Lord Stanley San Francisco - Buy Reservations

This review is for the infamous szechuan chili fried chicken from NYC's Pecking House currently popping up in SF through April 2 at Turntable. Go get this bucket of crispy umami goodness while you can! Easily some of the best fried chicken I've ever had. The Szechuan spice was perfect, not over the top but definitely spicy. Pre-ordering was easy through Tock and they fried it right on the spot when I arrived. The other items I ordered were amazing too - the mashed yams, dirty rice, and mochi donut holes from immi.

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Visitors Lord Stanley over the weekend for a friends birthday. My group of 6 really enjoyed the food and the service was wonderful. However the portion sizes were super small and most items were served to us on share plates. Very disappointed as we had a wonderful time, we just were all very hungry at the end of the meal.

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I would like to start by saying that my 1 star experience is largely influenced to my party size (6). Our main issue was the quantity of the food was pathetically small. The group of 6 of us shared 2 plates per each item on the prix fix - a position that lead everyone in the group sharing the same thought upon leaving - that being "where can we go get a taco now?" For $125 a pop (before any drinks, tax, or gratuity) I can safely say that no one in the group thought they got their money's worth if for no other reason than because there was so little food served! The actual quality was good but not great. The six courses were rather bland and unimaginative. Again not bad, but decisively below the standard I've come to expect from a Michelin star (much less at this price point). The bottom line is that I sincerely doubt anyone would say they got close to what they expected. For that price, at a minimum I think more dishes (at least the entree!) should be served per person instead for the collective group.My suggestion is to go in a party of no more than 2 or 3 - then I bet you will have a decent time. But a party of 4+? Then you are begging to be where we were - leaving and wondering where we can go to next for another bite.

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Review of Chef Eric Huang's Pecking House Pop-Up at TurntableIf I could pick my last meal on earth, it would be fried chicken. And this fried chicken fiend is happy to share that I recently had some best fried chicken ever at the Pecking House SF pop-up! The chili fried chicken was not only delicious, but also a distinctive new style that I didn't know I was missing from my life. Chef Eric Huang describes it as a mix of Taiwanese popcorn chicken and Nashville hot chicken. While I see the inspiration from both, this chili fried chicken needs to be a thing in and of itself.The Tianjin chili topping is reminiscent of chili crisp, but with a more substantial, satisfying chew. The heat is not overpowering, and the Sichuan peppercorn provides that pleasant numbing feel. I especially loved the thicker breading, which was very crunchy, yet stayed on nicely. The meat was juicy, and the five-spice seasoning added that nice umami kick.And the sides! The buttery mashed sweet yams with plenty of bacon were decadent in the best way - balanced by the cilantro pesto and texture from the crushed almonds and bacon bits. The dirty fried rice looked deceptively simple but had wonderful depth from the wok-fried chicken liver. If you have a sweet tooth, save some space for the peanut butter pudding with chocolate ganache! This was a lovely ending with the crunchy, salty-sweet cocoa nib topping.I can't recommend this meal enough. The intersection of fine dining applied to Chinese-American cuisine and familiar comfort food especially speaks to me, and I'm very glad to see more Taiwanese chefs in the spotlight!The SF pop-up is happening now at Turntable by Lord Stanley through the end of March 2022.

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We got the chili fried chicken lunch takeout from Pecking House when it comes as at Turntable. This was our first visit here but I love the concept of showcasing up and coming chefs and their food around the world. Turntable doesn't skimp on execution so I'm definitely coming back to check out other concepts in the future.We placed a preorder for two orders of the chili chicken - one for us and one for our friends. We were a little late for our pickup time but they made the food fresh so it was still warm and juicy when we got it. Staff was also friendly and helpful with drink selection. It took a lot of will power to not eat out friends' food. One bite of the chicken had us salivating for more. The spice mix on it was addicting. The sides were also delicious. Now being that it's a rotating menu, I'm sad that I won't be able to get more after April unless I go to New York. Anyway, looking forward to trying more things from this team!

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Have wanted to dine at LS for years but never got around to it. Watched them during the pandemic collaborate to make take home meals. So glad to have tried it in it's latest iteration: monthly rotating chefs. Tuesday through Thursday there is an abbreviated menu offered, basically two less apps to start for $49 less pp. March 2022 features a local State Bird alumni - married couple Kevin Law and Rumpasri Chicharoen of Immi. The menu captured the essence of fresh produce and the chefs' heritage. Favorite was the kanpachi tartare, texture, heat and acid. Potstickers fried nicely. Some scallion pancake and also a bit of fried Thai basil. The sautéed gai lan was perfection. Duck was good - could have used a fork/knife for the tougher parts. Dessert was good also - mochi donut holes in matcha and orange. Wine pairings are available, opted for by the glass - reasonable, less than $20 per. Perfect amount of food with a cozy warm space, perfect for an energetic meal. House staff are a delight also. If I can sneak in PTO during the week, I would def come back to see other chef tasting menus!

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The food r very depends on your luck. They dont have the same chef all the time.

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Glad to have caught chef Eric Huang's (from Peking House, Queens - previously Eleven Madison Park) fried chicken pop-up while on rotation at Lord Stanley. The chicken itself is moist and delicious - adding the crushed Tianjin chilies, Szechuan peppercorn, salt, sugar, and MSG coating takes it to the next level. Dirty rice is a nice accompaniment, but I preferred the smooth texture of the mashed yams with bacon and almonds. Definitely put in an order for this while they are in town (until Feb 26!) or go in person to experience the four course tasting menu!

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