Customer Reviews

The Tadich Grill: The Story of San Francisco's Oldest Restaurant, with Recipes

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The description makes it sound as though this book is chock full of recipes from this very-old, very-beloved restaurant. But note carefully that it says 30 recipes. These are good recipes, without doubt. While I haven't tried them yet, they seem to be excellent instructions for the most old-standard of established San Francisco cooking, from sand dabs to cioppino. But 30 recipes isn't a lot, and you won't find anything very surprising. Get the best quality stuff and cook it simply -- that seems to be the Tadich Grill's key to success.

More than making me want to cook, however, this book makes me want to hop on a plane to the coast and rush over to the restaurant. It's more a history of the Tadich Grill, in the context of the history of San Francisco -- a foodie's guide to the City. And in that regard it succeeds very well. If you're curious how San Francisco restaurants came to be dominated by Croats, or you're interested in the culture that creates such a long standing institution, you'll enjoy this book. I'm not sure whether it's worth a full-scale investment to put it on your shelf (I took the book out of the library), but it's certainly an enjoyable read.

Now, let's see if there are any airline specials for San Francisco right now... I'm hungry!

If you have ever been to this old restaurant near the Financial District of San Francisco, you will like and appreciate this book. The SAS (steak & seafood) here is simply seasoned but very good to eat. The book's old pictures are fascinating. Try the recipes at home and impress your dinner guests. If you have some cooking skills, you will have few problems following the recipes. As Tony Bennett sang, " I left my heart in San Francisco.. or was it the Tadich Grill?" By Dr. Michael Lim The Travelling Gourmet