Category Archives: French restaurant

SF Chefs. Food. Wine. 2009: Gitane – Eyherabide – Bacon-Wrapped Prunes


“Bacon BonBons”


At the opening night of SF Chefs. Food. Wine. 2009, Chef Lisa Eyherabide had fantastic prunes that were wrapped in bacon and stuffed with goat cheese. Many people, including me, went back for seconds and thirds. Simple, well-balanced, and delicious, evidence of why she and Gitane restaurant are getting lots of attention.

I discovered these are available on the regular Gitane menu. They’re called “bacon bonbons,” and the prunes are sauteed and finished with anise and cinnamon port sauce. Excellent appetizer and doorway to Gitane’s Basque-inspired innovations.Delicious bacon-wrapped, goat cheese-stuffed prunes from Gitane.

Delicious bacon-wrapped, goat cheese-stuffed prunes from Gitane.

Chef Lisa Eyherabide of Gitane @ SF Chefs. Food. Wine. 2009

Chef Lisa Eyherabide of Gitane @ SF Chefs. Food. Wine. 2009

Steak Frites – Flatiron Steak

Chez Maman, San Francisco

Flat-iron Steak Frites

A friend was enthused to take me to get steak frites at Chez Maman, the legendary Potrero Hill grill and one of San Francisco’s tiniest restaurants. Because capacity is maybe 14 or so people, there’s always a wait and the warm kitchen sizzles heighten the anticipation. Supposedly, many people warrant Chez Maman to have the best steak frites in town. For me, that’s a tall ladder to climb as there are many other French and Belgian restaurants (and other restaurants) who dole out a mean steak frites. So I went with low expectations, a good policy when approaching anything with its own hype parade.

Flatiron Steak Frites, Chez Maman SF
Flatiron Steak Frites, Chez Maman SF

The meat for Chez Maman is the flatiron steak, which is a lower-end cut of beef that’s great for searing and serving up simply with fries or a simple veggie side. It’s perfectly seared with “X” or 45-degree angle sear markings and comes out on the plate beautifully juicy. The French fries are excellent, and the green peppercorn sauce is marvelous. My flatiron steak was rare–I don’t like overcooked beef–and it was savory, juicy and satisfying. Not surprisingly, though, it didn’t live up to the ‘best ever’ level of mythology that preceded it like a Roman Emperor’s red cape and dragoon squad. Despite that, it’s a very good steak, not a bad deal at $19 (for this city), and Chez Maman is a really fun experience. Just be prepared to wait for it. 

The Vibe: Chez Maman

Chez Maman has a small grill and, appropriately, use old flatirons to sear the beef, about 3 feet away from you if you get the right seat at the long, narrow counter. Good exhibition, good olfactory and aural teasing, a cool little gem of a place, and a good place to get in from the cold if you like to be near kitchen heat. For San Francisco, it works.

Detail, Chez Maman Flatiron Steak Frites
Detail, Chez Maman Flatiron Steak Frites

The Grade: Very Good

The Damage: $19

The Skinny: Chez Maman

Chez Maman on Urbanspoon