Review: La Folie.

After my first year of being abroad in Europe, it was time for me to head back to California for the summer. Since my birthday is in July, my parents wanted to take me out to a nice dinner to celebrate. We decided to try La Folie, a French restaurant located in the Russian Hill area in San Francisco.

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First Amuse Bouche.

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Second Amuse Bouche.

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Tuna Tataki with Confit Cherry Tomatoes, Pickled Radishes, and Parsley Pistou (7/10).

Dungeness Crab Salad on Pea Panna Cotta with Yellow Curry Crisp.

Dungeness Crab Salad on Pea Panna Cotta with Yellow Curry Crisp (8/10).

Scallop Ceviche, Kampachi Sashimi, and Kusshi Oyster.

Scallop Ceviche, Kampachi Sashimi, and Kusshi Oyster (8/10).

Butter Poached Lobster on Pea Ravioli with Truffle Beurre Fondue.

Butter Poached Lobster on Pea Ravioli with Truffle Beurre Fondue (7/10).

Lobster and Mushroom Risotto with Leeks.

Lobster and Mushroom Risotto with Leeks (7/10).

Third Amuse Bouche.

Third Amuse Bouche.

Quail and Squab stuffed with Mushrooms wrapped in Crispy Potato String.

Quail and Squab stuffed with Mushrooms wrapped in Crispy Potato String (8.5/10).

Duck Breast with Smoked Duck Tongue, Blueberries, and Peach Duck Jus.

Duck Breast with Smoked Duck Tongue, Blueberries, and Peach Duck Jus (7.5/10).

Chocolate Bread Pudding with Strawberries, Green Tea White Chocolate Ganache, and Strawberry Ice Cream.

Chocolate Bread Pudding with Strawberries, Green Tea White Chocolate Ganache, and Strawberry Ice Cream (7/10).

Petit Fours.

Petit Fours.

La Folie has to be one of my favorite fine dining restaurants in San Francisco (7.5-8/10). The dishes feature contemporary French cuisine using local ingredients. Every dish was flavorful and delectable! Highlights of the dinner were the Dungeness crab salad, raw fish platter, and the quail and squab dish. The Dungeness crab salad with tender pieces of meat and silky pea panna cotta was a great way to start off the meal. The trio of raw fish was also a great appetizer with high quality seafood. The scallop ceviche had the right amount of acidity, the kampachi sashimi was buttery, and kusshi oyster had the perfect balance of saltiness, brininess, and sweetness. The main course of quail and squab stuffed with mushrooms was beautifully presented and cooked to tender perfection!

What also surprised me about the restaurant were the portion sizes. Some fine dining restaurants give minuscule portions whereas La Folie was quite generous. I would highly recommend La Folie for a special occasion or a date night.

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