Rubicon
558 Sacramento Street
San Francisco, California
As Featured In...
From Food & Wine, Nov 2009
“One day, when wine director Larry Stone was out of town, the restaurant manager asked Parr if he owned a suit. He did—just one. “Wear it tomorrow,”...” MORE>>
From Food & Wine, Feb 2006
“Today they work at Rubicon in San Francisco, where Brioza (an F&W Best New Chef 2003) handles the savory dishes, Krasinski the...” MORE>>
From Food & Wine, Jul 2005
“Krasinski developed this simple dessert for her mother, who adores these flavors. When she put it on the menu at...” MORE>>
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 Stuart Brioza (an F&W Best New Chef 2003), 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 financièr.
Insider tip: The $25 lunch, served on Wednesdays, is a great value.
Last updated May 2008 lastArticle = 11/2009 and lastAward =
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