DINING DIARY SF | LORD STANLEY
At the intersection of fine dining and casual fare, San Francisco’s latest concept has officially opened its doors. Meet Lord Stanley, the brainchild of husband-and-wife chef team Carrie and Rupert Blease, both veterans of London and NYC’s hautest kitchens and dedicated to bringing a simple, refined menu to Russian Hill’s dining scene. Clean lines and airy elements define the space, with delicate florals and muted tones offset by heavy artistic pieces adorning the walls. The current menu features a small selection of European-inspired dishes, highlighting a salt cod beignet and sherried onion petals on the lighter end, leading into standout mains including roasted duck with orange jus and chicory, barbecued pork shoulder with turnips, licorice, and burnt apple, grilled leeks with cured yolk, and a pan-fried monkfish with fumet, celery root, and lemon. For the full experience, opt for the 7 to 8 course tasting menu, complete with selections from wine director Louisa Smith’s biodynamic and organic cave collection. Contact your Attaché for reservations and more menu picks.