Captured by the Fly Trap

Published on Friday, January 9, 2009, by Cicely Wedgeworth / Edit Post

Under chef Hoss Zaré, the old-time Fly Trap has been transformed into a SOMA favorite, says Joan Kureczka. The menu is completely new, blending classic Persian flavors with modern, Cal-European ones.

Smoked trout nestled in cucumber “noodles” tossed with crème fraîche and trout caviar is light and refreshing, while rich braised lamb shank comes with a Persian relish for a wonderful, tart contrast. A fish special of petrale with a light breadcrumb crust and a slightly tart currant sauce is also very good.

For a dessert that’s simple but indulgent, rich and smooth Greek yogurt comes with truffled honey and olive biscotti on the side.

“The wine list is also one of the most fascinating I’ve seen,” Joan says, “with lots of varietals I’m not too familiar with and wines from unusual locations, including a whole range from Lebanon’s excellent Chateau Musar.” About 17 are available by the glass.

Zaré at Fly Trap [SOMA]
606 Folsom Street, San Francisco
415-243-0580

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POST A COMMENT |2 Comments

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  • I'm glad people are taking note of that changes at Flytrap--I've eaten there twice since the switch and was very pleasantly surprised both times. The flavor combination were as unexpected and delicious as they sounded on the menu.

    Meredith

  • That greek yogurt with truffled honey and olive biscotti sounds so good