A lunch off the beaten path. - The Chef's Table at Pierre Coste Dining Room San Francisco - Buy Reservations
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🙂 4/5 - A lunch off the beaten path.
By 👻 @Matsuo U., 08/29/2013 3:00 am
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...@ CCSF (City College of San Francisco) Ocean Ave. campus.I had the delight of dining @ Pierre Coste for lunch, the service (while not polished) is very accommodating. At our table chicken w/ spatzle & baby carrots, grilled pork chops w/ spatzle, and duck over Pappardelle. Each dish good & tasty. The pork was particularly flavorful , combined with spatzle it was the best dish. Spatzle (also spelled Spaetzle) is proof positive that German's do like pasta, or perhaps dislike the Italian's enough to have created their own version of Italy's national dish.The Pappardelle was undercooked (as in way undercooked) which was likely to do with the common perception that all pasta must be cooked "al dente', or the chef's fear of overcooking the thin delicate Pappardelle strips. Cooking it properly requires experience, but it doesn't hurt to sample it as it cooks to ensure the sweet spot is hit.... between undercooked and mushy. When we pointed out the pappardelle phopaa, the server & floor manager quickly replaced the dish with another Pork/Spatzle. Not so much as flinching or asking more detail, they delivered superior customer service.Didn't try one of the beautiful deserts, but they were tempting.4 Stars, not because of Gary Danko or French Laundry experience, but because it is the students from the culinary & hospitality departments who put the restaurant together and run it as a project. The students are doing their best at running a full service restaurant from preparing the food, set up, and serving.Please support CCSF & Pierre Coste at this time of transition & change related to the quest to reinstate accreditation. While not sure when they take place but a dinner at the CCSF's Educated Palette (5th Street & Mission St) in downtown San Francisco is worth trying as well.
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