Piperade

Reserve

Piperade Review

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; cold poached foie gras with apple compote; pipérade (cooked peppers and tomatoes served with serrano ham and poached egg); warm sheep's-milk cheese-and-ham terrine; and lamb chops with white beans. 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. Service in the typically packed dining room is professional without being stuffy. Hirogoyen also operates a small café and take-out operation around the corner and the small-plates Bocadillos in the Financial District.