Boulevard

The story

Crafted with passion, served with love

A San Francisco Institution on the Waterfront

Housed in the landmark Audiffred Building on the Embarcadero, Boulevard has been one of San Francisco's most celebrated restaurants since Chef and Owner Nancy Oakes opened its doors in 1993. More than three decades later, it continues to draw a devoted following — the kind of loyalty that comes not from novelty, but from consistent, deeply considered cooking.

The kitchen is led today by Executive Chef and Partner Dana Younkin, working alongside Wine Director John Lancaster, whose cellar has earned Boulevard the Wine Spectator Best of Award of Excellence in 2025 — a recognition that reflects both the depth of the list and the seriousness with which wine is woven into the dining experience here.

Californian Cooking with Classical Roots

The menu is quintessentially Californian in spirit: seasonal, regionally grounded, and shaped by the produce and producers of the Bay Area and beyond. French technique runs quietly through it — in a béarnaise sabayon alongside steak tartare with housemade beef tallow waffle fries, in Dutch white asparagus served with escargots, parsley, pernod, and hollandaise, or in a twice-baked English pea soufflé paired with Australian winter truffles and bergamino mashed potatoes.

The dining room offers a set-price menu (three selections starting at $128 per person), while the bar, lounge, and chef's counter serve an à la carte menu on a walk-in basis — a format that makes Boulevard accessible whether you're planning ahead or arriving on a whim. Standout main courses from the sample menu include Northern halibut with fresh sweet corn polenta and morels, sea scallops with zucchini alla nerano and marcona almond romesco, and an Anderson lamb chop with nettle and wild rice farrotto.

Desserts show the same care: a brown butter pistachio cake with sherried cherries, a dark chocolate silk tart with honeycomb tuile, and a vanilla brûlée cheesecake with raspberries and magnolia blossom cordial.

The Space

In 2021, Boulevard underwent a significant refresh. The artisanal mosaics, ironwork, and hand-blown glass that have always defined the room were preserved, while the private dining rooms, wine vault, and bar were updated throughout. The result is a space that feels both historic and alive — appropriate for a restaurant that has earned its place in the city without ever standing still.