Recently opened, Lord Stanley, named after the Chef's father and the family's English roots, resides in the neighborhood of Russian Hill in San Francisco at the Southwest corner of Polk and Broadway. An intimately sized restaurant with an inconspicuously situated mezzanine floor that sits about 14 people at a communal table. The first night that I dined here was at the communal table and there lived the magic.
My first serendipitous interaction at the communal table revealed a New Zealand family whose profoundly endearing Kiwi spirit inspired the entire evening. Sharing love stories, bottles of Burgundian wine, cultural heritage, and moving performances of song, Lord Stanley transcended its creatively, unadulterated European influenced farm to table status and into an inextricably intuitive space for connecting with each other.
Not too distant into the evening did a trio of artistically inclined friends appeared in the conversation and joined us in the destined celebration at the table, presenting images of discovered abstract art works found at consignment stores in San Francisco, discussing the inner workings of interior design, and adding back-up vocals for My Favorite Things (one of the grand performance of the evening).
All the while, snacks of onion petals with sherry vinegar, salt cod beignets with orange aigre-doux accented the ease and undying pleasure that flowed through the evening.
Thereafter, starters of young carrots with curds, chamomile, bee pollen and granola, and charred butternut squash with black garlic, almond and sorrel, and finally grilled squid with cabbage, pine nuts and curry reflected the ever deepening delicious honesty and connection that all of us were experiencing. Even the group of advertisers from Chicago at the other end of the table shared the electricity that incited everyone's attention and gratification for the food, wine and theatrical company.
For mains, the seared halibut with salt baked celery root and lemon, roasted hen with hazelnuts, chanterelles and pomme purée, and leeks with young potato with warm buttermilk, truffle and illuminated by the herbaceous purslane all completed the circle of a truly memorable meal seasoned by those of us who conceived the flavors of our experience.
Chef Rupert and his wife, Carrie, have discovered a key, primal ingredient that supercedes all forward looking principles of the culinary world--- the fully realized human connection of eating and drinking indulgently together in an intimately conceived space that inspires the spirit to play.
Lord Stanley is located at 2065 Polk Street, San Francisco, (415) 872-5512, open from Tuesday through Thursday from 5:30 p.m. to 10:00 p.m. and Friday through Saturday from 5:30 p.m. to 11:00 p.m., www.lordstanleysf.com.
Lord Stanley is located at 2065 Polk Street, San Francisco, (415) 872-5512, open from Tuesday through Thursday from 5:30 p.m. to 10:00 p.m. and Friday through Saturday from 5:30 p.m. to 11:00 p.m., www.lordstanleysf.com.