Zaré at Fly Trap: Reviews | restaurant info + video | full episode video
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Occupation: Financial Advisor
Location: San Francisco
Favorite Restaurant: Zaré at Fly Trap
Reviewed Zaré at Fly Trap: Thursday, January 31, 2013
We made a 6:30 reservation, and after a short 10 minute drive, we showed up on time. You must park on the street and this was not a problem for us. We walked into the restaurant, a party of four, and noticed that the place was crowded and loud as happy hour ends at 6:30. The hostess took us right to our waiting table. I did notice that all the tables were occupied. The décor is very warm with wood paneling and mirrors. There is a bar that runs the full length of the room and every seat was taken.
The server came over to get our drink orders and spent time to explain how the specialty drinks were prepared. We ordered three different drinks and we all tried them. We enjoyed all of the drinks but the consensus was that Agave’s Inferno, Zare’s version of a margarita, was the best; although, Anar Daquiri, with the pomegranate and pistachio salt around the rim, and the Pisco Sour were delicious. We enjoyed the cocktails so much that we ordered another round instead of wine (out of the ordinary as I love a nice bottle of wine with dinner).
We decided to share everything. The Trout appetizer with cucumber was very good and refreshing. They prepared the cucumber to look like spaghetti. The trio of Hummus was served with lavash chips (easy to scoop) which I like better than pita. The Eggplant with sundried yogurt was very good but not my favorite appetizer, as I am not a lover of eggplant. The pistachio meatballs are the signature appetizer on the menu. They were coated in pistachio, cooked with mildly spicy Harissa and then served in a pomegranate sauce...delicious! They are prepared perfectly and melt in your mouth. At this point they brought out our main courses. The lamb burger is excellent. It comes with a saffron aioli sauce and French fries done perfectly. The roasted chicken had very distinctive flavors cooked with prosciutto and vegetables in a nice broth. The boneless short ribs were slow cooked and melted in your mouth. It came served on a bed of creamy polenta. This is a rich dish and is perfect for sharing as the portions are large. When we ordered the Lamb shank our server suggested we order a side of lavash with tapenade. She told us to put the tapenade and a piece of the lamb on the lavash, wow! The lamb was prepared to perfection and was served over the vegetables and potatoes. We were all full but ordered two desserts anyway. The Baklava was my favorite. They served the Persian cream between two layers of homemade baklava. The goat cheesecake was also good.