Our Story
The philosophy behind every plate
Chef Elena Ramirez
Elena Ramirez trained at Le Cordon Bleu in Paris before spending a decade in kitchens across France, Italy, and Spain. A formative stage at Mugaritz in San Sebastian ignited her passion for letting ingredients speak for themselves.
In 2018, she returned home to San Francisco with a vision: a restaurant where the menu is written by the seasons, the farmers are credited on every dish, and the dining experience connects guests to the land.
Our Farm Partners
We source from a network of 14 farms and artisan producers within 150 miles of our kitchen. Star Route Farms provides our greens, Stemple Creek Ranch our grass-fed beef, and Cowgirl Creamery our cheeses.
Our commitment extends beyond sourcing. We visit every farm quarterly, compost all kitchen waste through Recology, and donate surplus produce to the SF-Marin Food Bank weekly.
Recognition
Michelin Green Star
Recognized for outstanding commitment to sustainable gastronomy, from sourcing practices to waste reduction.
SF Chronicle Top 100
Named to the San Francisco Chronicle's Top 100 Restaurants list for three consecutive years (2023-2025).
James Beard Semifinalist
Chef Elena named a James Beard Award semifinalist for Best Chef: West in 2024 and 2025.
Join Us at the Table
Reservations available for dinner Wednesday through Saturday.