1300 on Fillmore
1300 Fillmore Street
San Francisco, CA  94115
415.771.7100
www.1300fillmore.com

The heart of San Francisco's historic Fillmore Jazz District is now the home of 1300 on Fillmore, a new restaurant owned by husband and wife team Chef David Lawrence and Monetta White.  The restaurant opened its doors to the city on Thursday, October 25, 2007 marking the beginning of a dream that was conceived over five years ago.

Cuisine Noir visited 1300 on Fillmore during their second day of operation after much anticipation.  Upon entering the area which is in the center of a $74 million redevelopment project, I was reminded of the rich history of the Fillmore Jazz District and of the jazz greats that once considered it their playground. In addition, the restaurant is perfectly located next to the popular jazz club Yoshi's which is scheduled to open its second venue at the end of November 2007.

Well into the night and busy with people celebrating the coming of another weekend, it took us a few minutes to actually identify the entrance to the restaurant.  Unmarked yet unforgettable, the door was like solid stone that gave a clue that it was hiding something wonderful behind it.  Once opened, I was awed by a beautiful display of wine in a perfectly lit venue that oozed with class and sophistication.

I was greeted with a warm salutation and seated in the center of the restaurant with a clear view to watch who was coming and going.  Within five minutes, Chef Lawrence spotted my table and come over to extend a warm welcome. 

The humble beginnings of 1300 on Fillmore date back as early as 1992 when Chef Lawrence was still in his position as the Executive Chef at the lavish and highly acclaimed Carnelian Room in San Francisco which is known for its fine dining and amazing views of the city.  Originally from England and classically French trained, Chef Lawrence was a key player behind this multi million dollar operation for seven years.  With over 20 years in the culinary industry and holding several accolades including the distinction of cooking for the late Princess Diana and the Prime Minister of England, it was Chef Lawrence's passion for food, cooking and entertaining that drove his vision to open his own restaurant.

In 2005, Chef Lawrence left his prominent position at the Carnelian Room to turn his dream of 1300 on Fillmore into a reality.  Planning and designing by day and teaching by night, Chef Lawrence and his wife would devote the next two years to building their dream, future and family legacy.

With the doors finally opened, Chef Lawrence seemed at eased greeting guests and making periodic trips back and forth to the kitchen.

I ordered a soothing cocktail and proceeded to review the menu.  Menu selections such as Sautéed Fois Gras served atop cinnamon French toast and served with a homemade huckleberry sauce as well as Fresh Water Shrimp Hush Puppies made with finely ground organic cornmeal and buttermilk and deep-fried quickly caught my attention as possible culinary starters.

Main entrees selections include: Crispy Skinned Salmon, Pan Roasted Stripped Bass, Maple Syrup Slow Braised Beef Ribs and Southern Exposed Black Skillet Fried Organic Chicken to be paired with their Chive Buttermilk Whipped Potatoes, Braised Greens, Spicy Fat Fries, Sautéed Corn or Okra Succotash.

I settled for a culinary experience that was new but still stayed within my comfort zone.  The winners for the evening included the cornbread made from scratched that was served with a wonderful Sweet Pepper Jam, the Spicy Fat Fries served with homemade ketchup, the Maple Syrup Slow Braised Beef Ribs that fell apart upon my fork just touching them and the Braised Greens that were slowed cooked to perfection with a wine selection of Cuvaison, Napa Valley.

After satisfying my culinary curiosity, I began to pay more attention the design and inspiration of the restaurant that entailed a 136-seat dining room and photo gallery that boosted 37 neighborhood portraits along one wall.  A VIP private entrance allows celebrities and other well known personalities to enter and exit without being noticed.  The bar and lounge area is the heart of the restaurant and will soon host live music in months to come.

According to Chef Lawrence, the restaurant is an extension of his home shared with his wife.  Known as great entertainers, Chef Lawrence and White have recreated another venue for their friends and family to come to relax, enjoy great food and great music.

Embarking on a new adventure and direction in his career, Chef Lawrence welcomes it whole heartedly.  Knowing that passion along with years of experience and a group of great supporters are all key elements to success, this husband and wife team are out to show that through hard work and dedication dreams truly do come true.

V. Sheree is a contributor editor for Cuisine Noir Magazine and publicist.  She lives in California. Read more about V. Sheree.