Lord Stanley

At the edge of Polk Street in Russian Hill, Lord Stanley serves up a California cuisine with a British twist. The talented chef duo have been together since working at Le Manoir aux Quat’Saisons, Raymond Blanc’s two-star Michelin restaurant in Oxfordshire, England. Both rustic and refined, the menu takes straightforward ingredients and presents them in an enigmatic way. The organic, biodynamic wines complement the sustainable ingredients featured on the constantly changing menu. Even though Lord Stanley is less than a year old, it is already the recipient of one Michelin Star. Awards aside, after dining here it is evident why this is a popular food destination. 

Most bread served at restaurants is forgettable, but do not miss out on Lord Stanley's sourdough bread with house churned butter and salt.  The king trumpet mushrooms with an almond and garlic spread are bursting with umami flavor.

The charred and crispy beignets are filled with supple and salty cod and pair with the sweet and creamy tartar sauce.

An inside look a the sweet potatoes, which are cut into long thin strips and fried. This is a whimsical approach to sweet potato fries! The deconstructed sweet potatoes are served with fresh curds and yellowfoot mushrooms.

For the main course we shared a pan fried cod with local seaweeds, preserved lemon, and fingerling potatoes. For dessert we shared a strawberry tart with elderflower custard. Elderflower is grown in some warm regions in Europe, but is pervasive throughout European cuisine.