We recently headed over to the Presidio to check out Chef Traci Des Jardin’s latest restaurant, The Commissary. Incorporated into the park’s barracks, the restaurant celebrates the Presidio’s historic past and promises a Spanish influenced California cuisine with locally sourced origins. As we visited the restaurant only six days into its opening, we were more concerned about passion and effort than on minor kinks and execution. Below is a summary of our findings.
Interior / Exterior
Sitting near the open kitchen gave us an opportunity to witness the kitchen dynamics first hand. We saw the cooks meticulously assemble the finished dishes, the pastry chef prepare the desserts, and executive chef Reylon Agustin command over all kitchen activities. The kitchen staff looked orderly and there seemed to be an attention to detail to cooking methods and dish assemblage.
The service was spirited, enthusiastic and promptly attended to our needs. As our seats were situated near the open kitchen, we were impressed on how the cooks and chefs asked for our feedback on drinks and entrees.
Sand and Fog Cocktail (scotch, sherry, eucalyptus, nettles)
Octopus, Potatoes, Olives, Pimenton
Salt Cod Fritters
California White Bass, Fennel, Artichoke, Saffron
Grilled Asparagus, Romesco
Olive Oil Almond Cake, Rhubarb and Peach, Caramel
The Commissary is a smartly run restaurant which should be a success given it maintains its enthusiasm. The kitchen is organized, well lead, and seems to understand the notion that a dish’s main ingredients should be celebrated individually without the need for heavy sauces and an over use of salt and spices. Yes, there were some flaws, but we see these as small issues that should rectify over time. Overall, the passion and attention to detail reflected in each of the dishes made the relatively inexpensive $89 bill completely worth the experience. We’ll be back in the near future to see how things have progressed.