Private dining rooms in San Francisco

SAN HO WON

Jeong-In moved to San Francisco in 2016 to work with Corey at Benu. Although both chefs have a background in fine dining, they shared a vision for a casual Korean restaurant that uses the best ingredients and meticulous techniques with real BBQ cooked over proper charcoal. They wanted to bring a Korean restaurant to the Bay that they would want to dine at, bring their families to and be proud to work in. It has taken a while, but we are excited to finally share our passion for delicious Korean cuisine with you.

Bar Sprezzatura

Inspired by the casual elegance of coastal Italy, Bar Sprezzatura is a bustling lunch spot by day and aperitivo and cicchetti bar at night. Located in the heart of San Francisco’s Financial District, this new concept is a partnership with notable mixologist Carlo Splendorini and TableOne Hospitality. Bar Sprezzatura showcases Splendorini’s creative twist on the Italian classics complemented by a menu of Italian plates. Designed by Martin Brudnizki, Bar Sprezzatura is the ideal gathering place for friends and colleagues alike.

The Palm Court at RH San Francisco

The Palm Court Restaurant, a live-fire dining concept, offers a carefully curated menu featuring the freshest ingredients from select sources, simply and elegantly prepared. The dramatic space, awash in pearlescent Calacatta gold marble, recalls the glamour of San Francisco’s Gilded Age, with a cascading central fountain, towering Medjool date palms and glimmering chandeliers.

Taksim

We expand our menu and discoveries in taste according to the spirit and ingredients of each season. TAKSIM is a kitchen where different cooking techniques and regional recipes are discussed and reinterpreted with local ingredients. From our traditional home recipes to childhood memories - from the Balkans to Anatolia, and to the lands where Turkish culture and cuisine were born, we hope you will think and get emotional at times through our food.

Kin Khao

Born and raised in Bangkok, Pim took a circuitous route through the world of food–from writing to jam making–before finding her way back home to the food she grew up with. Longing for Thai food of richer quality and variety in the U.S. Pim is now on a mission to liberate her beloved Thai cuisine from the tyranny of peanut sauce. Kin Khao is her first restaurant project. Kin Khao received its first Michelin star 18 months after opening, and remains the only Thai restaurant with a Michelin star in America. Pim has since opened her second successful San Francisco restaurant, Nari, at Hotel Kabuki in Japantown. In 2018, she took over Nahm at the Como Metropolitan in Bangkok as the executive chef. Nahm also has a Michelin star. She enjoys running three restaurants and commuting between San Francisco, Bangkok, and Auckland (where she does not have a restaurant, yet).

Mister Jiu's

PABU Izakaya San Francisco

PABU can accommodate your party, large or small and can host special events for either lunch or dinner and is available to reserve in its entirety. Our Event Manager will assist in seamlessly planning your special event. PABU San Francisco can accommodate groups of a variety of sizes in our well-appointed private dining and cocktail reception spaces. Ideal for business meals, corporate events, and special occasions – our private spaces can be optimized to meet a variety of specific requests.

Aphotic

Aphotic, from the Greek (ἀ- + φῶς), meaning “without light,” makes reference to the layer of the ocean that receives less than 1% of sunlight (1000 meters in depth), comprising the majority of the world’s open ocean. Aphotic Restaurant was born out of necessity. Chef Peter Hemsley set out to establish a best-practice seafood restaurant with transparency and traceability as core objectives, all while delivering unparalleled quality and creative intrigue for the benefit of our guests.

Copra

Chef/Owner Srijith “Sri” Gopinathan and restaurateur Ayesha Thapar created a new standard for Cal-Indian cuisine when they opened Ettan in Palo Alto. Now, this team has brought their formidable talents to Copra, in San Francisco’s Fillmore District. Gopinathan is celebrated for bridging Indian cuisine and Californian influences. This new restaurant project is his most personal yet. Copra pays homage to the coastal cuisines of India’s southern states: Kerala where Gopinathan was born and Tamil Nadu where he grew up, and will also look across the Palk Strait to the island nation of Sri Lanka, a short distance from his hometown of Kanyakumari, mainland India’s southernmost city. Copra shares its name with the dried flesh of a coconut, an essential ingredient across the southern coast of India, as well as in nearby Sri Lanka. Forming the base of many dishes, the coconut is a fitting symbol for our restaurant that celebrates the similarities and differences between the cuisines.