clock menu more-arrow no yes mobile

Filed under:

Week in Reviews

BuestemReview.jpgThe Untermagnificant gives Bluestem Brasserie owner Adam Jed props for adding a "multifaceted, full-service restaurant" to downtown. Calling it "a 21st-century version of the sadly departed Original Joe’s, moderate in price, meat-centric, unpretentious and indispensable," she loves on chef Sean Canavan's charcuterie, the "pink and juicy" calf's liver, "moist" coq au vin, and a caramelized butterscotch tapioca pudding that "hit all my sensory hot spots." In closing, "Bluestem is an ideal downtown meeting spot." [Examiner]

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world