At Boulevard, Nancy Oakes is able to fulfill her dream of giving diners a truly
She and her crew continue to cook 'a la minute' for each
diner, having created a
menu such that in any evening, they are preparing a relatively
small number of each item.
"When you order a chicken, we actually cook it to
order for you over the open fire in
our wood-burning oven. There are no shortcuts. Even our
pastries and cookies are made
in small batches so they have a home-baked quality.
We all feel a reverence for the food we use... we choose
diver scallops rather than dredged,
and fruits and vegetables straight from the farm or the
farmer's market. In our kitchen, we
all share San Francisco's love and commitment to good
food," says Oakes.