Kincaid's Fish, Chop & Steakhouse — Restaurant in Burlingame

Our first trip to the Burlingame Kincaid's was a memorable one. With picture windows lining the Bay with close views of the landing flights to SFO, the atmosphere of the restaurant was very nice. I gave it four stars for the atmosphere due to the parking situation - one has to basically skirt around a large fence to get into the parking area. Once in the parking area, Kincaid's has a retired police officer patrolling the lot. The restaurant is fairly isolated in this area, so I can understand the need for extra security.

My wife and I ordered and shared a bottle of RouteStock Cabernet. Our server Nisha was very pleasant and complimentary, warm bread was brought to our table. Not only was the bread very good, but so was the butter sauce. Very yummy and it paired nicely with our wine.

We ordered the Crispy Calamari as our appetizer. It came with mustard-garlic aioli sauce and Bloody Mary cocktail sauce. The unique addition to the Crispy Calamari (tubes and tentacles) was the deep-fried artichoke hearts mingled with the calamari. Very nice addition. We left no tidbits!

We both each ordered a cup of clam chowder. The cups were a generous portion and were topped with leeks and included bacon in the chowder. Very tasty.

My wife and I both ordered the Ribeye, hers being medium-rare, mine being medium. Both were cooked perfectly. The dinners came with Yukon Gold mashed potatoes and roasted asparagus.

For dessert, we shared a slice of Key Lime pie.

Our table was situated next to a picture window where we could view the Bay and the Oakland-area skyline. The San Francisco skyline was north of us which we could generally see through the foggy haze. SFO is a very busy airport as we could see with the numerous landing flights.

Our server, Nisha, was wonderful. Very pleasant and just the right attentiveness. Always polite and very friendly. When our bill arrived, there was a 3% upcharge called the "Living Wage" surcharge. I asked our server what that was and she explained that the restaurant was adding the surcharge due to COVID. It is supposed to go to the employees of the restaurant. I explained to her that I would rather the upcharge be removed and that I would tip accordingly. She spoke with the manager and the surcharge was removed which I gave back to her in the form of a tip. It's more gratifying to tip to the service level rather than be "mandated" a surcharge. Anyway, it worked out well.

Wonderful visit, great food, fantastic service, and beautiful views. Highly...

We came for an early dinner (4:45pm Saturday) with a party of 12. The restaurant had just opened and was still mostly empty. Our server, Tepop, intercepted us before the hostesses could seat us, handed us regular menus, and told us no specials or prix fixe menu were available—that they were only for weekdays. That turned out to be completely false.

Seven of us ordered prime rib (2x 12oz at $46.75, 5x 16oz at $52.75), and others got seafood or pasta. Tepop asked if we wanted soup or salad but never said it was an additional charge. He also pushed nearly $100 worth of appetizers, which we declined. Felt like an obvious upsell attempt.

I ordered the 12oz prime rib rare. He insisted it could only be medium rare due to the roasting method, but I’ve had it rare here before. What I got was medium-well, the most overcooked piece at the table. When I asked for a different slice, he got combative and said, “If you wanted rare, you should’ve ordered the ribeye.” I told him, “I didn’t want the ribeye—I ordered the prime rib, and it wasn’t cooked how I asked.” Only after a back-and-forth did he bring a slightly better (still not rare) piece.

Later, we saw other tables getting the $49 prix fixe menu we were told didn’t exist. Another server gave us the menu. When we confronted Tepop, he claimed he “didn’t know” about it. Highly doubtful.

Thankfully, Alex, the manager, saved the night. He comped some items and adjusted our bill to match the prix fixe pricing. He also said he’d addressed the issue with Tepop and the hostesses—but Tepop was the one who seated us directly. That made it feel calculated. Like he purposely avoided letting us see the special menu to pad the bill and boost his tip.

Tepop: 0 stars. Dishonest, pushy, and condescending. Alex: 5 stars. Professional and understanding—he turned the...

This being my first ever time in San Francisco, I was not sure where to go to dinner for my husband's birthday. Kincaid's was one of the few places that the dining room was open.

We get there and the hostess greets us amazingly. We were wearing some Disney wedding ears because it is our honeymoon, and she noticed and asked if we just got married. We said yes and she congratulated us and even made a joke about how we couldn't celebrate at Disneyland.

We are then seated at our table and it was a beautiful view of the water. Our server, Tony, comes by and says he'll be right with us. It gives us a chance to look over the menu more. And when he is able to come by, we were ready.

Now, sadly they were already out of the ribs and sirloin steak, but Tony told us quickly and even told us the special without trying to force it on us. We go with the scallops, fettuccini alfredo, and the charred filet mignon. All three were amazing.

The scallops come in a beurre blanc sauce and they are almond crusted. They are to die for. The sauce was sweet and went so well with the fingerling potatoes and red bell peppers and asparagus.

The steak was so juicy and tender that it took nothing to cut through it. Perfectly cooked and the char was not over powering. The asparagus were also beautifully seasoned and grilled.

The chicken fettuccini alfredo was so creamy and very hearty. The bits of bacon were an amazing addition and gave the right amount of crunch to a soft dish.

We ended the night with a dense, rich, New York cheesecake, and a key lime pie. Tony convinced us to get both the desserts and was so kind to take one of them off our bill because of our honeymoon and my husband's birthday. We had such a beautiful night and would love to do it again.

Thank you Kincaid's Fish,...