“Niku is a Michelin-starred steakhouse and cocktail bar in the Design District that offers an intersection of Japanese and American cuisines. Executive chef Dustin Falcon (ex The French Laundry, Lazy Bear) focuses on products from local famers combined with the best in class American and A5 Japanese wagyu, the highest grade of beef due to its high levels of marbling. If your credit card can handle it, opt for the $265 USD A5 Wagyu tasting, the best steak experience of my life. These exclusive cuts of beef were cooked to perfection on Falcon’s custom binchotan charcoal and wood-fired grill.The cocktails are also on point at Niku, with a short list of Japanese-inspired twists on classics together with well-balanced classic drinks. For dessert, follow Alexis’ lead and order the Chocolate Miso, a spectacular brownie made with wagyu fat! Coupled with wagyu fat caramel and miso ice cream, your taste buds will be overloaded with joy.“
“Stepping into, one is immediately struck by its excellent ambiance, a blend of elegance and warmth that sets the stage for a memorable dining experience. The service, too, was impeccable, with attentive staff ready to cater to every need. However, the journey took a slight detour when our eagerly awaited dishes arrived, only to find them disappointingly cold. Despite the initial chill, the standout of the evening was undoubtedly the risotto. Served piping hot and bursting with flavor, it was a testament to the chef's skill and dedication. The fillet mignon, unfortunately, failed to meet expectations, arriving cold and lacking the desired tenderness. Even the truffle fries shared the same fate, arriving at our table with a noticeable chill. To their credit, the staff quickly acknowledged the oversight, going above and beyond to rectify the situation. Not only were we not charged for the subpar steak, but we were also treated to complimentary desserts. And what a treat they were! The desserts not only delighted the palate but also dazzled the eyes, a true testament to the artistry of the pastry chef. In conclusion, while the culinary journey had its ups and downs, the exceptional service and the culinary prowess showcased in dishes like the risotto and the stunning desserts left a lasting impression. With a bit more attention to detail in ensuring dishes are served at the appropriate temperature, Miller &Lux has the potential to truly shine as a culinary gem in the City“
“We just had a nice and quick dinner here. Cocktails and steak. Straight forward. Very decent place, tasty filet mignon, good mashed potatoes. Nice atmosphere and super friendly staff. Even the cocktails were really nice. And we got a place without reservation. So all in all a very nice experience.“
Steak House
“My family and I have been coming to Harris’ for at least two decades to celebrate special occasions and holidays. We’ve always had the best service and the food is amazing, especially the steaks. We recommend for everyone to try it at least once because they won’t be disappointed.“
“Husband and I had dinner here, was seated according reservation, very polite and professional staff. food was delicious, husband had petite Filet Mignon, I ordered the special Bone in filet. Both were juicy and full of flavor. It was cooked according to preference, we both loved it. had some sides, creamy spinach and portabella mushrooms, perfect. with the steaks, enjoyed the garlic fries and bread with old fashions to start. We ended with dessert and coffee. would highly recommend for birthday, date night, or just because you want to enjoy a amazing steak. We ate here for the first time when it opened way back in early 2000's and it hasn't disappointed us at all. very consistent to who they are and what they serve. luv it!“
“Epic steak is an awesome experience as is the price. I would consider topping your credit up before visiting with family or friends as this is a major set-back, but it was worth it as everything that we got was amazing and worth the wait and the price; would definitely recommend and come again.“
“Great no frills steak house in the neighborhood.Very simple but to the point menu.Asked for a very rare steak, came through and was well seasoned and of good quality.2 steak meals with beer is $60, which is a great value!Interior design is humble and welcoming. Feels like you are transported to a movie set in the early 70s or 80s.My only notes: drafts appear to be misaligned. Beer tasted a little flat.Would definitely come here again, and recommend others to try it too.“
“I landed in San Francisco and was completely famished and this place had a zero minute wait time. The service was so-so from our server, primarily because I’m not partial to indifferent mannerisms. However, the back wait staff was wonderful and so was the Maitre’D. The Hamachi dish I had was subpar to say the least, and I would not recommend it and sadly the Bronzino taste like burnt nothing. After sending both dishes back initially, I ordered the lobster and it was superlative! It was tender and delicious. The mac & cheese, prepped gratin style, is incredible. I think that alone probably helps you select your entrée choices. The Albariño with the lobster is an excellent pairing, and perhaps the Dungeness crab might be a great starter option. The seats are a win-win and chefs kiss for comfort.“
“I've tried jus about everything on the menu. Always completely satisfied until today. Had the Turkey and Swiss melt only to find out they use sliced turkey. You would think a place like Tads would use FRESH TURKEY. STILL PLEASED WITH THEIR CUSTOMER SERVICE and All other food on the menu.“
“Came here a few weeks ago with a group of 7, our server was Patrick. He was very attentive, professional and explained the whole menu. The food is exquisite! That fried rice was the BEST I have ever had!! The prices are standard, not too pricey in my opinion. Will definitely be back!“
“The prime rib is tender and the portions are large! I ordered the smallest size and was very full! If you order the largest size, you can share, easily. The creamed corn is also tasty, I like that it's not filled with heavy cream filler but it's mainly corn. I personally am not a fan of the creamed spinach and popovers but to each their own. I know people who love them, this is just my own personal preference. The mashed potatoes were decent but ours came out cold this time and they could use a little more seasoning. Overall, this place is a great alternative for (you know where). It's less crowded, easier to find parking, and a great way to support a small business! :)“
“Stroganoff. A dish done poorly all too often (Stoffer's, anyone?) but all so magical when done right. London, HK, Germany and Poland, all places I've had it at varying levels but few as memorable as the one here at Sixteen. As a fellow participant in the restaurant business, these guys make a mean steak and a noodle dish that's easily unrivaled by any location in the area. Grab the keys to the Imperial, come to Sixteen and have a few old fashions with the stroganoff. Decadence at the highest levels await!“
“Just had the crab sandwich for lunch at Vallemar Station. It was excellent, enough to move it to the top of my list for the best crab sandwich in Pacifica. The fries were also perfectly cooked. My sister and I will definitely be back. My next order will be the prime rib.“
“Reservations can be made on OpenTable. There's lots of parking, with a parking attendant at the entrance. It was my first time at Kincaid's and was pleasantly surprised. Our server was helpful (it was my first time there), patient and attentive. The view of the water is so nice, especially around sunset. The food was good. The portions were bigger than I anticipated but a little overcooked. The molten chocolate cake wasn't what I expected. I was hoping the cake would be filled with liquid and the outer layer more like a cake texture. The molten chocolate cake was more like a truffle.“
“The manager Sonny Gibson blew us away with his amazing service when I came in to get lunch with my mother. He went above and beyond to check on us and make sure we were all taken care of and happy with what we ordered. Not often I write a review, but he had a great service. Will definitely be back.“
“When I want to gauge a restaurant's food quality, I order the onion soup, which is my personal benchmark. This time, the onion soup was decent but didn't impress me as much as others I've had elsewhere.The atmosphere was unremarkable, but the location was convenient. Overall, it's an average restaurant.“