Lord Stanley, a Michelin one-star, started its pandemic take-out program by offering prepared components for assembling a meal. . . vacuum-packed meats, side dishes, salads, desserts, house-baked sourdough bread.
The poached porcini bathed in crème fraiche with fresh dill and a basil emulsion was one of my favorite take-out dishes of the pandemic. Some how I failed to take a photo of the composed dish and only have one of the components. It was rewarding to assemble something so pretty and delicious at home.
The offerings expanded from there to full blown meals and also included more casual offerings such as hamburgers and tacos. The building was remodeled to install a take-out window and bench seating on the sidewalk.
A year later, the restaurant reset to become Turntable at Lord Stanley featuring guest chefs from across the globe for both indoor dining and a take-out menu.
Turntable at Lord Stanley
2065 Polk St
San Francisco, CA
(415) 518-2624
https://www.lordstanleysf.com/
June 2, 2020
Carrot Salad, $8.00
Poached Porcini, $16.00
Slow Cooked Pork Belly, $12.00
Barbecued Lamb Shoulder, $14.00
Beef Short Rib, $18.00
Pomme Gratin, $6.00
Stone Fruit Tart, $12.00
November 11, 2020
French Onion Soup, $11.00
Wild and Cultivated Mushrooms, $11.00
Autumn Squash Soup, $12.00
Braised Endive, $5.00
Pozole, $10.00
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