• Facebook
  • Instagram
  • Pinterest

Dessert First

a san francisco food and travel blog | all things sweet

  • About Me
    • about pastrygirl
    • faq
    • press
    • Contact Me
    • Disclosure
    • Privacy Policy
  • My Books
  • Recipes
    • Breads
    • Cakes
    • Candy
    • Chocolate
    • Cookies
    • Custards
    • Fruit
    • Ice Cream
    • Pastry
    • Tarts
  • Sweet San Francisco
    • Sweet Spots
    • SF Events
  • Travel
    • Asia
    • Europe
    • California
    • Hawaii
  • reviews and recs
    • Cookbooks
    • Chocolate
    • Tools
  • Conversions

{Peninsula}: Sofitel Bay 223 Restaurant

May 8 by Anita 1 Comment

Bay 223 Tuna Tartare

San Francisco is well known as a culinary destination, but there are plenty of gems spread throughout the rest of the Bay Area. I recently found one at the Sofitel San Francisco Bay hotel, about half an hour down the Peninsula in Redwood Shores. I was invited to try the menu at the hotel’s Sofitel Bay 223 restaurant  Sofitel is a French inspired hotel chain, with properties around the world, and their San Francisco Bay hotel is all chic elegance, with a sleek, modern lobby overlooking the water. Bay 223 is immediately adjacent to the lobby lounge area and is a cozy, refined space to enjoy a meal.

The above shot is of one the appetizers we had, Ahi tuna tartare with wasabi-ginger sauce. I loved the tower presentation and wonton chip topping.

Bay 223 Restaurant

Our table in Bay 223, overlooking the lagoon next to the hotel. I love the serene setting for this hotel; imagine waking up to a lakeview.

Bay 223 Wine Tasting

One of the first things our server offered to do for us was a wine tasting flight. There are several flights offered on the menu, from champagnes to whites to reds. Our lovely server introduced us to this merlot that we both fell in love with and enjoyed throughout the meal.

Bay 223 Blackberry Margarita

Bay 223 also has an extensive cocktail menu. Here’s their signature blackberry margarita with hand pressed blackberries, fresh thyme and citrus, and champagne.Bay 223 Mango Ginger Mojito

I’m always a sucker for a mojito, and their mango ginger mojito with hand pressed mint and ginger puree was mighty fine.

Bay 223 Garlic Bread

The Bay 223 restaurant recently gained a new executive chef, David Clawson, so my dinner invitation was an opportunity sample his newly updated menu. Chef Clawson has worked under Daniel Boulud, and was also awarded “Best of Las Vegas” in 2015 for his first solo project, the “david clawson restaurant”. This restaurant received stellar reviews, so I’m excited that he’s bringing his talents to the Bay Area. We got to try out a generous selection from the very intriguing menu.

Bay 223 Ceviche

Among the appetizers we got, including the tuna tartare above, was a bright ceviche with Dungeness crab and shrimp with tomato and avocado.

Bay 223 Pumpkin Ravioli

I really enjoyed the pumpkin and carrot ravioli with candied walnuts, baby frisee, and sage beurre blanc. Although it was listed under appetizers it would have made a great meal on its own. There are plenty of satisfying vegetarian and gluten-free options on the Bay 223 menu.Bay 223 Root Vegetables

A delicious way to get your veggies: roasted root vegetables with black truffle sauce and a poached egg on top. We loved the presentation.

Bay 223 Sea Scallops

On to the main courses: I can’t resist scallops, and this was an indulgent take: caramelized sea scallops with gnocchi in a braised lobster sauce with green peas and spinach. My friend and I agreed the gnocchi were one of the best parts of the entire meal.

Bay 223 Rack of Lamb

Roasted rack of lamb done perfectly, served with tomato confit, chickpea puree, fingerling potatoes, and a cumin red wine jus.

Bay 223 Sea Bass Special

We were also encouraged to try out the chef’s specials, and ended up with this seared sea bass with Chinese flavors, on a bed of rice and shiitake mushrooms. Delicate but richly flavored.

Bay 223 Dessert Plate

We were beyond stuffed by this point but couldn’t say no to a dessert or two. My eye was caught by the Cafe Gourmand dessert plate, a kind of mini sampler with creme brûlée, espresso shot, chocolate eclair, and green tea macaron.Bay 223 Molten Chocolate Cake

And a dreamy molten chocolate cake with praline chip and creme anglaise. Definitely glad we didn’t skip dessert!

Thanks to Sofitel for a very delicious night out! Even if you aren’t staying at the hotel, it’s a lovely mid-Peninsula option for dinner or a drink at the lobby bar. Also, a last tip: don’t miss their almond croissants for breakfast or from their cafe; they are a fantastic rendition of the French pastry.

Disclaimer: I was invited to a dinner at the Sofitel San Francisco Bay. I was not compensated for this review and all opinions are my own.

Bay 223 Sofitel San Francisco Bay

223 Twin Dolphin Drive

Redwood City, CA 94065

Filed Under: California, Reviews, San Francisco, Sweet Spots, Sweet Spots, Travel Tagged With: bay 223, bay area, hotel, restaurant, review, sofitel

Related Posts

  • Pebble Beach Food and Wine 2019
  • Best Baking Cookbooks 2018Best Baking Cookbooks of 2018
  • Cassava Centerpiece{SF} Cassava San Francisco: The Perfect Neighborhood Restaurant
  • Ozumo Sashimi{San Jose} Ozumo Santana Row Brunch
  • EatDrinkSF2017Eat Drink SF 2018 Is Almost Here!
« {San Francisco}: Meals on Wheels Gala 2016
Happy Birthday to Me: Strawberry Pink Velvet Cake »

Comments

  1. 1

    Lea says

    May 18 at 3:19 am

    Hi Dessertfirstgirl,
    Thank you for posting your article, I found it interesting.
    Keep posting !

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating





About Me
Mentions in the Press
Want to go to pastry school?
Email me

subscribe to receive posts in your inbox

Archives

best of dessert first


The Making of Macarons (Sucre Cuit Style)

Hong Kong Eggettes (Daan Jai)


Tis the Season (Chocolate Mint Macarons)

A Better Brioche


Consider the Humble Chocolate Chip Cookie

A Feast of Figs


Pure Dessert, Pure Inspiration (Chocolate Citrus Tart)

My Own Remembrance of Things Past: Daan Tats


The Slow Drip of Coffee on a Languorous Summer's Day

Still Life of Strawberry Tart

disclosure

This site uses affiliate links. Purchasing through the links will give this site commissions. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

about pastrygirl

Anita Chu, also known as pastrygirl, is a baker, writer, and photographer with a passion for pastry. She trained at Tante Marie's Cooking School and is the author of Field Guide to Cookies, Field Guide to Candy, and Lollipop Love. Anita lives in San Francisco with her husband, daughter, and dog Max. More about pastrygirl

my cookbooks



contact me

Please e-mail anita {at} dessertfirstgirl {dot} com with all collaboration inquiries, pastry questions, or just to say hi! I look forward to hearing from you!
  • home
  • my books
  • recipes
  • sweet san francisco
  • reviews
  • conversions
  • shop
  • archives
  • Facebook
  • Instagram
  • Pinterest

© 2006–2025 Anita Chu. All Rights Reserved. Design by Deluxe Designs