Nancy Oakes is one of my favorite chefs, for a meal at her always reliable, always lively restaurant Boulevard in San Francisco is forever memorable. She pleases with ease and flair, and with every bite you feel as though a careful decision has been made to create the perfect pairing of each ingredient. The other evening we feasted on delicate and sweet Royal Sweet Sea Scallops teamed up with spring radishes, toasted hazelnuts, and house pancetta. One of the most remarkable tastes of the meal came with the chewy Monterrey Red Abalone accompanied by a lobster hollandaise and the most amazing, delicate, and full-flavored fried green tomatoes (I want the recipe!) For a real treasure of a dish, try the House Made Ricotta and Nettle Tortelloni (photo) served with a giant mushroom slice, as dense and flavorful as any meat.
Boulevard, 1 Mission Street, San Francisco 94105. Tel 415 543 6084.