Farallon

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450 Post (at Powell) San Francisco, CA 94102

415-956-6969

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SF Weekly
Recommended
Best Oyster Bar (New & Fancy)
Award Winner 2007

Cuisine(s): New American, Seafood

Hours: Sun 5pm-10pm, Mon-Thu 5:30pm-10pm, Fri-Sat 5:30pm-11pm

Price: $$$$
Payment Types: All Major Credit Cards, Diners Club

Features: Takeout, Delivery, Private Party, Business Dining, Prix Fixe

Serving: Dinner
Alcohol: Full bar

Reservations: Accepted, Online Reservations Available

Parking: Street, Valet

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 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.

2007 | Best Oyster Bar (New & Fancy)

When Farallon added a dedicated oyster bar to its front bar room, it should come as no surprise that the already stunning place went all-out. The glamorous, glittering eight-seat bar, under a couple of Farallon's signature blown-glass jellyfish chandeliers, features a wide white marble counter. There you sit on high stools and can command anything from oysters or cherrystone clams, opened before your eyes, at $2.50 each, to a royal iced fruits de mer platter at $110, boasting lobster,... More »
2006 | Best Seafood Restaurant, Expensive

The wacky under-the-sea décor, complete with art-glass creatures swimming above, still thrills, delights, and impresses, as does the let's-put-on-a-show cooking presided over by award-winning chef-owner Mark Franz. The offerings change daily, but there's always an array of oysters and a grand tasting of iced shellfish (which might include, in addition to oysters and clams, Maine lobster, Dungeness crab, gulf prawns, crayfish, scallops, even the rarely seen cockles and periwinkles).... More »
2005 | Best (Affordable) Way to Impress a First Date

So you have a hot date with someone you'd like to impress who doesn't know how poor you really are Don't fret: Take her here. Not everyone can afford to eat dinner in this place, but most of us can afford to get appetizers and drinks, so pull up a comfy stool and hang out in the bar. The ambience is romantic and beautiful, like a soft-pink undersea Disney feature with a Cocteau Twins soundtrack, while the bar is smallish and near the door, all the better to get cozy and people-watch. Plus,... More »

Emily Luchetti Hawks Giants-Themed Cookies on Opening Day

By Joe Eskenazi | Wed, April 11, 2012

The terms "baseball" and "baked goods" don't normally go together -- unless you're talking about Dock Ellis, the former Pittsburgh Pirates pitcher who managed to toss a no-hitter while high on acid. W... More »
James Beard Finalists Announced Today: Here Are the Locals

By Jonathan Kauffman | Mon, March 19, 2012

Today, the James Beard Foundation announces the finalists for both its restaurant, book, and journalism awards, often called the "Oscars" of the food world. (Semifinalists for the 2012 restaurant awar... More »
Peruvian Spot La Costanera Marks First Anniversary

By Luis Chong | Thu, October 7, 2010

Chef Carlos Altamirano, owner of local Peruvian restaurants Mochica and Piqueos, tonight celebrates the first anniversary of his third restaurant, La Costanera. The festivities start at 7 p.m. The... More »

Dinner Menu

Fruits De Mer

Grand Platter $65.00
Royal Platter $125.00

Fruits De Mer
extravagant platters of iced shellfish

1/2 Oz. $35.00
1 Oz. $65.00

American Paddlefish Caviar
traditional accompaniments

$22.00

1/4 Ounce Of American Paddlefish Caviar
served on buckwheat blinis, drawn butter & chives

$21.00

1/4 Ounce Of American Paddlefish Caviar
served on toasted brioche, petite green salad

On Ice

Each $3.50

On The Half Shell
barcat (virginia), beausoleil (new brunswick), blue point (new york), buckley bay (british columbia), effingham (british columbia), malpeque (p.e.i.) saint simon (new brunswick), stingray (virginia) littleneck clams (massachusetts)

$22.00

Chilled 1/2 Pound Maine Lobster
lemon aioli, salsa cruda, avocado mousse

$22.00

Chilled 1/2 Dungeness Crab
drawn butter, cocktail sauce, lemon aioli

First Course

$18.00

Handline Caught Ahi Tuna Sashimi
petite spring vegetables, hearts on fire, wasabi vinaigrette

$16.00

Louisiana Shrimp Parfait
haas avocado, cucumber relish, cocktail sauce

$12.00

Mixed Baby Lettuces
grilled flatbread, housemade ricotta, toasted walnuts, champagne vinaigrette

$14.00

Chilled Mediterranean Octopus
piquillo peppers, toasted almonds, smoked paprika grilled almonds

$11.00

Organic Baby Spinach
wanton strawberries, dubliner white cheddar, white balsamic vinaigrette

$11.00

Globe Artichoke Heart Salad
balsamic vinaigrette, sausalito springs watercress & upland cress, lemon aïoli oli

Second Course

$13.00

Semolina Angel Hair Pasta
asparagus noodles, parmigiano, vegetable brodo

$14.00

Seared Maine Diver Scallop
wild mushroom roll, braised pork belly, whole grain mustard vinaigrette

$16.00

Louisiana Prawn Boudin
frilly mustard greens, champagne braised sauerkraut, truffled crème fraîche

$11.00

Green Garlic & Dungeness Crab Bisque
buttered crouton’s, chili oil, chives

Third Course
Sommelier Suggestion: Corison, Napa Valley, Cabernet Sauvignon, 2003 - $17.00 Per Glass

$28.00

Seared Rhode Island Black Bass
green garlic purée, pea sprouts, crisp leeks, pepper-saffron vinaigrette

$28.00

Pan Roasted Massachusetts Pollock
morel & maitake mushrooms, ramp risotto, fava bean & lemon beurre blanc

$29.00

Cast Iron Roasted California White Bass
roasted pepper purée, asparagus & bacon hash, red wine vinaigrette

$55.00

Warm Maine Lobster
english pea ravioli, spring vegetables, champagne beurre blanc

$27.00

Seared Mediterrranean Dorade
sweet vidalia onions, cranberry beans, preserved lemons, lobster jus

$26.00

Grilled Idaho Rainbow Trout
english peas, tomato & tarragon couscous, coconut curry

$36.00

Grilled Sterling Silver Farms Petite Filet Of Beef
duck potatoes, organic broccoli rabe, pine nut relish, red wine jus

Artisan Cheese
Served In One Ounce Portions With Freshly Baked Walnut Bread, Salted Almonds. Choice Of Three $18.00, Choice Of Four $22.00, Selection Of All Five $25.00

Seastack
mt. townsend creamery (port townsend, washington) pasteurized cow’s milk, bloomy ash rind, silky and dense with notes of salt, citrus and earth

Ombra
josep cuixart (catalunya, spain) raw sheep’s milk, firm, buttery, hints of caramel

Comte
(franche-comté, france) raw cow’s milk, firm, notes of toffee, sweet & nutty

Fenacho
tumalo farms (bend, oregon) pasteurized goat’s milk, semi-firm, fenugreek seeds, butterscotch finish

Big Rock Blue
central coast creamery (paso robles, california) organic pasteurized cow’s milk, mild, hints of butter and bacon

Desserts

$10.00

Cocoa Nib Florentine Napoleon
chocolate pudding, almond praline, coffee crème anglaise, cardamom cream

$10.00

Strawberry Buckwheat Shortcake
orange blossom honey chantilly, balsamic caviar, mustard flowers

$9.00

Guinness Milk Chocolate Sundae
house-made irish cream, chocolate barley malt cookies, vanilla chantilly

$10.00

Whole Wheat Flour Carrot Cake
cream cheese ice cream, orange & passion-fruit marmalade, toasted pecans

$10.00

Rhubarb--grapefruit Pie
caramelized white chocolate-fromage blanc ice cream, rhubarb ribbons

$8.00

White Tea Lychee Sorbet
sikhye “sweet malted rice” granita

$10.00

Bittersweet Chocolate Malt Gateau
vanilla bean semifreddo, milk chocolate malt crunch, espresso crème anglaise

$8.00

Chocolate Bites
milk chocolate peanut butter pavé, dark chocolate almond dragées, bittersweet chocolate truffle, english toffee

Looking for another city?

Farallon

450 Post (at Powell) San Francisco, CA 94102

415-956-6969

Description

2007 | Best Oyster Bar (New & Fancy)

2006 | Best Seafood Restaurant, Expensive

2005 | Best (Affordable) Way to Impress a First Date

By Joe Eskenazi | Wed, April 11, 2012

By Jonathan Kauffman | Mon, March 19, 2012

By Luis Chong | Thu, October 7, 2010