Sept. 30, 2016

The Railyard Restaurant and Saloon

October 18, 2006, 12:00 am
"Somebody needed to bring back the classics." So said the Railyard's chef/owner Louis Moskow, who also owns the French bistro 315, when we asked him why he would turn his attention from bouillabaisse to baby back ribs and macaroni and cheese. ***image1***And really, what's the difference between steak frites and New York strip with fries? Far from being a stuffy, formal French restaurant, 315 is a cozy little place where the comfort food happens to speak French. So it should be no surprise that Moskow also knows how to say bon appétit with pan-fried pork chops. On a recent visit we marveled at a special side dish of crisp-tender green beans bathed in a rich porcini mushroom cream sauce and topped with ribbons of fried onions. We had devoured half of the dish before it even occurred to us that it was simply a much, much better version of that dish Mom used to make from the recipe on the can of Campbell's Cream of Mushroom Soup. Like green bean casserole on Thanksgiving or grilled cheese sandwiches and tomato soup on a gray winter day, eating at the Railyard gives us that warm, fuzzy feeling inside.

530 S. Guadalupe St., 989-3300, Lunch Monday-Saturday; dinner nightly. $$


comments powered by Disqus

Morning Word: Stolen Email Lawsuit Dropped

Morning Word A federal lawsuit filed by several people who had their emails stolen by Jamie Estrada, a former Republican operative who gained control of the Gov. Susana Martinez 2010 web domain, has been dismissed. ... More

Sept. 27, 2016 by Peter St. Cyr


* indicates required
Choose your newsletter(s):
August 31, 2016 by Julie Ann Grimm  
September 7, 2016 by Elizabeth Miller  
August 31, 2016 by Elizabeth Miller  
September 14, 2016 by Steven Hsieh  

@SFReporter on Instagram