Coffee by Morning -Wine / Whiskey Bar by Night
By
Carol & Joe Davis
Dining Detectives
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San
Francisco is known for quality establishments
where one can enjoy a beverage and light fare. We had heard that
Laurent Manrique's Rouge et Blanc on Grant Street
had added some new menu items and Whiskies to their food and wine
offerings and knew we needed to stop by to check it out. Rouge
et Blanc has been open for four years serving light breakfast,
lunch salads and sandwiches and afternoon/evening finger foods
including cheeses, charcuterie and pate. They are known for their
International Wine list with over 150 selections and you can purchase
the wines to go at 30% off of the Wine List price. The stylish
interior includes interesting chandeliers, edgy art, bar seating
as well as comfortable chairs, couches and high tables.
We
started out with cocktails. The Rouge et Blanc Cocktail
made with Idol Vodka, Cava, Chambord and lime basil was excellent!
We also enjoyed a fabulous Divorce Cocktail which was
made with Pineau des Charentes, Cognac and a cucumber slice float.
There was a story behind this cocktail's name change to Divorce
but we knew it was best to just enjoy the drink and the play on
words.
The
Finger Food is actually quite gourmet as one might expect and
can easily be dinner, as it was for us. We enjoyed the Imported
Olives which were marinated with Thymes and Rosemary. The
Serrano Ham Tart on thin crispy flatbread with spicy tomato
pesto was perfect. We loved the Foie Gras de Canard which included
a lovely presentation of Duck Foie Gras Pate, bread, pickles and
fruits. A sweet Chateau Rieussec Sauterne from Bordeaux, France
paired perfectly.
Sliders
are a new addition to the menu and our favorite was the fresh
Dungeness Crab Cake Slider topped with aioli and baby
spinach. The 2010 Napa Valley Emmolo Sauvignon paired
perfectly. The Duck Leg Confit Slider with caramelized
shallots and baby spinach was also quite nice. The 2007 Chateau
Haut-Beausejour, St. Estephe, Bordeaux, France was delightful
with the duck. We met General Manager Olivier Daridon
who told us that adding Whiskies to their menu was just a natural
extension of their wine offerings and that he felt pairing cheese
with whiskey was his preference and that it allowed the flavors
of the cheese to be enhanced. With that recommendation, we knew
what our next course would be.
We
ordered three cheeses from their Selection de Fromages d'Artisan
and asked our knowledgeable waiter to pair whiskies. The mild
Vall ee d'Aspe Goat Cheese from Pyrenees, France was paired with
the Japanese Yamazaki 12 year old whiskey which had smoky
honey tones. The Cont e, Hard Cow Cheese from Savoie,
France was paired with the Templeton Prohibition Era Recipe
Small Batch American Rye which had a nice nuttiness. The
Ossau Iraty Sheep cheese from Pays Basque, France was
paired with the Four Roses Small Batch Bourbon which
was very smooth. We now have great appreciation for this type
of pairing.
Sweet
French macaroons in chocolate, lemon and saffron were the
perfect finish, as we sipped our whiskies. We chatted with some
tourists at the next table who were enjoying their visit to San
Francisco from the East Coast and Scottsdale which added to the
lively evening. Rouge et Blanc has upped the
ante by adding rare whiskies and some new delicious finger foods.
We look forward to returning soon and may never be able to enjoy
wine and cheese again without longing for whiskey.
Rouge
et Blanc
334 Grant Street
San Francisco, CA. 94108
415-391-0207
www.rougeetblancsf.com