Our last week in San Francisco:

The last week in San Francisco was a constant list of things we needed to do for the move and amazing dinners.

Wednesday night, TJ’s 35th birthday, we had dinner with 6 friends at Kokkari: http://www.kokkari.com/
We had been trying to go there for a long time, as Jon and Mags used to tell us how much they loved it, and what a great place it was for a large group. The food was fantastic, very flavorful Greek. We brought some large-format wines – starting with a magnum of R, and then one of Davis Bynum Pinot Noir, and a Bennet Lane Zinfandel.

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We walked to the restaurant from the hotel, (we checked into it that night, as the packers packed and moved our belongings into storage that day,) the Hotel Vitale. It was fun being sort of tourists in San Francisco- and created a wonderful transition between being in the house and leaving the city.

And our last meal in California was at the one place we had always wanted to go- but could never keep a reservation, The French Laundry. I tried making a reservation for TJ’s birthday, and while out getting lunch for the movers on Wednesday, they called to ask if we wanted to come up that night. Frantically- I tried explaining to them that we had reservations for 8 people that night- were moving to London that week – that it was my husband’s birthday – and please, if there was anything they could do, could we possibly come another night before we left. They randomly had availability for us on Friday night! I don’t know if it was the desperate tone of my voice, or speed-talking that did it.

The experience was elegant and relaxing. 9 courses plus a few extra with some amuse bouche, and a seemingly endless stream of desserts. There was so much food, I actually sighed once I saw the waiter coming with house-made truffles.

My favorite courses were these small cones of salmon tartare, in an ice-cream cone looking sesame crisp; the lobster “mitts”, and a domestic kobe-raised beef. The stemware, plates and amazingly-purposed silver serving pieces created a fantastic table. We peaked into the kitchen, (it was off of the main ‘house’ that had the 3 dining areas, and connected by a service hallway) for awhile through windows outside before we left. It was spectacular to seeing the calm but constant stream of preparations – I watched one chef prepare something in a small silver bowl- and imagined him preparing one sauce, for one dish, for one person – and how many times he must do that each night. And then the next night, it all changes.

A beautiful way to celebrate our last night in San Francisco; we are very lucky.