Lord Stanley

Lord Stanley Restaurant Review:

Austere bones and svelte furnishings eschew distraction from texture-rich dishes that beg for close examination in this 40-seat Russian Hill restaurant. Herbs and flowers feature prominently in an intriguing collection of small plates conceived by owners and co-chefs Rupert and Carrie Blease (Central Kitchen, Commonwealth). Delicate onion petals cup a CO2-infused sherry vinegar, garnished with coriander blooms. Chunky gazpacho is dressed in a rich whey and olive oil sorbet and topped with basil. Coriander seed and mint add complexity to chilled squash and ricotta. Mains feature a savory salt cod paired with jet-black olive bread, and Wagyu beef atop an oyster emulsion. Apricot sorbet in chilled Lillet Blanc is adorned with slivered Castelvetrano olives, oil and coriander. Red berries meet elderflower in the popular Eton Mess. Wine director Louisa Smith’s collection of biodynamic and organic small-lot producers favors France, but features funky, pairable selections from Eastern Europe. Fourteen wines are available by the glass, and roughly ten beers round out the bar.