Fleur de Lys, San Francisco
In 1986, Alsace-native Hubert Keller, after years of mentorship from culinary masters like Paul Bocuse, became executive chef and partner in this contemporary French restaurant in Union Square. An understated white sign indicates the entrance, though inside a grand tent encompasses the entire dining room by way of multicolored earth-toned fabric rising from the outskirts towards the center of the ceiling. White table cloths act as backdrops to dishes from the three, four, or five course tasting menus; options include coffee-rubbed buffalo steak with pickled figs, and bacon crusted scallops with pork belly and black lentils.
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