Piperade

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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; 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.