The Other Critics

Kauffman Calls Comstock Saloon ‘Beautifully Realized’; Reidinger Praises Pera

Photo: J. Barmann/Grub Street

Jonathan Kauffman eats up the “Victorian-Californian” cuisine at the barely two-month-old Comstock Saloon, loving the 1907-inspired dishes that have been given modern twists by chef Carlo Espinas (formerly on the line at Camino), who he notes “takes as his inspiration classic San Francisco cookbooks instead of European avant-garde chefs or Asian street food, and the results are just as exciting.” He can’t get enough of the alligator-pear toasts, the crocks of beans, or the “strong flavors” of the Fisherman’s Salad. If he gave stars, it sounds like this would count as a handful. [SF Weekly, Earlier, Slideshow]

Paul Reidinger visits small Turkish restaurant Pera, observing first that Turkish and Greek cuisines are “plainly related” despite long-term political tensions between the countries (thanks, Paul). He calls the mezze platter “irresistible,” the fish patties “wonderful,” and the grille salmon “quite nice.” [SFBG]

Kauffman Calls Comstock Saloon ‘Beautifully Realized’; Reidinger