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Place

Zuni Cafe

1658 Market (at Franklin)
San Francisco, CA 94102

415-552-2522 | Website

Hayes Valley/ Tenderloin | Get Directions  | 

Category: Restaurants | Mediterranean, New American

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Zuni Cafe
  • Zuni Cafe
  • Zuni Cafe

 

 

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Not just one of San Francisco's best restaurants, but world-class. Everything on the short menu is reliably superb, from the oysters to the homey desserts. Judy Rodgers' Mediterranean-influenced, hearty, and well-flavored food varies from the simplest dishes to ones with complex, layered flavors. Her signature dish is a plump, juicy roasted chicken, served on a bed of warm bread salad, for two.

  • Cuisine(s): Mediterranean, New American

    Hours: Sun-Thu 11:30am-12am, Fri-Sat 11:30am-2am

    Price: $$, $$$, $$$$

    Payment Types: MasterCard, Visa, American Express

  • Features: Patio/Sidewalk Dining, Takeout, Private Party, Catering, Business Dining

    Serving: Brunch, Dinner, Late Night, Lunch

    Entertainment: Live Entertainment

    Alcohol: Full bar

  • Reservations: Accepted, Online Reservations Available

    Parking: Street, Valet

Back to TopAwards | View the Best Of Website

  • 2006 | Best Brunch, Seated

    We can think of no better way to while away a weekend morning-into-early-afternoon than seated at a table, either within sight of Market Street or tucked away in one of Zuni's many corners (up a few stairs, around an angle, down a few steps),... More >

  • 2004 | Best Upscale Burger and Fries

    There's so much other good stuff on the menu at Zuni that we tend to forget that the place makes the juiciest, most delicious hamburger around: 6 ounces of Niman Ranch beef, ground in-house, served on rosemary focaccia with garden lettuces,... More >

  • 2003 | Best Polenta

    It's the simplest thing on the menu at the wonderful Zuni Café, just a bowlful of creamy, corny polenta topped with a drizzle of mascarpone or shards of sharp Parmesan, but it's one of the most satisfying dishes we've ever had. We always order... More >

  • 2000 | Best Place to Slurp Oysters

    Zuni is all about oysters -- well, and roasted chicken and people-watching, too -- the shucking of oysters, the slurping of them, the absolute Zen of them. The venue provides the classic setting in which to consume a platter: The battered zinc... More >

Back to TopReviews | Write a Review

SF Weekly Reviews and News

  • House-Cured Anchovies at Zuni Cafe

    By Jonathan Kauffman | Thu, April 29, 2010

    As a daily windup to the Weekly's Best of S.F. 2010 on May 19, we've teased out 92 of our favorite local dishes that taste like here. All the tasty details after the jump. Number 14: House-Cured Ancho More >

  • Back to school, samurai-style

    Back to school, samurai-style

    By Katy St. Clair | Wed, October 07, 2009

    Everyone likes a good revenge movie. They are tops on my list, especially old samurai flicks. The best ones take place after the warrior system has broken down, when the ronin (masterless soldiers) are wandering aimlessly through Japan trying to d... More >

  • Esprit de Corps

    By Harry Coverte | Wed, December 12, 2001

    Paris Mon Amour Need another reason to liken San Francisco to Paris? Check out Hotel Biron, a discreet new gallery and wine bar behind Zuni Cafe at 45 Rose. The space, named after a Parisian inn that is now the Rodin Museum, is owned by Caroline S... More >

User Reviews
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Back to TopMenu
Dinner Menu
Main
 
House-cured Anchovies
with celery, parmigiano-reggiano, and coquillo olives
 
Liberty Duck Breast
with nettle pesto and marinated beets
 
Griddled Padrón And Jimmy Nardello Peppers
with ricotta salata, orange zest, and marjoram
 
La Quercia
prosciutto americano with farro, avocado, and garden lettuces
 
Frisée Salad
with walnuts, scallions, creamy mustard vinaigrette, and hard-cooked egg
 
King Farm Mesclun Salad
with garlic chapons and banyuls vinaigrette
 
Zuni Caesar Salad
 
Bowl Of Polenta
with parmigiano-reggiano or mascarpone
 
Spicy Carrot Soup
with mint, yogurt, and marash pepper
 
Bellwether Farms Ricotta
gnocchi with chanterelle mushrooms and sage
 
Spaghetti
with manila clams, leeks, garlic, lemon zest, white wine, and black pepper
 
Grilled Local Opah
with baby green beans and carrots, fennel, meyer lemon relish, and aïoli
 
Becker Lane Pork Tenderloin And Fennel Sausage
with rosemary, lemon zest, and black pepper; sautéed rapini, smashed cannellini beans, and toasted breadcrumb salsa
 
Chicken For Two Roasted In The Brick Oven
warm bread salad with scallions, mustard greens, dried currants, and pine nuts
 
Devil’s Gulch Ranch Rabbit Leg
roasted in the brick oven with sweet and spicy peppers, polenta, and arugula
 
Grilled Paine Farm Squab And Sweet Potatoes
celery root and treviso chicory slaw with pomegranate seeds and cilantro
 
Marinated Olives
 
Shoestring Potatoes
Cheese
 
Parmigiano-reggiano
with fresh khadrawi and halawi dates
 
Vermont Ayr With Fresh Walnuts
 
Barinaga Ranch Txiki With Quince Paste
 
Cowgirl Creamery Soft Farmers Cheese With Fennel
 
Bayley Hazen Blue With Wildflower Honey
 
Goat's Leap Kiku With A Black Mission Fig
Dessert
 
"piccola Meringata"
with nocino cream, toffee walnuts, and warm chocolate sauce
 
Labne Cheese Tart With Huckleberry Sauce
 
Espresso Granita With Whipped Cream
 
Full Belly Farm Quince Sorbet
 
Black Mission Fig Ice Cream
 
Gâteau Victoire With Whipped Cream
 
Crème Brûlée
 
A Plate Of Almond-anise Biscottini

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