Farallon - Étlap

I’ve been here a few times now, and I say it’s great for special occasions because it’s pretty pricey – but the ambience is spectacular – very bright big room in the back with beautiful sea-themed decorations throughout. Make sure you sit in back though so you get to experieince this, if you sit in front, it’s nice too, but you’re overlooking the bar, and it kind of feels like you’re sitting above a walkway. Guess it’s good for people watching, but just feels like overflow seating. Food is primary all seafood focused – very fresh, clean, solid flavors – sometimes a little to basic though. Apps desserts were actually better than main dishes. You pay really for the experience ambience.

We have been coming here for many years now! Dale keeps everything moving like a well oiled machine and is such a warm and welcoming presence . Our meal was stunning , in both flavor and presentation. The service was attentive without being oppressive and our Sommelier , Luke, chose wines for us that truly heightened the whole evening! I strongly recommend using his expertise next time you choose to dine at Farallon. I know it is comforting to go with wines you are familiar with and have always enjoyed or maybe you are a very experienced wine connoisseur BUT you are missing out if you do not put your trust in Luke! He is a genius. We live mostly in LA now but if we are traveling to SF or the...

Tonight my boyfriend and I had an amazing experience at Farallon Restaurant SF! From the moment we walked in the door to the second we finished our last bite everything was absolutely impeccable. Our server was Jeremy, not only was he amazing, but showed super attention to detail and very informative. If you get a chance to sit in his section you won't regret it. The head chef, Luke, knows his stuff. Not only did each plate have a stunning presentation but all of the different flavors he brings into each dish was out of this world. The Abalone and ravioli .... there are no words to describe this dish other than it is one of my favorite dishes of all time. For dessert we had what I call the p...