Skool Branches Into Brunch
There are schools and Skool, and there are lessons and Lessons. “Life’s short, eat dessert first” might be one of those. To implement this important lesson into your life, start a day with Skool’s French toast, made of thickly sliced brioche, and topped with blueberry mascarpone and maple syrup.
I dare you to recall any other French toast in your life that can hold a candle to this one. Golden-brown, soft yet chewy, and lightly dusted with powdered sugar, it’s coated with just enough egg to provide some protein substance, and accompanied with colorful fresh fruit for added vitamin/fiber benefit. Healthy food never tasted that good!
Skool Restaurant and Bar, perhaps, the only fun school-related venue in San Francisco, now offers a great recess for all you delinquents habitually tardy for breakfast. A weekend brunch is served on both Saturday and Sunday, and extends from noon until 4:00 p.m. So, whenever you roll out of bed, you are just in time for an energy jolt from a spicy Yukari Bloody Mary or a soothing smooch from a smooth cava mimosa.
There are some hard choices to be made on the menu. Crab Benedict holds a generous helping of local Dungeness crab meat over farm-fresh cress salad leaves on a slice of wheat batard baked in Napa Valley. It’s topped with two poached free-range eggs, and light a Hollandaise infused with yuzu.
Sockeye Frittata contains bright green edamame beans and goat cheese, and is topped with chunks of house-cured salmon and sprouts. On the side, there is a tomato fondue made of skinless diced tomatoes baked with onions. Both mains are accompanied by a fantastic potato pancake made of multicolored marble potatoes, mashed and lightly fried to perfection.
Whatever you choose, while you are waiting for your order, get some mushroom fries – an amazingly succulent and satisfying house specialty, made with deep-fried baby eryngii mushrooms from Sun Smiling Valley Farm. Classic and original cocktails are also a forte at Skool. Take a winter special – Zipear, with sparkling sake, Canton ginger liqueur, Anju pear puree, and Angostura bitters. A house-made pear chip tops this gingery-refreshing faintly sweet holiday drink.
Restaurateur Andy Mirabell, Executive Chef Toshihiro Nagano, and Director of Operations Olia Kedik are practically always on premises to greet their regulars and provide the best experience any Skool can offer. From the visitors’ comments, like “See you tomorrow,” and “You are one of the best places in San Francisco” this reviewer safely concludes that Skool’s newly introduced brunch is a success. Skool Restaurant and Bar is located at 1725 Alameda Street, San Francisco, and is open nightly for dinner from 5:00 p.m. to 10:00 p.m. and for lunch Monday through Friday from 11:30 a.m. to 2:30 p.m. Saturday and Sunday brunch from noon to 4:00 p.m. Call for reservations 1-415-255-8800 or visit their website.