inviting fireplace with the evening's special game roasting on a spit, fresh flowers, dimmed lighting, candle light, extensive woodwork - with the warmth and tradition of age-old hospitality.
Upon entering this cozy yet bustling restaurant, I was overcome with a heady, excited feeling - poised for an evening with each of the senses tingled.
Because we were in the City while traveling the area for a business trip, we did not make reservations and found ourselves wishfully hoping for an opening with an earlier 5:00 dinner slot. Of course, a restaurant selected as one of San Francisco's best on several travel sites, would be bustling, especially on a Friday night! However, we were encouraged to stand and wait in the already-full bar area for an opening. A gregarious bartender with a lilting Irish accent offered us a beverage option, despite not having a seat. He shared that the "regulars" finishing their lamb and dessert respectively, would be finished and he gave us pointers on how to edge in for the soon-to-be-vacated seats.
After quizzing us as to what types of beverages we prefer, he quickly shared that he knew just the solution. He produced a Green Flash (green chartreuse, rum, lime) for me and a Gypsy Vodka (Benedictine, Aromatic Bitters and vodka) for the Hubs. This started our evening, trusting Tony, bartender extraordinaire, to guide our amazing dining experience.
I am so happy our fate led us to that spot at the rustic wood bar that evening as we felt as if we were sidled up to a friend's dinner table in Greece. With Kokkari Estiatorio's undeniable hospitality, celebratory atmosphere and "wow factor" food, we had stumbled upon a foodie's goldmine.
The menu boasted a plethora of over 20 different starters and offered meats prepared in the fireplace rotisserie such as Don Watson's Napa Valley lamb, Heritage Berkshire pigs, goose, goat, and whole fish such as Petrale sole. We always want to know what our waiters or waitresses would order if they were selecting their favorite menu items and we were open to suggestions, so we followed Tony's lead for what to order to include the following:
Spankotiropita - are traditional phyllo pies of spinach, feta, leeks and dill. I am already a lover of all-things spanakopita so this blending of flavors, prepared perfectly, exceeded all expectations.
Soutzoukakia - grilled lamb meatballs with spiced tomato sauce and Greek yogurt. I loved the flavor and seasoning pairings ignited the taste buds yet were balanced by the cooling Greek yogurt.
Octopodaki tou Yiorgou - grilled octopus with lemon, olive oil and oregano. Okay, I'm being honest here. I have had octopus before and despite my kids' fascination and love of calamari, I can take it or leave it. However, at Tony's urging, we fell prey to his description and promise of octopus prepared like nothing we have ever had before. Tony was spot on and this dish was amazing.
Grilled Lamb Chops - This is what the regulars come in for. The gentleman sitting next to me shared that he was a weekly regular and hands-down, these were the house's specialty, drawing him in week after week. I trusted him as we had Tony. These tender chops fell off the bone and were prepared with a lemon-oregano vinaigrette to perfection.
Kolokithokeftethes - Feeling as if we needed something green to balance out our selections, we ordered the zucchini cakes with cucumber and mint yogurt dressing at Tony's urging as well. Of course, these were every bit as brilliant as every carte du jour produced by the chef that evening.
And then it was time for dessert...drum roll please...
Kataifi - I am a huge fan of baklava, but Tony insisted that we try Kataifi, very similar but a unique twist and excellent flavor-pairing version of baklava! With a crust of filling of walnuts, almonds, cinnamon sugar, this mixture is rolled inside a thread-like dough then soaked in a sweet syrup of lemon peel, juice and honey. It's garnished with pistachios and could not be more enchanting.
Galaktoboureko - This creative dessert married a semolina custard encased in phyllo dough with blood orange sauce and crème fraiche ice cream. I loved this blending of flavors and wish I could recreate it in my own home kitchen today.
As the evening continued, I made my way to the restroom and was baffled to discover that the restaurant went on and on beyond the initial 'Saloni', front room, with the massive stone fireplace and dramatically-lit bar to expose additional dining areas (7,000 square feet) to include cozy private dining rooms reminiscent of wine cellars, private wine dining rooms, and a more lively kitchen dining area flanked by a large open kitchen.
I hope that you will get a chance to experience Kokkari Estiatorio when you visit San Francisco - it will transport you to Greece and delight your senses.
Kali Orexi! (Bon Appetit)
Details:
Kokkari Estiatorio
200 Jackson Street (at Front), San Francisco, California
Be sure to call far in advance for reservations at 415-981-0983.
