best fine dining in south bay.
Everything from the time we arrived was wonderful... the service was great.. We smiled and laughed and enjoyed the food which was terrific. No one rushed us...we were there for two and half hours...eating... We left feeling great...I would definitely go again... and reccomend it to everyone...
SF bay best french cuisine.
This is fine dining at its finest. Everything here is done to perfection - impeccable service creative presentation of the dishes (not to mention the dish shapes) curtain drawn semi private setting combinations of fresh ingredients and unique tastes - all of this is an amazing experience. Good things though come at a price. There is no a la carte menu at Baume. You have two choices - the 8 course winter tasting menu or the 12 course winter tasting menu. The ingredients (in no particular order) are displayed on the side of the menu to give you an idea of what you might be sampling. Part of the experience is the surprise. You have no idea of what is going to come out of the kitchen next. The one dish that is apparently on the menu year round is the 62 degree egg.
Service was impeccable. definitly, I will be back soon...
Citysearch Editorial Review.
Behind blacked-out glass on a street untouched by Silicon Valley's money, molecular gastronomy--the avant-garde techniques that alter food's form, texture and taste--finds an unlikely home. Unlikely because the level of cooking (the chef, Bruno Chamel, earned a Michelin star at Chez TJ) isn't expected in such a humble location, and because this style of cooking is so uncommon in the farm-to-table, Chez Panisse-defined Bay Area restaurant culture. Baume is small, with the dining room split into two wings, and a hushed, spa-like Zen ambiance; it's definitely not the place for a raucous dinner party but all the better for contemplating the intricacies of such sophisticated food. The only thing simple about the restaurant is ordering: Choose the five- or the ten-course tasting menu, with or without drink pairings that are as unconventional as they come--one course is paired with a Hawaiian wine made from pineapples, another with a carrot-herb juice blend topped by a dollop of cream. The kitchen-cum-chemistry lab caters to well-seasoned and adventurous eaters (try the lavender foam frozen with liquid nitrogen--it releases huge clouds of ''smoke'' as you chew it), at once challenging the slow-food ethos espoused by the Bay Area's top restaurants and proving that Baume, however unlikely, deserves a place among them.
Just came back from a 10 course meal at Baume. Best meal this year - hands down. Very inventive courses while staying balanced with traditional ingredients and flavors. Waitstaff was knowledgeable about the dishes. Debated giving it four stars due to location and atmosphere but thought the food overcame that. This is one that definately stands out.