Boulevard makes its home in the late 19th-century Audiffred Building along San Francisco’s Embarcadero. This symmetrical, red-brick structure emulates French commercial buildings of the late 1800’s, with a mosaic bar floor and wrought-iron details enhancing the Belle Èpoque design. Here, restaurateur Pat Kuleto and chef Nancy Oakes partner to wed American cuisine with French style. Among locally sourced starters are Monterey red abalone and Sonoma foie gras. The locavore theme is continued with entrées such as pan-roasted California white sea bass. Dress is business casual.
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