I was so happy to see that CDP bar had opened up again. I loved going there as the food, service and atmosphere were all amazing. This last visit, the food did not disappoint and the bar is as elegant as ever. However, I think the staff must have been told not to smile. The mood is so serious now. I left feeling like I was unwelcome. A very strange feeling indeed from a Michelin starred restaurant.Vegetarian options: There was a Beet dish that was amazing!
Atmosphere: 4
Food: 5
Service: 3
Recommended dishes: Buttermilk Panna Cotta, Steak Tartare, Pacific Oysters Naturale
Nicole S.
CDP no longer exists as its own a la carte bar, it is now the same as Commis. Sadly we walked up at 7:25p and learned that we could not grab a drink or bite.
Justin Rucobo
Great food and cocktails, a great way to try Commis food at a lower cost.
Anthony D.
C.D.P. is the bar area seating next door to Commis. You can reserve your spot via the Commis website and in comparison to the main restaurant, the pre fixe menu at C.D.P. is less expensive at $75 person for a 5/6-course meal. I started with their cocktail, Ode to the Farallons, which was an alright drink, but with the added spirulina be sure to wipe your mouth and teeth after each sip cause they will get a little green. November 2022 Menu 1a) Tuna Tartare with Lemon & Rice Cracker - So delicious and creamy where the tartare on top of the cracker reminded me of almost like bagel and lox. You get the satisfying crunch of the rice cracker and then the tartare smear on top was perfect. 1b) Tom Yom Popcorn - Addicting AF. Who would've thought of this combination and I'm all for it! Hot and sour tom yum flavor on top of each popcorn, you can't not like this. I should start a petition to have this flavor be a staple at all movie theaters...1c) Kusshi Oyster, Turnip & Smoked Shoyu - Great oyster with the shoyu flavor as the main flavor. Delicate and delicious.2) Chicory Leaves with Persimmon & Caramelize Delicata Squash + Honey & Grain Mustard Vinaigrette - This "salad" was amazing! I wouldn't think this was going to be as good as it was and it blew me away with the balance of all the flavors. The vinaigrette perfectly pairs with all of their sweeter elements of the dish, but the chicory leaves added a great bitterness to the dish as well. All in all a fantastically balanced and executed dish. 3a) Slow Poached Egg Yolk with Smoked Dates, Alliums & Malt - Wow such delicious dish all around! Perfecty cooked egg where you get that really beautiful orange yolk that doesn't break but still maintains a soft bite. The dish overall reminded me of an extremely elevated bacon/cheese/corn chowder-esque where you get the creaminess of the broth. Upon digging into the bottom of the bowl (I believe it was the smoked dates) there was a flavor there like barbecue sauce which added another surprisingly great dimension to the dish. This dish came alongside the bread so be sure to save some broth to dip the bread into too!3b) Whole-Wheat Levain bread with Chicken Skin Butter - Is this the best bread you will ever have? The fact that I questioned myself during the meal speaks to how amazing this dish was. The bread is served hot and at the perfect time where the texture is on point. Soft and fluffy on the inside while the outside had a great soft crunch. The chicken skin butter is exactly as it sounds. I loved this dip so much! So light but packed with chicken-flavor, a truly out-of-body experience. 4) Wagyu Beef Petite Filet, Soy Braised Daikon & Sauce Bordelaise; Koshihikari rice, Hen of the Woods Mushrooms, Brussel Sprouts - We added some black truffle on top of the beef and it was cooked perfectly medium-rare. Between all the savory dishes, this one was probably our least favorite surprisingly. I really enjoyed the meat but the veggies had a hint of something that I didn't really enjoy (possibly wasabi). Comparatively, the dish wasn't as exciting as the other ones and flavor-wise also didn't blow us away. 5a) Japanese Cheesecake with preserved stone fruit, Milk&Honey, Bee Pollen - The description was really interesting but the overall end product for this dessert was good but not great. The cheesecake had a perfect soft texture. Just an okay dessert considering the high benchmark set by the first couple of dishes. 5b) Dark Chocolate Truffle with Nocino - I had no idea what Nocino was and it's a liqueor that they add to the truffles. The dark chocolate truffle is quite rich in flavor and very decadent + the added nocino gives it that extra level of alcoholness. I wasn't a big fan of this flavor profile, but my gf loved it so to her she thought it was one of the best desserts she's ever had. I loved the presentation on this too where it was sent out on top of a box of walnuts. My dumbass initially thought that it was a full box of edible walnuts and desse
Brianne C.
Went to C.D.P. (which is connected to Commis) while visiting the Bay Area and it was a treat! We sat at the bar for the November prix fixe menu and the service was wonderful. Everyone was so nice and knowledgeable. I didn't order the wine pairing but I was listening in to the sommelier when he was pouring wine for the people seated next to us and it seemed like a great experience. We both started with cocktails and I order (I think) the PRC. It was their version of a cosmo. I loved it! It was refreshingly sweet and sour with a little kick from the spice on the rim. A perfect starter to the many dishes to come. Course 1: - Tuna tartare on a rice cracker with radish and trout roe. It was my first time trying roe and I didn't know what to expect but it was nice. The tuna and roe were more mild vs fishy and the radish added a great touch. The rice cracker was great, you can't go wrong with a rice cracker. - Oysters with smoked shoyu. If you are an oyster fan I'm sure this was amazing, but I'm not that gal. I tried it, it wasn't my first Michelin rated oyster, and I still can't figure out why people love them. It's me, not the oyster. I'm the problem. - Tom yum popcorn. I repeat. Tom yum popcorn!! I am obsessed with Tom yum. It's like they knew. I wish I could buy it by the bag like at a fair. A massive bag half my height. It had the sour then the spices and the lime. It was Magic. Pure magic. Course 2:- Fall Salad. Chicory with persimmon and squash. The persimmon was so good and the pomegranate seeds added a great burst of sweetness. The dressing was honey and grain mustard but definitely more on the honey side. Very light and subtly sweet. I loved it. Course:- Slow poached egg that was perfectly poached. It wasn't runny but it wasn't chalky. It was gelatinous but not in a bad way. It had the perfect give when cut with a spoon. There was a sweet sticky paste at the bottom which I think was the dates and it balanced out the savory of the malt. It almost tasted like a light cheese fondue around the egg. It was beautiful and tasted beautiful if that's a thing. - The whole wheat levain bread was one of the best breads I've had in a while. It was steaming and so fluffy. Dipping it in the malt around the egg yolk was divine. The chicken skin butter was good but don't smell it first. The smell is exactly what it is. Chicken skin. Honestly, dipping it in the malt was my favorite. I couldn't stop. Course 4: - Koshihikari rice was (If I remember correctly) rice soaked in beef fat and it was delicious. It didn't need anything in it, it was amazing alone. But eating a spoonful with a piece of wagyu didn't hurt. - Wagyu filet was so good, so tender, perfect rare. We did shaved truffles on top and I think it was a little too much. I found myself scraping it off more than eating it. My first time having wagyu and now I'm ruined. The veggies on the side had a distinct flavor that I wasn't a huge fan of. It was leeks, daikon, and mushrooms. I love those veggies but they were soaked in something that I can't put my finger on. Course 5:- Japanese cheesecake with dried apricots. The cheesecake was a little boring compared to the adventure we just took with the savory courses. The milk and honey ice wasn't flavorful either. At least I like dried apricot! As a whole it kinda fell flat when compared to everything else. - Dark chocolate truffle with nocino. I didn't know what nocino was until I googled it but it doesn't matter because it was the best truffle I've ever had. It had the best texture and you could taste the hint of alcohol from the nocino. I was so happy when my boyfriend said he wasn't a huge fan of dark chocolate because I got to finish his and this single truffle made up for the cheesecake. It was the perfect ending to a journey through many courses. I wasn't sure if I'd be full but I was stuffed at the end. If you have a chance to try this place out I do recommend it, it was $75 for the food (n
Jeanie N.
Bar seating within Commis. They serve a different fixed menu here - a bit smaller and more approachable than their normal restaurant seating. Of course the day that I go, they're not offering food at the bar because it was a prep day for them to get out their new menu. So we got cocktails instead and based on the two cocktails shared, I would never go back. Got a gin based cocktail and a whiskey based cocktail. Both were not spirit forward and both were very average / below average. Considering their above average prices of ~$18 per cocktail, I would never come back here just for drinks. I still want to try their food and if I do, I will opt for their wine selection
Will
Cocktails are fantastic but this place has Hyatt lobby vibes
Alice Q.
CDP is the bar within Commis. I personally think the highlight of both CDP and Commis is you can have the BEST bread ever in your life. I can literally say this is the best bread I've ever had in my life by far. Came to Commis for dinner 4 years ago and the only thing stuck in my mind was its bread. Spread with chicken skin butter, the bread was super crunchy outside, but moistly soft and chewy inside. Take a bite in your mouth, you will experience the best bread ever in your life.Drink quality suits its 2 stars standard, I will recommend old fashioned if you are a bourbon fan.
David Borel
Great drinks/service and solid atmosphere.
Joyce S.
My favorite bar period. Delicious and inventive cocktails and wonderful staff. Keep it secret. Keep it safe!
I debated to share or not to share with this one. Theres only a few seatings available and it's first come first serve. Although I LOVE Commis, sometimes a girl doesn't have all the $$$ to keep going to the tasting menu. CDP is the perfect spot to still get the Commis fix. They have two of my absolutely favorite dishes always on the menu. Their drinks even non-alcoholic ones are incredible. Blown away at the quality and flavors. How do they do it! Ok I'll reveal the thing you must order that I always get... the poached egg yolk. SHHH keep this spot a secret!
Jana Pastena
We love this place. The food is inspired, unique, beautiful and so so delicious. We come for celebrations or pop into the bar for a fun treat.
Brian Strauss
Delicious. Sit at the bar and eat the restaurant menu, or get a couple drinks and snacks before dinner elsewhere for a lower commitment yet no less lovely experience. Impeccable cocktails.
Charlene Abreu
Deliciously memorable. Perfect for small plates at the bar, wine list is incredible.
Venero Ramos
Sorry but to me this was a failure with the exception of the bread and chicken butter. My girlfriend walked in and was told they were not accepting walk-ins (8pm on a Thursday) , apparently they only have what we thought were 2 seats at the "bar" and maybe we could get in 30 minutes anyway to make it shorter we got in and I really didn't taste anything to reflect the price that's all maybe my pallet isn't refined enough???
I was so happy to see that CDP bar had opened up again. I loved going there as the food, service and atmosphere were all amazing. This last visit, the food did not disappoint and the bar is as elegant as ever. However, I think the staff must have been told not to smile. The mood is so serious now. I left feeling like I was unwelcome. A very strange feeling indeed from a Michelin starred restaurant.Vegetarian options: There was a Beet dish that was amazing!
Atmosphere: 4
Food: 5
Service: 3
Recommended dishes: Buttermilk Panna Cotta, Steak Tartare, Pacific Oysters Naturale
CDP no longer exists as its own a la carte bar, it is now the same as Commis. Sadly we walked up at 7:25p and learned that we could not grab a drink or bite.
Great food and cocktails, a great way to try Commis food at a lower cost.
C.D.P. is the bar area seating next door to Commis. You can reserve your spot via the Commis website and in comparison to the main restaurant, the pre fixe menu at C.D.P. is less expensive at $75 person for a 5/6-course meal. I started with their cocktail, Ode to the Farallons, which was an alright drink, but with the added spirulina be sure to wipe your mouth and teeth after each sip cause they will get a little green. November 2022 Menu 1a) Tuna Tartare with Lemon & Rice Cracker - So delicious and creamy where the tartare on top of the cracker reminded me of almost like bagel and lox. You get the satisfying crunch of the rice cracker and then the tartare smear on top was perfect. 1b) Tom Yom Popcorn - Addicting AF. Who would've thought of this combination and I'm all for it! Hot and sour tom yum flavor on top of each popcorn, you can't not like this. I should start a petition to have this flavor be a staple at all movie theaters...1c) Kusshi Oyster, Turnip & Smoked Shoyu - Great oyster with the shoyu flavor as the main flavor. Delicate and delicious.2) Chicory Leaves with Persimmon & Caramelize Delicata Squash + Honey & Grain Mustard Vinaigrette - This "salad" was amazing! I wouldn't think this was going to be as good as it was and it blew me away with the balance of all the flavors. The vinaigrette perfectly pairs with all of their sweeter elements of the dish, but the chicory leaves added a great bitterness to the dish as well. All in all a fantastically balanced and executed dish. 3a) Slow Poached Egg Yolk with Smoked Dates, Alliums & Malt - Wow such delicious dish all around! Perfecty cooked egg where you get that really beautiful orange yolk that doesn't break but still maintains a soft bite. The dish overall reminded me of an extremely elevated bacon/cheese/corn chowder-esque where you get the creaminess of the broth. Upon digging into the bottom of the bowl (I believe it was the smoked dates) there was a flavor there like barbecue sauce which added another surprisingly great dimension to the dish. This dish came alongside the bread so be sure to save some broth to dip the bread into too!3b) Whole-Wheat Levain bread with Chicken Skin Butter - Is this the best bread you will ever have? The fact that I questioned myself during the meal speaks to how amazing this dish was. The bread is served hot and at the perfect time where the texture is on point. Soft and fluffy on the inside while the outside had a great soft crunch. The chicken skin butter is exactly as it sounds. I loved this dip so much! So light but packed with chicken-flavor, a truly out-of-body experience. 4) Wagyu Beef Petite Filet, Soy Braised Daikon & Sauce Bordelaise; Koshihikari rice, Hen of the Woods Mushrooms, Brussel Sprouts - We added some black truffle on top of the beef and it was cooked perfectly medium-rare. Between all the savory dishes, this one was probably our least favorite surprisingly. I really enjoyed the meat but the veggies had a hint of something that I didn't really enjoy (possibly wasabi). Comparatively, the dish wasn't as exciting as the other ones and flavor-wise also didn't blow us away. 5a) Japanese Cheesecake with preserved stone fruit, Milk&Honey, Bee Pollen - The description was really interesting but the overall end product for this dessert was good but not great. The cheesecake had a perfect soft texture. Just an okay dessert considering the high benchmark set by the first couple of dishes. 5b) Dark Chocolate Truffle with Nocino - I had no idea what Nocino was and it's a liqueor that they add to the truffles. The dark chocolate truffle is quite rich in flavor and very decadent + the added nocino gives it that extra level of alcoholness. I wasn't a big fan of this flavor profile, but my gf loved it so to her she thought it was one of the best desserts she's ever had. I loved the presentation on this too where it was sent out on top of a box of walnuts. My dumbass initially thought that it was a full box of edible walnuts and desse
Went to C.D.P. (which is connected to Commis) while visiting the Bay Area and it was a treat! We sat at the bar for the November prix fixe menu and the service was wonderful. Everyone was so nice and knowledgeable. I didn't order the wine pairing but I was listening in to the sommelier when he was pouring wine for the people seated next to us and it seemed like a great experience. We both started with cocktails and I order (I think) the PRC. It was their version of a cosmo. I loved it! It was refreshingly sweet and sour with a little kick from the spice on the rim. A perfect starter to the many dishes to come. Course 1: - Tuna tartare on a rice cracker with radish and trout roe. It was my first time trying roe and I didn't know what to expect but it was nice. The tuna and roe were more mild vs fishy and the radish added a great touch. The rice cracker was great, you can't go wrong with a rice cracker. - Oysters with smoked shoyu. If you are an oyster fan I'm sure this was amazing, but I'm not that gal. I tried it, it wasn't my first Michelin rated oyster, and I still can't figure out why people love them. It's me, not the oyster. I'm the problem. - Tom yum popcorn. I repeat. Tom yum popcorn!! I am obsessed with Tom yum. It's like they knew. I wish I could buy it by the bag like at a fair. A massive bag half my height. It had the sour then the spices and the lime. It was Magic. Pure magic. Course 2:- Fall Salad. Chicory with persimmon and squash. The persimmon was so good and the pomegranate seeds added a great burst of sweetness. The dressing was honey and grain mustard but definitely more on the honey side. Very light and subtly sweet. I loved it. Course:- Slow poached egg that was perfectly poached. It wasn't runny but it wasn't chalky. It was gelatinous but not in a bad way. It had the perfect give when cut with a spoon. There was a sweet sticky paste at the bottom which I think was the dates and it balanced out the savory of the malt. It almost tasted like a light cheese fondue around the egg. It was beautiful and tasted beautiful if that's a thing. - The whole wheat levain bread was one of the best breads I've had in a while. It was steaming and so fluffy. Dipping it in the malt around the egg yolk was divine. The chicken skin butter was good but don't smell it first. The smell is exactly what it is. Chicken skin. Honestly, dipping it in the malt was my favorite. I couldn't stop. Course 4: - Koshihikari rice was (If I remember correctly) rice soaked in beef fat and it was delicious. It didn't need anything in it, it was amazing alone. But eating a spoonful with a piece of wagyu didn't hurt. - Wagyu filet was so good, so tender, perfect rare. We did shaved truffles on top and I think it was a little too much. I found myself scraping it off more than eating it. My first time having wagyu and now I'm ruined. The veggies on the side had a distinct flavor that I wasn't a huge fan of. It was leeks, daikon, and mushrooms. I love those veggies but they were soaked in something that I can't put my finger on. Course 5:- Japanese cheesecake with dried apricots. The cheesecake was a little boring compared to the adventure we just took with the savory courses. The milk and honey ice wasn't flavorful either. At least I like dried apricot! As a whole it kinda fell flat when compared to everything else. - Dark chocolate truffle with nocino. I didn't know what nocino was until I googled it but it doesn't matter because it was the best truffle I've ever had. It had the best texture and you could taste the hint of alcohol from the nocino. I was so happy when my boyfriend said he wasn't a huge fan of dark chocolate because I got to finish his and this single truffle made up for the cheesecake. It was the perfect ending to a journey through many courses. I wasn't sure if I'd be full but I was stuffed at the end. If you have a chance to try this place out I do recommend it, it was $75 for the food (n
Bar seating within Commis. They serve a different fixed menu here - a bit smaller and more approachable than their normal restaurant seating. Of course the day that I go, they're not offering food at the bar because it was a prep day for them to get out their new menu. So we got cocktails instead and based on the two cocktails shared, I would never go back. Got a gin based cocktail and a whiskey based cocktail. Both were not spirit forward and both were very average / below average. Considering their above average prices of ~$18 per cocktail, I would never come back here just for drinks. I still want to try their food and if I do, I will opt for their wine selection
Cocktails are fantastic but this place has Hyatt lobby vibes
CDP is the bar within Commis. I personally think the highlight of both CDP and Commis is you can have the BEST bread ever in your life. I can literally say this is the best bread I've ever had in my life by far. Came to Commis for dinner 4 years ago and the only thing stuck in my mind was its bread. Spread with chicken skin butter, the bread was super crunchy outside, but moistly soft and chewy inside. Take a bite in your mouth, you will experience the best bread ever in your life.Drink quality suits its 2 stars standard, I will recommend old fashioned if you are a bourbon fan.
Great drinks/service and solid atmosphere.
My favorite bar period. Delicious and inventive cocktails and wonderful staff. Keep it secret. Keep it safe!
Restaurantji Recommends
I debated to share or not to share with this one. Theres only a few seatings available and it's first come first serve. Although I LOVE Commis, sometimes a girl doesn't have all the $$$ to keep going to the tasting menu. CDP is the perfect spot to still get the Commis fix. They have two of my absolutely favorite dishes always on the menu. Their drinks even non-alcoholic ones are incredible. Blown away at the quality and flavors. How do they do it! Ok I'll reveal the thing you must order that I always get... the poached egg yolk. SHHH keep this spot a secret!
We love this place. The food is inspired, unique, beautiful and so so delicious. We come for celebrations or pop into the bar for a fun treat.
Delicious. Sit at the bar and eat the restaurant menu, or get a couple drinks and snacks before dinner elsewhere for a lower commitment yet no less lovely experience. Impeccable cocktails.
Deliciously memorable. Perfect for small plates at the bar, wine list is incredible.
Sorry but to me this was a failure with the exception of the bread and chicken butter. My girlfriend walked in and was told they were not accepting walk-ins (8pm on a Thursday) , apparently they only have what we thought were 2 seats at the "bar" and maybe we could get in 30 minutes anyway to make it shorter we got in and I really didn't taste anything to reflect the price that's all maybe my pallet isn't refined enough???