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Wood-firing the meat, especially with that butter marination on the outside, promoted steadier, more even cooking at a quicker temperature and charring. He’s a former sous chef to Thomas Keller at the French Laundry and founder of Honest Hospitality Team, and worked for Mina for almost a decade, finishing his tenure as vice president of Mina Group. “He was passionate about all of it, from a steakhouse to fine dining,” LaMorte says. We’re also pleased to accommodate corporate events like team dinners, launch parties, and more.
Make your next event EPIC!
Every night, a wide range of meats are cooked perfectly over our woodfired asador (grill), and served alongside Latin-American favorites like ceviche, empanadas and grilled skewers. At Bobo’s, you’re not going to get a bunch of gimmicks meant to distract you from a mediocre menu and low-grade ingredients. Our elevated, San Francisco surf & turf menu features only quality ingredients prepared with the greatest of care by masters of the culinary arts. Special Events Perfect for a Steak and Seafood Restaurant in San Francisco At Bobo’s steak restaurant in San Francisco we’re happy to help you celebrate milestones like a birthday, anniversary, graduation, or retirement in style. Or maybe you’re looking to host an engagement shower, wedding rehearsal dinner, baby shower, or bar/bat mitzvah. Open since 1849, Tadich Grill is a San Francisco legend, complete with a wood-fired grill that outputs satisfyingly charred steaks.
15 Solid Steakhouses in San Francisco - Eater SF
15 Solid Steakhouses in San Francisco.
Posted: Thu, 28 Mar 2024 07:00:00 GMT [source]
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Serving strong cocktails and only the most exquisitely executed classics, make a reservation for a meal you’ll always remember. San Francisco’s steakhouses range from old-school American restaurants to Japanese wagyu beef, and from Argentinian-style steak havens to the iconic House of Prime Rib, a San Francisco landmark where servers carve juicy cuts tableside. Gozu isn’t technically a steakhouse — but it does serve an all-wagyu tasting menu, for those who love their luxuriously marbled beef. Chef Marc Zimmerman worked at Alexander’s for years before opening his own restaurant in 2019. It’s a dramatic black box of a space, with a horseshoe counter built around a live-fire grill.
Private Events
The beef is aged four to six weeks, pan-seared with garlic and rosemary, and de-glazed, resulting in a juicy, tender steak without unnecessary frills. The cuts range from an eight-ounce petit filet mignon to an enormous 49-ounce porterhouse ($150). The latter is separated into its parts—a New York steak and filet mignon—and cooked separately to achieve ideal doneness for each. The Omakase Restaurant Group’s steakhouse specializes in wagyu beef and sets itself apart with its in-house butcher shop next door. The restaurant serves hard-to-find menu items like wagyu tsukune and huge, dry-aged imperial tomahawk steaks making it easily one of the most exciting steakhouses in the city.
No matter what event you’re planning, it’s sure to be a hit when you set it against the backdrop of exceptional service and fabulous food you can always expect from Bobo’s. Our expansive main floor can comfortably host 500 guests for cocktails, or if you want to get fancy, up to 280 guests for a seated dinner! At Harris', you'll travel back to a time when steak with a strong martini was the go-to combo. And you'll like it because the throwback quotient at this classic steakhouse is the best thing about it. That and the steaks, which are corn-fed and sourced from the Midwest, dry-aged for three weeks in the restaurant, and then mesquite-fire grilled. A new California law aimed at banning hidden service fees could eliminate the surcharges some restaurants add to customer bills.
These days Michael Mina may not be a name on the lips of stylish San Francisco bon vivants in the way it once was. But older diners still know him for Aqua, where he earned the James Beard Foundation Rising Star Chef Award in 1997, along with two Michelin stars. At Bourbon Steak in Washington, D.C., Mina has served presidents including Barack Obama, and urban restaurantgoers from Boston to Dubai can dine at his collection of international establishments. This is the annual event Michelin-starred restaurant owner and James Beard Award-winning chef Michael Mina looked forward to every year growing up, having moved to the provincial enclave when he was just two years old.
THE San Francisco Steakhouse
The most famous dish is the Hangtown Fry, an oyster omelet, but the steaks are of equal mention. Just be prepared to wait, since this is a popular tourist destination, though bartenders will happily ply you with drinks until your table is ready. Some customers appreciate the predictability promised by the new law, and restaurant owners begrudgingly admit that things will likely eventually stabilize.
Drink up with this Brooklyn-based bar
But it wasn’t all doom and gloom when it came to food, making Mina’s experience more than the lunchbox moment. Like many from Ellensburg, Mina bucked hay as a kid and says he’s still never eaten beef jerky better than the decadent meat from Washington farms. The livestock in the countryside — including the lamb that became a staple in his North African cuisine at home — helped Mina pioneer some of his famous dishes, such as his hay-smoked beef. He even got the idea for his corn pudding, now a dessert favorite on his menus, from Washington-based Twin City Foods, Inc., where Mina’s older brother worked in high school. Our seafood in San Francisco is delectable, but our steak is truly exceptional, due largely to our adherence to the most stringent dry-aging process.
It was an eye-opening experience for the Egyptian immigrant, raised in a rural, majority-white town in Washington state. Boboquivari’s, or more commonly known as Bobo’s, serves high-quality beef that has been dry-aged for 4-6 weeks and pan-seared with a hint of rosemary and garlic, resulting in the best steak in San Francisco. Breathtaking views combined with innovated cuisine, expertly crafted cocktails and inspirational wines make for the best patio dining in San Francisco.
Whole roasted and drizzled with our signature butter sauce, our crab delivers the savory, mouthwatering appeal of the Pacific in every bite. Each room evokes a particular area or interest common to Italian culture, and you can choose from the Circo, Murano, Piazza San Marco, and Rialto Bridge rooms, depending on the size of your party and the atmosphere you’re seeking. You’ll always enjoy delectable cuisine and incomparable service at Bobo’s, but when you plan a private even, you can also choose the setting that best suits your needs. Conveniently located atop Nob Hill, Osso is walking distance from the Masonic Auditorium, Grace Cathedral, and the Mark Hopkins, Fairmont, Ritz-Carleton, University Club and Stanford Court Hotels. Our steakhouse stands as a beacon of excellence in the vibrant culinary scene of this iconic city. However, some fear that the change could make restaurants less equitable for staff.
But the transition might be a death knell for those already struggling to make it in a notoriously unforgiving industry. Another point of concern, Thomas said, is that SB 478 includes “real legal teeth” for scofflaws, putting restaurants at severe risk of being sued by customers. Thomas said she’s hoping a legislative fix could still be enacted or at least a delay in implementation or enforcement to help ease the shock for businesses. According to statements from the state Attorney General’s Office, California restaurants will no longer be allowed to add surcharges to customers’ bills, even if they are clearly marked on menus. The Julia Child Foundation for Gastronomy and the Culinary Arts announced that Chez Panisse founder and chef Alice Waters is the recipient of the foundation’s Julia Child Award. San Francisco’s Market Street continues its surge of new businesses with the announcement that a rooftop cocktail bar and restaurant are slated to open in Hayes Valley.
Whether you are hosting an intimate gathering, a corporate event, or celebrating a milestone, our sophisticated private dining rooms offer the perfect setting for an unforgettable occasion. Impeccable service, refined ambiance, and a customized menu featuring our signature steaks will ensure that your event is nothing short of extraordinary. The Bay Room is located upstairs with a dedicated kitchen and chef for every event. The room is designed in rich colors surrounded by expansive windows which frame the sensational setting of the San Francisco Bay and its magnificent Bay Bridge.
Chef Eric Upper whips up luscious stuffed pasta, housemade sausage and delicate seafood congee in addition to the restaurant's top-notch caviar service and steak. Choose from Nebraska Prime dry-aged beef, Flannery holstein, or Japanese wagyu which is served in three-ounce portions with a wide variety of salts. A recent addition to the menu is Hitachiwagyu A5 black beef, available in various cuts and preparations. If you’re looking for the perfect San Francisco surf & turf to make your event memorable, Bobo’s offers the charming ambience, succulent steak and seafood, and truly exceptional service you expect and deserve. Our talented and experienced staff is always happy to help you plan your event, ensuring that everything goes off without a hitch. Whether you’re entertaining family for the holidays, trying to impress a date, or simply seeking a fabulous meal with a group of colleagues or friends, we’re always happy to host special events.
At least a dozen people have been affected so far, with seven hospitalizations and two people who were hit with hemolytic uremic syndrome, which affects the kidneys, according to the Centers for Disease Control and Prevention. The walnuts were grown by Hollister’s Gibson Farms and are typically sold in bulk bins, including at a handful of stores in San Francisco and the greater Bay Area such as Luke’s Local and Santa Rosa Community Market. Head to the FDA website for a list of stores potentially carrying Gibson Farms walnuts, and for more details on the outbreak and how to handle purchased walnuts, go to CDC.gov.
The chefs pass steak bites across the counter, breaking down how they use all parts of the animal. At the Vault Steakhouse, which has returned to its sexy underground locale, FiDi diners can order steaks with sauces like black truffle bordelaise or bearnaise — as well as luxurious sides like truffled mac n’ cheese and sweet creamed corn. Start your meal with raw bar favorites including a massive shrimp cocktail or caviar service with savory waffles and chives.
