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Following the launch of its flagship location in Cupertino in 2005, Alexander’s Steakhouse expanded their menu concept—a fine dining steakhouse with Japanese influences—to San Francisco in 2010. Under the masterful direction of Chef Marc Zimmerman, this hot spot complements award-winning dishes with a robust selection of contemporary, classic, and original craft cocktails. The three-tiered dining space, with high ceilings, luxury banquette seating, and Japanese shoji screens, captures the romance and ambiance of San Francisco for locals and visitors alike.
Whitewaller recommends: Booking the Mezzanine for private dining.
Restaurateur and Chef Daniel Patterson opened the 45-seat restaurant Alta in San Francisco’s Dogpatch district in May 2017. Envisioned as a gathering place for locals, Alta is open daily for lunch and dinner, as well as brunch on the weekends. In a welcoming setting designed to complement the aesthetic and rhythm of its cultural destination, Alta offers a market-driven California cuisine.
Whitewaller recommends: Ordering the signature deviled eggs.
In 2010, Corey Lee opened Benu to welcome diners to contemporary American cuisine. With 50 seats in the restaurant, 14 in a private dining room, and reservations accepted two months in advance, this destination reflects seasonality, inspiration, and evolution. Wine Director Yoon Ha sources a wonderful selection of wine, artisan beers, and premium sakes, from around the world.
Whitewaller recommends: Opting for the beverage pairing.
Well known in San Francisco as a modern French restaurant, COI welcomes guests to delectable dishes full of flavor. With Chef Erik Anderson wielding a creative menu full of out-of-the-ordinary and avant-garde dishes, COI strikes San Francisco with elegance for a lasting impression.
Whitewaller recommends: Ordering the Dungeness Crab.
Chef Michael Tusk, and Lindsay Tusk, opened Quince to thrill guests with contemporary Californian cuisine. Celebrated for its nightly tasting menu and its unique partnership with Fresh Run Farm, the restaurant received three Michelin stars, and Chef Tusk was named “Best Chef: Pacific” by the James Beard Foundation in 2011.
Whitewaller recommends: Trying the sea urchin risotto.
Saison is an American restaurant that constantly evolves, yet abides by a few simple constants. Cooking revolves around a wood-burning fire, and the restaurant works with a small group of fishermen, hunters, gatherers, ranchers, and farmers. There is a tasting menu prepared each evening, but guests are encouraged to share their preferences for a tailored dinner—and do the same with wine and beverages.
Whitewaller recommends: Enjoying a wine recommendation by a sommelier.
The Saratoga boasts a refined menu of contemporary American fare with reimagined classics full of bold flavor. The building was first erected in 1908, and the interior of the space reflects that, with original glamour and rustic sophistication by designer Stephen Brady. With upstairs and downstairs bars and seating areas, guests enjoy delicious dishes well into the night.
Whitewaller recommends: Savoring the Flannery’s dry-aged New York steak au poivre.
Atelier Crenn artfully prepares French dishes with a focus on innovation. In a minimalist setting, guests are greeted to Chef Dominique Crenn’s careful creations, available in a multi-course tasting menu. With only eight tables, diners are vying to come back time and time again.
Whitewaller recommends: Purchasing a signed copy of Atelier Crenn: Metamorphosis of Taste.