In an effort to dine at all 3000 San Francisco restaurants
(1000 and counting), my wife Linda and I recently dined at Monsieur
Benjamin in the ‘great city by the bay’.
Monsieur Benjamin is located in Hayes Valley section of San Francisco surrounded by a large selection of shops and restaurants. The area is full of youthful energy and this Parisian Bistro has a large variety of great food creations.
Monsieur Benjamin is located in Hayes Valley section of San Francisco surrounded by a large selection of shops and restaurants. The area is full of youthful energy and this Parisian Bistro has a large variety of great food creations.
The restaurant has a warm ambiance and is a very fun
place to dine with friends.
The restaurant also has a great selection of wine and spirits to enjoy with your meal. If you bring your own wine, there is a $20.00 corking fee.
We brought a 2015 Carmenere from Chalk Hill that was full bodied and bursting with flavor.
We began our dinner with some fruits de Mer and enjoyed 3 types of oysters, Beau Soleil from New Brunswick, Mookie Blue from Maine and Shigoku from Washington. Next, we shared Escargots braised in red wine jus, mushroom duxelles, garlic and parsley with homemade country bread and Spring Hill Jersey butter. For the entree, Linda ordered the Atlantic Salmon Poelee, leek and sauce Remoullade that was cooked to perfection. I enjoyed Steak Frites with Sauce Choron and a 12ounce Ribeye grilled in the charcoal oven that was sensational. For dessert, we shared a warm banana crepe with rum raisin ice cream and cinnamon streusel that deserved a ‘qui qui’.
In conclusion, we enjoyed this restaurant and vibrant location in Hayes Valley and plan on returning soon. It is a wonderful French Bistro.
For more information and to make reservations go to:
The restaurant also has a great selection of wine and spirits to enjoy with your meal. If you bring your own wine, there is a $20.00 corking fee.
We brought a 2015 Carmenere from Chalk Hill that was full bodied and bursting with flavor.
We began our dinner with some fruits de Mer and enjoyed 3 types of oysters, Beau Soleil from New Brunswick, Mookie Blue from Maine and Shigoku from Washington. Next, we shared Escargots braised in red wine jus, mushroom duxelles, garlic and parsley with homemade country bread and Spring Hill Jersey butter. For the entree, Linda ordered the Atlantic Salmon Poelee, leek and sauce Remoullade that was cooked to perfection. I enjoyed Steak Frites with Sauce Choron and a 12ounce Ribeye grilled in the charcoal oven that was sensational. For dessert, we shared a warm banana crepe with rum raisin ice cream and cinnamon streusel that deserved a ‘qui qui’.
In conclusion, we enjoyed this restaurant and vibrant location in Hayes Valley and plan on returning soon. It is a wonderful French Bistro.
For more information and to make reservations go to:
