The Richmond - Page 2

Elegant California cuisine in an unusual setting filled with nooks and draped with curtains
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Photo by Rory McNamara

A scallion flatbread "sloppy joe" ($7.95) turned out to be basically a small pizza, made sloppy by crumblings of Italian sausage and augmented by a bit of whipped goat cheese and some watercress. A plate of seared Pacific cod ($18.95) mounted the flesh — as dense, moist, and white as wet snow — on a bed of sautéed squid, slivers of red cabbage, and steamed broccoli florets. Not too much, not too little. Markedly richer was the so-called chicken and ravioli ($17.95), flaps of chicken scaloppine waltzing with chicken-mousseline-filled ravioli in a broad bowl of glossy black truffle sauce, with some leaves of baby spinach added for color and penance.

If you'd like a pause before your dessert arrives, you'll appreciate the chocolate-peanut butter torte ($7.50), which takes a soufflé-like 15 minutes to prepare and turns out to be our old friend, the molten chocolate cake, except the lava is peanut butter. A conversation piece.

THE RICHMOND

Dinner: Mon.–Sat., 5:30–10 p.m.

615 Balboa, SF

(415) 379-8988

www.therichmondsf.com

Beer and wine

AE/DC/DS/MC/V

Comfortable noise level

Wheelchair accessible

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