Set Your Location >>

Restaurants > California
Flag Page Send to Friend Print

Range

Map
HopStop

http://www.voiceplaces.com/locations/directions/locationId:2609079/ View on Large Map
Get Directions

1 person has posted a review, snapped a photo, checked in, or tipped this place. Use your voice!
http://media.voiceplaces.com/2372039.1.jpg
Range
  

00000 - 00000 of 00000

+ Add A Photo

00,000 of 00,000

842 Valencia San Francisco, CA 94110

415-282-8283 

http://www.rangesf.com  

Be the first to review Write A Review
842 Valencia San Francisco CA 94110

advertisement

  • California
    Sun, Sat 5:30pm-10:30pm, Mon-Thu 6pm-9:30pm, Fri 6pm-10:30pm
    $$$ $$, $$$
    All Major Credit Cards
  • Casual.
    Takeout, Delivery, Private Party
    Dinner
    Full bar
  • Accepted, Online Reservations Available
    Garage, Lot Available, Street
Description

Range manages to be both spare and cosseting, drawing Mission residents and tourists alike. Chef Phil West's California food, constructed along the lineage of Chez Panisse and Zuni Cafe, is capable of sure subtlety, filled with unexpected grace notes, and never boring. Ravioli may be stuffed with goat cheese and suave, slightly bitter sorrel; braised pork belly and pork sausage comes with pea shoots, pickled shallots, and a brothy vermouth-tinged sauce. Michelle Polzine's desserts read as simple and seasonal as they come, yet open up to reveal strange and subtle perfumes.








Back to TopSF Weekly Critic News & Reviews | Write a Review
  • Mission Rock & Oyster Bar, Pretty Please Bakeshop, and Shanghai -- Ready to Open

    Mission Rock & Oyster Bar, Pretty Please Bakeshop, and Shanghai -- Ready to Open

    By Mollie McWilliams | Mon, July 30, 2012

    The latest gossip, innuendo, and cold hard facts about the San Francisco food scene. The team behind Mission Rock Resort & Oyster Bar let us know they're opening the doors to the Mission Bay restaura... More »

  • San Francisco\'s 10 Best Wine Lists

    San Francisco's 10 Best Wine Lists

    By W. Blake Gray | Thu, April 05, 2012

    San Francisco is one of the best places in the world to drink young wines, particularly those with attitude, from many different places. Sommeliers here are passionate and their wine lists reflect it.... More »

  • Bouncer Ponders Being a Waste of Space at Range

    Bouncer Ponders Being a Waste of Space at Range

    By Katy St. Clair | Thu, February 17, 2011

    The other day I got an e-mail that has stuck with me. It definitely hurt my feelings, but has also got me to think. The subject line was "Happy New Year," and the writer went on to say how he used to ... More »

  • Bouncer: Ponders Hate Mail and Being a Waste of Space at Range

    Bouncer: Ponders Hate Mail and Being a Waste of Space at Range

    By Katy St. Clair | Wed, February 16, 2011

    For someone who talks as much smack as I do, I rarely seem to get any hate mail. When it does arrive, it is often from someone I have dissed in print who has obviously changed his or her name and is writing under the guise of an outraged reader.... More »

  • At Home on the Range

    At Home on the Range

    By Meredith Brody | Wed, December 21, 2005

    You know you're falling in love with a chef when you yearn to see what he would do with an ingredient that has yet to appear on his menus. You've had three preparations of pork -- using ribs, shoulder, and chops -- different yet equally... More »

Back to Top SF Weekly Awards | Visit the Best Of Website

  • 2011 | Best Neighborhood Bistro

    A great neighborhood restaurant doesn't reveal itself at the start, even if its opening day is drenched with positive press. It takes years for a restaurant to settle into itself and patiently, meal after meal, build a regular clientele. Four or five years down the road, once the ficklest of foodistas have moved on -- that's when a neighborhood restaurant's quality becomes clear. And so Range's owners, Phil and Cameron West, have proved their endurance. Phil's food, constructed along... More »

  • 2010 | Best Pastry Chef

    There are two kinds of pastry chefs in this town: the ones who make Meyer lemon ices and rustic fold-over crostati in Cal-Med style, and those who go outside-the-box Baroque with spruce essence and chocolate-dipped pork rinds. Range's pastry chef, Michelle Polzine, walks a steady line between them. On paper, her desserts look as straightforward as any upstairs offerings at Chez Panisse. On the plate, they open up to reveal strange and subtle perfumes, or juxtapositions that strike you as... More »

  • 2006 | Best New Restaurant, Moderate

    The inviting glow that tempts you into Range, fortuitously sited next to a small park, is a harbinger of the glow that will pervade you as you tuck into its inspired dishes. Range offers the apotheosis of intelligent comfort food, created by chef Phil West. Satisfying starters of creamy chicken liver mousse, sturdy whiskey-and-brown-sugar glazed pork ribs, or ethereal goat cheese and sorrel-stuffed ravioli are followed by intelligent takes on meat or fish, paired with inventive sides:... More »

Back to TopUser Reviews & Comments | Write a Review
Back to TopMenu
Dinner Menu
Appetizers
$9.00
purée of cauliflower soup
with an aged cheddar toast
$10.00
little gem lettuce
with chioggia beets, pain de mie croutons and herb-buttermilk dressing
$13.00
asparagus
with farmer’s cheese, tangelo and purple mizuna
$13.00
raw hawaiian ahi
with avocado, fennel, cucumber and fresno chili vinaigrette
$16.00
seared sesame seed crusted yellowtail
with tatsoi, kimchi and sea urchin sauce
$10.00
chicken liver mousse
with an upland cress salad
$16.00
goat cheese and sorrel stuffed pasta
with lime butter and chives
Entrees
$28.00
california king salmon
with kohlrabi, roasted apriums and hazelnuts
$27.00
slow cooked gulf flounder
with artichokes, green lentils and a lucques olive-meyer lemon relish
$23.00
oven roasted chicken
with potatoes, trumpet mushrooms, chard, pancetta and green garlic vinaigrette
$24.00
apple cider glazed pork ribs
with cannellini beans, braised greens and pickled calcot onions
$27.00
pan roasted bavette steak
and beef cheek cannelloni with marinated leeks, white corn and a green peppercorn dressing
$21.00
english pea
and shiitake mushroom stuffed corn cake with queso fresco, cabbage slaw and a farm egg
Dessert
$9.00
seascape strawberry shortcake
with lemon verbena cream
$9.00
cornmeal crêpes
with springcrest peaches, cherries, peach leaf ice cream and toasted almonds
$9.00
rhubarb tart
with cardamom ice cream
$9.00
butterscotch pudding
with whipped cream and vanilla wafers
$9.00
bittersweet chocolate-raspberry soufflé
with crème fraîche ice cream
$9.00
cheese plate
vermont butter and cheese ‘bonne bouche’ – pasteurized vermont goat’s milk cheese with roasted hazelnuts
$9.00
fiscalini cloth wrapped cheddar
raw california cow’s milk cheese with seville orange marmalade

Privacy Policy | Terms of Use | Site Map   © 2013 Village Voice - All rights reserved.

Loading...