Lazy Bear

Lazy Bear

San Francisco, CA

 Lazy Bear received a Michelin Star in 2015

Named one of Bon Appetit’s “Top 50 Restaurants in 2015

Chef Barzelay was named a Food & Wine “Best New Chef.” in 2016

Opened in September 2014, Lazy Bear still remains one of the hottest ticket in town.  When I state ticket, I literally mean purchasing a meal ticket in order to dine at Lazy Bear.   Tickets were painful to acquire - you can only purchase the ticket on a mid month Wednesday for the next month's seating. Lazy Bear offers two nightly seatings at communal tables, one at 6 pm and the other at 9 pm.   

We eventually secured our seats for 6 pm and completed what felt like an "event" (in a good way) compared to a typical dinner in just under 3 hours.

As we walked into the door, we were ushered to the buzzing mezzanine lounge to meet with our friends and where the first few finger courses were served. 

The decor makes the space feel like a log cabin in the woods. 

WHIPPED SCRAMBLED EGGS

Bacon, Maple, Hot Sauce

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KUSSHI OYSTER

Kiwi, Chickweed

Fresh oyster shooter served with a kiwi sauce. Very clean & refreshing.

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BEEF TARTARE

Brown Rice, Foie Gras

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Tête De Moine

Celery Root, Asian Pear, Pine

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CAVIAR

Sourdough

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After snacks on the upper floor, we were escorted to our seats at the communal table.

Each diner was presented with a menu booklet and a pencil for us to jot down notes.  Perfect for me to document this blog! 

Chef Barzelay introduced himself and the story behind Lazy Bear and what the evening will entail.  Each dish was served with a description from the chef who concocted its creation.  He also encouraged us to walk up to the kitchen at any time throughout the night to ask the chefs questions and watch them prepare the dishes, including seeing first hand how they meticulously place each component of the dishes during plating. What a welcoming sight!   

SPELT & RYE DINNER ROLL

Cultured Butter

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BAY SCALLOP

Geoduck, Dill, Buttermilk, Bergamot

This was introduced to us as an "East meets West" dish. An innovative concept!  The geoduck was fresh, mixed in buttermillk sauce that tasted like Chinese dried scallop and ginger, giving us this big punch of taste! 

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STEELHEAD TROUT

Stinging Nettle, Hedgehog mushroom, smoked roe

The theme as presented was "Land & Sea"

The trout was caught fresh from Washington State, paired with potatoes that were home grown without water.  This resulted in a much more condensed flavorful taste.  The green sauce was a blend of sea lettuce and stinging nettle.  The trout roe was cured in-house with smoked bacon which gave it a nice "pop" when you bit into it. 

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POUSSIN

Lettuce, Spring Onion

This 21 days young chicken (breast) was raised in Sebastopol with a diet of lacto-fermented grains, hence it has really good digestive system.   The meat was sous-vide with just salt, creating a very light and charred bone au jus.

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POUSSIN BOUILLON

Fermented Grains, Sping Onion, Fedgy Yolk

The poached egg yolk is served with fermented grains and spring onion, and subsequently a stock made from the chicken itself is poured over.  This dish reminded me of a classic Chinese chicken soup - rich and yet light at the same time. 

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GRILLED LAMB

Salsify, Apple, Cress

The lamb loin was wood-fired with California live oak, poached in lamb fat and butter.  It was cooked to perfection - moist and tender - no gaminess at all. 

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CURED CARROTS

Chicories, Bone Marrow, Bordelaise

Lazy Bear opted to use produce as the last course for the savory part of the meal instead of a usual heavy meat course.  

 Carrot ham  -  was prepared 3 ways:

1) Cured by roasting the carrot with salt and sugar, brushed with beef fat

2) Smoked purple carrot wrapped with orange and beef fat

3) Candied carrot soaked in calcium hydroxide to preserve the crunchy texture

Presented with the "soil" -roasted chicory root and a "meat" component of fried beef bone marrow disc. 

Video: carrot

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BANANA

Chocolate, Granola, Lapsang Souchong

Video: Banana bread

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KOSHI HIKARI

Koji, Huckleberry, Matcha

Video: matcha

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TREATS:

COCONUT - Bay, Citrus

RELIGIEUSE - Peanut Butter, Jelly

HONEY MERINGUE - Bee Pollen

What an incredible night! Each dish was well executed and thoughtful, and they all told a story.  The Lazy Bear dining experience is unique and truly a culinary journey.  

 Their Michelin Star is well deserved.

Food: ★★★★★

Service: ★★★★★

Ambiance: ★★★★★

Presentation: ★★★★★