Chef Mark Franz opened Farallon in June 1997 in partnership with designer and restaurateur Pat Kuleto. Surrounded by an interior reminiscent of the lost City of Atlantis, Franz serves his sophisticated interpretation of "Coastal Cuisine." Nominated by the James Beard Foundation as one of the best restaurants in the nation, Farallon was also chosen as one of the best newcomers in the country by national magazines such as Esquire, Bon Appetit and Food & Wine.
Franz was awarded the "Chef of the Decade" award in 2002 by the California Culinary Academy and Farallon received the prestigious DiRona Award the same year. Farallon continues to be one of the highest rated and most popular seafood restaurants in San Francisco.
HEIRLOOM BEET & CHEVRE TERRINEpetite celery salad, caper berries, crimson beet emulsion
SEARED MASSACHUSETTS SPANISH MACKERELendive marmalade, toasted almonds, meyer lemon vinaigrette
SEARED LOCAL PETRALE SOLEbeef short rib ravioli, toasted walnuts, cherry Cognac jus
SEARED SOUTH CAROLINA WRECKFISHIacopi Farms English peas, house made gnocchi, wild mushroom fondue
EATWELL FARM'S WHOLE WHEAT CARROT CAKEkumquat marmalade, cream cheese ice cream,candied pecans
STRAWBERRY RHUBARB PIEbrown butter streusel, sweet Meyer lemon ricotta cream, hibiscus strawberry rhubarb compote