Postrio, recently celebrating its seventh anniversay, continues to set the standards for fine dining in San Francisco. Chefs Mitchell and Steven Rosenthal working with Wolfgang Puck create spectacular California cuisine infused with Asian and Mediterranean influences. Throw in a premiere wine list, which Robert Parker acclaimed "most memorable meal" and voila you have the recipe for Postrio being voted No.1 for the "People's Choice" awards in the 1995 Zagat Guide. Breath taking designs inspired by Pat Kuleto coupled with dazzling displays of culinary art make this continually packed house an on-going festival.
Since opening in April 1989, Wolfgang Puck's Northern California restaurant maintains a strong local clientele and continues to garner international acclaim. Puck's seasonal menus consistently showcase the freshest and finest ingredients while satisfying a variety of tastes; the repertoire of California cuisine with a carefully executed layering of Asian and Mediterranean influences is a tribute to the City's multi-cultural roots. Postril remains one of Northern California's most popular dining destinations, where guests are as comfortable in jeans as they are in a tuxedo; whether enjoying one of Wolfgang's gourmet pizzas or a four course meal and champagne.
The culinary genius of Puck's Post Street restaurant has always been the result of the efforts of a trio of chefs. For the first five years, Anne and David Gingrass worked with him to establish the restaurant's standard of excellence. Today, Puck and his two outstanding chefs, brothers Mitchell and Steven Rosenthal, continue in the "trio" tradition.
Mitchell and Steven share responsibilities for all areas of the kitchen. Having worked together for the past 17 years, they have developed a natural understanding and share a passion for cooking. Their signature dishes are all indicitive of Puck's love of diverse cuisines, and include such items as grilled quail with spinach and soft egg ravioli; foie gras terrine with fennel, haricot verts and walnut toast; grilled lamb chops with tamarind glaze, shoesting potatoes and peanut sauce; and Chinese style duck with mango sauce and crispy fried scallion. The menus shine with local ingredients and specialties from over 40 farm contacts the brothers have put on their daily tours into the Bay Area surrounding farmland. Both oversee preparation of Postrio's fresh-daily breads, morning pastries and pastas, in addition to guiding the restaurant on-site charcuterie. They also create a variety of condiments -- including wasabi cream, pickled cabbage and a trio of mustards.
Pastry chef Janet Rikala turns out the exquisitely tempting desserts, such as sunburst mango sorbet with tropical fruit; jasmine coconut rice pudding napolean with kiwi, stawberry and mango and dark chocolate mousse cake with cherry fudge ripple ice cream.
Executive Chefs:
Culinary Trio-Wolfgang Puck, Mitchell and Steven Roesenthal ( brother team )
General Manager:
Jack Moore
Pastry Chef:
Janet Rikala
Size:
Seating for 180 people, plus 50 seats in the bar
Service:
Breakfast 7:00 am to 10:00 am and lunch from 11:30 am to 2:00 pm. Monday-Friday
Brunch from 9:00 am -2:00 pm. Saturday and Sunday; dinner nightly from 5:30 pm - 10:00 pm. Bar open continuously 11:30 am until closing. Full bar menu available.
Menu:
California cuisine with Asian and Mediterranean influences. Menu changes daily.
Emphasis on Bay Area produce and ingredients.
All breads, desserts, pastas, charcuterie, pastries and condiments are prepared in house.
Ambiance:
Created by nationally renowned restaurant designer Pat Kuleto.
Contemporary American design accented by works of modern art accented by a painting by Rauchenburg, Rosenquist and crafts of Anna Silver.
Three Levels: bar area, mezzanine, main dining room. Combination of booth and table seating.
"Garden Patio Room" off main dining area - available for private functions/parties.
Stricking four-color ribbon pattern in carpet. Marble floor and handrails tie the levels together.
Custom lighting designed by Pam Morris of Exciting Lighting, including hand-blown Italian wall sconces and three-foot-diameter hanging orbs with ribbon-patterned holders.
Large exhibition kitchen in main dining room.
Wood-burning pizza oven and grill in bar area.
Exotic hardwood bar with decorative copper accents.
Awards:
1996 Mobil Travel Guide four-star award
1995 Zaga Guide voted No. 1 for "People's Choice" awards
1995 HOTELS Magazine voted Postrio one of the 10 Great Hotel Restaurants of the World.
