Cultivar SF is an intimate, wine-centric farm to table restaurant by Cultivar Wine. Featuring a menu inspired by locally-sourced seasonal ingredients including from our culinary garden at Caspar Estate. The menu complements hand-crafted wines from our Cultivar Winery as well as boutique wines from California and beyond. Offering our Cultivar Wine club flight and a customizable wine club. Cultivar Wine Club members get 20% off their Cultivar wine and Cultivar food. Join our Cultivar Wine Club today.Sidewalk tables on Chestnut have heaters, great for people watching and guests with dogs. Our back patio has a fireplace, overhead heaters and festive lighting, perfect setting for a private dinner or a celebration. The patio can be rented out on its own or with the interior as well.Seasonal dishes and Cultivar Wines available for take out and to go.Our location is near the Lyon St. entrance to the Presidio, near the Palace of Fine Arts and in the Marina District of San Francisco.
Located in San Francisco’s Design District, Niku Steakhouse is a meat-focused restaurant, highlighting an in-house dry aging program, exclusive cuts of coveted Japanese A5 wagyu with an emphasis on wood fired cooking. Niku, by the Omakase Restaurant Group, hosts a dining room oriented around a roaring custom binchotan charcoal and wood-fired grill, where guests watch as Executive Chef Dustin Falcon (Lazy Bear, The French Laundry) and his team prepare steaks to perfection. At Niku, there is a true marriage of American and Japanese sensibilities. Falcon’s cooking is driven by the terroir of Northern California — which finds its way onto the menu through foraged ingredients and products from local farmers — met with the highest quality domestic and A5 Japanese Beef.
Pausa, a bar and cookery in San Mateo, calls for guests to take a recess from life and enjoy a dining experience that transports them to a place of leisure. With a strong focus on modern Italian, our menu will consist of house-made pasta, wood-fired pizza, wood-fired grill, and house-cured meats. Our friendly and knowledgeable team will ensure your pause is a memorable one.We are now taking reservations for our patio tables, bar, and indoor tables. As we practice social distancing with our new limited floor plan, we ask that you and your guests limit your dining to 2 hours to accommodate all reservations.When checking table availability, if outdoor seating is not an option to select, then your reservation will be for an indoor table as the outdoor may be booked. Thank you for understanding.
Camino Alto is a new Farm to Table restaurant in the Cow Hollow neighborhood. Owner Josh Copeland's idea of serving fresh, seasonal food was born at the height of the pandemic, from his deep desire to bring people together with remarkable food and ambiance that will fill you up in all ways -- clean, unprocessed food with no hidden chemicals. Josh and his team shop at farmers' markets and buy only the highest quality produce, oils, meat and seafood. They believe the best meals start with great farmers, ranchers, roasters, brewers and winemakers who understand Mother Earth and her seasons like few do. You can find deeply flavorful dishes including market salads, seafood, steak (and many great brunch options). Camino Alto is both vegan and GF friendly and the team cheerfully promote the philosophy "Eat what you love. Do it with thought, do it with the season, and whenever you can, do it with others." Now let's eat!
We are open for takeout, thank you for supporting us!Farm & Vine Bistro is the culinary vision of Chef Hakan. We are a new restaurant now opened in Burlingame. Chef Hakan brings the art of food on to your plate. His 25 years of experience in San Francisco and the Bay Area, along with his ambition for food and cooking, make him famous at local neighborhood restaurants. He takes classic dishes and gives them a personalized touch using only the finest foods from local farms and around the world. From our array of starters to our mouth-watering desserts, you're sure to find a new favorite!
Das Restaurant war, wie offenbar immer, voll gebucht und entsprechend laut und nicht gut klimatisiert. Man sitzt sehr eng, so dass es oft zu Körperkontakt zum Personal kommt. Der Service war bemüht, ein hohes Niveau zu simulieren. Für Empfehlungen am Tisch bleibt aber kaum Zeit (30s für die zwei! Tagesgerichte) Leider hatte die Küche Probleme, dem Tempo zu folgen. Die Qualität der Gerichte ist ordentlich aber nicht herausragend, die Preise sind Valley typisch völlig überzogen.