I’ve been curious but slightly hesitant to try 1760, a New American cuisine restaurant located on Polk Street in San Francisco, because I’ve heard mixed reviews about the place. I was initially intrigued to try 1760 because it’s the sister restaurant of the fine dining Italian establishment, Acquerello (you can read my review here), in San Francisco where I’ve dined twice and absolutely loved it.

The restaurant itself is much more casual than Acquerello with sleek modern décor.

Outside the Restaurant.

Bar.

1760 offers a menu with influences from all over the world. Majority of their dishes are small plates so you can try numerous items.

Amuse Bouche: Cheesy Bread with Tomato Flavored Cheese (7/10).

Hokkaido Scallop Tartare with Uni, Caviar, and Chive (8.5/10).

Lobster Ceviche with Caramelized Coconut, Avocado, and Kaffir Lime (8.5/10).

Beef Tartare with Aromatic Herbs, Marcona Almonds, and Chili (8/10).

Fingerling Potatoes with Charred Avocado, Peanuts, and Chili (7.5/10).

Bucatini with Uni, Garlic, Red Pepper, and Breadcrumbs (6.5-7/10).

Crispy Octopus with Carrot Romanesco, Tamarind, and Coconut (8/10).

Grilled Pork Ribs with Hoisin BBQ Sauce, Peanuts, and Radish (8.5/10).

Milk Chocolate Ganache with Hickory Ice Cream, Bourbon Caramel, and Marshmallow (8.5/10).

Cheesecake with Yuzu, Pistachios, and Blueberries (7/10).

I was pleasantly surprised with my dining experience at 1760. All the dishes were interesting, creative, and delicious.

Some of my favorite dishes of the meal were the Hokkaido scallop tartare, lobster ceviche, beef tartare, pork ribs, and the milk chocolate ganache dessert. The Hokkaido scallop tartare was literally one spoon sized bite that exploded with flavors of supple raw scallops, sweet creamy uni (sea urchin), and pops of briny saltiness from the caviar. Simply amazing. The lobster ceviche reached a perfect balance of sweet and sour, melding sweet delicate morsels of lobster with coconut, creamy avocado, and tangy kaffir lime. The beef tartare was another winner, a harmony of tender raw beef dressed in a Thai inspired vinaigrette with tons of aromatic herbs, crunchy Marcona almonds, and the perfect amount of heat from the fresh chilis. The grilled pork ribs were extremely satisfying with sweet yet spicy bbq sauce which coated meat that literally fell off the bone and topped with crunchy peanuts, refreshing slices of radishes, and aromatic cilantro. Lastly, the milk chocolate ganache dessert was 1760’s version of a s’more, a creamy milk chocolate ganache with silky hickory smoked ice cream, Graham cracker crumble, bourbon caramel, and brûléed marshmallow. Perfection!

The only disappointing dish of the night was the bucatini with uni. While the pasta was perfectly cooked to al dente, the dish itself didn’t come together. The uni itself was delicious but the dish needed more punch from the garlic and red pepper.

Overall, my meal at 1760 was solid so I would rate them at an 8/10 for serving delectable and innovative food in a swanky hip atmosphere.