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Angelly Roscoe
(57) reviews
1/29/2007
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Cuisine:
Californian
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Tenderloin |
| “ So I had the best time at Canteen the other night! Everything was very enjoyable! Love that this place has only 3 seating times per night, which makes it feel more intimate, as if the place was open just for me. It turns out that sitting at the counter is a fun, cozy, more enjoyable experience that perhaps surpasses the booth. I had requested a booth and am glad it didn't come through. The menu is intimate and you can select from various options from appetizers, entrees and desserts. All dishes were executed beautifully and tasted even more amazing! It's been a few days, at least, and I am still daydreaming about that pork rib loin that melted in my mouth like butter - and that's a difficult thing to accomplish with any pork item. Canteen is utterly delightful and it's truly remarkable what a tiny, teeny, kitchen and restaurant can accomplish with just 2 chefs manning the stoves and 2 people for front of the house. I cannot cannot cannot wait to go back! ”
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Angela Von Buelow
(227) reviews
8/21/2006
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Cuisine:
Californian
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Tenderloin |
| “ Canteen is lucky to have, what must be one of the hardest working chefs in SF. Canteen is open for breakfast, lunch and dinner with Chef Dennis Leary preparing every dish before your very eyes in the open kitchen. With only 20 seats available, it's worth the wait. The décor is best described as hipster diner and features a few yard sale finds. It's really about the food. We visited for lunch; I had the #1 Tuna; raw tuna with eggplant puree, cherry tomatoes w/ basil and a lovely savory sauce. I choose to fully indulge and paired it with the Rose Sparkling Wine, together with the tuna it was perfection! I see a great future for Chef Leary and a much larger venue to share his great talent. I can't wait to try dinner. Try it once and you'll be hooked. Enjoy!
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Fog City Sales
(31) reviews
8/20/2006
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Cuisine:
Californian
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Tenderloin |
| “ Went for lunch and was delighted by the service and the flavorful food. I had the Cod Cakes (see photo) for an entree, but I think they work better as an appetizer. In any case they were good. I didn't love the accompanying sauce, and would have preferred a more traditional tasting tarter sauce. But the service was great and the food was tasty.
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Wayne Lambright
(212) reviews
8/20/2006
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Cuisine:
Californian
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Tenderloin |
| “ Proof that good things come in small packages. This was my first visit to canteen; I enjoyed a delicious pork tenderloin sandwich “see photo”. What caught me off guard was how soft the bread was, I was expecting a tooth rattling hard roll bread, instead it was lightweight, toasted and had a butter type spread. I also had the sweet corn soup with chili paste. I mistook the chili paste for a tomato and got a chili paste surprise :-) short wait, friendly service, stylish interior and reasonable prices, make this an easy spot to recommend, I'll return for dinner next time. ”
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chub415
(253) reviews
8/10/2006
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Cuisine:
Californian
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Tenderloin |
| “ Wow, I have only been here for breakfast on the weekends, so I don't have as much rhapsodic praise as others. I can report that the breakfast is quite nice. The Chupecabra is my favorite. The atmosphere is nice and laid back. The music can be too loud. In the four times I have been, I have never encountered "warm" or even very friendly service, but it has been efficiently neutral. It's the perfect backup for when I can't stand in that line at Dottie's. It also comes highly recommended for dinner by close friends. ”
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tenortom
(138) reviews
1/6/2006
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Cuisine:
Californian
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Tenderloin |
| “ The epitome archetypal restaurant discovery for the San Francisco Foodie who cherishes bragging rights, gourmet diner sans pareil. Dennis Leary's scintillating hot spot with the Chef himself onstage creating delectable dishes before your very eyes, delicious, unusual with tremendous integrity. The antithesis of corporate dining. A delicious beet tartare amuse-bouche with goat cheese, marvelous cassoulet-like squid marinated in a white bean Syrah, pheasant confit with a stunning warm salad of pinenuts, capers, saffron and raisins, inventive chanterelles in a chestnut puree with a delectable red wine reduction and sensational standout: a spectacular sea scallop ceviche in a cold lemon-scented reduction, wonderful shortribs delightfully carmelized outside and ultra tender inside and a superb pork belly with a celery root mustard sauce. Manic warm service and nostalgic ambience come together for a super hit. It's why we live in San Francisco. ”
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chunkychi
(2) reviews
10/6/2005
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Cuisine:
Californian
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Tenderloin |
| “ Prix fixe dinner: home smoked king salmon with shaved fennel, veal and artichoke stew, some sort of fruity dessert. salmon was awesome - rich but not oily. Stew was soupy and bland at first. but it just builds and builds. I was licking the bowl and thankfully, they offered seconds! It think it's just a prix fixe thing. The stew was subtle, light (almost an exact opposite of that rich short rib stew at Home), but the taste lingers and perfumes your mouth. I can't believe I just wrote that last sentence but it was really that exquisite.
The dessert was nothing to write home about.
The service was professional and friendly - very impressed for such a small place. Great vibe - a true foodie place since the chef is right there in front of you. ”
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ojpimpson
(4) reviews
8/3/2005
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Cuisine:
Californian
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Tenderloin |
| “ had an excellent lunch here. my starter was a mache salad, sprinkled with goat cheese and mandolined shavings of cucumber--simply seasoned, it bursted with summer flavors. along with my salad, i had a smoked salmon sandwich with horseradish cream on rye with shaved fennel that was also good. however, the service was perhaps the only downside. the place was half-full for lunch, yet the service was on the slower side. now considering that some customers take a time constrained "lunch break", this could leave less time than desired. overall, i liked the food, but the service lacked polish, so therefore the neutral rating.
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Bibby
(13) reviews
6/19/2005
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Cuisine:
Californian
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Tenderloin |
| “ This excellent casual yet hip restaurant was one of the best I have been to in over a year. I went with a group of 4 and tried everything on the menu (we rotated dishes). Try the lamb salad with romesco or the cold potato soup with smoked salmon. I also loved the halibut cevieche. Everything was great on the menu. Comfortable seating with slow-paced service make for a wonderful experience. ”
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