Beef Bavette
The grilled beef bavette steak at Spruce is thick-sliced and flayed out like meaty arrows. dipped in Bordelaise and ready to pierce your taste buds. What an amazing steak; this is one of the best of 2009. The richness of Bordelaise (sauce made from bone marrow, red wine, and broth) soaking the beef bavette can make your eyes roll back when you chew. Spruce’s bavette is paired with duck fat potatoes, which are terrific, and a seasonal vegetable. A simple and fantastic dish, and a perfectly grilled steak.
The Spot: Spruce
Spruce itself is one of the smartest designed restaurants in San Francisco. Opulent but coolly so, every table comfortable and distant enough from neighbors to make you feel your party is the only one there. And faux-ostrich dining chairs…they should sell them. Comfortable, plush, dark, romantic, Spruce is a great place for dinner. And there are great small tables in the bar area if you don’t have a reservation.
The Grade: Awesome/Phenomenal
(highest grade)
The Damage: $30
The Skinny: Spruce
3640 Sacramento Street, San Francisco CA
Phone: (415) 931-5100
Website: http://www.sprucesf.com/
Hours: Lunch M – F 11:30am – 2:30pm; Dinner nightly 5 – 10pm
Chef: Mark Sullivan
Make a reservation at Spruce via Open Table
If you want to try a Bordelaise yourself, here’s a decent recipe (not from Spruce): Steak with Sauce Bordelaise
Meat Meister's Food & Travel Blog: Beefy, Porky, Ducky, Deery 