Maine Lobster Tail and Burrata paired with a baby beet salad, hazelnuts, mint and white balsamic.
Cayucos Abalone & Chestnut Ravioli cooked in brown butter. Paired with sage, pink pearl apples and purple cabbage.
Bone Dry Scallops, Massachusetts with artisan bacon gastrique. Paired with butternut squash, brussel sprouts, and rosemary pistachio brown butter.
Choucroute Royale, Humanely Raised Domestic Game (Boar kassler, venison sausage, foie gras, and frankfurter). Paired with sauerkraut, duck fat marble potatoes and apple-celeriac slaw.
Chocolate Mousse with hazelnut crumble, pomegranate compote and meringue.
Pecan Macaron with poached pears, red wine sauce and candied pecans.
Dining at Farallon is an unforgettable experience. From the restaurant’s phenomenal food, impeccable service and fantastical undersea decor..it’s quite hard not to rave about.
The restaurant’s innovative interior was designed by Pat Kuleto and brings to mind a gorgeous underwater fantasy world that is ideal for it’s “coastal cuisine” seafood menu. The menu is carefully crafted and features the freshest seafood, local produce, meat, and game. The restaurant is conveniently located right off of Union Square, with great access to the best shopping and sightseeing activities in the city!
Walking into the restaurant, I was immediately drawn to the Jellyfish Lounge. It features custom-made jellyfish chandeliers that float from the ceiling and has a romantic, warm ambiance…perfect for date night!
If you are a caviar lover, definitely check out the Jellyfish Lounge as they have an amazing caviar selection! Note: All caviar is half price during happy hour! It’s open daily from 4:30pm – 6pm.
We were seated in the iconic “Pool Room” that once served as the pool room of the historic Elk’s Club. It’s arched ceiling features a gorgeous mermaid mosaic and sea urchin-esque light fixtures. I felt like Disney Princess, Ariel dining in an underwater grotto.
From the pool room, I took in a view of the open kitchen. It was exciting to watch Executive Chef, Jason Ryczek and his team cook up delicious masterpieces in the kitchen.
We dined on the following prepared by Chef Jason:
1. Maine Lobster Tail and Burrata paired with a baby beet salad, hazelnuts, mint and white balsamic.
2. Cayucos Abalone & Chestnut Ravioli cooked in brown butter. Paired with sage, pink pearl apples and purple cabbage.
3. Bone Dry Scallops, Massachusetts with artisan bacon gastrique. Paired with butternut squash, brussel sprouts, and rosemary pistachio brown butter.
4. Choucroute Royale, Humanely Raised Domestic Game (Boar kassler, venison sausage, foie gras, and frankfurter). Paired with sauerkraut, duck fat marble potatoes and apple-celeriac slaw.
5. Pecan Macaron with poached pears, red wine sauce and candied pecans.
6. Chocolate Mousse with hazelnut crumble, pomegranate compote and meringue.
The service at Farallon was impeccable. Wine Director, Luke Jennings is a certified sommelier and explained to us the story of each wine that was paired with our food. Even, the Executive Chef, Jason Ryczek came to our table multiple times to check in and chat. Being a very busy man, it was very nice that he went out of his way explain what he made and get to know us.
Also, our Server took his time explaining the history of Farallon and showed us a book with visuals that further explain the restaurant’s story.
I really appreciate the restaurant’s service approach – personable, friendly, attentive, and caring.
Overall the dining experience was phenomenal! It’s very hard for me to choose a favorite dish, but have to say that the Cayucos Abalone & Chestnut Ravioli was to-die-for! It was nothing like I had ever tried before and I loved the flavors in the dish – sweet, salty, and buttery. The desserts were dangerously delicious! I especially loved the chocolate mousse with hazelnut crumble, pomegranate compote and meringue. I love the combination of chocolate and hazelnuts! Being a Nutella enthusiast, it was right up my alley!
Instagram Story at Farallon SF
Need to make a reservation here ASAP! Great post, thank you for the referral!