$75-100

Commis’ cuisine strives to combine the classic and traditional with the modern and refreshing. The restaurant’s seasonally changing menu achieves this goal by infusing balance and ambition into each of its dishes. Located in Oakland, Commis sits central to most areas of San Francisco, allowing a variety of clientele to experience this chef’s new avant-garde vision. Commis creates this distinctive perspective by combining ingredients that come together in an almost unexpected harmony.

In Japan, Omakase (お任せ) “entrust the chef” is a popular style of dining, where the guests entrust the chef with the meal selection. As this is a great honor, the chef in turn vows to use the freshest ingredients, masterful techniques and bursts of innovation, to create a truly memorable dining experience. Oma San Francisco Station is proud to present this simple, yet elegant way of dining to all of our guests.

The Ugly Dumpling Dinner is coming to Folktale Winery for ONE NIGHT ONLY! Tuesday January 30, 2018 RESERVATION ONLY – Call 831-293-4455 Come out and enjoy Chef Danny Leach’s first Pop-Up experience of the year. Danny wants to create an event that will make a fun night out, and warm everyone up during the winter. If you know Danny, this will be an awesome and creative culinary experience. All Dumplings will be hand made in house, absolutely delicious, and paired with extraordinary Folktale wines

Unlike other sushi places that offer generic imitation rolls, Sawa Sushi goes above and beyond all expectations. Nestled in a strip mall, the exterior features a sparten décor. However, once diners walk inside, they find themselves lost in an in-depth exploration of seafood and sake. Named one of Forbes Top 100 U.S. restaurants, Sawa Sushi prides itself on practicing “Omakase” or “trust the chef” service. Head chef Steve creates a selection of sushi focusing solely on high-end ingredients and presentation exclusively for each table. Highlights include Steamed Monkfish Liver, Uni, and Salmon Sashimi, in addition to non-seafood options such as …

In great works of art, every element placed on the canvas is intentional. At Le Papillon, located at Saratoga Avenue and Kiely Boulevard in San Jose, food and art go hand in hand. Le Papillon’s take on modern French cuisine includes fresh and colorful plates with a focus on local, organic, and sustainable ingredients. Each item is precisely arranged on the plate to create eye-catching, edible art. The chefs at Le Papillon preserve the integrity of their ingredients by creating food that stays true to every component. The Truffled Hamachi Tartar appetizer is a cylinder of fresh fish accented with …

The interior of Kiss Seafood is characterized by clean white walls and delicate floral decorations. Upon entering, diners have the choice of sitting in the dining room or at the bar, where they can watch experienced sushi chefs prepare their meal. While this restaurant has many sushi and sashimi dishes to offer hungry patrons, its name makes it clear even to newcomers that their true specialty is seafood. As an appetizer, diners can try the Mushi-Uni and Japanese Green Shira-Ae, steamed sea urchin and green vegetables, or the Tai and Tofu Kabura-Mushi, a small dish featuring tai-snapper fish and tofu. …

Alexander’s Steakhouse in the SOMA (South of Market) District is a high-end American steakhouse with a hint of Japanese influence that doesn’t skimp on anything. This menu covers the gamut of decadence from items like Caviar Parfait and Shigoku Oysters on the half shell for appetizers to Day Boat Scallops and Maine Lobster for prolific entrees. However, when it comes to steak, be ready to be blown away. Alexander’s has “Wagyu” on the menu, and specializes in prime, aged steaks to intensify the flavor. Five different types of “Wagyu” are on the menu with the Sher Australian Steak leading the …

Located in the Financial District is 5A5 Steak Lounge, a modern take on the traditional steakhouse. They have seamlessly blended the atmosphere of a vibrant cocktail lounge with the culinary traditions of “steak and potatoes.” The restaurant serves some the world’s best cuts of beef and features contemporary sides and modern appetizers. The décor and ambience allow the restaurant to be an attractive meeting place for friends, business associates, or romantic partners. 5A5 caters to those looking for premium ingredients, preparation, and service. Patrons can enjoy an upbeat dining experience with music provided by live DJs.

A relaxing blend of neutral colors adorns the interior of Benu, a classy restaurant located in the SOMA neighborhood of San Francisco. An extensive wine list is hand selected, and provides an ideal complement to the different menus available. Although both menus are subject to change with the availability of fresh ingredients, the Tasting Menu features unique dishes such as Thousand-Year-Old Quail Egg and “Shark’s Fin” Soup. The A La Carte dinner menu offers diners the option of building their own meal, with entrée categories such as Fish and Shellfish and Pasta and Rice. Carnivores and vegetarians alike can find …

Harris’ restaurant is an unabashed haven for carnivores. Meat is the star of the simple, unpretentious menu that emphasizes quality aged, corn-fed beef served in a variety of thick, juicy cuts. With deep, semi-circular, leather booths, warm amber lighting, and large hunting murals, Harris’ décor suggests the inviting, and somewhat exclusive, atmosphere of a traditional and stately hunting club. Diners who hold off for the end of the week to indulge their red meat cravings are treated to live jazz from the Susan Chen trio. A crisp, dry martini, a sizzling steak, and a warm, lush environment make Harris’ a …

Bouchon of Yountville comes from the family of Thomas Keller Restaurants and strives to bring the French tradition of cozy, family owned bistros to the area. A dark, intimate interior starts diners off on their quest for traditional French cuisine as they are given a menu that consists of classic dishes. A list of Fruits de Mer, Caviar, and other Hors D’Oeuvres guide guests through a beginning course, leading up to the stars of the meal: Les Plats Principaux. This section of the menu features the French bistro classic, Steak Frites, as well as traditional entrees like Croque Madame and …

Under the direction of chef and owner Michael Tusk, Quince is revitalizing a sense of European charm in Pacific Heights. Utilizing only the finest organic, local, and seasonal, ingredients, Chef Tusk creates a new menu each day to exemplify his Italian and French-inspired culinary sensibility. Diners will never experience the same meal twice, but they will always recognize familiar notes of Chef Tusk’s vision. Dishes like the Warm Octopus Salad, the Tonnarelli, and the Devil’s Gulch Rabbit, deliver the classic elegance of fine Parisian fare minus the haute pretense. The ever-changing tasting menu pairs the intricacies of flavors with the …

With its white marble stairs, towering Roman-style columns, and expansive dining room, Michael Mina is a monument to gastronomy. Its décor, awash in a subdued mauves, brown leathers, and soft creams, manages to be highly modern and chic, while still evoking a timeless, stately elegance. Chef de Cuisine Chris L’Hommedieu, who has had extensive experience working under Executive Chef Michael Mina in the past, expertly executes Mina’s New American culinary vision, presenting decadent prix-fixe menus showcasing fresh ingredients, culinary creativity, and epicurean artistry at its finest. Michael Mina’s namesake restaurant delivers a decadently pleasurable culinary romp in a calmingly demur …

With colorful flower boxes, large picture windows, and a sunny saffron-colored sign, La Folie exudes a charming Frenchness. Inside, a luminous dining room in warm hues and lush fabrics is an elegant canvas for the presentation of Executive Chef Roland Possat’s French and California-inspired creations. The prix-fixe menu whimsically explores the interplay between tradition and experimentation: classic French ingredients like foie gras, frog legs, and snails mingle with dishes featuring lobster vanilla sauce and oxtail stuffed calamari. While, as its name suggests, La Folie has a playful streak of madness, it is more the result of a masterful and supremely …

When Chez Panisse was conceived in 1971, it was the most atypical of restaurants in America, designing its menu daily based on the freshest seasonal and local ingredients. Though this unique approach to food has since gained momentum, Chez Panisse is still one of the most influential proponents of the move towards a more sustainable approach to food. With Alice Waters at the helm, Chez Panisse stays true to its initial vision, serving one fixed price menu daily, based on what is freshest at the moment. Still in its birthplace in a converted house in liberal-minded Berkeley, Chez Panisse retains …

Ozumo is nestled into the heart of San Francisco’s Embarcadero District. This restaurant serves modern Japanese cuisine in a serene and sophisticated environment. Guests can choose to to sit in a variety of rooms that each offer a unique dining experience and ambience. The Robata Grill features unique small plates of a variety of meat and vegetables that are cooked over traditional robata charcoal grills. For private dining, Ozumo offers sake tasting in their exclusive, glass-enclosed Sake Tasting Room. Those seeking a more traditional and exotic experience than the golden hued main dining room can be seated on zabuton cusions …

The French tradition of amuse bouche is in full bloom at Jardiniere, but diners will find the execution at this one-of-a-kind restaurant to be refreshingly far from traditional. This San Francisco gem, from cuisine to decor, makes any dinner a meal to remember and is sure to leave guests longing to return for more. Foodies will adore the attention to detail and regulars are able to enjoy an ever-changing menu of seasonal specials that reflect the power of fresh, sustainable ingredients. The restaurant's proximity to the city's symphony and opera are another draw for many diners. Experience indulgence at the …

Dinner at Gary Danko is as titillating as a night at the opera, from the dramatic 69 page wine list, to the choreographed service of the staff, to the series of complex acts that come streaming from the kitchen and the carefully calibrated intermissions between them. Gary Danko’s combination of artfully crafted food and service turns a meal into an event. World-class Executive Chef Gary Danko uses his classic training to reinvent French, Mediterranean and regional-American cuisine, and the numerous awards he has won reflect the quality of his food, placing him at the forefront of America’s best chefs.

Fleur de Lys presents guests with sophisticated French cuisine in a romantic and intimate setting. The restaurant gives off a dramatic atmosphere with dim lighting, large vases full of flowers, and their trademark fabric ceiling tent. The menu offers creatively crafted dishes like the Duo of Veal Tenderloin and Braised Veal Shank “Parmentier,” which is scented with juniper berry and orange essence. Guests can choose to create a three-, four-, or five course meal with or without wine pairings. Chef/ Owner Hubert Keller is an award-winning chef who was featured on Bravo’s Top Chef as a guest judge in 2006.