Longtime San Francisco chef Gerald Hirogoyen serves a French-Basque menu full of the rustic dishes of his childhood. Among them are garlic soup with rock shrimp, bacon, bread, and egg; pipérade (cooked peppers and tomatoes served with serrano ham and poached egg); and petrale sole with spinach and fried garlic vinaigrette. There are daily Basque specials for $26, or a prix-fixe menu for $38, which includes the special, a daily soup or butter lettuce salad, and
dessert. Try a Basque wine from the impressive list, and don't miss the featherweight orange-blossom beignets or the pastry cream–filled gâteau Basque with cherry preserves on the extensive dessert menu. Service in the typically packed dining room is professional without being stuffy. Hirogoyen is often seen on-premise; he also operates a small café and take-out operation around the corner and the small-plates Bocadillos in the Financial District.
Jan 14, 2005
The food is good, but nothing special by San Francisco standards. The service could hardly be worse. At our dinner last night our table of 8 was largely ignored by our waitress. None of us were very happy with the meal, and the management's apology came in the form of an extra desert which none of us ate because we all ordered our own deserts. With so many good restaurants in San Francisco, there is no reason to go to Piperade.