Atelier Crenn (San Francisco, California) | Influencer Restaurant Review by Alexander The Guest

AI-Generated Summary: Alexander The Guest’s Atelier Crenn Restaurant Review Video

Alexander visits Atelier Crenn, a 3-Michelin star restaurant in California, as part of a 5-day culinary journey across Michelin-starred establishments in the state. The journey starts with a flight to California from Budapest, with Alexander bringing along his godson to celebrate his 18th birthday.

The restaurant, Atelier Crenn, was founded by Chef Dominique Crenn, the first female chef in the U.S. to earn 3 Michelin stars. The decor is described as cozy and Japanese-inspired, and Alexander starts with a kitchen tour.

Dishes Reviewed:

1. Appetizers:

   • A cocoa butter shell with a liquid apple juice center and crème de cassis jelly.
   • A taco with rutabaga shell, smoked carrot purée, and crispy turnips.
   • “Cherry Bomb Pepper” with sweet pepper mousse, fermented stone fruit, and rosemary.

   Alexander loved the flavors, especially the cherry bomb pepper.

2. Seafood:

   • Oyster belly with lovage in a white wine and champagne reduction, frozen with liquid nitrogen, which he found flavorful.
   • Crab ice cream served with tapioca cracker and dashi. While creative, Alexander didn’t enjoy the taste of the crab ice cream.

3. Vegetable Dishes:

   • Cauliflower “leaves” garnished with gold foil, featuring good presentation but average flavors.
   • Beetroot ceviche served with a cracker made from shiso leaf, which Alexander praised for its earthy yet balanced acidity.
   • White asparagus with tamari reduction – overly acidic, in Alexander’s view.

4. Main Courses:

   • Grilled abalone on sauerkraut with EXO sauce and cabbage purée, beautifully presented and well-received.
   • Spanish mackerel finished with tarragon sauce, which Alexander found lacking in excitement.

5. Desserts:

   • A standout: Passion pina colada cupcake and apple dessert, both highly praised.
   • Petit fours with hazelnut, strawberry, and pistachio were also excellent.

Experience & Conclusion:

• Wine: A mix of local and international wines was served, including favorites like a 2020 Pinot Noir from Maggy Hawk and a Hungarian Szepsy Furmint.
• Service: While the service was precise, Alexander felt it was mechanical and lacked warmth, though the pastry chef stood out with her energy and enthusiasm.
• Overall: Alexander appreciated the creativity of the dishes but felt that the flavors and service didn’t live up to expectations. The desserts and pastries were the highlight, but he wished for more soul in the overall dining experience.

The meal ended on a sweet note with dessert, but Alexander felt Chef Crenn’s poetic menu didn’t resonate with him as deeply as he’d hoped.

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