Postrio

I made reservation online using open table while researching restaurants I always check out there web sites. So to my surprise when I arrive and told the host that I had made a reservations she stated to me that I'm sorry miss but we don't allow shorts in this restaura...nt so could you go back home and change then come back! I was a little upset do to the shorts I was wearing were dress shorts not jean shorts I was in a nice shirt with heels... I asked to speak to the manger.. The manger came up to me a stated sorry miss but this is our policy so my reply was on your web site the dress code says business casual. His response was well would you wear that to work!!!! EXCUSS ME how rude!!! He then told me that we could come in a eat but we just weren't able to sit in the main dinning area... As we were being seated I saw people with jean and tennis shoes on sorry last time I checked THAT WAsn't business casual either!!! The food was just okay!!! I WOULD NEVER GO THERE AGAIN DUE TO THE RUDENESS OF THE STAFF!!!!!!!!!!!!! Read More

Go by the locals pizza grill to enter this place, had great food, the service was great and is a typical celeb name joint but give it 4 stars not 5.\t\n Nothing to do with service or food, the chairs backed up in the hall next to the tacky restrooms and the entrance to... the place just does not give the right impression for the great service and food it puts out. \t\n\t\nMy 5 stars and best in CA goes to the studio in laguna beach at the montage hotel much higher and 5 steps up in service and detail different class on a par with the worlds best the one and only, la vieux murs in antibes.\t\n\t\nangus cooney\t\n\t\n Read More

I saved a gift certificate I received to this restaurant for a rainy day and when I finally used it, I was thoroughly disappointed. For what you pay, you can get a much better meal at other SF restaurants. \t\n\t\nMy husband and I started with pulled pork ravioli - the ...pork was water logged with very little sauce and the pasta sheets were very thick and undercooked. The dish had a great concept but was poorly executed.\t\n\t\nOur entrees were delivered 20 minutes after our empty appetizer plate was taken away and, they were delivered by the Maitre'd which I thought was strange; He said nothing, put our plates down in front of us, turned around, and left. \t\n\t\nI had the pork chop with red currant polenta. The polenta was done very well but the pork chop (which the wait staff said would arrive medium) was near well done and quite tough. The pork itself was flavorless and had it not been for the mushroom sauce (too thin for a gravy, too thick for a reduction so we'll just call it sauce) would have been very dry - a poor dish at $39.\t\n\t\nMy husband had salmon, which was fine but nothing special. I can't even remember what it was served with except a few shavings of fennel on top, which struck me as out of place. The wait staff told us it would be cooked medium rare and they delivered on that.\t\n\t\nWe skipped dessert because honestly, we thought it would take forever to get. We did see some folks get a piece of chocolate cake and some ice cream served in a martini glass but it didn?t look all that special ? it actually looked armature.\t\n\t\nThe service overall was poor. We waited over 10 minutes for bread and water while we looked over the menu and wine list, dishes were delivered with strange timing, and the waiter seemed annoyed at my questions, especially one about the Sauvignon Blanc on the wine list and he never offered the Sommelier.\t\n Read More

A group of coworkers and I were looking for a nice place to end a very busy day on 8/4. Postrio sounded like the perfect fit, and it was in every way shape and form. Reservations were easy, and upon arival, we were treated like royalty. The service in a word, outstan...ding. The food, phenominal. The desserts were a work of art and far above and beyond anything I have ever ordered anywhere. A member of our group has dined in some of the finest eateries around the globe and commented on the service, menu, presentation, and overall atmosphere. Postrio is a true gem of San Francisco. Read More

For me it's not what a restaurant meal COSTS but whether I feel I had value. I stayed at the PRESCOTT last weekend and decided to eat at Postrio. Cost was 148 dollars for which we had two entrees, two appetizers, one glass of wine. I ordered wild greens with goat che...ese crostini. What came was a bunch of wild greens with one TINY slice of bread with about 1 tablespoon of goat cheese. This was 12 bucks! Ridiculous! My honey made a better choice but his was 20 bucks for two mouthfuls of food. I told the waiter that I thought my appetizer to be really CHINTZY, he just ignored my comment.\t\n\t\nI will admit that the steak I chose was world class. Notwithstanding that, I wish I had spent the money, (HALF the money) somewhere else! The entrees were VERY slow in arriving. Never going back here!\t\n Read More

Jacques Pepin can't be wrong. One of his secret hang outs when he visits SF is Postrio. It's got it all: excellent food, refined service, and great ambiance. \t\nThe menu is small but everything is superbly delicious. The ingredients are seasonal and the specials us...ually embody asian fusion. Chef Jack Yoss was nominated by Mr. Pepin as one of the best new chefs for Food and Wine magazine.\t\nService is fluid and stealthy. Servers know the menu and are unobtrusive. \t\nThe decor is pleasing. An open kitchen with fabulous cooper everywhere is stunning. For a romantic date or business meeting, Postrio is the place. Read More