A giant among American chefs, Bradley Ogden runs an upscale mini–restaurant chain that stretches from Marin County to San Diego. His well-known San Francisco outpost has a large-ish bar for meeting up with friends and having a few bites and a cocktail. The dining room mainly seems to cater to suits brokering deals while carving their way through a seasonal menu that might include tender bacon-wrapped pork tenderloin with dandelion greens. Carnivores delight in Friday and Saturday nights with the weekly changing whole animal menu.
Nov 24, 2009
Eating at the Chef's Table in the kitchen of One Market was one of the best dining adventures we have ever had. We were treated like royalty in the kitchen corner table. Able to watch everything that went on and have the chef of each course of our meal sit for a few minutes to explain his particular cooking style. We were then invited to put on our chef's coats and help prepare the final entree. A real treat for any foody. Requires 6 diners to
reserve the Chef's Table. Absolutely worth organizing a small group.
Nov 27, 2006
food was enjoyable but not at san francisco's best; service was uneven with a forgetful waiter.