Two Potrero Hill restaurants have recently been opened by Blowfish alumni. RocketFish is so-so, but Skool promises to be the real deal.
Not exactly a sushi place, but definitely fish-oriented. And where RocketFish is somewhat of a letdown, Skool is inviting and inventive enough to make it.
The Albacore Tuna special starter was the BEST we've ever tasted. No, that's a lie .. tuna just landed from a sport boat, seared and served at the bar in our Fiji hotel was the best, but this dish from Skool was probably the best possible from a new restaurant on a chilly night in San Francisco.
Oven Roasted Ankimo, i.e. Monkfish Liver. I definitely wouldn't have ordered this if I'd known it was fish liver, albeit beautifully prepared in little medallions looking just like Foie Gras. The cinnamon-spiced mushroom mélange underneath the Ankimo was perfect.
Eryngii Fries, which are fried Oyster Mushrooms, and were dee-lish-us.
Veggie Coca, a flatbread covered in Pesto Trapanese, tomato, mushrooms, greens, feta cheese and a fat, organic egg on top. Fresh, fresh, fresh.
Sauteed Black Cod, very fresh and crisp. Very simple too; her ladyship said she could've made it at home. That's not a criticism, just an observation. Hell, it was "only" cumin marinated Monterrey Black Cod with baby Bok Choy and tomato pineapple salsa. Piece 'o cake!
Rock Shrimp salad - Ginger Apple Sautéed Shrimp in a Coconut Milk Reduction with Edamame, Roman Beans and Crème Fraiche, doesn't sound like it needed any more flavors, but it did need seasoning.
Skool is waiting for its liqor license, so take a bottle of wine with you, and enjoy.
If you can't find the place, see their web site.
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