A pizza oven in a seafood house? Skool gives a lesson in intriguing, if sometimes overwhelming, synergy
Some of the best dishes had nothing to do with the sea. The mushroom risotto ($20) was beautifully cooked al dente, and its troupe of wild fungi (among them enoki, buna shimeji, and eryngii) was enhanced by a strong charge of truffle oil, along with plenty of grated Parmesan cheese for that final nutty-salty touch. And (from the pizza oven!) a wonderful flatbread, or coca ($15), like a slimmed-down focaccia, with Laura Chenel goat cheese, sun-dried tomatoes, tapenade, and greens.
The dessert menu, of all places, was an oasis of calm amid the frenzy. A rich slice of chocolate tart ($6) was subtly enhanced with cardamom, while a pear tart ($6) was a disciplined reimagining of that old autumn classic from France, tarte tatin — flaky housemade pastry, fruit in its prime, some whipped cream, not much too it, really. And yet: from less, more.
Dinner: nightly, 5–10 p.m.
Lunch: Mon.-Fri., 11:30 a.m.–2:30 p.m.
Brunch: Sat.–Sun., noon–4 p.m.
1725 Alameda, SF
On the noisy side
Most Commented On
- Greg, we finally found something we can agree on - March 8, 2014
- Yes, Joe, obviously anyone who disagrees with you must be ill. - March 8, 2014
- Why would you feeble and - March 8, 2014
- Who says I'm not considering it? - March 8, 2014
- Aaron - March 8, 2014
- Have you been to 6th Street? - March 8, 2014
- Greg is what I call a checklist liberal. - March 8, 2014
- Greg says he doesnt do - March 8, 2014
- Sounds like a racist viewpoint to me - March 8, 2014
- One more detail. I stayed - March 8, 2014