20 Spot: Reviews | restaurant info + video | full episode video
Occupation: Project Assistant
Location: San Francisco
Favorite Restaurant: 20 Spot
Reviewed 20 Spot: Monday, January 6, 2014
Whenever I walk into 20 Spot, I feel like I have entered the living room of my stylish best friend—in the 1970s. There is always a soothing record playing, and there are two classy sofas, a friendly bar area, and a dining area for dinner. The walls tastefully display art and décor from the Mad Men era, but in a way that feels like home.
My dining buddy and I ate dinner here on a Monday evening, and were surprised by how lively the atmosphere was on a weekday. We started with four Beausoleil Oysters (WA) served with mignonette, which were the perfect size, clean and tasty. We also got the Raw Hamachi, served with avocado, leeks, and pickled fennel. Both of these starters were flawless, and beautiful in presentation. Per our server’s recommendation, we ordered the Roasted King Trumpet Mushrooms, and the cheesy Yukon Gold Potatoes. These were both hearty dishes, easily shared between two people. The mushrooms were browned just before the point of being crispy on the outside, and were mixed with browned sunchokes that added the perfect amount of sweetness to the dish. Also accompanying the mushrooms and sunchokes was a creamy but delicate béarnaise sauce. The potatoes were served in a small ceramic casserole dish that definitely came from the 70’s. The potatoes were as good as the dish was cute, served in a Gruyere Mornay sauce. We could have stopped there, but my buddy and I couldn’t resist ordering the Deviled Eggs with Smoked Salmon and Trout Roe. With the creamiest egg yolk filling you can imagine and salty fish roe, they were worth it.
20 Spot is not just a wine bar, although their impressive wine list is unique and always showcasing new finds. It is an amazing restaurant, where I bring friends and family all the time, knowing we will leave happy.
Occupation: Director of Finance
Favorite Restaurant: Lanna Thai
Reviewed 20 Spot: Thursday, December 26, 2013