With a bold cuisine, exceptional reviews, and an earned Michelin Star, San Mateo restaurant Allspice helped build the culinary reputations of owners Sachin Chopra and Shoshana Wolff. Four years since the restaurant’s opening, the husband and wife couple have brought their philosophies to San Francisco with last month’s opening of Game. Offering wild game meats such as elk, venison, goat, boar, duck, and quail, Game brings a genre of cuisine not often explored in the city. Leaving our rifle and camouflage overalls at home, we recently ventured to the wilderness of Chinatown to checkout Game’s recent kills. Below is a summary of our experiences.
Interior / Ambiance
Bocage (Calvados, Triple Sec, Pear, Lemon, Lavender Bitters) – 14
Diver Scallops (Smoked Eggplant, Hon Shimeji, Curry) – 23
Roasted Venison (King Trumpet, Spaghetti Squash, Water Cress) – 36
Whole Braised Goat (Spiced Wild Rice, Kale, Pomegranate Relish) – 39
Black Sesame Budino (Persimmon Fritter, Coconut Chamomile Sorbet, Black Sesame Wafers) – 11
When we arrived at the restaurant, a sharply dressed gentlemen greeted us at the host desk. “Welcome”, he said proudly. Displaying a smile he continued, “As our first guest of the night, you’ll be christening our evening. This is also the one month anniversary of our opening.” We glanced towards the bar and noted the staff’s warm yet confident expressions which implied a foreseen knowledge that their desires to please will be fulfilled. These first moments would later hint to an experience echoing the restaurant’s aspirations to not just offer food but a dining program and adventure.
Overall, we were impressed with the quality of meats and use of unique ingredients that were synergistically combined to create dishes with well rounded flavor and taste profiles. Given that our near flawless dining experience also included overcoming the challenges of game meat preparation and cooking, we have little doubt all this effort, maturity, creativity, and enthusiasm would not go unnoticed by the Michelin folks.