Baraka
CLOSED 288 Connecticut St./18th St., Potrero Hill, (415) 255-0370; . D daily; $$$. Reservations advised.
Retaining remnants of its former life as a Moroccan restaurant, this popular spot features deep rose-rouge walls, red velvet banquettes, and copper-topped tables. The short-but-interesting menu includes a warm pistachio-crusted goat cheese appetizer that is a must along with a side of grilled flatbread and sesame zahatar sauce. Among the winning entrees are slow-baked local halibut atop a warm tomato and bread salad and braised beef cheeks with baby spinach. Esoteric items such as seared octopus and roasted beef bone marrow are also options, as is a vegetarian entrée—perhaps a wild mushroom-polenta dish. Cocktails include an array of martinis and a very good mojito, and among the housemade desserts are yummy cinnamon sugar-dusted bomboloni (dense donut holes), granitas, and an unusual Moroccan mint tea with floating pine nuts.
Retaining remnants of its former life as a Moroccan restaurant, this popular spot features deep rose-rouge walls, red velvet banquettes, and copper-topped tables. The short-but-interesting menu includes a warm pistachio-crusted goat cheese appetizer that is a must along with a side of grilled flatbread and sesame zahatar sauce. Among the winning entrees are slow-baked local halibut atop a warm tomato and bread salad and braised beef cheeks with baby spinach. Esoteric items such as seared octopus and roasted beef bone marrow are also options, as is a vegetarian entrée—perhaps a wild mushroom-polenta dish. Cocktails include an array of martinis and a very good mojito, and among the housemade desserts are yummy cinnamon sugar-dusted bomboloni (dense donut holes), granitas, and an unusual Moroccan mint tea with floating pine nuts.
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