It’s been a few months since Red Hill Station opened.
During that time, your Bernalwood editor has dined at Red Hill Station, the new seafood restaurant on Cortland created by Bernal neighbors Taylor Pederson and Amy Reticker, three or four times. Why so many? We’ve eaten at Red Hill Station three or four times because Red Hill Station is good. Really reeeeeeeallly good. Wonderful food, great atmosphere, attentive and neighborly service, and solid value for the hard-earned Bernalese dollar.
That said, Bernalwood has not yet written about Red Hill Station because a) we rather selfishly wanted to get our fill of the place before word got out about just how terrific it is, and b) it was obviously only a matter of time until professional food critics also figured out just how terrific Red Hill Station is, and c) professional food critics get paid to write proper restaurant reviews (so we don’t have t0).
Well, that time has now come, because there’s a new review on Zagat that talks about… just how terrific Red Hill Station is:
The Gist: Red Hill Station may just be the next great neighborhood restaurant. Open since mid-June, it certainly is a seafood restaurant, although one of their top dishes is linguine and meatballs — or if you prefer, a meatball appetizer — in a hearty, stewed tomato red sauce. If this seems incongruent, it’s not. Bernal Heights residents and owners, Taylor Pederson and Amy Reticker, came from one of San Francisco’s greatest seafood classics, Anchor Oyster Bar. Red Hill reaches for that level of laid back comfort while attempting more ambitious dishes. And, oh, those sizes! We cannot get over the massive portions of food for around $17-$19 a plate.
So much for keeping this a secret. Check out the Zagat kicker:
The Verdict: As mentioned, in two short months, Red Hill already succeeds at feeling like a destination neighborhood restaurant. But they also deliver seafood in ways you have not seen it before — and portions that more than ensure value. What we’ve tried thus far is delicious. We can’t wait to return.
Hurry, neighbors… get thee to Red Hill Station before all the flatlanders come to crowd out us locals.
If I was one of the the raters at Michelin, and found myself in the outer limits of downtown San Francisco (ie, Bernal Heights), Red Hill Station and its chef, Taylor Pedersen, would wind up with a star or two. It’s that good.