To the right of the entrance to the historic four-story building is a horseshoe-shaped bar that seats 24 there’s also a 26-seat lounge in front of a wall of black-framed warehouse windows. The Land and sea Tower at Bellota in San Francisco, Calif. All paellas at Bellota have one thing in common, however: A perfectly caramelized rice crust.įrom most vantage points in the 120-seat dining room, guests can observe the kitchen, outfitted with a special paella grill and a wood-fired plancha and oven. They use a pan with a metal divider down the center so flavors remain separate. I was skeptical about this - until I tried it on my final visit. There’s also one with braised chicken, chorizo, cauliflower, padron peppers and tomato ($38) and a vegetarian option ($40) with chanterelles, corn, cherry tomato, piquillo peppers and garlic.ĭiners also have the option of ordering two in one pan. My favorite version features chunks of Iberico pork shoulder, garbanzo beans, corn and squash blossoms ($45). The rice on top is still moist and firm, a perfect contrast to what’s on bottom. Not at Bellota instead of a spoon, McIlwraith serves paella with a spatula, so diners can pry up the crust that extends from the edges to the center. At most places, it tastes as if the rice is spooned into the pan, and if there’s any caramelization, it’s only around the edges. The rice is black from squid ink and brightened with asparagus, shrimp, squid and well-seared scallops.įor anyone who appreciates the caramelized crust at the bottom of the pan, called soccarat, Bellota is the pinnacle. Paella is the specialty, and chef Ryan McIlwraith prepares four varieties, including a takeoff on Rice-A-Roni ($40), the “San Francisco treat,” made with both noodles and rice. Designed by Sagan Piechota Architecture, Bellota (”acorn” in Spanish) is the latest restaurant by the Absinthe Group, which owns five other properties including Absinthe, the Boxing Room and Comstock Saloon.īellota is the Absinthe Group’s most ambitious project, and its best. There’s little doubt this 2-month-old restaurant is designed to celebrate Spanish cuisine in a very vibrant way.

Absinthe sf