Last week when I went to San Francisco, as soon as I got off the plane we headed straight to Scala’s Bistro. We were supposed to eat there the night I arrived on my first trip, but sadly my delayed baggage forced us to cancel our reservation. Total bummer. Located in Union Square’s Sir Francis Drake Hotel, Scala’s is part Italian, part French & pure San Francisco. The executive chefs at Scala’s are Bravo’s Top Chef contestants Jen Biesty and Tim Nugent – which always sets high standards for a meal.
Naturally, we started off with drinks. I opted for a prosecco spritz & he had a cable car.
My drink was light, bubbly & sweet – just what I needed after a long day of work & traveling. It paired quite well with the Squash Blossom Flatbread we ordered as a starter.
Sadly, I think I liked the flatbread more in theory than I did in reality. Despite my love for crème fraîche, I wasn’t exactly wowed by this dish. I think it had too much squash & almost tasted bland.
For my entrée, I chose the pesto & ricotta ravioli with a lemon cream sauce.
That ravioli was amazing. While it seems like the lemon & pesto combination might be overwhelming, both of them were mild enough that they coexisted peacefully (& quite happily in my mouth).
You know that moment where although you like your entrée, you wish you would’ve ordered what the person next to you ordered?
Yeah. That happened. The ribeye with roasted fingerling potatoes & a green peppercorn sauce was phenomenal. Deep down, as much as I love my green veggies, I really do love meat & potatoes too (which is why I struggle whenever I attempt that low carb nonsense, but that’s another story).
Even though I was so tired I could barely eat, I enjoyed the Scala’s experience. After dinner, we headed up to the 21st floor of the hotel to the Skylight Room which has amazing 360* views of the city.
Although the bar was pretty cheesy, the people watching was pretty stellar.