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Lara Hata
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Map & Directions 22 Hawthorne
San Francisco, CA 94105
  • American, Asian, California
  • Tue-Thu 5:30pm-9:30pm, Fri-Sat 5:30pm-10pm
  • All Major Credit Cards
  • Banquet Facilities, Private Party, Vegetarian Friendly, Wheelchair Accessible
  • Dinner
  • Beer/Wine
  • Required
  • Street, Valet


SF Weekly's Description

At Benu, former French Laundry chef de cuisine Corey Lee is developing a distinct language, both visual and culinary, within the conventions of haute cuisine. The luxury the room cultivates - stark, serene - is the feel of a shopping spree at Roche Bobois rather than a San Francisco Opera fundraiser. Lee's food, too, is in direct dialogue with San Francisco hip in its mix of of molecular gastronomy techniques, its farm-to-table ethos, and its blending of Asian, American, and European flavors. A la carte dishes at this SOMA restaurant, for example, include a rigatoni with oxtail, red wine, and sea cucumber, chosen for its gelatinous snap; the 12-course tasting meal segues from faux shark's fin soup to beef rib cap with matsutake mushrooms and Asian pear. Has he attained the perfection expected of four-star restaurants? Not yet. Will he? In all probability, given time to let his vision mature.

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Tips from foursquare

  • Bon Appetit Magazine on 12/20/10

    After eight years at The French Laundry, Corey Lee finally gets the spotlight. At his SOMA-district jewel box, everything is well sourced—from the porcelain to the $160 tasting menu.

  • Brian on 01/23/12

    7x7's Big Eat 2012 says the faux shark's fin soup is delicious. Yum!

  • Bon Appetit Magazine on 03/30/11

    To try: Mock shark's fin soup with Dungeness crabmeat and black truffle custard is set inside a pork stock made from a rare Chinese prosciutto. Yum!

  • Food & Wine on 04/05/12

    Chef Corey Lee combines Asian-inspired flavors to create dishes like his must-try faux shark’s-fin soup. He loves to work with unusual ingredients, like pine needles from the Sierra Nevada Mountains.

  • Eater on 07/30/12

    Lee masterfully blends myriad influences into a cuisine that transcends cultural boundaries, and sommelier Yoon Ha's insane pairing suggestions complete the entire experience. [Eater 38 Member]

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