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Campton Place Restaurant is the Signature Restaurant of the Taj Campton Place, a luxury hotel in the heart of San Francisco by Union Square and walking distance to the Embarcadero and San Francisco Ferry Building, Museum of Modern Art, and Yerba Buena Gardens. I recently had the chance to sample the creations of the hotel's new chef, Thomas George, who hails from Kerala, India, and replaces Chef Sri Gopinathan, who opened Copra.
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Tasting Menu and Food
This was the tasting menu for the dinner:
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The quartet of amuses bouches was delicious, opening with a refreshing mango and mint shot followed by an excellent shrimp paniyaram (which at first I mistook for a scallop given its shape), an elegant quail egg truffle appam that would best the amuses bouches of even many Michelin Star restaurants, and a puchka with spiced yogurt that I actually preferred to the puchka at Copra.
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As wonderful as the amuses bouches were, the highlight for me was the Dungeness Crab Medley, particularly the Crab Dosa, easily the best dosa I've every sampled. The kaffir lime elevated the crab filling, such that I'd go back for this dish alone. The crab cake and crab coconut soup that accompanied it were perfect complementary tastes and textures, truly a standout dish to order for any crab lover.
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The mains were Alaskan Halibut with a coconut curry sauce and Lamb Chops with a spiced saffron sauce. Both were refined and cooked perfectly. They weren't overly spicy, so those who don't care for anything too hot in terms of spice level needn't worry.
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The coconut mousse dessert, with caramelized pineapple and candied ginger, managed to combine a silky rich texture and refreshing flavors. It was a fitting ending to a stellar dinner.
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The Verdict
Campton Place Restaurant will be undergoing a soft renovation in 2024. We can't wait to return given the incredible quality of Chef George's cuisine. To be honest, even with all of the hype around Copra, which we did enjoy, I much preferred this tasting dinner at Campton Place Restaurant.
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