The Fly Trap San Francisco Reviews
unique persian related cuisine with warm ambiance Jan 19, 2015
Why would anybody call a restaurant The Fly Trap?
The original restaurant was started by Louis Besozzi as “Louie’s.” To ward off the flies attracted to the area by horse-drawn street cars, Besozzi put a sheet of fly paper at each table.
Irreverant Spanish-American War GIs, who favored the restaurant with their custom, started calling it “the fly trap.”
And the name has stuck to this day.
The chief Hoss Zare Hoss left his homeland of Iran to come to San Francisco in 1986.
He cooked Italian, French and American cuisines but he has his own style.
One of the dishes they have there is marinated chickpeas with sour grapes. Instead of using capers they use the sour grapes. It has the same texture. Sundried tomato, pine nuts and Italian parsley and barberries in it too, so every time you take a bite the flavors pop in your mouth.
Conchiglioni, which is a big pig ear shaped pasta, stuffed with lamb cheek Bolognese.
The cheesecake, made of goat milk
The food is excellent and holds a unique place in the San Francisco dining scene.
Join TravBuddy to leave comments, meet new friends and share travel tips!