Description
The years have been kind to Farallon, whose over-the-top under-the-sea décor, fresh and wacky in 1997, now feels like a classic. The vaulted ceilings and huge sea-urchin light fixtures at this Union Square restaurant are almost worth the (hefty) price of admission alone. Chef/owner Mark Franz calls his seafood-heavy menu "coastal cuisine": It remains impeccably fresh and seasonal (no menu in town turns over more rapidly than this one) and beautifully conceived and prepared (Franz treats his numerically fewer meat dishes with equal respect and skill). Pastry chef Emily Luchetti's desserts evolve more slowly, but are admirable successors to the delights that come before. One of San Francisco's best restaurants.
