Ok, so was I the only one that didn't know that the Presidio in San
Francisco was actually named the district name for the Army base that it
used to occupy? and that there is gorgeous property houses that are
former officer houses all over the former base that are now occupied by
non-profits (swank digs), and this is all seated comfortably right next
to Lucas Films Special Effects Studios - Industrial Light & Magic? No wonder this place is known for
having some of the most high priced real estate in S.F and is the
district where the likes of Dianne Feinstein and Sharon Stone shack up!
The main eatery in the central hub of this once occupied this Army base, and what was also once the officers barracks (oh my) — is now the home of the Presidio Social Club.
This place is right out of the 1950's without even trying; from the bar
that was made from medicine cabinets, to the table of "ladies-who-lunch" taking in their lunch and cocktails from 11:00 am - 3:00 pm, to the 50's style classic
cocktails, and a very simple menu that is offered from lunch to dinner with mid-century classics.
So how do the eats from the 1950's fare in a 2011 world? Not surprisingly all the food and cocktails are very familiar to our comfort-style food that's been running rampant through the country since our depression-recession hit in 2008 - but while familiar dishes in style, my question was could they pull them off? Could they make a really good mac n' cheese? a solid meat loaf?
fried green tomatoes housemade ricotta, olive tapenade 11
So if you've ever had great fired green tomatoes you know the breading is light, but crisp, the tomato taste comes through, and if you're lucky their topped with a spicy aoli or remoulade - this wasn't quite that, it was a thickly breaded tomato (so less flavor comes through), and the olive tapenade although good, overwhelmed the taste of the tomatoes - though the house-made ricotta was a nice touch for a creamy textural difference
duck rillette roasted cherry mostarda, rye toasts 8
this was my favorite dish, I love the ducky liver, so this duck pate, topped with a layer of duck fat and cracked pepper was fantastic then finished with the cherry mostarda - a deeply flavorful garnish, and eaten on rye toasts (the only change I would have made would make these toast points instead of Lincoln logs of rye bread that reminded me of dunking toast my mom used to give me with chicken soup when I got sick - presentation, and texture, nothing more) - other than that this was the cheapest and best part of the meal, and I'd like to think it was as 1950's as apple pie!
macaroni and cheese topped with bread crumbs 10
so we already know how hard a sell a good mac n' cheese is for me, given how great my sisters's is, and how MANY people attempt to make this dish (it's like the quick go-to comfort food dish for every restaurant), so I was surprised how good this one was. With 4 cheeses, and what tasted like a herbed bechamel sauce it came out pipping hot and completed our time travel meal
meatloaf shaved rainbow carrots, mashed potatoes, fried shallots 17
so if mac n' cheese is hard sell meatloaf might be worse for me, I'm very specific in what I like - I used to work with some real old school cutters (butchers) from David Berkeley that were local legends before the big box stores, so after finding the perfect combination of meats it's hard to taste anything else and find it good. I'll depart the secret to you: 1/3 82% ground chuck, 1/3 Italian pork sausage, 1/3 ground veal - finish it with tomato paste, mashed potatoes and greens. Every butcher I ask for this at Corti's, Whole Foods, Taylors, and Sampino's knows exactly what I'm talking about, this is what REAL meatloaf tastes like.
This wasn't quite that, as it was a full beef meatloaf, so a bit light on flavor/seasoning, but I loved the touch of the shaved carrots, and fried shallots, this made the meatloaf uniquely great for me.
Presidio Social Club
563 Ruger St (near Lombard Gate, in the Presidio),
San Francisco, CA 94129
(415) 885-1888
fried green tomatoes housemade ricotta, olive tapenade 11
So if you've ever had great fired green tomatoes you know the breading is light, but crisp, the tomato taste comes through, and if you're lucky their topped with a spicy aoli or remoulade - this wasn't quite that, it was a thickly breaded tomato (so less flavor comes through), and the olive tapenade although good, overwhelmed the taste of the tomatoes - though the house-made ricotta was a nice touch for a creamy textural difference
duck rillette roasted cherry mostarda, rye toasts 8
this was my favorite dish, I love the ducky liver, so this duck pate, topped with a layer of duck fat and cracked pepper was fantastic then finished with the cherry mostarda - a deeply flavorful garnish, and eaten on rye toasts (the only change I would have made would make these toast points instead of Lincoln logs of rye bread that reminded me of dunking toast my mom used to give me with chicken soup when I got sick - presentation, and texture, nothing more) - other than that this was the cheapest and best part of the meal, and I'd like to think it was as 1950's as apple pie!
macaroni and cheese topped with bread crumbs 10
so we already know how hard a sell a good mac n' cheese is for me, given how great my sisters's is, and how MANY people attempt to make this dish (it's like the quick go-to comfort food dish for every restaurant), so I was surprised how good this one was. With 4 cheeses, and what tasted like a herbed bechamel sauce it came out pipping hot and completed our time travel meal
meatloaf shaved rainbow carrots, mashed potatoes, fried shallots 17
so if mac n' cheese is hard sell meatloaf might be worse for me, I'm very specific in what I like - I used to work with some real old school cutters (butchers) from David Berkeley that were local legends before the big box stores, so after finding the perfect combination of meats it's hard to taste anything else and find it good. I'll depart the secret to you: 1/3 82% ground chuck, 1/3 Italian pork sausage, 1/3 ground veal - finish it with tomato paste, mashed potatoes and greens. Every butcher I ask for this at Corti's, Whole Foods, Taylors, and Sampino's knows exactly what I'm talking about, this is what REAL meatloaf tastes like.
This wasn't quite that, as it was a full beef meatloaf, so a bit light on flavor/seasoning, but I loved the touch of the shaved carrots, and fried shallots, this made the meatloaf uniquely great for me.
Presidio Social Club
563 Ruger St (near Lombard Gate, in the Presidio),
San Francisco, CA 94129
(415) 885-1888
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