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"During a recent trip to San Francisco, I decided to try out Circa, a restaurant on Chestnut and Fillmore where Erik Hopfinger is executive chef. Remember him? He was eliminated in the third episode of season 4 after preparing soggy corn dogs and telling Rick Bayless that he could &amp;quot;go screw himself&amp;quot; if he didn&amp;#039;t like the tacos he prepared. Circa has been open for a couple of years, but it&amp;#039;s a fun space, decked out in crystal chandeliers and cozy banquettes. Naturally, we HAD to try the lobster corn dogs.  Is there such a think as corn-dog reprieve? If there is, he&amp;#039;s accomplished it, and if not, he invented it. They were SO GOOD. In fact, with their mustard beurre-blanc dipping sauce, they were the highlight of the experience. I&amp;#039;m not sure how long they&amp;#039;ve actually been on the menu, but if they&amp;#039;re a recent, post-show addition, well done Erik. And if not, still, very well done. They were fantastic. The rest of the experience was a little... unexpected. Unbeknownst to us, Circa turns into more of a bar/nightclub than a restaurant around 10:30 (I know, that&amp;#039;s on me... the name of the place is actually Circa Restaurant and Lounge). There was a young Marina crowd, some huddled outside, most crowded around the bar. We were content to watch the action from our perch near the DJ booth, and saw no less than five bachelorette parties parade in the door before we left around 11. I recently read about Erik&amp;#039;s latest venture, The Pirate Chef, a line of chefware (sleevless chefs&amp;#039; coats!?) launching this fall. Awesome, right? I can&amp;#039;t wait to check it out. (Do you think he&amp;#039;ll make matching eye patches?) Also of note: I hear they offer a $9 bottomless mimosa at brunch \u2013 sorry to have missed out on that one. I say, go for the mimosas, and stay for the corn dogs. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a29342/circa-san-francisco/?src=shelter_footer>