Seeing as the place is named Lord Stanley, you may worry you’re doomed to eat beef Wellington for dinner. But Rupert and Carrie Blease, the husband and wife behind this Russian Hill restaurant, have something more interesting in mind. Although honed in noted kitchens in New York (Per Se) and England (Le Manoir aux Quat’Saisons), the Bleases’ training is Californian in its farm-to-table leanings but European in its classical technique. Seasonal dishes like poached salmon in beurre blanc blush pink in the company of sorrel and steamed potatoes. Lamb shoulder (slow-cooked, then seared on the grill), gets a kick from citrusy dollops of lemon curd. The dining room, with white walls and blond-wood tables, suits a kitchen that favors clean flavors. The closest they come to the old empire is a modern riff on a throwback berry parfait called an Eton mess.
Seeing as the place is named Lord Stanley, you may worry you’re doomed to eat beef Wellington for dinner. But Rupert and Carrie Blease, the husband and wife behind this Russian Hill restaurant, have something more interesting in mind. Although honed in noted kitchens in New York (Per Se) and England (Le Manoir aux Quat’Saisons), the Bleases’ training is Californian in its farm-to-table leanings but European in its classical technique. Seasonal dishes like poached salmon in beurre blanc blush pink in the company of sorrel and steamed potatoes. Lamb shoulder (slow-cooked, then seared on the grill), gets a kick from citrusy dollops of lemon curd. The dining room, with white walls and blond-wood tables, suits a kitchen that favors clean flavors. The closest they come to the old empire is a modern riff on a throwback berry parfait called an Eton mess.
