Chef Nancy Oakes is San Francisco's most beloved chef. Since its opening in 1993, Boulevard has been hailed as one of the best restaurants in San Francisco. Created in partnership with designer Pat Kuleto, the elegant, yet warm and welcoming interior of Boulevard is the essence of the Belle Epoque style. It is a glorious setting for Chef Oakes hearty, flavorful, beautiful cuisine. American regional flavors, French influenced style, enthralling design, form the entire experience at Boulevard. Located in the heart of the San Francisco's revived waterfront area, the historic Audiffred Building is the ideal home for Boulevard.

Bread service.

Kitchen shots

Monterey Red Abalone, Crispy Potato Gnocchi, Sweet Maine Shrimp, Black Chanterelle Salad

Dayboat Sea Scallops, Braised Oxtails & Chestnuts, Chestnut Mousseline, Carrot & Truffle Salad

Local Calamari, Stuffed With Crab, Tempura of Baby Leeks & Fennel, Green Garlic Herb Aioli

Duet Of Angus Short Ribs, Grilled With Bourbon Syrup & Classic Red Wine Braised, Horseradish Mashed Potatoes, Smoked King Trumpet Mushrooms, Mariquita Farms Carrots & Roasted Cipollini Onions

Local Petrale Sole, Stuffed with scallop mousse and pan roasted, fondant potatoes, sunchokes, brown butter and lemon, sautéed hedge hog mushrooms

Atlantic Black Bass, Wild caught and pan roasted, Gulf white prawn fritters, lucques olive salsa verde, sauce vierge, fresh fava beans & fava leaves, heirloom cannelloni beans & spring green garlic

Mirror Glazed Double Chocolate Sachertorte, Cognac Bon bon, Smokey Plantation Chocolate Truffle, Milk Chocolate Crunch, Caramelized Hazelnut

Sticky Toffee Pudding with a Caramel Custard Top, Earl Grey Tea Ice Cream, Candied Kumquats, Almond Biscotti

Warm Vanilla Crepes & Fresh Blackberries, El Rey White Chocolate, Candied Pineapple, Macadamia Semifreddo, Candied Bergamot Syrup