The salad that we really enjoyed was the White Corn and Heirloom Tomato Salad with roasted corn off the cob, scallion oil and red and green onions. Our entrees were both delicious as well. The Braised Boneless Beef Short Rib “Pot Roast” which was made with roasted carrots, Yukon Gold potatoes, shallots and garlic then finished with fresh herbs and roma tomatoes in red wine pan gravy had excellent flavors and was very tender. The fish that we enjoyed was the Panna Prosciutto wrapped Hawaiian Butterfish with basil leaf , herb risotto and poultry demi gloss served with arugula salad, asiago and caramelized red onion. Many times we find that entrées are not as good as appetizers. This was not the case at Sauce. The entrees were both luscious and the Pot Roast is a favorite on the menu. The Hawaiian Butterfish is new and we predict will be equally popular.
The Wine list features many sustainable, biodynamic and certified organic wines. The 2008 Sebastiani Amador County Pinot Noir paired perfectly with the entrees. The dessert that we loved was the PB & J which was a light and refreshing Peanut Butter and Jelly Dessert consisting of pan seared sponge cake layered with homemade strawberry preserve, Frangelico, Peanut Butter and a Vanilla Ice cream center. An Old Codger Tawny Port was a great after dinner drink. Sauce Restaurant in Hayes Valley has excellent American comfort food, friendly service, an active bar area and serves dinner until midnight. What could be better!
By Carol & Joe Davis, Dining Detectives
Sauce Restaurant
131 Gough St
San Francisco, CA. 94102
415-252-1369