Skool Restaurant and Bar is now almost two years old and has been a favorite of ours since it opened. We just learned that Restaurateur Andy Mirabell and Executive ChefToshihiroNagano had added some new Winter Menu items and were excited about trying them! We have dined at this “Hip” Design District restaurant many times and have always enjoyed their fish focused International Cuisine with Japanese flair, which is prepared using fresh, seasonal, locally sourced, sustainably raised and organic ingredients. All of their seafood is “Safe Harbor” and “Clean Fish” certified to ensure the highest quality and safety. The stylish interior features an exhibition kitchen, bar, custom tables and chairs and a beautiful outdoor patio. We arrived early and sat at a high table between the dining room and the bar and took advantage of their Detention Hall Happy Hour where on weeknights they offer beer, wine, cocktails and small plates at reduced prices. 


Grilled Ika-Yaki

We were glad to see that some of our favorites Starters, including the Shishito Peppers and Uni Sea Urchin Flan, were still on the menu but opted to try some of the new ones. They were all wonderful! The Rock Shrimp Salad consisting of sautéed Hon-Shimeji and Buna Shimeji mushrooms, coriander seeds, arugula and citrus seaweed Dashi vinaigrette was refreshing and tasty. The seafood is served warm in this salad and the flavors meld beautifully. The Crab Bon Bons which are Dungeness Crab Balls with Yuzu-Citrus Hollandaise and herb oil were slightly spicy and fun. Next, we enjoyed the Chefs Usuzukuri which was paper thin sliced raw Halibut with Japanese cucumber, coriander vinaigrette, powdered black sesame and murame. The delicate halibut was beautiful, melted in your mouth and very unique. Our favorite Starter was the Grilled Ika-Yaki which was large sliced squid with tomato-ginger fondue, totally different from any squid we have ever had and just delicious! We also enjoyed the Toro Awash house cured local sardine with mousse, raspberried onion, toasted almonds and herb oil. What a pleasure, to have so many exceptional Starters to explore.


Schezuan Sonoma Lamb Rack

 The new entrees that we tried were both amazing! The Schezuan Sonoma Lamb Rack was prepared perfectly rare and came with tasty polenta gratin and ratatouille. The delicious Sautéed Sea Bass had a Nasu Dengaku Miso sauce and was accompanied by Bok Choy and eggplant. Wow…when you eat this entree scoop out the eggplant and put it on top of the Sea Bass to form a rich flavorful topping! The Wines that we enjoyed were the Tallulah Napa Valley Sauvignon Blanc and the Uppercut Napa Valley Cabernet Sauvignon.


Sea Bass

 As you know, we always have to save room for Dessert. Tonight we enjoyed both the new Desserts. Blue Cheese Cake, topped with nuts made with local Point Reyes Blue Cheese, local honeycomb and garnished with fresh rosemary. It is served with a small slice of chardonnay poached pear. The second new Dessert is Caramel Panna Cotta with balsamic caramel sauce and Black Sesame Cookies. An Illy double espresso and an Ichishima Silk Deluxe Shuzo Nigata, Japan Junmai sweet after dinner drink allowed us to linger and enjoy the lively atmosphere on this Friday night.


Skool Desserts

 Skool has a full bar (donates 50% of all Belvedere Red Vodka sales to The Global Aids Fund ) locally focused wine list and is open for Dinner Nightly, Lunch Weekdays and is fun for Weekend Brunch where they offer $1.00 oysters and $4.00 bubbles. We are pleased to report that Skool continues to evolve and the new menu offers some fantastic new favorites!


By Carol and Joe Davis-Dining Detectives


Skool Restaurant and Bar

1725 Alameda Street (at DeHaro)

San Francisco, CA. 94103