Turntable At Lord Stanley

Born in Seoul and raised in California, Chef Susan Kim honed her skills at Chez Panisse before moving to New York City. She launched Doshi in 2020, drawing inspiration from doshirak, the traditional Korean boxed lunch. Her background truly shines through as she makes her return to the Bay Area for a guest residency at Turntable by Lord Stanley. The tasting menu kicked off brilliantly with a bugak (fried seaweed) chip paired with Dungeness crab dip. Throughout the meal, familiar Asian ingredients like seared tteok (Korean rice cake) were expertly combined with halloumi cheese, egg, and brown butter, creating a masterful blend of cross-cultural comfort food. Another highlight was the beef carpaccio topped with tonnato (an Italian tuna and anchovy mayo sauce) and anchovy almond crumble. Although I'm not usually a fan of beef carpaccio, I was amazed by how much I enjoyed this dish. My friend, who loves carpaccio, declared it her favorite of the evening. Dessert was just as delightful, featuring a luscious pudding cake topped with walnut butterscotch doenjang (Korean fermented soybean paste). The thinly sliced persimmons had a texture reminiscent of apple pie apples, enhanced by a subtle savory note from the doenjang. To top it all off, we were treated to a trio of small candies: anchovy toffee, umeboshi (Japanese pickled plum) pâte de fruit, and sour apple pâte de fruit. Doshi also offers takeout and delivery boxes, which I’m eager to try next. I may just have to revisit for another tasting menu in the near future. I can’t recommend this pop-up highly enough!

The Kevin Law Immi pop-up at Lord Stanley is a resounding success. The menu is both creative and delightful. Each dish is crafted with care and passion, although I would recommend removing the dumplings from the menu, as they felt somewhat out of place (though I appreciate the sentimental value). The chilled noodles were a standout for me – simply perfection. The duck dish and dessert were also impressive. The beverage pairings were well thought out and reasonably priced. Keep up the great work, and I look forward to seeing you again soon!

The Bugak Chip paired with Dungeness Crab Dip complemented each other beautifully. The sharpness of the crab dip was softened by the flavor of the chips. The raw halibut served with chilled soybean broth and alliums was a refreshing treat, offering a unique flavor profile I hadn't thought possible with those ingredients. The Beef Carpaccio, Tomato, and anchovy almond crumble were truly a delight. When all the flavors combined in your mouth, it created a wonderful experience, enhanced by the richness of the almonds. In my opinion, the seared tteok halloumi, 7-minute egg, and brown butter was the standout dish. The previous courses really prepared my palate for this one, as the intense flavors were beautifully balanced by the perfectly cooked rice cakes and eggs. I thoroughly enjoyed the palate-cleansing hoda soy yuba, wood ear mushrooms, cucumber, radish, and hot mustard. The hot mustard added just the right amount of zest to the light salad, preparing my taste buds for the final dish. The grand finale, the Sundae cake, came with a delightfully rich sauce and mushrooms. The sauce enhanced all the individual components’ flavors, making for an exquisite experience. I highly recommend savoring this dish slowly to fully appreciate its complexity.

Turntable at Lord Stanley is important to know about, especially if you dine out frequently. This is easily one of the most interesting restaurants in San Francisco. In its previous incarnation, the Michelin starred Lord Stanley was already atouchstone of good food and a neighborhood icon but they have taken a risk with Turntable and managed to level up in unexpectedways. Lord Stanley was always good at feeding you several vegan courses without you realizing it. They were always at thecritical point of creativity and good taste. They were always serving up satisfying meals that were somehow the right balanceof light, healthy, and knock-out flavor. And they were always at the expert intersection of traditional fine dining andreimagination. Now their stellar kitchen and affably adept service team continue all that, but now swapping out the head chefeach month with a new rising star from around the world. Two months into this new project, we have managed to catch both guestchefs so far, with resoundingly satisfying results. If there has not yet been a Michelin starred pop-up, this may end up beingthe first one. If you?re tired of feeling heavy from too much dining out; if you find yourself wondering which of your favoriterestaurants (whose menus you know back to front) to go to yet again; if you are lamenting the reduction in in overseas travel ?then Turntable at Lord Stanley might belong in your regular rotation. Engage warmly and openly with their service team, exploretheir wine program (and trust the experts behind it), exploit the economical week-night options, and, in between visits,remember to occasionally elevate your day by stopping by their unbelievable street counter window. Turntable at Lord Stanleyare good neighbors (both for San Francisco and the rest of the world) and are a crucible of creativity and superior food.

A great meal overall, but some common sense details were overlooked. We were a party of three and selected the tasting menu. We also had one order of the fois gras to share. The server brought two pieces of toast i would think given the amount we were spending for the entire meal, an extra piece of toast would not be too much to ask for. Second lapse of attention came when they brought the petit four two chocolates or a bed of cotton candy. Didn't they know we were a party of three? I guess they did not even bother and really wanted us to leave!