Fried Dodonis feta, fava beans, pea puree, lemon confit
(1 of 7)
Beets, horseradish yogurt, lemon confit, fried beet leaves
(2 of 7)
Fried potato skins with parmesan and herb salt
(3 of 7)
Housemade egg tagliatelle with truffle beurre fondue, egg micuit, parmesan, and chives
(4 of 7)
Buttermilk fried chicken with remoulade
(5 of 7)
Wild salmon with pepperoncini sofrito
(6 of 7)
Chocolate pot de creme, peanut butter mousse, candied marcona almonds, fluer de sel
(7 of 7)
It’s time for some serious food porn from Mason Pacific (1358 Mason Street), the new Nob Hill bistro opening Saturday night for dinner. Yesterday, a bunch of writers gathered for a preview taste of much of the menu, which showcases chef Sean McTiernan’s strong training in French technique (He’s worked at Le Taillevent, Le Bellecour and Joel Robuchon’s now closed La Table in Paris), but also dabbles in some fun, comfort foods like buttermilk Fried chicken and kimchee green beans. Flip through the gallery above for a detailed look at the highlights.
At the end of yesterday’s tasting lunch, McTiernan asked for feedback. All anyone had were raves: About the paper-thin, parmesan dusted fried potato skins, the fluffy brandade, lightly fried Dodonis feta with fava beans, and the super clean freshly caught salmon. The menu was notably dialed-in for a restaurant that’s not even open yet.
A few notes on the wine and décor: Many of you may recognize the address as the former home of one-time tapas restaurant Lalola. Owner Shannon McTiernan Thomson (Sean's sister) has overseen the interior overhaul, creating a more modern and refined look. Diners walk in to a casual bar area, marked by a small Carrera marble bar, DWR’s sputnik lighting, and custom designed copper and wood communal tables lining the floor to ceiling windows on the West-facing wall. The adjacent dining room has a fancier feel, with white tablecloths and modern globe cluster light fixtures overhead.
McTiernan’s husband, co-owner Jay Thomson of Murano Group (which has a stake in Copain Wines) has sourced a rotating selection of Copain exclusives to Mason Pacific—all available by the carafe at $12 to $14. The rest of the wine program was created with the help of RN74’s Eric Railsback and sommelier Joseph Catalino. The list spans from very affordable bottles (a $28 rose from the Languedoc) to very expensive (a $1,580 bottle of 1988 ‘Clos Vougeot’ Burgundy) and many options in between. In short, this is a great place for wine lovers, as the staff is very knowledgeable, while the pairing experience is tight. Beer drinkers: There are also two brews on tap.
After Mason Pacific gets its opening sea legs, lunch and morning pastry service will be added, with Sightglass Coffee brewing all day long. Check out the brand new, freshly minted opening menu right here.