RESTAURANT ADDRESS

373 Broadway

San Francisco, CA

415-393-9000

RESTAURANT STAFF

Chef/Owner: Daniel Patterson

Chef de Cuisine: Andrew Miller

Pastry Chef: Nick Muncy

Sommelier: Mark Mendoza

GM: Zion Curiel

OAD HISTORY

Ranked 24 in 2013; Ranked 18 in 2012.

RESTAURANT REVIEW

While his cuisine will appeal to anyone who has a penchant for contemporary cooking, Daniel Patterson's fare is "surprisingly not as modern as everyone said it was going to be." Relying on a subtle use of technology and a diverse selection of locally grown organic ingredients, Patterson’s menu emphasizes a minimalist, vegetable-oriented approach to cuisine described as "interesting without sacrificing flavor," like his Earth and Sea (new harvest potatoes, cucumber, borage, sea beans and ice plant flowers) or morels served with burnt rice, ash, smoke and pine. And when he utilizes meat in a dish, it's in a subtle way, like a dish of bone marrow with caviar and beetroot purée or a fried chicken consommé served with artichokes, fava beans, radish and green garlic.

Slow-Cooked Farm Egg, Green Farro, Erbette Chard, Brown Butter-Parmesan Sauce
Photo Courtesy of: KevinEats