“Our menu highlights what we can buy and forage from our local farmers’ markets and our rooftop gardens. We hope your experience is refreshingly unique and beautifully delivered, lending itself to an unforgettable meal with loved ones, friends, or acquaintances. We believe in only working with superior, fresh, organic, and local ingredients that Bay Area farmers’ markets have to offer. We work with the seasonal harvest in an effort to showcase each perfectly in-season ingredient.”
Sourdough focaccia with cultured butter, sorrel, green garlic, and bagna càuda; cappellacci with English pea, ricotta, and mint; dry-aged duck for two with Hakurei turnip, spring onion, and Balaton cherry.
Perched in San Francisco’s Presidio Heights neighborhood, Sorrel, as its name implies, takes inspiration from the natural bounty of Northern California. Chef Alex Hong cooks food that wears both its seasonal and Italian influences proudly: in the late spring, you’ll find wild ramps accompanying pastas like bigoli alla carbonara and scorza di fagioli, while English peas accompany cappellacci with ricotta and mint. There’s a short list of meat and fish, including a bright kampachi crudo and a Wagyu zabuton with parsnips and maitake mushrooms. The restaurant, which started its life as a successful pop-up, is whitewashed and airy, both intimate enough for a date and relaxed enough for groups of friends out to enjoy the San Francisco good life.
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