We had the honor of getting invited to a preview event at Bluestem Brasserie (1 Yerba Buena Lane) this afternoon, and managed to get a peek at the finished spiral staircase that we showed you getting moved into place a few months back. Also, we got a look at the wraparound, second-story terrace that we didn’t know they had — hello, new al fresco dining option in the heart of downtown — and had a preview of various menu items as well. Chef Sean Canavan does wonders with a humble pork chop, ladies and gentlemen, not to mention beef carpaccio. Take a look before you check it out yourself, after they open next Thursday, June 23.
Earlier: Take a Sneak Peek Inside Bluestem Brasserie, and Their New Sweeping Staircase
Sean Canavan to Head Kitchen at Bluestem Brasserie
Bluestem Steakhouse Comes Back Alive, Is Under Construction
The backlit bar, with fiber optic coils built in so light shines through like little constellations, was designed and fabricated by ConcreteWorks in Oakland.
This large, swooping steel staircase forms a centerpiece of the room, and seems to float above the floor. It’s the design of architect Olle Lundberg and was fabricated by Eandi Metal Works in Oakland, and it weighs 4,000 pounds.
A wrinkled, semi-stiff, fine wire mesh – a material used in making brassiere – forms the side panels of the staircase.
The lower dining room/lounge will be reserved primarily for walk-ins, and has a lovely floor made of wood block. There is a second dining room on the mezzanine, and a third dining option on the upstairs terrace.
At least on sunny days like today, we all wish we could eat outside, and now there’s a new downtown option, complete with big heat lamps.
The power table in the downstairs dining room was fabricated from a single log, found in a California forest, which was naturally fused from several trees growing together over centuries.
Chef Canavan’s bright watermelon and watercress salad is accented with mint, feta, and Castelvetrano olives.
A preview of Canvan’s charcuterie: a fine country pate with pistachios, and an excellent chicken liver pate.
One of the highlights from this preview meal was this well balanced plate of carpaccio with lemon, pistachio oil, pickled ramps, and aged cheddar.
These were served with garlic croutons and a shallot marmalade.
A delicious preparation of dorade, stuffed with spinach and fennel, and topped with a garlic-preserved lemon vinaigrette.
The duck is served with a version of a Lyonnaise salad, with frisee, bacon, haricots verts, and a poached duck egg.
The sole item remaining from the original steakhouse direction, it’s served with several sauces, a watercress salad, and popovers.
This beautiful Duroc pork chop was the best taste of the meal, served with roasted Bing cherries, pork jus, a delicious pork sausage, and some excellent smashed butterball potatoes with green beans.