New best restaurant in San Francisco..
The best addition to the SOMA. I love eating out late and they open until midnight. Everything about this place is special. Amazing decore and fantastic service and food speaks for itself.
This historic restaurant, revamped by chef Hoss Zare, combines California ingredients with French and Mediterranean technique..
The classic red awning, outdoor bistro seats and sculpted hedges outside this 1906- vintage bistro make it feel like something you'd find in some tastefully posh part of London--upscale, but old money rather than new--and the red lacquered woodwork, warm sconces, and the baby grand in the corner keep it in that class. Chef Hoss Zare's French-Mediterranean menu reflects California's bounty of fresh fish, meat and produce (Smoked trout w/ roe, cucumber fettuccini, and dill crème fraiche; braised single-bone short ribs w/ foie gras-truffle oil bone marrow and tomato confit), while pastry ace (and Top Chef alum) Marisa Churchill's desserts--think Goat cheese cheesecake w/ fresh figs, lavender blossom syrup and toasted pistachios--shore up the sweet side of things. Historic, bizarrely named and now masterfully cheffed, Zare simultaneously pays homage to the past while asserting itself as an instant classic.
Went here just a few days after opening and had a lovely evening. Everything was very well done. The food was delicious, service impeccable and a very nice ambiance. Our waitress (Meg?) was so sweet and had excellent wine recommendations. Even the table stewards were courteous and quick on the water refills. Chef Zare himself came out and spoke with us and was so pleasant and genuine. The goat cheese cheesecake was faaaabulous and what I didn't know before we went was that the pastry chef was a contestant on season 2 of Top Chef. Would definitely go here again!!!
Reputable California cuisine and old-fashioned sophistication in SOMA.. In Short Media and design professionals from surrounding offices may choose to power lunch at these elegant tables, but that doesn't make the space any less romantic. Wallpapered in antique prints and hung with chandeliers, this white-tablecloth restaurant boasts a long history of "classic" food--sauteed sweetbreads, rack of lamb and coq au vin--as well as Mediterranean soups, salads and sides. The full piano bar attracts a refined happy-hour crowd there for the inexpensive champagne and oysters on the half shell.