Any one who, like me gets excited to the smell of a good olive oil, or the sound of sizzling peace of pancetta dancing in a pan, will find Boulevard an experience to remember.

Nancy Oaks’ pillar of San Francisco gastronomy was on my list to go back to for a while now. I took the occasion of a special event to take the BF over there for a romantic dinner.

I had made reservation in advance, and was appropriately greeted by our hostess. We were sat at a table for two in a nice location, not too far from the kitchen. But it took us only seconds to spot two chairs at the counter by the sauté station and we politely asked to be moved. Which was done with a smile.

Now, seating our nose inches away from the action, the romance started. Scallops seared, truffled shaved, calamari grilled, this was more than romance, it was almost porn! Sauces, mise en place, everything looked so good that our poor waiter had to come back five times before we could ordered. After seeing everything coming out of the kitchen, it was hard to make a decision but we did.

We started with Fonduta pyramid ravioli, drizzled in olive oil and topped with shaved truffle. I cut right away in one of those and the cheese start oozing, I hurry to put it in my mouth before I lose more cheese to the plate (that I almost licked at the end) and... I had a foodgasm!

The Fontina cheese used for this dish was perfect and the ravioli amazingly cooked.

The truffle.. different story, I could have done without out it. Actually let me say it right now, there was quite a bit of black truffle in our dishes but I am not sure about the quality of them. They were taste less, really nothing compared to what I am use to. But then again, I am use to the Black truffle coming from the Périgord where you can’t hide it because you can smell it miles away. Anyway, the truffle was a disappointment but it didn’t affect the taste of the food.

Then we followed with the Quail stuffed with Sweetbreads. This was also an excellent dish, perfectly executed served on a bed of cheddar grits, comfort food to my ear. The sweetbreads, were so moist.

We had to try the Monterey calamari stuffed with dungeness crab, grilled and served on top of a risotto seasoned with some lobster bisque. That was my favorite dish of all. The flavors were clean and perfectly balance, the calamari grilled to perfection. You have to try this dish!!

As our main course the BF took the Organic free range chicken prepared 4 ways. The best was the breast perfectly cooked, thanks to the sous-vide technique, just to remind me that is probably the best way to cook the breast. It was so juicy and tender it almost didn’t look like chicken. You know what I mean! The wing and drumstick was confit, served on mashed potatoes. It was a good dish. I had the Pork prime rib chop wood oven roasted and that might have been the best chop I have ever had in a restaurant!

We finished our decadent dinner by a bit of cheese and a butterscotch cream pie. It was good, though I am usually not a dessert person.

We had a bottle of the Chateau Deyrem Valentin 2000. It was reasonably priced I thought, as you can get lost in Boulevard’s amazing wine list and end up spending you salary in one night!

One thing I have to say, our waiter Ethan was the most charming and professional waiter. I loved his service and will ask for him again.

Summary: Boulevard is without a doubt one of the top restaurant in San Francisco, the service was great, the entire staff very welcoming and professional. the food was perfectly executed and the flavors left me dreaming about this dinner for days after. Bill for 2: $269.50 (without tip, including wine and cocktails)