Millennium Restaurant so good you better make a reservation

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I confess, I have had "Millennium envy" since reading many reviews of the restaurant this fall when oh-so-many vegan bloggers were in San Francisco for the Foodbuzz Festival. On our last night in San Francisco my husband and I finally made our way to Millennium, located at the Hotel California.

We started with a bottle of Enkidu Zinfandel and the Seared Romanesco Broccoli & Cauliflower
as we perused the extensive menu. This appetizer gave us an indication of what to expect: fresh flavors of the actual food, not food overwhelmed by spices and flavorings. The peppers, garlic and currants brought out the freshness of the vegetables.

I started with the Winter Green Salad
and Dave started with the Little Gem Salad
While both salads were very good, we agreed that the Little Gem Salad was best. The Caesar-vinaigrette dressing was superb.

I ordered the Yuba Roulade
and was blown away by the dish: mushrooms, wilted greens and seitan wrapped in yuba (dried beancurd) over edamame-horseradish mashed potatoes and seared brussels sprouts.

Dave ordered the special, a Polenta dish
fried and served with olives and capers over mashed cauliflower. While Dave thought the polenta was good, he enjoyed the vegetables in the dish much more.

Though stuffed, we ordered the Walnut Spiced Shortcake
to share. We were so glad we did! This may be one of my all-time favorite vegan desserts! The shortcake was scone-like, the dryness off-set perfectly with the pumpkin-creme filling.

We couldn't help but compare Millennium to one of our favorite vegan restaurants in New York, Candle 79. Finally we realized there simply is no comparison. Millennium's strength, in my opinion, is that in every bite the food itself is the star and everything else simply works to enhance the fresh flavor of the food.

The restaurant was jammed by 7pm. Many people chose to eat at the bar and others were quite willing to wait for a table. Make a reservation!

580 Geary St
San Francisco, CA 94102
(415) 345-3900

JL | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credits: JL

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