Aveline

While I definitely think the restaurant is a bit overpriced, sometimes a dish is so absolutely mouth watering worthy, it makes you boost the score up another notch. You see, the Crab Macaroons are simply amazing! In addition, while not as mind blowing as the Crab Macaroons, the Campenelle with Pig Cheek was great as well. Otherwise, I'd say it was good. The venue itself is somewhat odd... it doesn't really feel like a restaurant because it feels like a hotel lobby, which it somewhat is, but at the same time it serves better than hotel lobby food. It won't be the first place that comes to mind for a nice dinner with good bang for buck, but its a nice option in the area.

Casey Thompson is making diners happy in SF. Her food is heavily rooted in the rich, buttery flavors of the US South and expertly elevated with bright, vegetal flavors of California Cuisine. One of my favorite dishes at Aveline is the fried chicken with kimchi powder and pickled vegetables. With a crust so delicate it is reminiscent of tempura, Aveline's fried chicken is at once hearty and light. The rich taste of the dark meat pieces are balanced by the acidic pickled vegetables and the entire dish is lifted by the spicy kimchi powder. Also, Thompson creates a dessert called Batter made of hazelnut and chocolate dough. It is served a Le Creuset mixing bowl with a big spatula. Go ahead, lick the spoon.