Nelson's Weblog: culture / food / danielHumm

Ken and I had a truly amazing dinner at Campton Place, the hotel / restaurant near Union Square in SF. The new chef, Daniel Humm, is very impressive. We don't have Michelin here in the US, but it compares well to the 4 or 5 fork / 1 star places I've been in Europe. It's definitely among the best meals I could have in San Francisco. If you're looking for an excellent dinner or maybe a romantic overnight you will do very well at Campton Place.

We had the 10 course tasting meal along with the wine pairing. Every dish was quite rich with bold flavours and fantastic texture. The menu was also inventive, a variety of unique combinations. And what a variety! 10 courses is an underestimate. My menu has 13 items on it, and that's not counting a couple of pre-menu goodies. And on top of that the tasting menu was split, with Ken and I getting different items a few times. 20 separate items for a table is quite a feat for a chef to pull off.

And for all that dinner was quite reasonably priced, $85 for the menu and another $60 for the excellent wine pairing. Not bad for one of the best meals you'll find in San Francisco. This chef is working hard: go and enjoy it!

Here's our menu.

Sea urchin cappuccino

Heirloom tomato gazpacho with olive oil

Vichyssoise with Iranian osetra caviar

Goat cheese sorbet with baby beets and caramelized almonds
Orange cardamom sorbet with carrot emulsion

Carpaccio of wild bluefin tuna with crispy baguette and artisan foie gras
Marinated wild bluefin tuna with bonito-gelée raviolio, tomato, and basil

Duck consommeé with foie gras snow

Maine lobster with sweetbread canneloni and Maltaise reduction
Vanilla poached Maine lobster with Gewürtztraminer and ratatouille

Seared rouget barbet with jabugo "Redondo Iglesias," fava beans, and orange-thyme vinaigrette
Wild king salmon mi-cuit with Maldon sea salt, fennel, and saffron

Zucchini wrapped Sonoma squab with Provençale flavours
Herb roasted Niman Ranch lamb with pistachio crust and tomato confit

Selection of Andante dairy artisanal cheeses

Hibiscus cream-soda

Symphony of chocolate and caramel with Maldon sea salt

Passion fruit beignets with chocolate and coconut
Quark soufflé with balsamic-berries and sheep's milkbasil sorbet

The SF Chron has a couple of followup articles. a review, and something about the chef. I put this on Chowhound, maybe I'll get responses.

culture • food
2004-09-25 17:34 Z


Mastodon @nelson@tech.lgbt Linkblog Sun 2024-12-29 Reed meat smoke Moon mechanics Fri 2024-12-27 Reddit male harassment Hon. Frank Murphy Measuring Starlink users Mon 2024-12-23 Helen Corbitt Texas Caviar Sun 2024-12-22 SimonW's linkblog Sat 2024-12-21 License Plate Game Fri 2024-12-20 The Loves of my Life Musk + AfD Thu 2024-12-19 Another $2B Wed 2024-12-18 mail-tester.com Kenji and alcohol Amazon Time Sync hydroxychloroquine fraud withdrawn Tue 2024-12-17 A New Social Tacticalgramma Sun 2024-12-15 Drone nonsense Sat 2024-12-14 OK Nintendo 64 Fri 2024-12-13 Unix Windows Search Archives 2023 12 11 10 09 08 07 06 05 04 03 02 01 2022 12 11 10 09 08 07 06 05 04 03 02 01 2021 12 11 10 09 08 07 06 05 04 03 02 01 2020 12 11 10 09 08 07 06 05 04 03 02 01 2019 12 11 10 09 08 07 06 05 04 03 02 01 2018 12 11 10 09 08 07 06 05 04 03 02 01 2017 12 11 10 09 08 07 06 05 04 03 02 01 2016 12 11 10 09 08 07 06 05 04 03 02 01 2015 12 11 10 09 08 07 06 05 04 03 02 01 2014 12 11 10 09 08 07 06 05 04 03 02 01 2013 12 11 10 09 08 07 06 05 04 03 02 01 2012 12 11 10 09 08 07 06 05 04 03 02 01 2011 12 11 10 09 08 07 06 05 04 03 02 01 2010 12 11 10 09 08 07 06 05 04 03 02 01 2009 12 11 10 09 08 07 06 05 04 03 02 01 2008 12 11 10 09 08 07 06 05 04 03 02 01 2007 12 11 10 09 08 07 06 05 04 03 02 01 2006 12 11 10 09 08 07 06 05 04 03 02 01 2005 12 11 10 09 08 07 06 05 04 03 02 01 2004 12 11 10 09 08 07 06 05 04 03 02 01 2003 12 11 10 09 08 07 06 05 04 03 02 01 2002 12 11 10 09 08 07 06 05 04 03 02 01 2001 12 11 10 09 08 07 One good site MDN Nelson Minar nelson@monkey.org Blog licensed under a Creative Commons License		Daniel Humm at Campton Place Ken and I had a truly amazing dinner at Campton Place, the hotel / restaurant near Union Square in SF. The new chef, Daniel Humm, is very impressive. We don't have Michelin here in the US, but it compares well to the 4 or 5 fork / 1 star places I've been in Europe. It's definitely among the best meals I could have in San Francisco. If you're looking for an excellent dinner or maybe a romantic overnight you will do very well at Campton Place. We had the 10 course tasting meal along with the wine pairing. Every dish was quite rich with bold flavours and fantastic texture. The menu was also inventive, a variety of unique combinations. And what a variety! 10 courses is an underestimate. My menu has 13 items on it, and that's not counting a couple of pre-menu goodies. And on top of that the tasting menu was split, with Ken and I getting different items a few times. 20 separate items for a table is quite a feat for a chef to pull off. And for all that dinner was quite reasonably priced, $85 for the menu and another $60 for the excellent wine pairing. Not bad for one of the best meals you'll find in San Francisco. This chef is working hard: go and enjoy it! Here's our menu. Sea urchin cappuccino Heirloom tomato gazpacho with olive oil Vichyssoise with Iranian osetra caviar Goat cheese sorbet with baby beets and caramelized almonds Orange cardamom sorbet with carrot emulsion Carpaccio of wild bluefin tuna with crispy baguette and artisan foie gras Marinated wild bluefin tuna with bonito-gelée raviolio, tomato, and basil Duck consommeé with foie gras snow Maine lobster with sweetbread canneloni and Maltaise reduction Vanilla poached Maine lobster with Gewürtztraminer and ratatouille Seared rouget barbet with jabugo "Redondo Iglesias," fava beans, and orange-thyme vinaigrette Wild king salmon mi-cuit with Maldon sea salt, fennel, and saffron Zucchini wrapped Sonoma squab with Provençale flavours Herb roasted Niman Ranch lamb with pistachio crust and tomato confit Selection of Andante dairy artisanal cheeses Hibiscus cream-soda Symphony of chocolate and caramel with Maldon sea salt Passion fruit beignets with chocolate and coconut Quark soufflé with balsamic-berries and sheep's milkbasil sorbet The SF Chron has a couple of followup articles. a review, and something about the chef. I put this on Chowhound, maybe I'll get responses. culture • food 2004-09-25 17:34 Z Nelson's Weblog • culture • food