Cat and I ventured into the city and risked trying a new restaurant instead of going to one of our oft used favorites and things actually turned out pretty darn good.

We arrived at the the San Francisco Ferry building and started yelping to see what was near and what sounded good. There were too many options so I searched specifically for steak and Barbacco showed up with 4 stars, and 2 dollar signs and was only about a 10 minute walk away – Perfect!

Since we didn’t have a reservation (on a Friday evening) we were seated at the bar which was fine with me as long as we were still able to get food.

They had an extensive wine list, which I took advantage of with a glass of a California white that they described as having notes of “butterscotch”, and their menu looked quite tasty.

We started with the cheese assortment with two different cheeses, crispy thin nutted crackers, with some sort of sauce and soaked raisin.

Barbacco - San Francisco, CA, United States. constipation station

Photo by Yelp user Stacy M.

Cat ordered the marinated stone fruit salad with arugula and whipped ricotta and the soup of the day which was a Tuscan tomato bisque.

stone fruit and soup

Photo by Cat

Because I was clearly in the mood for some meat I ordered the Tagliata – roasted, sliced flat iron steak with red wine gorgonzola dolce latte butter over arugula . The steak was cooked perfectly and the butter compound was so yummy.

Barbacco - San Francisco, CA, United States. Flat iron steak. very tender and tasty

Photo by Yelp user Kaori T.

 

And for my side I had the fried brussels sprouts with capers and an anchovy red wine vinaigrette.

Barbacco - San Francisco, CA, United States. Brussels sprouts with garlic and duck fat!

photo by Yelp user Ailyne H.

Although we were already incredibly full, as soon as we glanced at the dessert menu we knew we had to get a couple of things. This is where Barbacco really shined. The dinner was really tasty, but the dessert was so amazing.

Cat had a brown butter angel food cake with blackberries, peaches, whipped cream, and little meringues. I tried a bight and it was so light and so wonderful.

cake

Photo by Cat

I was drawn to the chocolate nemesis cake which had fudge, toffee crumble, and vanilla crema. And I cannot explain fully just how chocolaty and rich and satisfying and delicious this cake was.

Barbacco - San Francisco, CA, United States

Photo by Yelp user Massiel R.

I may or may not come back for dinner, but I will definitely want to get dessert again.

4 Stars (4 / 5)
Brie

Brie

Brie is a fair-weather foodie. She wouldn’t go as far as to say she has a love/hate relationship with food, because she loves food and food clearly loves her; it loves her so much that it holds on as tight as it can and never lets go; mostly in the middle region. Her cooking style involves a lot of butter or garlic or onions, things that have “creamy” or “cheesy” in the title, also anything that you could add bacon to. She’s been making the noms since she was tall enough to reach the counter, and has been eating for even longer*. Brie’s passion for cooking-slash-baking will fluctuate however, usually correlating with how sick she is of doing dishes. Never-the-less, her passion for eating (sushi, take out Chinese, hole in the wall diner-y type foods) is as constant as the sun, the moon, death, and taxes. She also sometimes talks in the third person; don’t worry, you’ll get used to it.
*Fun Fact: When she was 10-13ish, only 1 out of every 5 batches of sugar cookie dough would make it past the butter/sugar stage and end up in the oven instead of Brie’s stomach. #ThisIsWhyI’mFat
P.S. She also set the microwave on fire during the same era while making home-made microwavable popcorn. Pro tip: Alton Brown is WRONG and you cannot put a paper bag with staples into the microwave; things will go badly.
P.P.S Happy ending. Even though to put out the fire she threw a bowl of water onto it and shorted all the circuits, the microwave started working after a week and her mom was non-the-wiser.
P.P.P.S But, I guess not any longer…
Brie

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