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558 Sacramento St.
San Francisco , CA , United States
(415) 434-4100

From the From the May 2008 Food & Wine Go List

For a long time, Rubicon was best known for its 1,700-bottle wine cellar. Now, it’s also gaining fame for its food, from <a href="/bestnewchefs/?year=2003&chef=B30CCF8C-625C-4A53-8E1DDC7E6D511EFD">Stuart Brioza (an F&W Best New Chef 2003)</a>, whose exciting modern California menu is especially good with the restaurant’s awe-inspiring collection of California Cabs. Even the brilliant desserts from Nicole Krasinski are wine-friendly.

We loved: Dino kale ragù and radishes; Oregon lamb with roasted red grapes; clementine .

Insider tip: The $25 lunch, served on Wednesdays, is a great value.

Last updated 2012-02-22 01:51:52 UTC
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