Financial District, San Francisco · bar
A candlelit cave à manger where the weekly-changing menu lives only on a giant marquee board and walk-ins are the intended mode. The wine list runs hundreds of organically farmed, small-grower bottles. Grower Champagnes, obscure French appellations, the kind of list that takes three reads to get through. Order the Pâté en Croûte and end on the Pain Perdu.
A pour from the rotating list of small-producer organic wines, the whole point here.
House pate en croute. Rich and layered, built to slow down the meal at the cave.
Silky chicken liver mousse with crusty bread, a French bistro essential.
French toast with vanilla ice cream — the non-negotiable way to end the night.
Pastry-encased terrine, the most-ordered item on the weekly marquee.