Lord Stanley San Francisco’s Newest Gourmet Gem

What is Lord Stanley: For those of you that have driven by the corner of Polk and Broadway Streets and wondered what’s in the corner space with the gorgeous exterior facade and sleek modern interior, it’s Lord Stanley. Lord Stanley opened in June of 2015, by husband and wife Rupert and Carrie Blease. They are the owners and co-Chefs with training from working throughout Europe and the US, most notably at Le Manoir aux Quat Saisons, Per Se, Blue Hill, Texture, L’ Amphytrion, and locally at Central Kitchen and Commonwealth.

What are Chef Rupert and Carrie cooking: Rupert and Carrie aim to bring influences from their travels and experiences to Lord Stanley, resulting in a menu that is simple, yet refined, with British and European influences.  

What is the food like: The menu reflects the seasons, highlighting the beauty and simplicity of local produce along with the finest, sustainably sourced ingredients.  The dishes have a natural refinement, with aspects similar to Japanese cooking and influences from Europe and Britain. Everything is made in-house daily, including bread, butter, juices and infusions. In addition to the a la carte menu, there’s a frequently changing tasting menu and the option to add a beverage pairing to every dish.  Another interesting thing about the menu is that it includes tip simplifying the dining process for the guests.

Why Lord Stanley and why am I suggesting you visit? For starters, the space both inside and out is gorgeous. It’s hard not to fall in love with the simple yet modern luxurious decor. More importantly, Chef Rupert, Chef Carrie and their team bring a personal touch to the visit. 

What is the vibe: With the small intimate setting of 40 seats Lord Stanley evokes an intimate setting. So intimate that if you’re lucky (as I was) one of the Chef’s will deliver your dish to your table. It’s little details like this along with the thought, love and attention that goes into each amazing dish which sets apart Lord Stanley. Their food is obviously incredible.  See more about the restaurant, the incredible food and my lovely visit below…..  2065 Polk Street. San Francisco, CA. 94109. 415-872-5512. 

The fabulous communal table on the second floor (with spectacular views of the main floor) where I dined

Starting the meal off with a Champagne Cocktail. 

I love the simplicity of the menu, the clean lines, and the minimalist decor of the restaurant

The in-house bread and butter and yes it tasted just as wonderful as it looks

Blistered Sweet Peppers stuffed with Salt Cod 

 The Onion Petals with Sherry Vinegar. I love the delicate presentation and pretty flower. These are so amazing, you’ll want more than one!

 Olives with lemon verbena

 Marinated Tomatoes on home-made bread with black garlic tapenade and panteleo 

So gorgeous and one of my favorite starters I had to show two shots of this!

Pickled Shellfish with fennel and dill

English Green Peas with curds, carrots and dill

Chef Carrie Bleases delivering our starters. And yes, she’s just as adorable in person, smiling and making you feel so welcome as you devour her amazing creations!

Beef tartare with seaweed, cucumber and nori cracker – This was one of the more unusual dishes we tried. I’m not a huge tartare or seaweed girl, however, everyone else at the table loved this dish so check it out!

Poached Hen with sweet corn, hazelnuts and mouserron mushrooms. I almost ordered this and after seeing it will for sure next time. My neighbor enjoyed it and like me, she finished it all so sadly I didn’t get to taste it but will try it next time!

Me and Chef Carrie. There’s something extremely special and intimate about a 40 seat restaurant where your meal is brought to the table by one of the Chefs. So charming and intimate, Lord Stanley truly is a neighborhood gem!

The Black Cod with wax beans, avocado and curry. This was my entree and I was obsessed with it. I loved the simple elegant presentation and the light broth bursting with flavor. I joked to the table that I haven’t eaten a dish so quickly in so long almost fearing I’d have to share it with the table (god forbid, it was that good) if there was anything left on my plate. 

Cheese with granola and poached stone fruit 

Red Fruit with elderflower ‘Eton Mess’ – so wonderful with the ripe fruit and the gorgeous presentation. 

Chocolate Pouch with creme chiboust and cherries. Another hit at the table!

Grilled Peach with olives and chilled lillet 

Chef Rubert & Carrie hard at work in the kitchen. They are not only super cute as a couple, they’re also super talented. What a power house!

Cheers to a fabulous visit to San Francisco’s newcomer Lord Stanley. I wish you the best luck and with your amazing food, killer team and gorgeous restaurant I have no doubt you will do very well!! I hope to visit again soon. Thanks for the amazing meal, company and service.