Alex, I visited Benu in 2015, not long after they received their 3rd star. I was also taken aback by how simplistic the decor was, unlike any other Michelin-starred restaurants I had previously visited. I just reviewed my photos from my trip and noticed some items similar to those from your dinner: the thousand-year-old egg and foie gras dumplings. Interestingly, my meal also featured a faux "Shark Fin Soup" made with crab meat. You didn't mention the price of your meal, so I looked it up. Currently, they're offering 9 courses for $390. When I visited, it was quite different - we enjoyed 17 courses for $228. Since my visit, we've undoubtedly seen the effects at Benu of both inflation and 'shrinkflation' combined! Your production values and in-depth, genuine reviews are truly refreshing.
I always appreciate the interior architecture of their restaurant, and as someone who studies the subject, this just isn't it. A good atmosphere can add as much to favor as the smell or texture of the food. It can focus attention, and offer additional information or context.
Alfred, my wife and I also ate there in 2015. I still think about the foie gras dumplings and fake shark fin soup all the time. Incredible meal. It always seemed crazy to me that I could eat at Benu for $228, but other places in the city were charging $700+. (cough, Saison, cough)
Beautiful, intriguing looking food. I'm very glad you are doing The French Laundry next (I guess it was inevitable for the series) as it's the only one of these places I have eaten at. I hope it lives up to your expectations as it exceeded mine.
I always love watching these videos the moment they come out. I get the feeling that Alex would be amazing to dine with, too. Thank you for making these videos and offering the inspiration they bring.
Alex is so accurate with his commentary. Went to Benu before covid and Alex couldn't have been more spot on. Food was well executed, service is what you expect from a 3 star resaurant and overall a good experience but the lack of interior design drops down a notch from the overall experience.
@@alexandresobreiramartins9461a restaurant is an expression of its creator. it is the customers who must adapt to the design sensibilities of the one producing the food and telling their story. obviously that doesn’t mean you should create an uninhabitable restaurant but different design philosophies are interesting and provide more variety. t the world of fine dining especially allows for the head chef to express themselves more through atmosphere
@@alexandresobreiramartins9461 I'd like to disagree with your statement. It just sounds selfish that the owner should adapt to the clientele and not have the clientele experience the vision of the owner for their restaurant.
As a cook I did a stage early after opening. Cory was a screaming demon leaving some staff in tears. If that is what it takes for success, you can have it- as I told him to take a hike and walked.
How funny I worked there as a food runner for less than a month for the same reason. I don’t think screaming at someone and scrambling their brains is a way to teach on the job.
I am so glad you liked it, Alex. I went there 1 year ago for my birthday/grad present from my parents, after having gone there the year it opened (I think I was 13 at the time). Everything had changed but the interior (or lack thereof). The food of course was incredible, but the people and service is what really made it for me. I would also like to point out that your meal was a fraction of the cost of the restaurants you typically go to. I think it's cool that they maintain such a focus on the food and pairings, and don't try to upsell you on nice to haves. Ultimately, everyone gets the exact same, dialed-in experience. Funny to have recommended it to you and to see you there a year later!
The photo in the thumbnail is actually a signature dish from Sven Elverfeld, restaurant aqua 3 Michelin stars in Wolfsburg, Germany and is not from this Restaurant in San Francisco
@@c0rnfl4k3z To be fair, I'm pretty sure Alex does not do any of the video editing or thumbnails. However, he should definitely have a talk with his team to prevent these types of mistakes.
What does the "weird vibe" even mean? He clearly tries very hard to make the best videos possible, even hiring a team to make these videos easily making a loss on the videos. The only weird vibe I could think of would be his accent... This is just a simple mistake by his team, not some crazy wild conspiracy... @@jaczekdertuerke
You can literally feel that Alex wasnt feeling well on this evening. I bet it was hard for him to pull through the evening. Nonetheless he provided a professional Review of the Restaurant!
I think the understated dining room might have a retro nostalgia perhaps only US patrons might appreciate. After watching the whole video, I actually really think it's a great atmosphere. Although, ambiance means a lot to me, I think the food and the service are more important for any dining experience. This looked like an amazing meal...
Never been this early and i just want to say, that your channel ist something i never searched for or thought about, but after having it recommended i really enjoy it so much. There have been a few reviews here and there but having it as a concept like you was a very good idea. All the best and thank you for the content you make.
I have been to SF last month, still bring very vivid memories. The Golden Gate has to be experienced to fully grasp its beauty. See you in Esztergom Alexander, greetings from Slovakia!
Nice one Alexander! I agree on the bland interior, but when you're being taken away by the food this much - that should become irrelevant. Looking forward to your next one!
The camera refocusing at 3:20 can be stopped by disabling macro control in the camera. You can enable it in 'preserve settings' as well so that once you turn it off you do not have to think about it again. Great video as always!
1000% agree about the dining room. Me and my dinner date first thought was , " This feels like an upscale McDonald's in Monaco". The food, wine and service was top notch, but a bit taken back by the dining room. Can't wait for your video on French Laundry though, dined there twice and left absolutely hammered (drunk). They are very generous with the pours and "extra" courses 😅
Alex, please review Mugaritz in S. Sebastian when you can! It would be very interesting to hear your opinion with all of the latest ruckus surrounding it. Love the content. Thanks!
When the GG bridge was completed it was not the longest suspension bridge in the world. But it was the longest single-span suspension bridge in the world. Love your channel, Alexander The Guest.
Great point about the interior offering a contrast. Hey, do ya check a day+ beforehand if staff are OK w/being on video? Just thinking ‘bout them being online forever. Thank you for the great watch Alexander!
Respect! Not only for the excellent information packed beautiful food videos, but for keeping it real. Restaurant reviews despite an upset stomach, such dedication.
Hi Alexander, big fan. I was just wondering what you eat on a daily basis? Surely these Michelin restaurants make you want to eat food like that for every meal of the day!
Great review, would love to see a visit to Mugaritz! I was a cook there about 14 years ago and lately they've been getting some heat from "influencers".
Thank you for the great and accurate review of Benu. In my opinion it has the best food of all the Michelin three-star restaurants in California, hands down. Like you, I found the interior unremarkable. But if amazing food is your goal, I would put Benu against anywhere in the world.
Great video as always! Food looks amazing as you explain and I agree that the interior is a let down. Excited for where you'll go/review next! How about Washington DC?!
The interior is shocking. Benu took over the location which was previously Hawthorne Lane which was quite pretty and impressive. They’ve torn out that interior to make it a cafeteria.
Hey, huge fan from India! I absolutely love your content and really hope that you keep making these gems. Get to learn so much from you. I really hope that you come some day to India as well to review some of our restaurants!! Would love to meet you 😊
Frog leg dish is not covered with Korean peppers; It looks more like Laziji made with a frog leg. I see more Chinese influenced dishes, not much Korean.
Was going to say that looks more like a Sichuan style topping. Chinese Cooking Demystified made a chicken dish - laziji, like you mentioned - with those same style of peppers on top.
The chef is Korean so it's not a stretch to say he probly introduced it as some "Korean" pepper dish. Just like how "omija" is now "Korean" five flavorted berry when the magnolia berry native to that whole region that includes a few oither countries. Just normal things Asians are fighting over these days.
Alex, I'd love to see your take on the Spanish-made pastured foie and how it compares with the gavaged foie. Also, I highly highly recommend the California Academy of Sciences while you are in the Bay Area. I went there in 2010 and LOVED it.
Frog legs are delicious. I can't afford a Michelin 3 stars version, but the ones sold at my local convenience store are delicious. Louisiana has amazing food, lots of French influence.
Not been to a 3 michelin restaurant so far, only 2 single star michelin places, but I would say the frog legs reminds me of a fried chicken dish I had at a Chinese restaurant in Singapore's Changi Airport Terminal 3, usually I go there with my family when we send someone off, it was very similar in presentation, a lot of sliced chilli with popcorn chicken in the dish. Though Frog legs in singapore are usually with a porridge not fried.
Don't know if it's the type of thing you wanna showcase more of on your channel but personally it would be interesting to know how you feel about different parts of the food industry when it comes to things like foie gras production. There are many luxurious things I haven't tried/not interested in so to me there is no reason to even try foie gras but to someone like you who are used to these items and are more educated in these subjects it might not be as easy of an answer. If there's room for it on your channel I would like to hear more of your personal opinion and perspective on these things.
as a 2nd generation sf native, I have never heard of this place.. thanks for taking the bullet so I dont have to. the city has much more to offer; you should consult a local rather than a sommelier to get decent food
Thank you for this comment, I thought the exact same thing, looks like a business class lounge. I'm not saying every 3* should look like Le Louis XV but I'd expect something a little more luxurious than this, because at these prices it's not just the food and service it's the whole experience.
Alexander, amazing video, again. I can see its a lot of work to make it, but can you publish two a week? Myself and I am sure many others would like to see you more often. It will be extra work but I think you are becoming a UA-cam star, so grab the momentum. And what do you think about selling some of the food or wines that appear in an episode? This way we viewers can watch you, while feeling more connected enjoying some of the shown foods or wines. It will make you some extra fine dollars to use for your videos and your restaurant.
Watching this while I eat $3 frozen aldi butter chicken
I love ALDI
😂😂😂
I had a toast with cheese and ham.
Good choice fella
I had an Kapsalon
Alex, I visited Benu in 2015, not long after they received their 3rd star. I was also taken aback by how simplistic the decor was, unlike any other Michelin-starred restaurants I had previously visited. I just reviewed my photos from my trip and noticed some items similar to those from your dinner: the thousand-year-old egg and foie gras dumplings. Interestingly, my meal also featured a faux "Shark Fin Soup" made with crab meat. You didn't mention the price of your meal, so I looked it up. Currently, they're offering 9 courses for $390. When I visited, it was quite different - we enjoyed 17 courses for $228. Since my visit, we've undoubtedly seen the effects at Benu of both inflation and 'shrinkflation' combined! Your production values and in-depth, genuine reviews are truly refreshing.
I always appreciate the interior architecture of their restaurant, and as someone who studies the subject, this just isn't it. A good atmosphere can add as much to favor as the smell or texture of the food. It can focus attention, and offer additional information or context.
Alfred, my wife and I also ate there in 2015. I still think about the foie gras dumplings and fake shark fin soup all the time. Incredible meal.
It always seemed crazy to me that I could eat at Benu for $228, but other places in the city were charging $700+. (cough, Saison, cough)
@@benedekfodor269 wr
@@ryanjordan1083 wr
@@ryanjordan1083 Agreed...was disappointed with Saison... overpriced.
Beautiful, intriguing looking food. I'm very glad you are doing The French Laundry next (I guess it was inevitable for the series) as it's the only one of these places I have eaten at. I hope it lives up to your expectations as it exceeded mine.
I always love watching these videos the moment they come out. I get the feeling that Alex would be amazing to dine with, too. Thank you for making these videos and offering the inspiration they bring.
Alex is so accurate with his commentary. Went to Benu before covid and Alex couldn't have been more spot on. Food was well executed, service is what you expect from a 3 star resaurant and overall a good experience but the lack of interior design drops down a notch from the overall experience.
im pretty sure its because the owner is korean, a lot of the asian countries have different design philosophies focusing on minimalism.
@@prominerz6701 Yeah, well, adapt yourself to your clientele, not the other way around.
@@alexandresobreiramartins9461a restaurant is an expression of its creator. it is the customers who must adapt to the design sensibilities of the one producing the food and telling their story. obviously that doesn’t mean you should create an uninhabitable restaurant but different design philosophies are interesting and provide more variety. t the world of fine dining especially allows for the head chef to express themselves more through atmosphere
@@alexandresobreiramartins9461 I'd like to disagree with your statement. It just sounds selfish that the owner should adapt to the clientele and not have the clientele experience the vision of the owner for their restaurant.
wr
Thanks for doing this video even though you weren't feeling well. Much appreciated. Hope you are feeling better now. ❤
visually both the restaurant as well as the food is everything but mouthwatering.
Your suit and tie game on this episode is on another level. Love the color combination and fabric!
Love your appreciation of the servers and team!
As a cook I did a stage early after opening. Cory was a screaming demon leaving some staff in tears. If that is what it takes for success, you can have it- as I told him to take a hike and walked.
I never worked for any chef that didn't have a giant ego, even when most of their ideas were stolen from their cooks or chefs they worked under.
no such thing as demonx or for or succesx or for oe tc, outx, can outx etc any nmw s perfx
How funny I worked there as a food runner for less than a month for the same reason. I don’t think screaming at someone and scrambling their brains is a way to teach on the job.
@@Nmh86 As a customer I wouldn't want food prepared with such misery no matter how good it tastes.
@@zes7215u ok bro?
A great tour at the start! thanks for showing us the culture of the surrounding area!
Agree.
This made my list. I love your content!
I am so glad you liked it, Alex. I went there 1 year ago for my birthday/grad present from my parents, after having gone there the year it opened (I think I was 13 at the time). Everything had changed but the interior (or lack thereof). The food of course was incredible, but the people and service is what really made it for me. I would also like to point out that your meal was a fraction of the cost of the restaurants you typically go to. I think it's cool that they maintain such a focus on the food and pairings, and don't try to upsell you on nice to haves. Ultimately, everyone gets the exact same, dialed-in experience. Funny to have recommended it to you and to see you there a year later!
The photo in the thumbnail is actually a signature dish from Sven Elverfeld, restaurant aqua 3 Michelin stars in Wolfsburg, Germany and is not from this Restaurant in San Francisco
Said that in my comment too, but it was deleted
yes was really confussed also, just like no menu prices .... Alex is starting to make mistakes ...
@@Stefan-xy5sdif true, this would be super pathetic by Alexander. I mean he has a weird vibe about him, but I did not expect him to do that.
@@c0rnfl4k3z To be fair, I'm pretty sure Alex does not do any of the video editing or thumbnails. However, he should definitely have a talk with his team to prevent these types of mistakes.
What does the "weird vibe" even mean? He clearly tries very hard to make the best videos possible, even hiring a team to make these videos easily making a loss on the videos. The only weird vibe I could think of would be his accent... This is just a simple mistake by his team, not some crazy wild conspiracy... @@jaczekdertuerke
One of the restaurants reviewed by Alexander that I have actually had the pleasure of dining at.
You can literally feel that Alex wasnt feeling well on this evening. I bet it was hard for him to pull through the evening. Nonetheless he provided a professional Review of the Restaurant!
The most important question that never gets asked is, are the toilets also three star worthy?
Judging from the decor of this place, nah. Maybe a nice bidet? 💦
wr
yes they are, its clean, toto japanese toilet, and aesop soap
I have been here, extremely nice Japanese toilet, only private bathrooms, no stalls.
🤔 Ummmmm, What is a Japanese Toilet?!
Waiting so much for the French Laundry episode. It's the top 1 on my bucket list.
I think the understated dining room might have a retro nostalgia perhaps only US patrons might appreciate. After watching the whole video, I actually really think it's a great atmosphere. Although, ambiance means a lot to me, I think the food and the service are more important for any dining experience. This looked like an amazing meal...
Great content, thanks for the entertainment you provide.
I think you should visit Hiša Franco in your neighboring Slovenia. It is the only 3 Michelin star restaurant in my country and I really recommend it!
+ 1
Love this show!!! You are always dressed so sharp and perfect. You should give information on your clothing. Again great show, that needs a TV show.
Wow, that blue suit + necktie is insane!
Never been this early and i just want to say, that your channel ist something i never searched for or thought about, but after having it recommended i really enjoy it so much. There have been a few reviews here and there but having it as a concept like you was a very good idea. All the best and thank you for the content you make.
Great review as usual, really looking forward to the tfl review
Yes I knew you were going to The French Laundry, cant wait!!!
I hope Thomas Keller will make an appearance! Love that guy.
I have been to SF last month, still bring very vivid memories. The Golden Gate has to be experienced to fully grasp its beauty. See you in Esztergom Alexander, greetings from Slovakia!
Nice one Alexander! I agree on the bland interior, but when you're being taken away by the food this much - that should become irrelevant. Looking forward to your next one!
It’s also very light in the room which is off putting - feels like a cafeteria?
Love your show, very inspiring, Cheers!
You channel is fantastic!
The saying goes “the show must go ON”
The camera refocusing at 3:20 can be stopped by disabling macro control in the camera. You can enable it in 'preserve settings' as well so that once you turn it off you do not have to think about it again. Great video as always!
I feel like Benu is trying to do Eastern minimalism with the interior design, but misses the mark.
The interior is due for a refresh
Literally Clos Cibonne is one of the only Rosé producers I buy from, they’re stuff is amazing🤩
The lighting seems odd. Very bright and kind of clinical along with the drab interior. Regardless, that food looked great!
1000% agree about the dining room. Me and my dinner date first thought was , " This feels like an upscale McDonald's in Monaco". The food, wine and service was top notch, but a bit taken back by the dining room. Can't wait for your video on French Laundry though, dined there twice and left absolutely hammered (drunk). They are very generous with the pours and "extra" courses 😅
wr
That was so fun!
I think a similar trip around northern Italy is needed. My favourite 3* (eaten at 50+) was Dal Pescatore in Italy.
For seafood, I prefer Uliassi
Again a nice and honest review. Difficult to rank with the other 3, but I think it's ranked 2nd or 3rd ATM.
Alex, please review Mugaritz in S. Sebastian when you can! It would be very interesting to hear your opinion with all of the latest ruckus surrounding it. Love the content. Thanks!
some heavy hitters in the wine pairing wow!
Shout to Alex's suit and tie in this one. Damn!
Right? 🎉😮
When the GG bridge was completed it was not the longest suspension bridge in the world. But it was the longest single-span suspension bridge in the world. Love your channel, Alexander The Guest.
I'm very excited for what is to come on this channel! Just don't forget why you have come all this way....:-)
I love Duchess de Bourgogne, quite an acquired taste, metallic. Now I have to order a couple of big bottles for this summer.
Your face when you saw a beer coming hahahaha
Great point about the interior offering a contrast. Hey, do ya check a day+ beforehand if staff are OK w/being on video? Just thinking ‘bout them being online forever. Thank you for the great watch Alexander!
Watching this after eating at The Pem in London😊
Appearance sometimes makes you thinking some other, but like Phoenix change your mind . Great video and thank for this wonderful video
Top class, as always
Ok those last two savory dishes the Quail and the other one I can't remember exactly what it was, those dishes sounded Really Tasty 😋!!!
Love Benu, and Corey.
This was the restaurant where my wife and I celebrated our 25th Anniversary 2 years ago. I am planning on French Laundry for our 30th.
Can always count on Alex to wear a banging sport coat.
Respect! Not only for the excellent information packed beautiful food videos, but for keeping it real. Restaurant reviews despite an upset stomach, such dedication.
wr
Gary Dank used to stuff there quail with Foie Gra.. I miss that
13:22 "It's like when a violin plays in perfect silence ..."
What a poignant metaphor!
Hit that thing! Great video
Hi Alexander, big fan. I was just wondering what you eat on a daily basis? Surely these Michelin restaurants make you want to eat food like that for every meal of the day!
Maybe hotdogs?
Great channel. Big fan. This restaurant is missing something
12:16 bro can't take it no more 😩😂
Great review, would love to see a visit to Mugaritz! I was a cook there about 14 years ago and lately they've been getting some heat from "influencers".
The Show does go on. Absolutely out of this world. Top- marks to Koreans.
Thank you for the great and accurate review of Benu. In my opinion it has the best food of all the Michelin three-star restaurants in California, hands down. Like you, I found the interior unremarkable. But if amazing food is your goal, I would put Benu against anywhere in the world.
This place would not get even one star in France or Switzerland.
wr, nos uch thign as owrthx or not, outx, can outx etc any nmw s perfx
this channel is 75% wine tasting and 25% food
You have to be a guest star in the next season of drops of god😂
that interior was truly drab, honestly would've been disappointed. everything sounded really good though
wrr
This is antisemitic
I sincerely hope that Alexander is going to check out Quince, too!!
Great video as always! Food looks amazing as you explain and I agree that the interior is a let down. Excited for where you'll go/review next! How about Washington DC?!
I’d put Jont up against any of these places.
This suit 😍😍
Great video. Hard no on the restaurant and food
The interior is shocking. Benu took over the location which was previously Hawthorne Lane which was quite pretty and impressive. They’ve torn out that interior to make it a cafeteria.
Without your elevated commentary I cannot imagine a less inspiring visual tour.
Hey, huge fan from India! I absolutely love your content and really hope that you keep making these gems. Get to learn so much from you.
I really hope that you come some day to India as well to review some of our restaurants!! Would love to meet you 😊
12:20 it's not a gooseberry, it's a "cape gooseberry" or more unambigously called Physalis.
Köszönöm ❤
Frog leg dish is not covered with Korean peppers; It looks more like Laziji made with a frog leg. I see more Chinese influenced dishes, not much Korean.
Was going to say that looks more like a Sichuan style topping. Chinese Cooking Demystified made a chicken dish - laziji, like you mentioned - with those same style of peppers on top.
Yet dumb libs will ohh and ahh because it “ expensive “ even if it tastes like shit…
The chef is Korean so it's not a stretch to say he probly introduced it as some "Korean" pepper dish. Just like how "omija" is now "Korean" five flavorted berry when the magnolia berry native to that whole region that includes a few oither countries. Just normal things Asians are fighting over these days.
Alex, I'd love to see your take on the Spanish-made pastured foie and how it compares with the gavaged foie. Also, I highly highly recommend the California Academy of Sciences while you are in the Bay Area. I went there in 2010 and LOVED it.
I have seen every video so far and i love it!
continue bringing us behind the scenes off these amazing places!
Wish i could pay for this meal. Looks yum.
You should try winteringham fields Michelin star restaurant in north Lincolnshire UK .
production quality is amazing as usual, but I would really appreciate 60 fps.
On lunch rn eating my White Castle cheese fries thinking im there 😭
Frog legs are delicious. I can't afford a Michelin 3 stars version, but the ones sold at my local convenience store are delicious. Louisiana has amazing food, lots of French influence.
Not been to a 3 michelin restaurant so far, only 2 single star michelin places, but I would say the frog legs reminds me of a fried chicken dish I had at a Chinese restaurant in Singapore's Changi Airport Terminal 3, usually I go there with my family when we send someone off, it was very similar in presentation, a lot of sliced chilli with popcorn chicken in the dish. Though Frog legs in singapore are usually with a porridge not fried.
The show must gooh
Don't know if it's the type of thing you wanna showcase more of on your channel but personally it would be interesting to know how you feel about different parts of the food industry when it comes to things like foie gras production. There are many luxurious things I haven't tried/not interested in so to me there is no reason to even try foie gras but to someone like you who are used to these items and are more educated in these subjects it might not be as easy of an answer. If there's room for it on your channel I would like to hear more of your personal opinion and perspective on these things.
The Petit Fours are my favorite part of every meal .
Looks like they have reinvented the diner. You did brilliantly while feeling ill
You must look into Stages at One Washington in New Hampshire. Been twice over the last couple of years, truly above the bar
Did you have to goto the Auto Glass Repair shop after?
the bread looks good
as a 2nd generation sf native, I have never heard of this place.. thanks for taking the bullet so I dont have to. the city has much more to offer; you should consult a local rather than a sommelier to get decent food
ps, a good sour dough doesnt need butter and never honey.. maybe the occasional soft brie!
I just realised a map with the winehouses of all the wines you reviewed and a thumbs up/down would be very useful!
Man, they really need an interiors make over
Love your tie
250% markup on some of the expensive wines. Bend over! 😂
It looks like I missed how much this elegant repast and wines cost. How much was all this?
It looks like an airport lounge
Keeping it real here. What a bummer of an atmosphere.. Someone open the drapes!
Thank you for this comment, I thought the exact same thing, looks like a business class lounge. I'm not saying every 3* should look like Le Louis XV but I'd expect something a little more luxurious than this, because at these prices it's not just the food and service it's the whole experience.
Alexander, amazing video, again. I can see its a lot of work to make it, but can you publish two a week? Myself and I am sure many others would like to see you more often. It will be extra work but I think you are becoming a UA-cam star, so grab the momentum.
And what do you think about selling some of the food or wines that appear in an episode?
This way we viewers can watch you, while feeling more connected enjoying some of the shown foods or wines. It will make you some extra fine dollars to use for your videos and your restaurant.