La Folie

This classy restaurant flourishes under chef Roland Passot. He opened La Folie on Polk in 1988. This restaurant underwent renovation about seven years ago. Earlier this year, Passot again gave it a new look with a brand new dinning room and the kitchen.
Quail foie gras lollipops,served on a rectangular plate,( the two leg bones cleaned so they look like sticks, and the thighs stuffed with liver and molded into a ball), a medallion that combines both foie gras and quail; a 4- inch "cannelloni'' of leeks, stuffed with sautéed wild mushrooms decorated on top of the plate will tickle your taste buds and gratify even the most fastidious of diners. Another remarkable dish is the aesthetically presented the goat cheese, tatin composed of molded layers of roasted eggplant, artichokes, portobello mushrooms and tomato confit, centered in the middle of the oversize plate with a perfect pool of sauce vierge, a creamy olive oil and tomato mixture studded with bright green pearls of basil puree.
Desserts like coconut tapioca with a coconut macaroon tuille or pineapple served in three ways are the best bets! Other sweets include small cannele de Bordeaux, shaped like a miniature bundt cake; two- bite financiers; warm madeleines; a tiny jelly sandwich; and a perfect sugar- cube- size opera cake enclosing the sweet buttercream and ganache.
The staff is always at your beck and call, eager to lend you a helping hand.
Hours: Mon- Sat 5:30 pm–10:30 pm

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Contact Information

La Folie
2316 Polk St.
94109 San Francisco, CA

Tel. +14157765577
lafoliep@aol.com
http://www.lafolie.com