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The entree menu consists both of tourist pleasing chicken and steak dishes and a more traditional fish plate. In Chinese menu style (column a, b, c) fish dishes you pick a fish (sole, snapper, tuna, salmon), a cooking method (grilling, baking, poaching) and a sauce (Beurre Blanc, Beurre Rouge, Provencal, Bernaise) and allow yourself to personalize your entree. Of course, not all the fish, sauces, and methods will go together, but Andre is more than willing to help and will tell you if your choice of sauce might be better suited to another fish. The entrees come with a basic rice mold and vegetable pair which, if not inspired, are simple and comfortable.
After years of eating in the Bay Area's overpriced fusion cuisine showrooms, it's nice to have a place where I can come 'home' and enjoy simple fish and traditional (but not haute-y) preparation. Nothing gilded and nothing extreme, it's the simple neighborhood restaurant Hayes Valley has been lacking.