A REVIEW of San Francisco's MOST ICONIC Restaurant (3 Michelin Star)
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- Опубликовано: 8 сен 2024
- We are back in San Francisco in part 4 of our 5-part series.
Reviewing the best 3 Michelin star restaurants in California.
Our restaurant for today is Benu. The head chef and owner is Corey Lee who Trained by some of the best French chefs in the world. Before opening Benu in 2010, he was head chef at The French Laundry under Thomas Keller. Benu was the first in San Francisco to earn three Michelin stars and has become the city's most iconic restaurant.
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My name is Alexander. I’m the co-owner of a ONE Michelin star restaurant, and I’m on a mission - to find inspiration in gastronomy. I love fine dining, good wine and sharing what I know with other people.
Check out my restaurant:
/ 42restaurant
Watching this while I eat $3 frozen aldi butter chicken
I love ALDI
😂😂😂
I had a toast with cheese and ham.
Good choice fella
I had an Kapsalon
Alex, I visited Benu in 2015, not long after they received their 3rd star. I was also taken aback by how simplistic the decor was, unlike any other Michelin-starred restaurants I had previously visited. I just reviewed my photos from my trip and noticed some items similar to those from your dinner: the thousand-year-old egg and foie gras dumplings. Interestingly, my meal also featured a faux "Shark Fin Soup" made with crab meat. You didn't mention the price of your meal, so I looked it up. Currently, they're offering 9 courses for $390. When I visited, it was quite different - we enjoyed 17 courses for $228. Since my visit, we've undoubtedly seen the effects at Benu of both inflation and 'shrinkflation' combined! Your production values and in-depth, genuine reviews are truly refreshing.
I always appreciate the interior architecture of their restaurant, and as someone who studies the subject, this just isn't it. A good atmosphere can add as much to favor as the smell or texture of the food. It can focus attention, and offer additional information or context.
Alfred, my wife and I also ate there in 2015. I still think about the foie gras dumplings and fake shark fin soup all the time. Incredible meal.
It always seemed crazy to me that I could eat at Benu for $228, but other places in the city were charging $700+. (cough, Saison, cough)
@@benedekfodor269 wr
@@ryanjordan1083 wr
@@ryanjordan1083 Agreed...was disappointed with Saison... overpriced.
The most important question that never gets asked is, are the toilets also three star worthy?
Judging from the decor of this place, nah. Maybe a nice bidet? 💦
wr
yes they are, its clean, toto japanese toilet, and aesop soap
I have been here, extremely nice Japanese toilet, only private bathrooms, no stalls.
🤔 Ummmmm, What is a Japanese Toilet?!
The photo in the thumbnail is actually a signature dish from Sven Elverfeld, restaurant aqua 3 Michelin stars in Wolfsburg, Germany and is not from this Restaurant in San Francisco
Said that in my comment too, but it was deleted
yes was really confussed also, just like no menu prices .... Alex is starting to make mistakes ...
@@Stefan-xy5sdif true, this would be super pathetic by Alexander. I mean he has a weird vibe about him, but I did not expect him to do that.
@@c0rnfl4k3z To be fair, I'm pretty sure Alex does not do any of the video editing or thumbnails. However, he should definitely have a talk with his team to prevent these types of mistakes.
What does the "weird vibe" even mean? He clearly tries very hard to make the best videos possible, even hiring a team to make these videos easily making a loss on the videos. The only weird vibe I could think of would be his accent... This is just a simple mistake by his team, not some crazy wild conspiracy... @@jaczekdertuerke
As a cook I did a stage early after opening. Cory was a screaming demon leaving some staff in tears. If that is what it takes for success, you can have it- as I told him to take a hike and walked.
I never worked for any chef that didn't have a giant ego, even when most of their ideas were stolen from their cooks or chefs they worked under.
no such thing as demonx or for or succesx or for oe tc, outx, can outx etc any nmw s perfx
How funny I worked there as a food runner for less than a month for the same reason. I don’t think screaming at someone and scrambling their brains is a way to teach on the job.
@@Nmh86 As a customer I wouldn't want food prepared with such misery no matter how good it tastes.
@@zes7215u ok bro?
Alex is so accurate with his commentary. Went to Benu before covid and Alex couldn't have been more spot on. Food was well executed, service is what you expect from a 3 star resaurant and overall a good experience but the lack of interior design drops down a notch from the overall experience.
im pretty sure its because the owner is korean, a lot of the asian countries have different design philosophies focusing on minimalism.
@@prominerz6701 Yeah, well, adapt yourself to your clientele, not the other way around.
@@alexandresobreiramartins9461a restaurant is an expression of its creator. it is the customers who must adapt to the design sensibilities of the one producing the food and telling their story. obviously that doesn’t mean you should create an uninhabitable restaurant but different design philosophies are interesting and provide more variety. t the world of fine dining especially allows for the head chef to express themselves more through atmosphere
@@alexandresobreiramartins9461 I'd like to disagree with your statement. It just sounds selfish that the owner should adapt to the clientele and not have the clientele experience the vision of the owner for their restaurant.
wr
I am so glad you liked it, Alex. I went there 1 year ago for my birthday/grad present from my parents, after having gone there the year it opened (I think I was 13 at the time). Everything had changed but the interior (or lack thereof). The food of course was incredible, but the people and service is what really made it for me. I would also like to point out that your meal was a fraction of the cost of the restaurants you typically go to. I think it's cool that they maintain such a focus on the food and pairings, and don't try to upsell you on nice to haves. Ultimately, everyone gets the exact same, dialed-in experience. Funny to have recommended it to you and to see you there a year later!
It’s also very light in the room which is off putting - feels like a cafeteria?
I feel like Benu is trying to do Eastern minimalism with the interior design, but misses the mark.
The interior is due for a refresh
1000% agree about the dining room. Me and my dinner date first thought was , " This feels like an upscale McDonald's in Monaco". The food, wine and service was top notch, but a bit taken back by the dining room. Can't wait for your video on French Laundry though, dined there twice and left absolutely hammered (drunk). They are very generous with the pours and "extra" courses 😅
wr
That was so fun!
Beautiful, intriguing looking food. I'm very glad you are doing The French Laundry next (I guess it was inevitable for the series) as it's the only one of these places I have eaten at. I hope it lives up to your expectations as it exceeded mine.
You can literally feel that Alex wasnt feeling well on this evening. I bet it was hard for him to pull through the evening. Nonetheless he provided a professional Review of the Restaurant!
I think you should visit Hiša Franco in your neighboring Slovenia. It is the only 3 Michelin star restaurant in my country and I really recommend it!
+ 1
Thanks for doing this video even though you weren't feeling well. Much appreciated. Hope you are feeling better now. ❤
I always love watching these videos the moment they come out. I get the feeling that Alex would be amazing to dine with, too. Thank you for making these videos and offering the inspiration they bring.
A great tour at the start! thanks for showing us the culture of the surrounding area!
Agree.
I have been to SF last month, still bring very vivid memories. The Golden Gate has to be experienced to fully grasp its beauty. See you in Esztergom Alexander, greetings from Slovakia!
The lighting seems odd. Very bright and kind of clinical along with the drab interior. Regardless, that food looked great!
I think the understated dining room might have a retro nostalgia perhaps only US patrons might appreciate. After watching the whole video, I actually really think it's a great atmosphere. Although, ambiance means a lot to me, I think the food and the service are more important for any dining experience. This looked like an amazing meal...
I can't say I didn't die inside a little bit when he called the 辣子鸡 styled frog leg a French delicacy and called the peppers covering it Korean pepper... don't let this man review Asian cuisine again tbh
Thank you for the great and accurate review of Benu. In my opinion it has the best food of all the Michelin three-star restaurants in California, hands down. Like you, I found the interior unremarkable. But if amazing food is your goal, I would put Benu against anywhere in the world.
This place would not get even one star in France or Switzerland.
wr, nos uch thign as owrthx or not, outx, can outx etc any nmw s perfx
Yes I knew you were going to The French Laundry, cant wait!!!
I hope Thomas Keller will make an appearance! Love that guy.
One of the restaurants reviewed by Alexander that I have actually had the pleasure of dining at.
Without your elevated commentary I cannot imagine a less inspiring visual tour.
Shout to Alex's suit and tie in this one. Damn!
Right? 🎉😮
The saying goes “the show must go ON”
I think a similar trip around northern Italy is needed. My favourite 3* (eaten at 50+) was Dal Pescatore in Italy.
For seafood, I prefer Uliassi
It looks like an airport lounge
Keeping it real here. What a bummer of an atmosphere.. Someone open the drapes!
Thank you for this comment, I thought the exact same thing, looks like a business class lounge. I'm not saying every 3* should look like Le Louis XV but I'd expect something a little more luxurious than this, because at these prices it's not just the food and service it's the whole experience.
Your suit and tie game on this episode is on another level. Love the color combination and fabric!
visually both the restaurant as well as the food is everything but mouthwatering.
that interior was truly drab, honestly would've been disappointed. everything sounded really good though
wrr
This is antisemitic
Great content, thanks for the entertainment you provide.
Nice one Alexander! I agree on the bland interior, but when you're being taken away by the food this much - that should become irrelevant. Looking forward to your next one!
You channel is fantastic!
12:20 it's not a gooseberry, it's a "cape gooseberry" or more unambigously called Physalis.
Frog leg dish is not covered with Korean peppers; It looks more like Laziji made with a frog leg. I see more Chinese influenced dishes, not much Korean.
Was going to say that looks more like a Sichuan style topping. Chinese Cooking Demystified made a chicken dish - laziji, like you mentioned - with those same style of peppers on top.
Yet dumb libs will ohh and ahh because it “ expensive “ even if it tastes like shit…
The chef is Korean so it's not a stretch to say he probly introduced it as some "Korean" pepper dish. Just like how "omija" is now "Korean" five flavorted berry when the magnolia berry native to that whole region that includes a few oither countries. Just normal things Asians are fighting over these days.
Never been this early and i just want to say, that your channel ist something i never searched for or thought about, but after having it recommended i really enjoy it so much. There have been a few reviews here and there but having it as a concept like you was a very good idea. All the best and thank you for the content you make.
Hi Alexander, big fan. I was just wondering what you eat on a daily basis? Surely these Michelin restaurants make you want to eat food like that for every meal of the day!
Maybe hotdogs?
Looks like a diner. If they don't care, why should I?
The camera refocusing at 3:20 can be stopped by disabling macro control in the camera. You can enable it in 'preserve settings' as well so that once you turn it off you do not have to think about it again. Great video as always!
Great video. Hard no on the restaurant and food
Love your appreciation of the servers and team!
The Show does go on. Absolutely out of this world. Top- marks to Koreans.
I'm very excited for what is to come on this channel! Just don't forget why you have come all this way....:-)
I love Duchess de Bourgogne, quite an acquired taste, metallic. Now I have to order a couple of big bottles for this summer.
Microwaving my food and watching this
When the GG bridge was completed it was not the longest suspension bridge in the world. But it was the longest single-span suspension bridge in the world. Love your channel, Alexander The Guest.
12:16 bro can't take it no more 😩😂
Great review as usual, really looking forward to the tfl review
Love this show!!! You are always dressed so sharp and perfect. You should give information on your clothing. Again great show, that needs a TV show.
Waiting so much for the French Laundry episode. It's the top 1 on my bucket list.
Alex, please review Mugaritz in S. Sebastian when you can! It would be very interesting to hear your opinion with all of the latest ruckus surrounding it. Love the content. Thanks!
Oddly, when he said "iconic SF restaurant" I was thinking French Laundry, though I know that's not really in SF proper. I can say that I've never heard of Benu, it was interesting getting a view into it. The interior was so very drab, it could have been a fast casual restaurant and I would have believed it. Nice to know the food and service live up to expectations.
Can always count on Alex to wear a banging sport coat.
Wow, that blue suit + necktie is insane!
this channel is 75% wine tasting and 25% food
Anything that starts with 100-year-old egg has me running out of the door. No amonia-tasting food for me.
This made my list. I love your content!
Watching this after eating at The Pem in London😊
This suit 😍😍
You have to be a guest star in the next season of drops of god😂
some heavy hitters in the wine pairing wow!
Love Benu, and Corey.
Appearance sometimes makes you thinking some other, but like Phoenix change your mind . Great video and thank for this wonderful video
Wish i could pay for this meal. Looks yum.
The interior is shocking. Benu took over the location which was previously Hawthorne Lane which was quite pretty and impressive. They’ve torn out that interior to make it a cafeteria.
Ok those last two savory dishes the Quail and the other one I can't remember exactly what it was, those dishes sounded Really Tasty 😋!!!
Great channel. Big fan. This restaurant is missing something
Great point about the interior offering a contrast. Hey, do ya check a day+ beforehand if staff are OK w/being on video? Just thinking ‘bout them being online forever. Thank you for the great watch Alexander!
@8:23 The best beer
13:22 "It's like when a violin plays in perfect silence ..."
What a poignant metaphor!
the bread looks good
I think I enjoy watching fine dining more than dining fine dining.
The Petit Fours are my favorite part of every meal .
Again a nice and honest review. Difficult to rank with the other 3, but I think it's ranked 2nd or 3rd ATM.
I'd be drunk and broke.😂😂😂
Me: I want a Double Baconator...
This was the restaurant where my wife and I celebrated our 25th Anniversary 2 years ago. I am planning on French Laundry for our 30th.
Top class, as always
Frog legs are delicious. I can't afford a Michelin 3 stars version, but the ones sold at my local convenience store are delicious. Louisiana has amazing food, lots of French influence.
Don't know if it's the type of thing you wanna showcase more of on your channel but personally it would be interesting to know how you feel about different parts of the food industry when it comes to things like foie gras production. There are many luxurious things I haven't tried/not interested in so to me there is no reason to even try foie gras but to someone like you who are used to these items and are more educated in these subjects it might not be as easy of an answer. If there's room for it on your channel I would like to hear more of your personal opinion and perspective on these things.
I sincerely hope that Alexander is going to check out Quince, too!!
Hit that thing! Great video
After drinking that much alcohol they could serve a pine tree and I’d say it was delicious.
Alex, I'd love to see your take on the Spanish-made pastured foie and how it compares with the gavaged foie. Also, I highly highly recommend the California Academy of Sciences while you are in the Bay Area. I went there in 2010 and LOVED it.
I just realised a map with the winehouses of all the wines you reviewed and a thumbs up/down would be very useful!
Great review, would love to see a visit to Mugaritz! I was a cook there about 14 years ago and lately they've been getting some heat from "influencers".
Benu is one of the few restaurants that you've featured that I have also been to. It was in 2012 and the decor was largely the same and I agree rather sterile. Service was outstanding and thorough without being overbearing which is always welcome. While the dinner was fantastic, I came away impressed but not entirely "blown away" if that makes any sense. Though I will admit it's just as likely that it was just an off night and not a true reflection of the chefs at their best, so if I get a chance I will not hesitate to go back (not likely though since I'm done with california).
Not been to a 3 michelin restaurant so far, only 2 single star michelin places, but I would say the frog legs reminds me of a fried chicken dish I had at a Chinese restaurant in Singapore's Changi Airport Terminal 3, usually I go there with my family when we send someone off, it was very similar in presentation, a lot of sliced chilli with popcorn chicken in the dish. Though Frog legs in singapore are usually with a porridge not fried.
Hey, huge fan from India! I absolutely love your content and really hope that you keep making these gems. Get to learn so much from you.
I really hope that you come some day to India as well to review some of our restaurants!! Would love to meet you 😊
Respect! Not only for the excellent information packed beautiful food videos, but for keeping it real. Restaurant reviews despite an upset stomach, such dedication.
wr
production quality is amazing as usual, but I would really appreciate 60 fps.
Not only is the food overly precious and foolish, the wine pairing is basically low rent. I was hosted in Benu early on and found the restaurant mediocre. Now it is appears to be even worse.
Food looks fantastic. The interior looks like a operation room. Very strange and not appealing. Thnx for the vid!
250% markup on some of the expensive wines. Bend over! 😂
This man did at least 6 lines before he sat down at the table
You must look into Stages at One Washington in New Hampshire. Been twice over the last couple of years, truly above the bar
The show must gooh
Great video as always! Food looks amazing as you explain and I agree that the interior is a let down. Excited for where you'll go/review next! How about Washington DC?!
I’d put Jont up against any of these places.
That is THE most depressing dining room I have ever seen. Wow. I’ve seen outdated office buildings with more character…this was a difficult watch, but your editing and visuals were great as always