San Francisco's renowned Lord Stanley, previously a Michelin-star establishment, has made a striking resurgence. The restaurant relaunched today, under the refreshingly new "Californian Bistro de Luxe" banner, introducing an appealing a la carte menu, an eight-course tasting menu, and a supplementary takeout menu. The launch ends the tenure of Turntable by Lord Stanley, a popular pop-up venue that hosted international chefs.
Piloting the kitchen under the vigilant ownership of Rupert and Carrie Blease, is the chef de cuisine Nathan Matkowsky. He has skillfully revamped the restaurant's offerings, harmoniously merging Californian dishes with French classics and Asian fusion. Standout dishes, which include duck terrine with curried apple, wagyu bavette tartare with hazelnut, paprika, and chives, and escargot on house-made brioche toast were created by his vigilant attention. For heartier fare, patrons to look forward to desserts can expect cod au vin and whole duck a l'orange. Emphasizing in-house dry-aging, options such as Liberty Farms ducks, pigeons, wagyu beef chops, and whole trout and cod are available.
More discerning diners can opt for the $165 eight-course tasting menu that offers a unique culinary adventure. The menu includes cherry tomato and tomato water gelée with geoduck and clams in a nori and shiso arrangement, chicken thigh mandu with baby radish and turnip stewed in a roasted hen consommé, and Californian squab with wild rice and Madeira sauce. To finish, a range of desserts from pastry chef Harper Zapf will be on offer, as per the Lord Stanley website.
The restaurant's takeout line is serving Korean fried chicken crafted by Matkowsky, available to-go in either green chile with ginger or honey mustard flavors. Additional options include a selection of sides, and classic French pastries like Paris-Brest, gâteau opéra, and clafoutis.
Meanwhile, according to an interview with Eater SF, Carrie Blease shared that the concept of Turntable by Lord Stanley will persist in different ways. Starting from now until October 22, the project will be temporarily housed at Tuk Tuk Thai in Los Angeles and will continue in Santa Rosa through the end of the month. The pop-up at the Flamingo Resort's Lazeaway Club will feature dishes from New York-based chef Susan Kim of Doshi and Tuk Tuk’s own chef, Amanda Kuntee Maneesilassan.
Led by wine director Louisa Smith, the restaurant's natural wine list promises to impress, aiming at small producers and offering unique low-proof cocktails and wines on that tap to be served by the carafe. The general manager Catherine O'Brien alongside her front of house team will ensure the delivery of exquisite service with a personal touch.
Individuals looking to enjoy Lord Stanley's offerings can reserve their spot for dinner (2065 Polk Street) from Tuesday to Saturday, 5:30 p.m. to 10 p.m. Alternatively, takeout can be arranged on the same days, from noon to 9 p.m.
