Mason Pacific

Nestled between Nob Hill, Russian Hill, and Chinatown, Mason Pacific provides a comfortable, yet sophisticated neighborhood dining spot. One half of the restaurant is robed in white tablecloths for a fine-dining feel, while the other half has nicely finished wooden tables, elevated stools, and pleasant mood lighting for the more relaxed, Sunday feel. For our Sunday Funday, we decided to stay on the casual side so we could also stare out of the glass windows circumscribing this restaurant on the corner of Mason and Pacific (hence the name) and watch the cable cars passing by on San Francisco’s famously hilly streets.

On Sundays, Mason Pacific offers a special prix fix 3-course menu, comprising of an appetizer, entrée, and dessert. Between the three of us, we got to try most of the menu as well as the carefully curated wine and/or beer pairings. A Sunday night dinner here is the perfect way to finish off the week or to welcome in the new week. A delight for meat-eaters and vegetarians alike, this bistro offers a variegated selection. The Sunday menu rotates weekly, so the chef plans the upcoming menu around the freshest, seasonal ingredients that can be found in the market the day before. No two Sunday menus will ever mirror each other, so locals love to dine here on occasion so they can try the constantly surprising menu items. Here is a showing of our meal from start to finish:

Mason Pacific Pho with ribeye, chili, coriander, basil, and ginger consommé paired with Anchor Brewing Co. ‘California Lager’.

Buttermilk fried chicken with sauce rémoulade and green Tabasco paired with NV Cremant de Loire, Domaine de la Bergerie, Loire, France.

Coastal winter greens with grapefruit, dates, almond, white balsamic, and honey paired with 2013 Arneis, Damilango, Langhe, Italy.

Mason Pacific Burger with smoked tomato, picked red onions, applewood bacon, and white cheddar on a pretzel bun.

Green garlic risotto with romanesco, Pleasent Ridge Reserve (the most awarded cheese in U.S. history), and charred lemon. The risotto is aged for one year which increases its nutritional profile to that of brown rice. The risotto paired with 2014 Gamay, Jean Foillard, Beaujolais Nouveau from Beaujolais, France.

Apple cobbler bread pudding with creme caramel and Tahitian vanilla ice cream paired with Rare Wine Co., Charleston Sereial Madeira.

“Not your American” cheesecake with meyer lemon curd, pistachio finaneier and almond crumble paired with NV Patrick Bottex, Bugey-Cerdon, “La Cueille”, France.