La Urbana is a Mexican restaurant unlike any other in California. While the flavor profiles are typically Mexican, the food is elegant, elevated to the level of fine cuisine, and anything but typical. Their bar is a big draw because of all of the tequila brands offered by La Urbana, but I have yet to find a really superior cocktail on the menu.
It's not that I haven't tried...perhaps, I just don't like Mezcal, their featured alcohol. For now, I prefer the beer.
Amuse bouche always make me smile; not because this non verbal, culinary welcome is amusing, but that it's a nice gesture. The photo on the left is of a simple, cucumber sorbet with lime and chili powder. To the right are two small oysters bathed in a chili foam. The little rice crisp with black bean paste looks simple but the flavor was more complex than it appears.
Pulled Pork on brioche tops the list of regularly offered appetizers, but don't get locked into a favorite because this is a seasonal menu.
The chorizo on whipped potato with jalapeno, quail egg and slices of toasted brioche was a favorite that is not currently offered, but so good it will surely be back. At least that is my hope.
La Urbana's scallop ceviche was inspired. The textures alone made this a remarkable dish. The whole bay scallops were served atop avocado and a jalapeno flavored gelatin.
If you see a Mole Negro on the menu, order it, no matter what kind of meat or poultry it may be embracing. La Urbana's Mole sauce is intense, complex and greater than the sum of it's parts.
Admittedly, I am not fond of vegetarian or fish main courses, but each of the above photos shows these options to be out of the ordinary. Both plates were styled like small treasure hunts. Each mouthful exposed another unexpected flavor element of the dish and I found myself looking more intently at these plates to see what else could be found prior to actually tasting it.
Having ordered the braised, barbacoa, beef, short ribs several times it has been noticed that each execution has been different with the exception of the meat being fork tender and beautifully seasoned. My conclusion is that La Urbana excels in producing outstanding meat dishes.
Grilled hangar steak is another case in point. Cooked to order and flanked by a bevy of grilled vegetables, no one can walk away from this plate without being fully satisfied. No plates are overloaded with food at La Urbana, but with superior ingredients and the deft hand of the chef, quantity seems irrelevant.
The house made desserts are as complex or as simple as the market dictates, but each one contains an unexpected flavor combination.
| 661 Divisadero St |
| San Francisco CA 94117 |
| (415) 440-4500 |
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