Recently opened in the Fidi, Mourad is 1 of the hottest restaurants in town. Chef Lahlou, is the owner of the 1 Michelin-starred Aziza in the Richmond and created this new concept on the basis of Moroccan and Californian cuisine styles. This culinary genius is led by none other than chef de cuisine Chris Kajioka (Aziza, Per Se and Hawaii’s Vintage Cave, where he was nominated for James Beard Award Rising Star in Hawaii).
I was lucky enough to try a few dishes, all of which were delicious, however what stuck out the most was this ‘Duck Liver with Pistachio, Cocoa, Turnip and Satsuma’. The dish was presented beautifully with edible flowers, varied colors, and a true elegance. On the first bite, it was smooth, velvety in your mouth, full of flavor and simply amazing.
Mourad takes the culinary resources of the Bay Area and views them through a Moroccan lens. Influenced by traditional ingredients and flavors yet presented with modern technique, a new cuisine has been born which is simultaneously classic and contemporary.
Located at 140 New Montgomery, in the newly renovated PacBell Building, Mourad graciously features authentic Moroccan design in modern interpretation, being in perfect harmony with the cuisine.
140 New Montgomery Street, Suite 1
San Francisco, California 94105
Tel:415 660 2500
People often ask how I get such a passion for food and wine. Besides my parents, Adam Sobel of RN74 has a big part to play in that. Chef Sobel is so incredibly talented and cooks with a passion, precision and creativity like no other chef of his age. He is also the winner of GRAND COCHON 2013 and was recently named KING OF PORC.
Thanks to the recent law change in California, we once again get to enjoy Foie Gras. Chef Sodel’s latest dish, Foie Gras Torchon with toasted brioche, garniture de saison and Perigord black truffles topping; I’s so decadent, so worth it, oh Foie Gras how I missed you so.
Taking its name from the highway, Route Nationale 74, which runs directly through the Burgundy region of France, RN74 is a wine-centric French inspired restaurant. They have the best Burgundy and Champagne list in San Francisco. RN74’s menus are clearly inspired by the wine program; built on a foundation of regional French cuisine, yet market driven with refined, modern American influences. Executive Chef Adam Sobel, recently crowned “King of Porc” at Grand Cochon 555, brings an exciting flair and strong identity to the kitchen of RN74
301 Mission Street
San Francisco, CA 94105
Home of the hottest tapas spot by the water Coqueta of Napa Valley celeb chef Michael Chiarello. On a beautiful afternoon, you can sit at the bar and get this waterfront view, watch the bartender make awesome cocktails and sample on the delicious menu of tapas and pintxos, bite-size skewers $2.50 each, a must try, perfect as a quick bite or just to catch up with your friends over happy hour.
House cured boquerones, white anchovies, olives, pearl onions, and guidilla peppers were my favorites. Chorizo, roasted artichokes, and piquillo peppers, were equally as impressive. Serrano, house cured, Mancheco, and apricot-sherry conserva were also very good. And the Quail egg “Diablo”, pickled mustard seed, Jamon Serrano; you must order it, who doesn’t love quail egg and Jamon Serrano?
Coqueta means “flirt” or “infatuation” in Spanish, and represents Michael Chiarello and his team’s exploration and interpretation of Spanish Cuisine, wine and inspired cocktails, while highlighting the bounty of Northern California.
Pier 5, The Embarcadero
San Francisco, CA 94111
Hakkasan is beautifully designed, gorgeous spaces, some private dining room for events. This happening Cantonese restaurant offers extensive wine and cocktail list. Hakkasan offers lunch and dinner menu. They are both equally impressive. For lunch, if you think of Dim Sum in China Town, think again. Hakkasan is not your typical Cantonese cuisine restaurant, to say the least. Chef Ho Chee Boon is Hakkasan’s International Executive Chef responsible for new openings and menu development around the world, with a particular focus on creating new dishes for specific locations using the finest local ingredients.
Beside the Dim Sum dishes, you must try the ‘Maine Loster Soup with enoki mushroom and whiskey’ here, presented beautifully in a baby blue ceramic bowl, the soup is rich in flavor, a little thicker, creamier, and just lingering in your mouth, The lobster is generous and the perfectly cook. This lobster soup is my go to on a cold evening in the city. It’s 1 of the best lobster soups I’ve ever tried.
Hakkasan San Francisco overlooks the bustling Market and Geary Streets, and benefits from natural light during the day and softly-lit hand-blown glass pendants at night, with an impressive bronze V-shaped bar as the restaurant’s centre piece.
Featuring two private dining rooms, the menu includes Hakkasan signature dishes as well as an extensive tea menu and innovative cocktails made with hand-pressed juices.
Hakkasan San Francisco is open Monday-Saturday for lunch and dinner, with extended brunch hours on Saturdays.
The best steakhouse in the Bay Area, the Japanese Wagyu meat selection here is unbelievable. They have an amazing wine list, an exquisite cocktails list, and always impeccable service here. Chef Marc Zimmerman, a CIA graduate, staging in a few of the most respected restaurants in New York City – Craft, Le Bernardin, and Café Gray. Later he worked at Lutece, in the Venetian, Nobu Matsuhisa and Takashi Yagihashi. He became part of the opening team for Guy Savoy, also Las Vegas. Then he’s now the executive chef at Alexander’s Steakhouse in San Francisco for the last few years.
The dish that I always get when I’m here is the ‘Braised oxtail marrow toasted brioche, 1000 island, and uni topping it off’, if this mouthwatering dish doesn’t get you fall in love at the first bite, I don’t know what does!
Located in the SOMA district of the city near AT&T Park, Alexander’s Steakhouse is a welcome addition to the city dining scene offering a fine dining interpretation of the classic American steakhouse with hints of Japanese influence throughout the menu. Featuring a variety of classic cuts such as Porterhouse, T-bone and New York, we specialize in Certified Angus Beef grain-fed from the Mid-West. We also highlight dry-aged steaks and offer the finest and most luxurious products available including a tasting menu by chef Marc Zimmerman and an award winning wine list designed by Sommelier, Johnny Slamon.
448 Brannan Street,
San Francisco, CA 94107
Monday ~ Thursday: 5:30pm to 9:00pm
Friday & Saturday: 5:30pm to 10:00pm
Sunday 5:30 – 8:30