Castro, San Francisco · restaurant
A small, candlelit room that puts you somewhere between a Parisian side street and the Castro. Intimate, unhurried, and booked up most nights with regulars who come for the duck confit and stay for the tarte tatin. The menu moves through the classics (escargot en gueusaille, coq au vin, sea bass, crème brûlée) with the kind of confidence that's earned a consistent spot in the Michelin Guide.
Classic braised chicken in red wine with mushrooms and lardons
Duck slow-cooked 7 hours with bacon pommes landaises and roasted garlic
Caramelized upside-down apple tart, the most-ordered dessert at the table
Duck leg slow-cooked in duck fat 7 hours, pan-seared crispy skin