One of the many highlights of shopping at Barneys is the chance to take a break and enjoy a sumptuous meal or cocktail at Freds, which has finally arrived to Barneys San Francisco.

Like those at its counterparts, Beverly Hills and Chicago, the menu offers some twists to its signature dishes to incorporate local ingredients. We spoke with Freds Executive Chef Mark Strausman about the exciting unveiling and what makes it special. He also gives us a recipe for crab cakes from The Freds At Barneys New York Cookbook.

“It’s the food and wine city of America,” Strausman says about San Francisco. This is what makes him most excited about the opening about a month ago. The proximity of Napa and Sonoma valleys allows this location to have a wide assortment of local wines, too, including a Cabernet from Sonoma and rosé from Santa Barbara. But it’s also the atmosphere and the familiarity with Barneys that will have Freds San Francisco on your list of go-to restaurants.

“A lot of our customers have already been to Madison Avenue over the years. We’ve been there over 23 years,” Strausman explains. Also, each of the restaurants has an alluring cityscape view in common. Freds San Francisco is set on the top floor, overlooking the city—particularly O’Farrell Street.

New options on the menu include Freds’ signature dishes but tweaked for a Californian twist. The San Francisco Club replaces the Lobster Club with shrimp and Dungeness crab, which are indigenous to the West Coast, Strausman says. The crab cake also gets the West Coast treatment by featuring Dungeness crab (see menu below!). Additionally, the restaurant uses Acme breads from San Francisco’s historical Ferry Building, which hosts a bustling food market.

 

BALTIMORE CRAB CAKES WITH RÉMOULADE AND CLASSIC COLESLAW

Excerpted from the book The Freds At Barneys New York Cookbook. Copyright (c) 2018 by Mark Strausman. Reprinted with permission of Grand Central Publishing. All rights reserved.

Rémoulade Sauce

1 cup good commercial mayonnaise
2 tbsp minced cornichons
1 tbsp minced capers
1 tbsp Dijon mustard
1 tbsp minced fresh chervil
1 tbsp minced fresh chives
1 tbsp minced fresh parsley
1 tsp minced fresh tarragon
1 tbsp minced shallot
1 tsp minced garlic
1 anchovy filet, mashed, plus
1 tsp olive oil from the jar or can
1/4 tsp paprika
Kosher salt
Freshly ground black pepper

Crab Cakes

1lb jumbo lump crabmeat
1/2 cup good commercial mayonnaise
1/2 egg, whisked (optional*)
5 tbsp roughly crumbled saltine cracker pieces (crumbled well, but not too)
1 tbsp good commercial mayonnaise mixed with 1/4 tsp cayenne pepper (or more cayenne to taste)
1 tbsp onion pulp (puree onion in blender, grate very finely, or chop until it’s a mash)
1 tbsp minced red bell pepper
1 tbsp minced yellow bell pepper
1 tbsp chopped fresh parsley
1 tbsp minced fresh chives
1/2 tbsp old Bay seasoning
1/2 tsp paprika
1/2 tsp celery salt
1/4 cup finely pulverized saltine cracker crumbs (about 10 crackers)
3 tbsp soybean oil for frying

*Purists (like Obrycki’s) don’t use egg, so feel free to omit it. I add it because I find it helps keep the cakes together without affecting the taste.

To Garnish:

3 or 6 cups Classic Coleslaw, 1 cup per serving
Belgian Fries

Make The Rémoulade:

Place all the rémoulade ingredients in a food processor and whiz together on medium speed until everything is well blended. Store in the refrigerator in a sealed container. It will last for a week in the fridge and the flavors will become deeper.

Make The Cakes:

1. Line a sheet pan with parchment paper and spread out the crabmeat. Carefully and gently, so as to keep intact the large lumps, feel through it and remove any pieces of shell and cartilage. We usually pick through the meat twice to make sure we get all the shell out.

2. Place the cleaned meat into a large mixing bowl and add the remaining crab cake ingredients, except for the fine saltine crumbs and the soybean oil.

3. Very gently, using a rubber spatula or your hands, mix everything together.

4. Shape the mixture into 6 equal patties, 1 to 1 1/2 inches thick (about 1/3 cup each).

5. Roll the cakes in the fine saltine crumbs to coat them thoroughly, and place in the fridge to chill until firm, 30 minutes to an hour.

Cook The Cakes:

1. Preheat the oven to 350°F.

2. In a large ovenproof skillet, heat the oil over medium heat. Carefully place the crab cakes in the pan and cook until browned, about 2 minutes.

3. Gently turn them over and continue cooking for another 2 minutes, until browned on the other side.

4. Transfer the pan to the oven and bake until the crab cakes are heated through, about 10 minutes.

5. Garnish each serving with 1 cup coleslaw, 2 tablespoons rémoulade, and a handful of fries.

Classic Coleslaw

Makes 12 cups, serving 6 to 8

1/2 medium head red cabbage
1/2 medium head savoy cabbage
1/2 medium head white cabbage
2 medium carrots
1 red onion
1 cup good commercial mayonnaise
1/2 cup milk
2 tbsp apple cider vinegar
1/2 tbsp Worcestershire sauce
1 1/2 tsp caraway seeds 1 teaspoon sugar
2 tsp kosher salt
1/2 tsp finely ground black pepper

Directions:

1. Peel any rough outer leaves from the cabbage halves and cut out the large cores.

2. Shred the cabbages with a mandoline on a setting that makes them about the thickness of a strand of regular spaghetti.

3. Trim away the tops of the carrots and peel them.

4. Grate the carrots using the larger shred of box grater (or in a food processor) and then toss the cabbage and carrots together in a large bowl.

5. Finely mince the onion by hand or by pulsing in a small blender, being sure to retain any liquid that emerges.

6. Place the onion and its juices in a separate large mixing bowl and add the rest of the dressing ingredients. Use a whisk to mix it until it’s well blended.

7. Add the cabbage and carrot mixture, a handful or two at a time, to the dressing, mixing as you go, until the vegetables are well coated. If the mixture seems dry, add a small amount of milk, a little at a time.

8. Using your hands, massage the slaw rather strongly for several minutes, until the cabbage starts to soften and the orange color from the carrots is bleeding into the dressing.

9. Taste and adjust the seasoning if necessary.

10. Cover and store in the fridge for at least 2 hours or overnight before serving.

Freds San Francisco
415.268.3550
77 O’Farrell Street San Francisco, CA 94108
Mon – Sat: 11 AM – 7 PM
Sunday: 12 PM – 7 PM

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