To enjoy the real deal go to:
http://themove.thrillist.com/link.php?M=2181171&N=229324&C=25f0fb7663659a52572fbc99fe5fd818&L=55980
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Thrillist San Francisco
Monday August 31, 2009
Deep
1740 Church St, near Day; Noe Valley; 415.648.3337
If you want to be noticed by the world, dropping your last
name can be a very effective strategy, e.g., Cher hitting
the musical big time after shortening Cherilyn Sarkisian,
and Carrot Top finally getting gigs after sagely switching
over from Carrot Top Jones. Giving it a go restaurant-style,
Deep.
Noe's cozy Deep Sushi's dropped the confines of its last
name to become Deep, freshly spruced up with a slick
industrial edge (a raw steel sushi bar n' stools, glossy
cement floors, etc), and now under the supervision of an
ex-Plouf/-Des Amis chef who's transforming what was once a
sushi-heavy menu into one that's defined by Izakaya-style
small plates that're diverse and playful, much like the
puppy check-in at Ellis Island. The delectable newness
encompasses the likes of yuzu-vinaigrette-drizzled Hokkaido
scallop carpaccio (with wasabi caviar), miso-marinated lamb
chops, and skewers of Liberty Farm duck and scallions glazed
in foie gras soy sauce, which is just about as Japanese as
Travis Ishikawa. They're still rollin' up some bang-up Maki,
which ranges from the yellowtail/shiso/grilled scallion
"Shiso Sexy", to the yam & asparagus "Green Dragon", to the
"UFO" -- a spicy, garlicy, California roll draped in
albacore and speckled with tobiko that's blow-torched
crunchy, like the time Morning Star lit Jebidiah's dreads on
fire for bogarting the sour diesel.
For now, Deep's in a soft opening phase, and won't have beer
n' sake 'til the liquor license goes through. 'Til then,
you're welcome to brown bag it, or as Carrot Top Jones used
to call it...who cares what he used to call it!
Take a gander at the pre-opening menu:
http://themove.thrillist.com/link.php?M=2181171&N=229324&C=25f0fb7663659a52572fbc99fe5fd818&L=55983
Email Deep for your reservation: reservations@deep-sf.com
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