Fungi Fan Merchant Roots in San Francisco is a one of a kind thematic and immersive dining experience Their dinner series rotate seasonally and I was fortunate to attend one of the last seatings for their mushroom-centric dinner, 'Into The Forest' Being a dedicated carnivore, I had my doubts about the evening's vegetarian menu (6-7 dinners in the series are typically vegetarian-only, while most cater to omnivores), but I approached it with an open mind The intimate space and whimsical decor had me smiling while the array of dishes and their preparation made me truly appreciate the diversity of a vegetarian meal Chef Ryan Shelton has crafted something truly unique and the experience is enhanced while meeting some of the friendliest and creative fellow diners I've shared a meal in a long time Thank you Merchant Roots for taking me into the forest and expanding my horizons King Trumpet Chips and Dip / Tofu Crudo & Porcini / Corycep Salad / Red Cap Mushroom Stuffing / Morels in XO / Shiitake Mushroom Parfait with Savory Caramel / Winter salad of Twigs & Mushrooms / Hen of the Woods Soup / Smoked Oyster Mushroom Braised Kabocha / Yellowfeer with Eggplant / 65° Quail Egg with Black Trumpet Puree / Tempura Enoki Agadashi / Fairy Ring Gnudi / Truffle with Oyster Mushroom Sausage / Chocolate Pot de Crème / Buche eclair / Candy Cap Ice Cream Merchant Roots (San Francisco, CA) Reservations are required on Tock and dining is indoor only. All credit cards including AmEx are accepted.
Tiffany S.
My friends and I went yesterday and adored Merchant Roots. In short: the service was 10/10 (super friendly, funny and kinda), the food was yummy and beautifully plated and the details they put into crafting the space was very appreciated. This is easily the best nonalcoholic pairing I've seen with a meal. I'm going to try to go in order, in detail as best as I can but there were so many courses that I expect myself to miss some details. You walk into the restaurant and they have a little seating area for you to start your first few bites as they welcome you. We started off with a stuffed mushroom cap, which wowed all of us with its meaty flavor. The cumin seasoning was a nice touch. It was then followed by portobello tea (consommé ?) which was SO yummy. I could have drank that tea forever. It came with a little gruyere (?) with truffle butter and woweeee. Very fragrant. Next, we moved to the main dining area which also had a beautiful menu (thank you as I needed this to help me remember) and an even more beautiful set up to create a foraging in the forest experience. We started off with three little bites, hidden in small bowls: - king trumpet chips and dip. LOVED the Dungeness crab dip. Personally I would have liked the trumpet chips cut a little thicker so they could retain the crispness a little more! - hamachi crudo with yuzu kosho and porcini: I could eat raw fish and yuzu kosho, but I was surprised by the porcini as I didn't know how it would pair - surprise: surprisingly well! - venison tartare with charred cordycup and cranberry juniper. I loved the crisp of the cordycup but I wish I had more bites of this as I felt that there were so many flavors going on here! Next we had the red cap mushroom muffin, morel in XO and shiitake mushrooms parfait with savory caramel. I'm going to be honest here: I loved the XO sauce so much that I completely blanked on the other two. Maybe it's my Cantonese blood, but I am a sucker for a good tangy, umami, crunchy XO. The next few dishes were the winter salad of twigs and mushrooms, hen of the woods soup with panino, smoked oyster mushrooms with braised kabocha. In this set, the hen of the woods soup stood out. There was a "spiders nest" for us to break through and some cooler ice cream inside which made for a really fun balance of flavors! The kabocha was cooked a little Al dente, so there was still some crunch to it, which I'm not used to! Next were the mains: porchetta, quail egg with black trumpet purée, tempura enoki agedashi abalone, fairy ring he brush with sage and duck sausage, truffle with lobster bisque and celery. These all stood out in different ways - the porchetta was plate beautifully and paired with a lot of interesting garnishes, like red dates. In typical me fashion, I would have preferred a crispier skin but it was quite yummy still. - the quail eggs were cooked to perfection. The yolk spilled out with a little pressure and it was so yummy. The run down of the black trumpet they gave us also made me fall in love with the mushroom more and give a new appreciation for it! - the enoki agedashi really stood out. The broth was really clear but still had the perfect savory flavor to it. - the fairy ring was also delicious. I can't say I've ever had a duck sausage before and now I can it's delicious. Really enjoyed the puree with it. - lobster with truffle and celery: we all love a good lobster tail and truffles so this was a nice closer. The scalloped celery was a unique touch and very appreciated! We ended with by moving to another seating area, continuing our adventure in the forest, and ended with three lovely desserts: - chocolate pot de creme: you added your own chocolate bits to a smooth and yummy dessert - buche roof eclair: rich and unique - candy cap ice cream with winter fruits: very unique flavor and I loved the pomegranate seeds with it - a little peppermint mushroom to take home: honestly haven't had this yet but it was so cute and came in a little basket! Into the woods, their mushroom themed me
Ada H.
I love Merchant Roots immersive experience. Not only are you eating delicious dishes, but a story is told behind each dish. The theme of the night was mushroom foraging and I loved how the restaurant was decorated to give a forest-like vibe. Service was impeccable and I loved how the staff explained the story behind each dish. Highlights Black trumpet mushroom with poached quail egg and black trumpet puree- the presentation of the mushroom in the shape of a nest was beautifully plated. The quail egg was perfectly poached with a lovely runny yolk. The black trumpet's earthiness was lightened up by the creamy puree. Tempura enoki- Enoki was not drenched in oil but was crisp. The dashi was packing lots of umami flavor and made a great combo. Porchetta with chanterelles- the Chanterelles pepper like flavor profile really elevated the porchetta. The only thing I would've liked more is if the skin of the porchetta was a tad bit crispier. Overall great experience and definitely will be back to try their other menus.
Audrey B.
Came for the omnivore foraging meal and it was outstanding and fun. Everything was spot on to me. I especially loved the tempura dish, the soup dish, and the ricotta dumpling dish. Everything was perfectly salted to me and timed well. Service was lovely. It was also a fun concept. My only critique is that we didn't love the entire second half of the wine pairing. The whites were great, the reds and oranges were not to either of our likings, so next time I'd order by the glass. Overall a very special and tasty experience. We also left stuffed.
L P.
Into the Forest Tl:dr Over salted almost every course. And, I love salt. Rich dishes were followed by rich dishes. Crispy mushrooms were left to sog just for the sake of them being displayed in a fanciful table scape. Disappointing. Save your money and book Lazy Bear which actually lives up to the hype. Or, just walk up the block and hit Progress or Statebird because the price is similar. Now the longer version: Chips and dip course: soggy mushroom chips because it was sitting out on the table scape while we were waiting in the waiting area for everyone to arrive and enjoying the tea and crumpets. Maybe the later seating had a better experience with the dip? Also, the crap dip was way too salty (and I say this coming from someone who enjoys salt and salty things). I took 2 bites and left the rest. Hamachi crudo was tasty but almost too salty. Venison tartare same Red cap muffin was filled with goat cheese and the beet sauce was a nice complement. Morel Xo (I love Xo sauce) was not a balanced bite. In my humble opinion Xo sauce with very smoky morel was overpowering. Shiitake mushroom parfait was rich and satisfying if just a tad over salted. 3 rich dishes in a row though. They could have been spaced out better. Winter salad of twigs and mushrooms was a great dish. But, we were hoping to have something bright after the 3 heavier creamy dishes to give our palate a break. Next up was Hen of the woods soup and panino. Super cool concept. Watch the sugary cotton candy disappear as you pour the creamy soup. The panini was tasty. Soup was rich. Smoked oyster mushrooms and braised kabocha. Super salty dashi. Porchetta, apricots and chantrelles was delightful. Too bad it was followed by hard boiled (not poached) quail eggs. The black trumpet purée was perfectly seasoned so it would have been delightful to try it with poached quail eggs. it was followed by tempura enoki mushroom (soggy in the agedashi broth). The broth was an oily mess. The tempura enoki were cold and our table was complaining that they were hard to eat due to the soggy consistency. At this point the nice strangers across the table asked if we would dine here again. Perhaps our experience was a one off and that night the chefs over seasoned with salt? Maybe? But that many dishes? And, what about the soggy courses and the hard boiled quail eggs? Too many mistakes to come back. The last two dishes couldn't compensate for the dishes that were soggy/salty/overcooked. Fairy ring and truffle with lobster bisque. Dessert was on point tyouth. The chocolate pot de crème, buche Noel eclair and candy cap ice cream were creative and lovely. Perhaps down the road we will give this place another shot. But, honestly we have never been to a restaurant that had this many issues with so many courses.
Giovanni F.
Thank you, chefs! You've succeeded in turning my husband into a mushroom lover!! the experience you've laid out for us tonight was very inspiring and special; the dishes you've served were all honest to goodness delicious. Thank you for taking us on an intimate dining experience - into the forest - with grace! Preservation, service, taste, and wine pairing looking forward to joining you on your next gastronomical adventure!
Emily G.
I was absolutely blown away by the knowledge, kindness, and detail put into the dinner events they host here! We were lucky enough to taste 17 different wild mushroom varieties in the most yummy way. I felt like I left there learning new things which I loved! The chefs and everyone there are incredibly kind and wonderful! Highly rec!
Amanda B.
I wish I had found out about this sooner! An immersive experience with a well thought out and executed menu. All of their staff participate in all parts of the experience, i.e. cooking, serving, etc. They switch up the concept every quarter but I am so glad I got in for the Into the Woods mushroom theme. The food is definitely worth the price, as you get many courses and all are equally delicious. I will warn that it is not the same luxury service experience you may get in some other restaurants of this caliber but I appreciated the authenticity. They only do 8 seatings per dinner so it has a very personal and intimate feel.
Joanna C.
The hype around Merchant Roots set my expectations really high. I've had my share of amazing meals to know when something's good, and sadly, this meal wasn't one of them. The concept of foraging is innovative, but couldn't salvage the overall dining experience and quickly lost its luster ten minutes in. Every dish was underwhelming and lukewarm, and the flavors and ingredients failed to deliver the complexity and depth I had hoped for. Everything from the kabocha dashi soup to the tempura enoki mushrooms felt like a cop out and seems like something I could find at any old place--or even whip up better myself. Every single dish missed the mark for me. Not only were they not served hot like they should've been, but the textures were odd, and there was this weird sweet and salty vibe going on across the board, which might have been cool for one or two dishes, but it got old fast. I think there are multiple chefs who create their own dishes, so the meal didn't feel cohesive. And then there was the coffee--Nespresso Pod coffee, of all things. That just seemed way off for a meal that set me back over $400 for two. Left feeling hungry and pretty disappointed, like it wasn't worth the money at all. Overall, the mediocrity in culinary execution and expression lacked spark, soul and finesse. I really wanted to love Merchant Roots, but I hope they can shake things up a bit to live up to the price tag.
Elyse Ruan
Really great experience with their into the forest dining!!!
I don't know why I hadn't heard about Merchant Roots before this year (I guess COVID, 2 babies, and SF issues), but we decided this meal would be worth the trek up the peninsula. It's an immersive experience with new theme every quarter. They change everything up for the theme - decor, music, etc. We made it to the start of their Into the Woods mushroom theme, which they revived from a prior experience circa 2019. Welcome: portobello mushroom tea and truffled crumpet - they give this to you when you walk in, and the "tea" was a very flavorful consomme, perfect after walking in on a cold night Many of the dishes are actually already on the table hidden in the woodsy tablescape. 1. Stuffed mushroom with lamb merguez, harissa, tahini 2. King trumpet mushroom chips with Dungeness crab dip and trout roe 3. Hamachi crudo over porcini aminos 4. Venison tartare with charred cordycep, cranberry, juniper 5. Red cap mushroom muffin: beet juice to make it red, goat cheese mousse, candy cap mushroom muffin 6. Morel in XO: charcoal grilled morel with house made XO on a jicama leaf. I wish I could have bottled that XO sauce 7. Shiitake mushroom parfait with savory caramel: in a glass terrarium, cool textures and flavors. This was one of my top 2 dishes 8. Winter salad of twigs and mushrooms: Kalamata olive tapenade, confit potatoes, marinated and shaved button mushrooms, twigs made of olive tapenade, edible moss 9. Hen of the woods soup: poured into a bowl covered with a web of spun sugar cotton candy, and inside the bowl is a potato ice cream. The hot maitake soup over this was very reminiscent of the Alinea "hot potato cold potato." There was also a super flavorful maitake mushroom panino on the side. It'll be hard to go back to a regular grilled cheese after this sandwich. This was my favorite dish. 10. Smoked oyster mushroom broth with slow braised kabocha. This was topped with a portabello cap, covered in moss, hidden in the tablescape 11. Hedgehog mushroom with condensed milk marinated pork jowl, crispy pig ear, apricot gastrique, chestnuts. It was an unexpected combination of flavors that worked well 12. 65 degree quail egg with vermouth espuma and black trumpet purée - loved this purée 13. Tempura enoki: agedashi style, with a smoked oyster mushroom dashi, abalone, seaweed aioli 14. Fairy ring gnudi: with sage and duck and pear sausage, a ring of sage pesto, shaved apples, crispy enoki. The sausage was surprisingly wonderful and not gamey at all 15. Lobster tail: poached in truffle butter, with lobster bisque and celeriac, truffle cream braised celery root au gratin, truffle jus braised celery, shaved black truffle Then you move to a different table for the dessert courses: 1. Chocolate pot de crème with fleur de sel and micro meringue mushrooms: wonderful textures 2. Buche de Noel eclair with stout mousse 3. Candy cap ice cream with winter fruits Finally: a mint marshmallow mushroom in a tiny basket to take home The setting, plating, and food are all super creative. It's been a while since I've had something novel like this, and for this many courses and the effort + attention to details, the base price of $148/person is shockingly reasonable. Reservations are on Tock. I'll be back for their next theme (pasta!). Apparently, they plan menu concepts 2 cycles ahead, so I truly appreciate the incredible amount of work that goes into these experiences. Don't spoil the surprises by looking at food photos ahead of time!
Anwaya Aras
Prolly the best food I've had in SF! So artistic and creative. We tried their time traveler menu and couldn't be more impressed. Highly recommend!
Atmosphere: 5
Food: 5
Service: 5
Jeremy Wall
A unique experiencia each quarter. Creative fine dining aligned to a theme with pageantry.
Atmosphere: 5
Food: 5
Service: 5
Marsha Chang
Wow… just wow…There’s so much that goes into the planning for this meal and experience. And the chefs told us that they change the experience quarterly.The atmosphere is on point with the theme, ours was Time Traveling. You are transported through different times with the food and stories and your decisions may affect what happens in the future - I loved the interactive part.Here are the favorites:Taste: noodles with DuckNostalgic: edible chia petMind blowing: the dessert crazinessI’m not sure how many courses there were but we were stuffed and had to waddle back to our place after.Truly a really amazing experience.We will definitely be back.
Dixon Lu
Distinctive presentation (ours was time travel themed). A lot of food, mostly delicious, but some was just plain food presented well. Don't recommend it if you are not into adventurous dining. Chefs were all very nice.Parking: Hit or miss. Best to take a cab/ride share.
Fungi Fan Merchant Roots in San Francisco is a one of a kind thematic and immersive dining experience Their dinner series rotate seasonally and I was fortunate to attend one of the last seatings for their mushroom-centric dinner, 'Into The Forest' Being a dedicated carnivore, I had my doubts about the evening's vegetarian menu (6-7 dinners in the series are typically vegetarian-only, while most cater to omnivores), but I approached it with an open mind The intimate space and whimsical decor had me smiling while the array of dishes and their preparation made me truly appreciate the diversity of a vegetarian meal Chef Ryan Shelton has crafted something truly unique and the experience is enhanced while meeting some of the friendliest and creative fellow diners I've shared a meal in a long time Thank you Merchant Roots for taking me into the forest and expanding my horizons King Trumpet Chips and Dip / Tofu Crudo & Porcini / Corycep Salad / Red Cap Mushroom Stuffing / Morels in XO / Shiitake Mushroom Parfait with Savory Caramel / Winter salad of Twigs & Mushrooms / Hen of the Woods Soup / Smoked Oyster Mushroom Braised Kabocha / Yellowfeer with Eggplant / 65° Quail Egg with Black Trumpet Puree / Tempura Enoki Agadashi / Fairy Ring Gnudi / Truffle with Oyster Mushroom Sausage / Chocolate Pot de Crème / Buche eclair / Candy Cap Ice Cream Merchant Roots (San Francisco, CA) Reservations are required on Tock and dining is indoor only. All credit cards including AmEx are accepted.
My friends and I went yesterday and adored Merchant Roots. In short: the service was 10/10 (super friendly, funny and kinda), the food was yummy and beautifully plated and the details they put into crafting the space was very appreciated. This is easily the best nonalcoholic pairing I've seen with a meal. I'm going to try to go in order, in detail as best as I can but there were so many courses that I expect myself to miss some details. You walk into the restaurant and they have a little seating area for you to start your first few bites as they welcome you. We started off with a stuffed mushroom cap, which wowed all of us with its meaty flavor. The cumin seasoning was a nice touch. It was then followed by portobello tea (consommé ?) which was SO yummy. I could have drank that tea forever. It came with a little gruyere (?) with truffle butter and woweeee. Very fragrant. Next, we moved to the main dining area which also had a beautiful menu (thank you as I needed this to help me remember) and an even more beautiful set up to create a foraging in the forest experience. We started off with three little bites, hidden in small bowls: - king trumpet chips and dip. LOVED the Dungeness crab dip. Personally I would have liked the trumpet chips cut a little thicker so they could retain the crispness a little more! - hamachi crudo with yuzu kosho and porcini: I could eat raw fish and yuzu kosho, but I was surprised by the porcini as I didn't know how it would pair - surprise: surprisingly well! - venison tartare with charred cordycup and cranberry juniper. I loved the crisp of the cordycup but I wish I had more bites of this as I felt that there were so many flavors going on here! Next we had the red cap mushroom muffin, morel in XO and shiitake mushrooms parfait with savory caramel. I'm going to be honest here: I loved the XO sauce so much that I completely blanked on the other two. Maybe it's my Cantonese blood, but I am a sucker for a good tangy, umami, crunchy XO. The next few dishes were the winter salad of twigs and mushrooms, hen of the woods soup with panino, smoked oyster mushrooms with braised kabocha. In this set, the hen of the woods soup stood out. There was a "spiders nest" for us to break through and some cooler ice cream inside which made for a really fun balance of flavors! The kabocha was cooked a little Al dente, so there was still some crunch to it, which I'm not used to! Next were the mains: porchetta, quail egg with black trumpet purée, tempura enoki agedashi abalone, fairy ring he brush with sage and duck sausage, truffle with lobster bisque and celery. These all stood out in different ways - the porchetta was plate beautifully and paired with a lot of interesting garnishes, like red dates. In typical me fashion, I would have preferred a crispier skin but it was quite yummy still. - the quail eggs were cooked to perfection. The yolk spilled out with a little pressure and it was so yummy. The run down of the black trumpet they gave us also made me fall in love with the mushroom more and give a new appreciation for it! - the enoki agedashi really stood out. The broth was really clear but still had the perfect savory flavor to it. - the fairy ring was also delicious. I can't say I've ever had a duck sausage before and now I can it's delicious. Really enjoyed the puree with it. - lobster with truffle and celery: we all love a good lobster tail and truffles so this was a nice closer. The scalloped celery was a unique touch and very appreciated! We ended with by moving to another seating area, continuing our adventure in the forest, and ended with three lovely desserts: - chocolate pot de creme: you added your own chocolate bits to a smooth and yummy dessert - buche roof eclair: rich and unique - candy cap ice cream with winter fruits: very unique flavor and I loved the pomegranate seeds with it - a little peppermint mushroom to take home: honestly haven't had this yet but it was so cute and came in a little basket! Into the woods, their mushroom themed me
I love Merchant Roots immersive experience. Not only are you eating delicious dishes, but a story is told behind each dish. The theme of the night was mushroom foraging and I loved how the restaurant was decorated to give a forest-like vibe. Service was impeccable and I loved how the staff explained the story behind each dish. Highlights Black trumpet mushroom with poached quail egg and black trumpet puree- the presentation of the mushroom in the shape of a nest was beautifully plated. The quail egg was perfectly poached with a lovely runny yolk. The black trumpet's earthiness was lightened up by the creamy puree. Tempura enoki- Enoki was not drenched in oil but was crisp. The dashi was packing lots of umami flavor and made a great combo. Porchetta with chanterelles- the Chanterelles pepper like flavor profile really elevated the porchetta. The only thing I would've liked more is if the skin of the porchetta was a tad bit crispier. Overall great experience and definitely will be back to try their other menus.
Came for the omnivore foraging meal and it was outstanding and fun. Everything was spot on to me. I especially loved the tempura dish, the soup dish, and the ricotta dumpling dish. Everything was perfectly salted to me and timed well. Service was lovely. It was also a fun concept. My only critique is that we didn't love the entire second half of the wine pairing. The whites were great, the reds and oranges were not to either of our likings, so next time I'd order by the glass. Overall a very special and tasty experience. We also left stuffed.
Into the Forest Tl:dr Over salted almost every course. And, I love salt. Rich dishes were followed by rich dishes. Crispy mushrooms were left to sog just for the sake of them being displayed in a fanciful table scape. Disappointing. Save your money and book Lazy Bear which actually lives up to the hype. Or, just walk up the block and hit Progress or Statebird because the price is similar. Now the longer version: Chips and dip course: soggy mushroom chips because it was sitting out on the table scape while we were waiting in the waiting area for everyone to arrive and enjoying the tea and crumpets. Maybe the later seating had a better experience with the dip? Also, the crap dip was way too salty (and I say this coming from someone who enjoys salt and salty things). I took 2 bites and left the rest. Hamachi crudo was tasty but almost too salty. Venison tartare same Red cap muffin was filled with goat cheese and the beet sauce was a nice complement. Morel Xo (I love Xo sauce) was not a balanced bite. In my humble opinion Xo sauce with very smoky morel was overpowering. Shiitake mushroom parfait was rich and satisfying if just a tad over salted. 3 rich dishes in a row though. They could have been spaced out better. Winter salad of twigs and mushrooms was a great dish. But, we were hoping to have something bright after the 3 heavier creamy dishes to give our palate a break. Next up was Hen of the woods soup and panino. Super cool concept. Watch the sugary cotton candy disappear as you pour the creamy soup. The panini was tasty. Soup was rich. Smoked oyster mushrooms and braised kabocha. Super salty dashi. Porchetta, apricots and chantrelles was delightful. Too bad it was followed by hard boiled (not poached) quail eggs. The black trumpet purée was perfectly seasoned so it would have been delightful to try it with poached quail eggs. it was followed by tempura enoki mushroom (soggy in the agedashi broth). The broth was an oily mess. The tempura enoki were cold and our table was complaining that they were hard to eat due to the soggy consistency. At this point the nice strangers across the table asked if we would dine here again. Perhaps our experience was a one off and that night the chefs over seasoned with salt? Maybe? But that many dishes? And, what about the soggy courses and the hard boiled quail eggs? Too many mistakes to come back. The last two dishes couldn't compensate for the dishes that were soggy/salty/overcooked. Fairy ring and truffle with lobster bisque. Dessert was on point tyouth. The chocolate pot de crème, buche Noel eclair and candy cap ice cream were creative and lovely. Perhaps down the road we will give this place another shot. But, honestly we have never been to a restaurant that had this many issues with so many courses.
Thank you, chefs! You've succeeded in turning my husband into a mushroom lover!! the experience you've laid out for us tonight was very inspiring and special; the dishes you've served were all honest to goodness delicious. Thank you for taking us on an intimate dining experience - into the forest - with grace! Preservation, service, taste, and wine pairing looking forward to joining you on your next gastronomical adventure!
I was absolutely blown away by the knowledge, kindness, and detail put into the dinner events they host here! We were lucky enough to taste 17 different wild mushroom varieties in the most yummy way. I felt like I left there learning new things which I loved! The chefs and everyone there are incredibly kind and wonderful! Highly rec!
I wish I had found out about this sooner! An immersive experience with a well thought out and executed menu. All of their staff participate in all parts of the experience, i.e. cooking, serving, etc. They switch up the concept every quarter but I am so glad I got in for the Into the Woods mushroom theme. The food is definitely worth the price, as you get many courses and all are equally delicious. I will warn that it is not the same luxury service experience you may get in some other restaurants of this caliber but I appreciated the authenticity. They only do 8 seatings per dinner so it has a very personal and intimate feel.
The hype around Merchant Roots set my expectations really high. I've had my share of amazing meals to know when something's good, and sadly, this meal wasn't one of them. The concept of foraging is innovative, but couldn't salvage the overall dining experience and quickly lost its luster ten minutes in. Every dish was underwhelming and lukewarm, and the flavors and ingredients failed to deliver the complexity and depth I had hoped for. Everything from the kabocha dashi soup to the tempura enoki mushrooms felt like a cop out and seems like something I could find at any old place--or even whip up better myself. Every single dish missed the mark for me. Not only were they not served hot like they should've been, but the textures were odd, and there was this weird sweet and salty vibe going on across the board, which might have been cool for one or two dishes, but it got old fast. I think there are multiple chefs who create their own dishes, so the meal didn't feel cohesive. And then there was the coffee--Nespresso Pod coffee, of all things. That just seemed way off for a meal that set me back over $400 for two. Left feeling hungry and pretty disappointed, like it wasn't worth the money at all. Overall, the mediocrity in culinary execution and expression lacked spark, soul and finesse. I really wanted to love Merchant Roots, but I hope they can shake things up a bit to live up to the price tag.
Really great experience with their into the forest dining!!!
Atmosphere: 5
Food: 5
Service: 5
Restaurantji Recommends
I don't know why I hadn't heard about Merchant Roots before this year (I guess COVID, 2 babies, and SF issues), but we decided this meal would be worth the trek up the peninsula. It's an immersive experience with new theme every quarter. They change everything up for the theme - decor, music, etc. We made it to the start of their Into the Woods mushroom theme, which they revived from a prior experience circa 2019. Welcome: portobello mushroom tea and truffled crumpet - they give this to you when you walk in, and the "tea" was a very flavorful consomme, perfect after walking in on a cold night Many of the dishes are actually already on the table hidden in the woodsy tablescape. 1. Stuffed mushroom with lamb merguez, harissa, tahini 2. King trumpet mushroom chips with Dungeness crab dip and trout roe 3. Hamachi crudo over porcini aminos 4. Venison tartare with charred cordycep, cranberry, juniper 5. Red cap mushroom muffin: beet juice to make it red, goat cheese mousse, candy cap mushroom muffin 6. Morel in XO: charcoal grilled morel with house made XO on a jicama leaf. I wish I could have bottled that XO sauce 7. Shiitake mushroom parfait with savory caramel: in a glass terrarium, cool textures and flavors. This was one of my top 2 dishes 8. Winter salad of twigs and mushrooms: Kalamata olive tapenade, confit potatoes, marinated and shaved button mushrooms, twigs made of olive tapenade, edible moss 9. Hen of the woods soup: poured into a bowl covered with a web of spun sugar cotton candy, and inside the bowl is a potato ice cream. The hot maitake soup over this was very reminiscent of the Alinea "hot potato cold potato." There was also a super flavorful maitake mushroom panino on the side. It'll be hard to go back to a regular grilled cheese after this sandwich. This was my favorite dish. 10. Smoked oyster mushroom broth with slow braised kabocha. This was topped with a portabello cap, covered in moss, hidden in the tablescape 11. Hedgehog mushroom with condensed milk marinated pork jowl, crispy pig ear, apricot gastrique, chestnuts. It was an unexpected combination of flavors that worked well 12. 65 degree quail egg with vermouth espuma and black trumpet purée - loved this purée 13. Tempura enoki: agedashi style, with a smoked oyster mushroom dashi, abalone, seaweed aioli 14. Fairy ring gnudi: with sage and duck and pear sausage, a ring of sage pesto, shaved apples, crispy enoki. The sausage was surprisingly wonderful and not gamey at all 15. Lobster tail: poached in truffle butter, with lobster bisque and celeriac, truffle cream braised celery root au gratin, truffle jus braised celery, shaved black truffle Then you move to a different table for the dessert courses: 1. Chocolate pot de crème with fleur de sel and micro meringue mushrooms: wonderful textures 2. Buche de Noel eclair with stout mousse 3. Candy cap ice cream with winter fruits Finally: a mint marshmallow mushroom in a tiny basket to take home The setting, plating, and food are all super creative. It's been a while since I've had something novel like this, and for this many courses and the effort + attention to details, the base price of $148/person is shockingly reasonable. Reservations are on Tock. I'll be back for their next theme (pasta!). Apparently, they plan menu concepts 2 cycles ahead, so I truly appreciate the incredible amount of work that goes into these experiences. Don't spoil the surprises by looking at food photos ahead of time!
Prolly the best food I've had in SF! So artistic and creative. We tried their time traveler menu and couldn't be more impressed. Highly recommend!
Atmosphere: 5
Food: 5
Service: 5
A unique experiencia each quarter. Creative fine dining aligned to a theme with pageantry.
Atmosphere: 5
Food: 5
Service: 5
Wow… just wow…There’s so much that goes into the planning for this meal and experience. And the chefs told us that they change the experience quarterly.The atmosphere is on point with the theme, ours was Time Traveling. You are transported through different times with the food and stories and your decisions may affect what happens in the future - I loved the interactive part.Here are the favorites:Taste: noodles with DuckNostalgic: edible chia petMind blowing: the dessert crazinessI’m not sure how many courses there were but we were stuffed and had to waddle back to our place after.Truly a really amazing experience.We will definitely be back.
Distinctive presentation (ours was time travel themed). A lot of food, mostly delicious, but some was just plain food presented well. Don't recommend it if you are not into adventurous dining. Chefs were all very nice.Parking: Hit or miss. Best to take a cab/ride share.
Atmosphere: 5
Food: 4
Service: 5