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Diana was absolutely amazing! She was super accommodating, friendly and cheerful. She was a pleasure to be around and her food was so delicious! If I am in need of a personal chef ever again I will definitely be requesting Diana! Chef: Diana Hernandez - Food: |
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Everything was great, overall was a great experience. Chef: Harrison Bader - Food: |
Leigh Martin (Select)
Peter and his team were extremely professional, efficient, friendly and helpful throughout the event. They happily cooperated with us to make the night very special for our guests. All very nice guys and a pleasure to work with! Chef: Peter Barlow - Food: |
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The Insider’s Guide To Dining In San Francisco
San Francisco’s culinary influence and reputation are incongruent to its small size. Just as it’s the center of the tech world, San Francisco is also an epicenter of the artisanal culinary movement. For every interesting neighborhood, museum, and culture represented here, there are just as many small-batch, traditionally made treats available. Everything from 100% locally sourced Vietnamese stir-frys to the legendary Tartine Manufactory are waiting for you in San Francisco.
Here’s everything you need to know about eating well in San Francisco in 2018.
San Francisco Dining Trends & Cultural Influences
San Francisco has more Michelin three-star restaurants than New York City.
Beating out New York (six) and Chicago (three), San Francisco has a stunning seven three-starred restaurants this year. And with the area recovering from the recent Napa Valley wildfires, this good news – and boost to the recovery efforts – couldn’t have come at a better time.
This international city is home to an affluent population who are excited to try new foods. With access to the best California produce and ingredients, San Francisco is the perfect stage for fine dining success.
This year’s three-star restaurants are Benu, The French Laundry, Manresa, Quince, The Restaurant at Meadowood, Saison, and as of 2018, Coi joins this list.
Farm to table is the standard in wine country.
Conscientious leaders like Alice Waters of Chez Panisse, Judy Rodgers of Zuni (who just won a James Beard Award for service), and Michael Dellar and Chef Bradley Ogden of what’s now The Tavern at Lark Creek, brought farm-to-table into the national dialogue and psyche. These pioneers did something more profound than innovate – they brought us back to our natural way of eating.
The farm-to-table movement hasn’t only connected diners with the local culture and local economy while fostering a curiosity about where our food comes from. It’s also brought a new understanding of and demand for flavor and freshness. As diners grow accustomed to the excellent food quality that farm-to-table practices yield, demand for it is only increasing.
Sustainable and biodynamic wines are growing more popular and are easier to find.
Conscious consumers are demanding organic, natural, wholesome ingredients more than ever so it’s no surprise to see sustainable and biodynamic wines growing in popularity. Northern California wine growers are responding by producing more ethical, artesian, and value-centric wines. These exciting wines are crafted with care for the vines and the environment but they also reflect the distinct flavor of each individual vineyard, not just the region. Wine drinkers are taking notice of the pure, rare flavors found in these wines, adding to the growth of this trend.
Napa Valley and Sonoma County are home to exciting ‘green wine’ initiatives leading the sustainable and biodynamic wine movement.
In Napa Valley, the Napa Green program is a “soil to bottle” program working with independent third party certifiers to ‘preserve and conserve’ while also ensuring that workers and the community are treated with integrity. Over 45% of the 45,000 acres of vineyards in Napa Valley are Napa Green certified.
Sonoma County has set the goal to become 100% sustainable by 2019 and would be the first region to do this in the United States. Four programs make up the Sonoma County Sustainability Program: the California Code of Sustainable Winegrowing, Fish Friendly Farming, Sustainability In Practice, and Lodi Rules. These initiatives support and guide vineyards as they become more socially and environmentally responsible across all relationships; from environmental practices to managing employees.
Where to eat in San Francisco in 2018
Atelier Crenn – Chef Dominique Crenn just won the 2018 James Beard Best Chef Award. And with the enchanting and delicious experience she offers each guest, the acclaim comes as no surprise. Instead of a menu, diners receive an original poem, relating to each inventive dish. This two-Michelin Star restaurant focuses on vegetables and the highest quality seafood while paying homage to Chef Crenn’s parents’ memories of Brittany. Atelier Crenn is a celebration of creativity and California’s bountiful produce.
The French Laundry – This three-Michelin star restaurant is located in a 1,600 square-foot building that was built to be a saloon in 1900 and operated as a French steam laundry in the 1920s. The French Laundry brings Chef Thomas Keller’s vision of marrying excellent French cuisine with the beautiful and bountiful Napa Valley. Don’t be deterred by the menu which changes each day. You’ll only discover the best classic French food, excellent service, and beautiful produce that Chef Keller first imagined for the space in 1994.
Benu – Former French Laundry chef de cuisine Corey Lee’s Benu is another one of the Bay area’s Michelin three-star restaurants. The Chinese and Korean inspired menu includes exciting dishes like faux shark’s fin soup, thousand-year-old quail egg, and shrimp wrapped in jellyfish. As one of the best places to eat in the world – Benu is a can’t-miss treasure in the already exceptional San Francisco dining scene.
Meadowood – Before you read on be aware – dining at this three Michelin star restaurant runs around $600 per person – before wine. But if you’re ready to spend $2,000 on dinner and wine pairings every penny will be worth it. You may very well enjoy the best meal of your life at Meadowood. This modern American restaurant serves some of the most thoughtful produced ingredients thanks in part to their ongoing relationships with artisans, growers, and foragers.
Tartine Manufactory – This 5,000-square-foot operation, located 5 blocks from the original Tartine Bakery in San Francisco’s Mission District, is an exciting food playground. Chad Robertson and Elizabeth Pruett designed Tartine Manufactory as a production center and a public space. Visitors can choose to visit the ice cream shop, coffee shop, bakery, restaurant, and bar, all celebrating and showcasing artesian, top-quality products.
Bring the best food in San Francisco to the comfort of your home with a Private Chef
You don’t have to go to a Michelin-starred restaurant to have the ultimate San Francisco dining experience. At Your Table makes it easy for anyone to hire one of our personal chefs for any occasion. Bring the very best personal chefs into your home or chosen venue to create the perfect San Francisco dining experience.
Just imagine one of these accomplished and talented chefs cooking a private meal for you…
Chef Jessica Robertson – If you show your love and hospitality though feeding people, you’ll love Chef Jessica! Because that’s her approach to cooking and life – bringing people together and building experiences, memories, and relationships, with food. This Private Chef found a passion for vegetables and cheese while working at Thomas Keller’s now-legendary restaurant, The French Laundry. She takes a “produce first” approach that celebrates the full flavor and magic of local California produce. You can learn more or book an event with Chef Jessica here.
Chef David Seawell – Chef David brings a delicious approach to seasonal cooking. Prior to working as a Private Chef, he honed his skills at restaurants including Stars, (a Jeremiah Tower restaurant), Boulevard, Fog City Diner, and Sutro’s at the Cliff House. This Long Beach native has traveled and cooked near (Arizona, Oregon) and far (Costa Rica, China). These unique experiences influence Chef David’s approach to cooking which prioritizes texture of food and balance flavors. You can learn more or book an event with Chef David here.