We recently had the privilege of spending a week in San Francisco's Fillmore District just before Christmas. The location afforded us the wonderful opportunity of patronizing several culinary gems along the district's namesake street. While the competition amongst dining establishments is fierce in this area, one in particular stood out, that being the Elite Cafe. While its name does, and yet doesn't, do justice to the finery awaiting your tongue, as anyone who dines there often can tell you, the name has little to do with the food.The Location
2049 Fillmore Street, San Francisco, CA between California and Pine. Click here to see a map.
The Price
This restaurant is a little on the more expensive side with the average entree running between $25 and $35 a person.
We chose this spot for dinner one evening and arrived after dark. The art deco interior, coupled with the warm colors, natural wood tones and tastefully placed candlelight draws you inside. The sounds of conversation mixed with rich aromas usher you to your seat. We were fortunate enough to be seated in one of the private "booths" along the north wall, which have high backs that all but seclude you from the other guests.
Our waiter was attentive, but not intrusive, polished but not aloof. Upon discovering that my wife was expecting, the bar tender mixed her up a tropical spritzer so she wouldn't feel excluded.As an appetizer we ordered the shrimp and scallion johnny cake with roasted pepper relish and lime cream. It was light and perfectly cooked with a wonderful crunch to accompany the sauces.
As we viewed the entree portion of the menu we discovered something that set the Elite apart from other places we had tried - the menu was unique. There was a mixture of Northwestern, Italian and French cuisine with a decidedly Creole twist to each dish. The dare-to-be-different element of the menu really set it apart from an area that is heavy with restaurants with excellent, but predictable, food.
I chose (upon the waiter's recommendation) the blackened day-boat scallops with sauteed brussel sprouts, toasted almonds and a balsamic reduction and Angel ordered the housemade ravioli stuffed with crawfish and white shrimp. After our orders arrived, Angel found the ravioli to be too celery flavored for her taste and the waiter promptly changed her selection to also have the day-boat scallops. The scallops were extaordionarily succulent, fresh, perfectly cooked and uniquely seasoned. The bed of cooked grapes, brussel sprouts and toasted almonds was an unexpectedly delightful combination of savory and sweet as well as a blend of textures that led to a satisfying mouth feel.
For dessert we shared the warm apple crisp with cinnamon ice cream, which paired beautifully with a glass of 20 year tawny port.Overall, we were thrilled with our experience at the Elite from the service, the atmosphere and most importantly, the food. We will no doubt be returning again.
Click here if you would like to see the menu. This restaurant was very popular, even on the weeknights, so reservations are recommended.
