By Emma Krasov, photography by Yuri Krasov
Filled to capacity on a Friday night and brimming with youthful energy, Skool Restaurant and Bar in Potrero Hill neighborhood is a delicious San Francisco staple. Since the opening of this modern, stylishly designed venue a few years ago, Skool seasonal cocktails and an array of highly enticing small and large plates keep them coming back for more.
It would be hard not to notice the creative touches that set Skool apart from the many other restaurants in the City by the Bay, making it a place where you want to come again and to bring your friends, your family, your in-laws, and your out-of-towners.
A quartet of partners behind the successful enterprise – spouses Andy Mirabell and Olia Kedik, and Toshihiro and Hiroko Nagano are on the premises practically every night making sure that everyone in the dining room is having a pleasing and memorable experience.
While Andy and Olia greet visitors at the door, bring Andy’s famous cocktails to the polished walnut-and-epoxide designer tables and provide information about the new arrivals on the menu, Chef Toshihiro and pastry chef Hiroko dazzle their newcomers and regulars with their latest creations, especially when a change of the season brings along new opportunities for the menu development.
Heirloom tomato salad and smoked salmon flatbread are now quickly becoming stars among the starters.
The small plates menu features many recent additions, like festive picturesque Ika-Yaki – grilled squid in a spicy bean and smoked bacon soup with house-smoked yuzu kosho butter. A whole sliced fresh squid with healthy ruddy color and chewy texture is served in an oblong white plate filled with fragrant red sauce, and inevitably attracts other diners’ attention when brought to the table in all its glory.
Hoisin Duck is one of the new main courses, with perfectly seared Hoisin-glazed duck breast garnished with pumpkin puree, sautéed Brussels sprout leaves, and soy-infused duck egg, which acquires some amazing cheesy-custardy quality. 
With the recent arrival of Skool’s new sous chef Ryan Jacobs, some menu options point into comfort food direction, or rather – very sophisticated comfort food. 
Crab Brandade arrives in a miniature iron skillet, in which chunks of sweet Dungeness are baked with mozzarella, parmesan, creamy potato puree, and cauliflower, and decorated with caper barriers.
Quinoa Morning Salmon is a tease on a breakfast theme. Loch Duart salmon filet is crusted in quinoa (here’s your morning lox AND cereal), topped with a fried egg (here’s your sunny-side up), garnished with prosciutto-wrapped gobu root (your bacon), tomato-edamame ratatouille (your vegetables), and a toast with bacon powder butter. A tiny jar of what looks like maple syrup contains soy-mirin sauce to be poured over the entire dish, ‘cause it’s just great with everything. 
No one familiar with the Skool temptations would ever leave the place without a dessert. New this season – an amazing Purple Yam Pot De Crème with butterscotch tamari soy balsamic sauce, black pepper Chantilly and sesame yam chips. If you ever had any prejudice toward yam, it’s ripe time to suspend it and indulge in this masterpiece of earthly delights. 
Another plate-licking sensation is Sake Kasu Panna Cotta with decaf coffee infused Anglaise sauce, poached pear and decaf almond coffee crumbs. 
Skool Restaurant and Bar is located at 1725 Alameda Street in San Francisco, California. Call for reservations: 415-255-8800, or visit: www.skoolsf.com. 
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