Range

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842 Valencia (at 19th St.) San Francisco, CA 94110

415-282-8283

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Critics'
Pick
Best Neighborhood Bistro
Award Winner 2011

Cuisine(s): California

Hours: Mon-Thu 6pm-9:30pm, Sun,Sat 5:30pm-10:30pm, Fri 6pm-10:30pm

Price: $$, $$$

Payment Types: All Major Credit Cards
Attire: Casual.

Features: Takeout, Delivery, Private Party

Serving: Dinner

Alcohol: Full bar
Reservations: Accepted, Online Reservations Available

Parking: Garage, Lot Available, Street

Description

Range manages to be both spare and cosseting, drawing Missionites and tourists alike. Chef Phil West's 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.

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 »

San Francisco's 10 Best Wine Lists

By W. Blake Gray | Thu, April 5, 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

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

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. B... More »
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 succulent,... More »

Main Menu

Appetizers

$8.00

Purée of Summer Squash Soup with Aged Cheddar Cheese Toasts

$9.50

Hearts of Romaine with Nectarines, Walnuts and Blue Cheese Vinaigrette

$17.00

Farm Egg Custard with Summer Truffles, Peas and Mushroom Jus

$14.00

Albacore Confit with Avocado, Tomatillo Purée and Pickled Radish

$13.00

Steamed Manila Clams with Jalapeños, Basil and Garlic Chives

$10.00

Chicken Liver Mousse with An Upland Cress Salad

$14.00

Goat Cheese and Sorrel Stuffed Pasta with Lime Butter and Chives

Entrees

$26.00

Wild Alaskan King Salmon with Butter Beans, Lucques Olives, Heirloom Tomatoes and Fennel

$27.00

Braised California Halibut with White Corn, Potatoes, Padron Peppers, Pancetta and Dill Aioli

$22.00

Oven Roasted Chicken with Braised Romano Beans, Bacon, Gypsy Peppers and Arugula

$26.00

Slow Cooked Pork Loin with Rapini Greens, Creamy Hominy and Pickled Sour Cherries

$28.00

Roasted Lamb Sirloin with Chickpea Purée, Roasted Cucumbers, Sungold Tomatoes and Morita Chile Oil

$19.00

Zucchini and Barley Stuffed Cabbage with Green Gazpacho, Ricotta and Squash Blossoms

Dessert

$9.00

Cornmeal Crêpes with Blackberries, Peaches, Jasmine Blossom Ice Cream and Toasted Almonds

$9.00

Santa Rosa Plum Tart with Cardamom Ice Cream and Rose Geranium

$9.00

Cold Brew Coffee Granita with Hazelnut Crunch Cream, Vanilla Ice Cream and Biscotti

$9.00

Bittersweet Chocolate Soufflé with Crème Fraîche Ice Cream

$9.00

Cheese Plate
nettle meadow kunik – pasteurized new york goat and cow’s milk cheese with roasted almonds

$9.00

Fiscalini Cloth Wrapped Cheddar – Raw California Cow S Milk Cheese with Honeycomb

Nectarine and Raspberry Trifle

Looking for another city?

Range

842 Valencia (at 19th St.) San Francisco, CA 94110

415-282-8283

Description

2011 | Best Neighborhood Bistro

2010 | Best Pastry Chef

2006 | Best New Restaurant, Moderate

By W. Blake Gray | Thu, April 5, 2012

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

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

By Meredith Brody | Wed, December 21, 2005