Debisree Ray
Google
During my trip to San Francisco, this spot was conveniently close to my hotel, so one evening we decided to give it a try for dinner. The place was packed — likely thanks to a big conference happening nearby — and with no tables available, we ended up seated in the lounge. The vibe was busy and a bit loud, but still comfortable enough to hold a conversation.
Service-wise, things were a bit on the slower side and definitely had room for improvement. We started off with cocktails, which were both solid and well-made.
Since neither of us were too hungry, we kept the order simple. We began with ‘Bhapa Maach’— a dish close to my heart as a Bengali. Traditionally, I expect a steamed or smoked fish served dry, but here it arrived in a soupy gravy, made with what seemed like flounder or another white fish. The flavors were okay — not memorable, but not bad either. Oddly, the broth came without any accompaniment, which felt a bit incomplete.
Next, we ordered kulcha alongside a goat meat (gosht) curry. This dish really delivered — rich, spicy, and packed with flavor, it instantly took me back to wedding-style ‘Kosha Mangsho’ back home. The portion was generous, but again, we weren’t too hungry, so it was just the right amount.
We wrapped up with desserts: my friend had the Rasmalai, which tasted pretty much like standard store-bought fare. I went for the mango yogurt, expecting a baked version, but instead it resembled a simple parfait — mango pulp at the bottom and plain yogurt on top — underwhelming.