Hello.
So many great things have been happening around here lately that it has been difficult to find the time to write everything down. We are all very excited about life at Farallon Restaurant these days and I hope you can take a moment to catch up on our news.

Awards and Recognition

Where Magazine.
Thank you, thank you and thank you. We are very excited to have been named the second best restaurant in San Francisco by the readers of Where Magazine. If you were part of that polling thank you for your support. If you have the chance to pick up the October issue please do so.

2003 Zagat Restaurant Guide.
The 2003 edition of the Zagat Restaurant Guide has come out and we are tenth on the popularity list. In the five years that we have been here many new restaurants have opened, to stay on that list tells us that you, our guests, must like what we do.

Distinguished Restaurants of North America (DiRoNA).
Adding to our award list, Chef Mark Franz recently returned from Seattle where he received our induction into the Distinguished Restaurants of North America (DiRoNA). It is a great honor for us to be recognized by the DiRoNA group and receive their award of excellence.

California Culinary Academy, "Walk of Fame" Nomination.
Our beloved Executive Chef/Owner Mark Franz has been personally nominated for the "Walk of Fame" by the Californian Culinary Academy. The recipients will be announced at the Academy's Annual Gala Dinner and Auction on November 2nd.

Oyster Bar transformation

Farallon's Executive Chef, Mark Franz and the Chef de Cuisine, Parke Ulrich, have completed their makeover of our oyster bar. Our menu now features a changing selection of six oysters and cherrystone clams all on the half shell. In addition they have redesigned the Iced Shellfish Tasting to successfully reflect what we represent - great fresh seafood from many oceans. The dish now flaunts whole lobsters, different crab legs and claws, oysters, scallops, clams and whatever else we find is appropriate from day to day. It is rapidly turning into one of our most popular party starters. Next time you're craving great oysters, clams or an excellent array of chilled seafood we encourage you to rediscover these dishes.

Farallon's 4th Annual Pinot Fest

Peter Palmer, Farallon's Sommelier has been busy gearing up for Farallon's 4th Annual Pinot Fest. Over forty producers will be represented at the only public all pinot noir tasting event in San Francisco. It will be held in our private dining rooms on Saturday November 23rd from 3:00-6:00pm. Tickets are available for $75.00 by calling our reservationists at 415.956.6969. But don't delay as we expect this to sell out fast!
More info...

Virtual Tour

We have recently added a new feature to our website, the Virtual Tour. This allows you to view our dining rooms from the convenience of your desktop. Looking at these great images of our unique restaurant reinforces the fact that this is truly a beautiful space to dine and work in. Please have a look by clicking on the "Virtual Tour" link.

Fall Menu

Finally, it is fall and that means our cuisine is starting to change. As the days get shorter and the fog and wind are coming back to Post Street, the produce we work with becomes more comforting and rustic. Oregon chanterelles, sugar pumpkins, pomegranates and pears remind us that we work at the mercy of the seasons. Our chefs are artfully distilling the flavors of autumn right onto your plate. We reinvent ourselves constantly, so please come in to sample our latest seasonal interpretations.

On behalf of the team at Farallon Restaurant, thank you for your continued support and for taking the time to stay in touch.