Fish and Farm

We ate at Fish and Farm on Sat. evening. The restaurant is located in the Mark Twain Hotel is on Taylor between Ellis and O'Farrell streets  This is definitely the Tenderloin, but it does draw a higher end, foodie crowd.  Their claim to fame is that they use as many food ingredients as possible within a 100 mile radius of its front door.

It doesn't hurt that Fish & Farm's Californian cuisine is very good and the wine list is innovative-although we brought 2 bottles of our own California wine(a 2003 Lewis Cellars Cab and a Pinot) as the corkage is only $5 for the first 2 CA bottles.  The chef is 27-year old Jake DesVoignes.  Amazing food for a young chef.  Jose had roasted cheese pumpkin soup followed by the spare ribs and risotto special.  Kelly had an endive and persimmon salad followed by the citrus braised lamb shank.  We also had an order of the salt brined french fries for the table-awesome. 

Overall the food was excellent and the service was good. However we did note that we were served neither bread nor the amuse bouche that all other tables received (but we were quite fill and had no room for it anyway).