Daniel Patterson, who has made a name for himself internationally both as a chef and as a pundit on contemporary restaurant trends, has created a destination restaurant, an enchanting spot on the gritty end of Broadway. There are two dining rooms: the front room, casual with chocolate-color leather chairs and rustic wood tables, and the 30-seat formal dining room, with soft lighting, natural linens, and hand-crafted pottery. The 11-course meal ($195) chef Patterson prepares fully expresses the bounty of Bay Area produce and other ingredients. The highly seasonal and obsessively sourced food—some of it foraged by Patterson himself—matches the space in sophistication. The inspired dishes include Dungeness crab raviolo with sheep sorrel and butter crab broth, and aged duck breast with stuffed cabbage, roasted beets, horseradish, and dill. Patterson is always tinkering and innovating, brining and curing, so the culinary experience always feels new and exciting.
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