Brasserie S & P, A Mid-Summer Diner’s Dream


By Kaye Cloutman

Photography by Śānti Babarán

One of my favorite hotels in the city has just experienced a recent facelift. The Mandarin Oriental San Francisco boasts a new look, now more contemporary and modern in design, with a light airy ambience and fresh aromas from the newly opened Brasserie S & P. The addition of this innovative dining crew to the hotel’s already-winning team is just one of the many reasons we feel especially at home whenever we visit. Dine on classic farm-to-table servings with the help of 21st century technology as you order cocktails and edible selections straight from an iPad menu.

On the afternoon of our most current visit, Executive Chef Adam Mali sat with us to talk about his excitement working on the new seasonal menu, particularly the Duck Pate and the Duck breast; they were the next-best treats to Foie Gras for me and definitely made it to my personal list of life-changing dishes. Chef Mali also expressed his stand on current practices in the meat industry and how much he values preparing food with integrity; working only with ingredients from established farmers, fishermen and ranchers in Northern California who he knows personally; “They really are my biggest inspirations” he added. Brasserie S & P may be new to the neighborhood, but Chef Mali’s seasoned palate and years of prowess in the kitchen certainly provide diners a selection of classic goodness even in a fast paced urban setting.

http://gevmag.com/wp-content/uploads/2012/05/Picture5.jpgGet to know Chef Adam Mali…

Describe your food in terms of music ~ what is it synonymous with?

The passion and abandon of Jimi Hendrix and the refinement of Duke Ellington.

You have a superb passion for where you source out your ingredients, can you give us a list of recommended local purveyors and farms and why you love working with them?

Liberty Duck Farms, Drake’s Bay Oysters, and County Line Harvest Farms are a few I would recommend due to their commitment to sustainability.

With what other art forms do you like to involve yourself ?

I enjoy drawing and sketching.

Discuss a little bit of your selection of cocktails to pair with the current menu, are you more focused on local ones?

We have classics as well as some we created which were inspired by San Francisco and the abundance of ingredients found in the area, such as “Indian Summer on Mt Tam”. This gin cocktail is the perfect cocktail utilizing locally sourced ingredients, consists of local aromatic, and is quintessentially California. The cocktail consists of: st. george ‘terroir’ gin • sensei saffron tonic water

Current food fascination?

Stone Fruits

What upcoming food and wine events will you be involved in?

SF Chefs, K-J Heirloom Tomato Festival, 2012 Epcot® International Food & Wine Festival

If you were to describe your restaurant in 5 words, what would they be?
Sophisticated, fresh, approachable (using) impeccable ingredients!

Check out their current seasonal offerings

DUNGENESS CRAB LOUIS butter lettuce • avocado French breakfast radishes • sieved egg • classic Louis dressing

LOCAL ALBACORE TUNA “POKE” CRUDO17 macadamias • sesame oil • red fresno chilies

POTATO LATKES Liberty Farms duck confit • apricot

LIBERTY FARMS DUCK LIVER PATE grilled Della Fattoria levain

Redo ’22 charbay blood orange vodka • smoked scott’s 1987 scotch • vya sweet vermouth • luxardo cherry liqueur

Farmer’s Gin Martini oregon’s all organic farmer’s gin • dolin dry vermouth • angostura orange bitters • lemon peel

Indian Summer in Mt. Tam st. george ‘terroir’ gin • sensei saffron tonic water

ROASTED LIBERTY FARMS DUCK BREAST cracked English peas • lemon marmalata

FALLON HILLS RANCH BURGER housemade pickles • caramelized onion • hand cut Kennebec fries

Monthly Special: Oysters and Champagne

Slip into Brasserie S&P this August for an exquisite pairing of the area’s finest oysters and a luxurious selection of champagnes. This decadent duo will excite your senses and is sure to warm your palate before further exploring the luxurious offerings of Brasserie S&P. The perfect combination can be shaped to include 6 oysters and a ½ bottle of Gosset Brut Excellence Champagne best suited for a couple. Alternatively, for larger groups brimming with 12 oysters and a bottle of Argyle Brut 2008, Oregon or 12 oysters and a bottle of Perrier Jouet Belle Epoque Champagne 2004. This unique union promises to pleasure the most discerning tastes.

Cost:

  • 6 oysters and a ½ bottle of Gosset Brut Excellence Champagne at $45
  • 12 oysters and a bottle of Argyle Brut 2008, Oregon at $50
  • 12 oysters and a bottle of Perrier Jouet Belle Epoque Champagne 2004 at $198

Brasserie S & P
222 Sansome Street
San Francisco, CA 94104
(415) 276-9888

Visit their website