A giant among American chefs, Bradley Ogden runs an upscale mini–restaurant chain that stretches from Marin County to San Diego. This large space with a bay view and a grown-up ambience is his well-known San Francisco outpost. (He also boasts a steak house in the downtown Westfield Centre.) The two-tier dining room seats 140—many of them suits brokering deals—and serves a seasonal, wonderfully homey yet refined menu from chef Mark Dommen that can include tender bacon-wrapped
pork tenderloin with dandelion greens, pan-roasted wild sturgeon with smoked potato purée, and roasted Liberty Farms duck breast and sausage. There is also a weekly changing whole animal menu every Friday and Saturday night, both à la carte and as a four-course prix-fixe for $45. Folks who want only a small sweet to finish can choose from a half dozen mini-desserts, such as chocolate toffee almond cake, a mint chip ice-cream bar, or butterscotch pudding. The wine list includes the best California labels, many by the glass.
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.