I recently spent five days in San Francisco, mostly for work, some play. Since SF offers some of the country’s best dining options, I made sure to check out a wide variety of eateries. My dining adventures included dinner at Boulevard, the 2012 James Beard Award winner for the Nation’s Outstanding Restaurant; sampling the tasting menu at a hot new restaurant called The Palace; getting some legitimate Mexican food at SanJalisco in the Mission District; having xiao long bao at Dumpling Kitchen; and even bread pudding in a cup at Schulzies.
But my most memorable meal actually came on the final day of my trip, when I stopped at Mason Pacific in Nob Hill. I was lured by the the menu and pictures of the interior I saw online. It seemed like exactly the kind of place I love to eat at — casual, but classy, with great ambiance and excellent food. They’ve only been open since June 1, but already local buzz is growing. So after catching a Giants game at AT&T Ballpark, I headed there, hoping for a fine finish to my Bay Area visit. Chef Sean McTiernan worked previously at Delfina in San Francisco, as well as Joel Robuchon’s La Table in Paris, so expectations were quite high. He did not disappoint.
It’s rare that I visit the same restaurant twice when I travel to major cities because I’m always eager to try as many different places as I can, but I will definitely return to Mason Pacific the next time I’m in the Bay Area.
Mason Pacific (9 of 9)
While taking photos during the meal, I was asked by the staff what they were for. I told them it was for a blog, but not one based in San Francisco. After doing so, chef Sean McTiernan had come out and offered us a complimentary appetizer (crispy feta with spring peas and fava beans). At the end of the meal, he also presented us with this homemade olive oil and lemon ice cream. A nice finish to a great meal.
1358 Mason St.