Amazing food. Great staff.
Kevin Law Immi pop up at Lord Stanley is a smashing hit. The menu was innovative and sumptuous. Every dish was made with craft and heart although I suggest to remove the dumplings from the menu which was kind of a distraction (although I understand the sentimental value). I was most taken away by the chilled noodle which was just perfect. The duck dish and the dessert come close next. Also the beverage pairing was reasonable. Carry on sir, hope to see you soon.
I had a mind-blowing experience. This was amazing. It was a culinary journey through carefully crafted tastes and textures. This is a really special experience, and I highly recommend.
Chef Eric Huang’s Pecking House Pop-Up at TurntableIf I could pick my last meal on earth, it would be fried chicken. And this fried chicken fiend is happy to share that I recently had some best fried chicken ever at the Pecking House SF pop-up! The chili fried chicken was not only delicious, but also a distinctive new style that I didn’t know I was missing from my life. Chef Eric Huang describes it as a mix of Taiwanese popcorn chicken and Nashville hot chicken. While I see the inspiration from both, this chili fried chicken needs to be a thing in and of itself.The Tianjin chili topping is reminiscent of chili crisp, but with a more substantial, satisfying chew. The heat is not overpowering, and the Sichuan peppercorn provides that pleasant numbing feel. I especially loved the thicker breading, which was very crunchy, yet stayed on nicely. The meat was juicy, and the five-spice seasoning added that nice umami kick.And the sides! The buttery mashed sweet yams with plenty of bacon were decadent in the best way – balanced by the cilantro pesto and texture from the crushed almonds and bacon bits. The dirty fried rice looked deceptively simple but had wonderful depth from the wok-fried chicken liver.If you have a sweet tooth, save some space for the peanut butter pudding with chocolate ganache! This was a lovely ending with the crunchy, salty-sweet cocoa nib topping.I can’t recommend this meal enough. The intersection of fine dining applied to Chinese-American cuisine and familiar comfort food especially speaks to me, and I’m very glad to see more Taiwanese chefs in the spotlight!The SF pop-up is happening now at Turntable by Lord Stanley through the end of March 2022.
A group of 8 if us ate here last week to celebrate a 50th birthday. We were so excited for the food. Menu was San Sébastien basque food inspired. Unfortunately half of the courses wasn't very good. Worst was the last course, the rib eye. It was inedible. Very chewy and tough. Not the quality you would expect from this caliber of restaurant. I wouldn't return. Service was excellent.
I loved Lord Stanley, and I love Turntable. If you want an amazing meal in a pretty but unpretentious setting this place is it. Service is first-rate. Also, their wine list is one of the most intriguing in the city, featuring carefully curated bio-dynamic wines that complement the food perfectly.
I’ve been a huge fan of this restaurant since pre-pandemic. Compared to other Michelin starred restaurants, it is fairly affordable for a phenomenal food and service. The vibe here is super down to earth and not pretentious at all. They do such a great job in cooking duck and vegetables. I’m a duck lover so whenever I see duck dish in their tasting menu, I immediately book a reservation here.HIGHLY recommend this place for people who’d like to experience Michelin starred fine dining since it does not have an intimidating vibe and the food is Michelin worthy.
Love the new concept of Turntable, where up-and-coming visiting chefs collaborate with the local Lord Stanley team to showcase their unique cuisine. Had a wonderful chat with the visiting chef, Micaela Najmanovich from Buenos Aires. Loved their scallop crudo with corn, chicken liver mousse on pastries, caramelized mushrooms, flavorful sweetbreads, and the delightful dessert.
Turntable at Lord Stanley is a unique concept where they feature an international chef for a limited period. We had the pleasure of experiencing Julio Martin Baez' tasting menu and it was inventive and superb! Each course was perfectly executed with excellent wine pairings. The standouts for our group were the cashew pate, steak tartare and aged steak. We have eaten tasting menus all over the world in Michelin starred restaurants and Turntable can compete with the best of them!
Love the new concept of Turntable, where up-and-coming visiting chefs collaborate with the local Lord Stanley team to showcase their unique cuisine. Had a wonderful chat with the visiting chef, Micaela Najmanovich from Buenos Aires. Loved their scallop crudo with corn, chicken liver mousse on pastries, caramelized mushrooms, flavorful sweetbreads, and the delightful dessert.