Aged bleu cheese is a standard player in these salads and did appear in this one, but the vinaigrette acquired a refreshing sheen from pomegranate juice.
The kitchen also handles pasta beautifully, and this is an important consideration for performance-bound people, who will be more comfortable sitting there for an hour or three if they've eaten something a little lighter than a 20-ounce steak. You can get some steak with your pasta if you like; linguine alla carbonara ($14), with a classic sauce of pancetta cream and green peas, also includes meatballs of rib eye and Asiago cheese just enough meat to register. And macaroni and cheese ($6, for a serving big enough to be a small main dish), is infused with truffle oil, scattered with crisped bits of chorizo, and plated with mixed micro greens, for a full-spectrum effect.
The chocolate tart ($7) we were so contentedly eating when the room cleared, as if in response to an air-raid siren, did suffer from a tough crust. Our server had mentioned this to us beforehand. But it was flavorful tough crust, we had good knives, and the ganache inside was intense and at the very precipice of not being sweet. Embedded on the surface of the ganache like bits of buckshot were blueberries, while napped around the edge was a wild berry marmalade and a dusting of pulverized pistachio.
At weekday lunchtime (the other busy period for restaurants in this area) Breezy's is nicely accessible. Its large carrying capacity must help. Choices tend toward the conventional Cobb salad ($9), say, or seared ahi tuna ($11) on a focaccia bun and as at dinner, toward lightness too. Lightness, freshness, the pleasant startlement of a fresh breeze in the face: the name Breezy's made not much sense to me before I went there and ate the food, but then I did and now it does. *
Lunch: Mon.Sat., 11:30 a.m.2:30 p.m.
Dinner: Mon.Thurs. and Sun., 510 p.m.; Fri.Sat., 511 p.m.
409 Gough, SF