😍
So, Birdsong became my spot this year to celebrate my
So, Birdsong became my spot this year to celebrate my birthday. I booked a chef's table seat for 1. Typically, they only offer 6 pm seating for 1 guest reservations. And, I had booked that, but closer to the reservation, I saw other chef's table spots for later times available and requested to move my reservation to a later time - a more suitable dinner time for me :). I got 7:30 pm one. And, I arrived a little early. Fun aspect was that I got the corner seat, right next to where Chef Christopher Bleidorn was running the service from. So, i got to chat with him on and off, and he also kept checking if my favorite dish of the evening remained cream puff and uni. I was enjoying the theatrics of every kitchen counter - from oyster and foam prep to smoking the bread and crisping the squab. It was awesome. And, the uni and cream puff - so sublime that i can still remember the flavors after a week! When i asked the chef serving me the uni dish where the uni is from, I couldn't understand the answer and asked a couple of times. Then Chef Bleidorn came over and said it is actually from fort bragg. And, he also mentioned that he tried to take that dish off the menu but guest got crazy - I can vouch for that! Haha.. i had the same reaction hearing about that dish going out of menu!One after another, great dishes were served and i gobbled them up haha. I had not told about my birthday when making the reservation, but mentioned to the chef during convo. He apparently had one of the service staff print a birthday menu for me, and I got a birthday sunday too! The couple next to me was also celebrating birthday and we joked about how each of us get asked by almost everyone about so close to being a leap year baby! lolAnd, customarily, I also got a picture with the chef after the service! Go try it out. And, let me know if they keep uni and cream puff or corn bread and caviar in the menu ;)
😍
Excellent food for a 2 star Michelin restaurant.
Service was par excellence. A must go.
🙂
I came here for my birthday this year and overall had a
I came here for my birthday this year and overall had a good experience. Some of my favorites from their tasting menu included:- Shigoku oysters with chicken fat and cauliflower: extremely flavorful! Yet somehow, the richness did not overpower the oysters. Excellent way to start the meal.- Cornbread, caviar, and walnuts: a generous serving of caviar + walnut spread on warm cornbread. Not a combination I would have imagined but it worked!- Wild axis deer: I am not a big red meat person (this is usually the part of the meal where I start getting full and opt to not finish the red meat course so I can save room for dessert), but this was fantastic and I finished it all! We watched them tend to the meat for almost the entire meal, so I was very excited to try it (and it did not disappoint). Flavorful and tender. - Quail, lacquered and smoked: while not my favorite from a flavor perspective, the presentation and experience of creating your own rolls was very fun and a highlight of the evening.Some of my least favorites included:- Sea urchin cream puff: sounded amazing, but the butterscotch inside the puff overpowered the generous pieces of sea urchin.- Old beef tartare: this was surprisingly bland. The remaining dishes, including the creek-raised trout, root broth, douglas fir, and milk & persimmons ranged from somewhat forgettable (root broth) to very good (my favorite of those were probably the milk & persimmon vs creek-raised trout).As expected, the service was attentive, professional, and friendly. One of my favorite parts of the experience was sitting at the chef's table, since I got to face the open kitchen. Overall recommend a visit!
😒
Having moved from Alinea to Pastry at benu to Atelier Crenn
Having moved from Alinea to Pastry at benu to Atelier Crenn and finally Chef de Cuisine at Saison the next logical step for Chef Christopher Bleidorn was a Restaurant of his own, and since 2018 that has been Birdsong. Said to emphasize seasonality and whole-Animal cookery, the website offering a wordy manifesto on wisdom and tradition, it is along a sketchy stretch of SoMa that guests will find a scene not unlike the one created by Skenes in terms of design, music and ethos.Priced higher than The French Laundry after auto-grat, prepaid reservations offered on Tock, it is at the Chef's counter or surrounding tables that diners receive ten-courses from servers working in a mostly perfunctory role without much charm or personality.Leaving most of the cooking to Chef de Cuisine Yesenia Castañon, a first-generation immigrant cooking with a passion born on her Grandmother's Mexican Food, Bleidorn watches mostly silent from the pass as Wine is poured and plates arrive, a single Oyster in foamed Fat not particularly delicious while a trio of Trout to follow ate like an essay on nose-to-tail butchery.Now holding 2* Michelin of its own, a bowl of "Root Broth" channeling Saison's Brassicas without as much finesse, aged Cod is really where the menu starts to get interesting thanks to taste and complexity before proceeding to a "Sea Urchin Cream Puff" that doubles down on Saison's famous Toast by adding umami-laced Butterscotch.Continuing to showcase baking skills with Cornbread & Caviar, a truly spectacular dish that nonetheless begs questions of how it fits Birdsong's "whole Animal" concept, smoked Quail comes hot off the hanger with flavorful crackling Skin and condiments to formulate a Sandwich using smoky housemade Bread.Not a place to linger, presumably doing two turns a night, Lamb arrives with a generous Fat-cap and flavors intensified by dry-aging before a duo of Desserts that taste fine but fail to show any sign of either Chef Castañon or Bleidorn's training in Pastry.
😒
A pricey experience without the refinement of where it references
Having moved from Alinea to Pastry at benu to Atelier Crenn and finally Chef de Cuisine at Saison the next logical step for Chef Christopher Bleidorn was a Restaurant of his own, and since 2018 that has been Birdsong. Said to emphasize seasonality and whole-Animal cookery, the website offering a wordy manifesto on wisdom and tradition, it is along a sketchy stretch of SoMa that guests will find a scene not unlike the one created by Skenes in terms of design, music and ethos. Priced higher than The French Laundry after auto-grat, prepaid reservations offered on Tock, it is at the Chef’s counter or surrounding tables that diners receive ten-courses from servers working in a mostly perfunctory role without much charm or personality. Leaving most of the cooking to Chef de Cuisine Yesenia Castañon, a first-generation immigrant cooking with a passion born on her Grandmother’s Mexican Food, Bleidorn watches mostly silent from the pass as Wine is poured and plates arrive, a single Oyster in foamed Fat not particularly delicious while a trio of Trout to follow ate like an essay on nose-to-tail butchery. Now holding 2* Michelin of its own, a bowl of “Root Broth” channeling Saison’s Brassicas without as much finesse, aged Cod is really where the menu starts to get interesting thanks to taste and complexity before proceeding to a “Sea Urchin Cream Puff” that doubles down on Saison’s famous Toast by adding umami-laced Butterscotch. Continuing to showcase baking skills with Cornbread & Caviar, a truly spectacular dish that nonetheless begs questions of how it fits Birdsong’s “whole Animal” concept, smoked Quail comes hot off the hanger with flavorful crackling Skin and condiments to formulate a Sandwich using smoky housemade Bread. Not a place to linger, presumably doing two turns a night, Lamb arrives with a generous Fat-cap and flavors intensified by dry-aging before a duo of Desserts that taste fine but fail to show any sign of either Chef Castañon or Bleidorn’s training in Pastry.
My husband surprised me with this reservation when I returned from a trip. We were celebrating. Parking was a challenge. There were parking spots available online that were nowhere near the restaurant. We ended up several long blocks in the first available parking structure. And then there was the trek through the sad plight of homeless people, people walking and shouting at one another, and a few extra loud motorcyclists driving like stunt experts in a movie. One of them had a spectacular fall from his bike. Then we had to navigate feeds that dotted the sidewalk. We wish they had valet service. The service from the time we arrived until we left was impeccable. Our server was knowledgeable, attentive, and gracious. (Was his name Jason? Jonathan?) the sommelier was helpful and offered alternatives to the available wine by the glass when I commented it was not so great. But I have to say, their pours were stingy. The drinks menu said “5 oz.” I know what 5 oz. looks like. What I got was not 5 oz. Not for the white nor for the red. We enjoyed the first four courses. It consisted of oysters (that was heavenly!), the trout three ways (lovely rendition), and the smoked mussels and shrimp with wakame. (My bowl did not have shrimp though.) it was still very well put together. The 4th seafood dish was odd. I love sea urchin. But the savory rich flavor was offset with a butterscotch puff pastry ball at the bottom. I did not really enjoy the combination of the flavors and taste. Texture contrast was all right. But not the taste. The meat servings were not so enjoyable. The beef tartare was ordinary. The cornbread was all right but I could not eat a lot of it. The flavors were too intense. It made me feel sated quickly. The squab and the lamb dishes were way too rare for me. But, it may just be me. I don’t really enjoy cold raw meat. The outer layers were seared and smelled great but they were only a few millimeters into the pieces. The inner raw (or rare, they like to call it) layers were cold, like they came out of a cooler. It made for difficult chewing. The squab wings and leg were bland (did they forget to salt?) and so tough, I gave up trying to wrestle the meat away from the bones. And, sadly, I left a bloody mess on the plate. I found the dessert way too flavorful to finish. By this time, I think my taste buds have become exhausted from the intense flavors. It’s too bad. They had such excellent service. And the venue looked great. Like an oasis from the jungle outside.
😍
Came here for my partners birthday and everything exceeded
Came here for my partners birthday and everything exceeded our expectations from food to service to ambience! They were able to accommodate pescatarian diet. They can also do vegetarian if that's your dietary preference. Some of the dishes presented were inventive when it comes to flavor and texture. Some I've never heard could be combined. We had the chefs table and can see all the action in the kitchen including the chef who oversaw everything the whole evening. At the end of our meal chef came up to us and chatted a little bit and he answered all our questions regarding the food and it's process as well as we shared which ones were our most favorite! All in all definitely worth the return!
😍
My words to describe Birdsong won't be as eloquent as the
5/5 by
D B. on 01/15/2023
My words to describe Birdsong won't be as eloquent as the accolades they have already received from the Michelen Guide (or any other food critic really). However, the food and experience were just divine. From the warm greetings bookending our 10 course experience to the well curated wine pairing to the fresh ingredients, the entire dinner was lovely. The courses are well timed, and each had a lovely description when served (sometimes from the Head Chef Himself). The plating was beautiful, you almost didn't eat the food presented in front of you. Sitting at the Chef's table was an extra treat, getting to watch the meticulous nature with which everything was prepared. Lovely experience, I recommend that anyone in SF desiring a fine dining experience check them out. Just make sure you leave with enough time to find parking.
😍
I ate here years ago but I still remember the exact dish
I ate here years ago but I still remember the exact dish that'll blow your ass off. It's blue cornbread that is sweeter than you'd expect but also has that savory corn flavor that makes the flavor so deep and rich. The chicken is fried to perfection and has the perfect oiliness and texture throughout.
😍
This is probably one of my top favorite restaurants.
Definitely top 10. I loved everything on the menu even things I normally don't like (squab and lamb) were amazing. While it was not super difficult to get a reservation, we did visit the restaurant on a weekday with the first seating. If I'm back in the area, I will definitely come back.
Yes, it is that DAMN good. Salud to Diego, the Jeffs, and JeffreysSimply put, this was one of the best meal experiences my wife and I ever experienced. If you're pretentious and/or condescending, please be kind enough to steer yourself from this wonderful establishment. It's a very inviting environment that will make you feel like you're visiting a close friend who can cook the sh*t out of everything. I'm not sure if we got lucky, but the choice of music is stellar (is there anything comparable to the 80s?) and everyone that helped us should deserve some kind of academy award. Seriously though. Kudos to everyone that is involved in the process of making such delicate, unique, and amazingly decadent cuisine. I was low-key agitated that my wife booked this place because it was my intention to book a reservation for a Valentine's Day meal. Despite that, I think I'll still make that reservation ;)
🙂
Food was spectacular with maybe only the last course, the
Food was spectacular with maybe only the last course, the persimmon grilled milk, a bit off the mark. Everything else on the tasting menu was really well done: delicate, flavorful, and thoughtful. My favorites were the cornbread and caviar and the sea urchin cream puff.The only comment I would make about service is that--if you're offering diners a view to your open kitchen--maybe don't yell at the poor sous chefs audibly. Lots of f bombs and excoriating of the staff in front of the folks seated, such as I was, at the chef's table. Ooof. Not pleasant to witness. Will be back but will probably skip the chef's table for a more stress-free experience.
🤮
We made a reservation a month in advance by phone for 5pm
We made a reservation a month in advance by phone for 5pm chef's table. When we arrived today they had no reservation for us. Rather than accepting responsibility for not sending a link to Tock for this reservation they claimed we had reservations at a different restaurant. Both the front of house staff and the chef were unfriendly. I do not recommend this place.
😍
Incredible from start to finish.
They through in an awesome exclusive desert and photo for our anniversary too.
🙂
It was my first time trying a two star Michelin restaurant
It was my first time trying a two star Michelin restaurant so I was super excited to try. Service was excellent from the beginning to the end. We showed up a bit early for our reservation, so we had a glass of white wine before being seated in. They don't serve cocktail here (too bad since I am more like a cocktail person), but they have a great selection of wine. If this was just a normal restaurant, it would be easily a 5 star. Still, for a 2 star Michelin restaurant, I wasn't completely impressed with the food. Most plates are excellent overall. However, there were 2 dishes that I didn't really like:+ The aged lamb was a bit tough and burnt. + The smoked quail was a bit underwhelming for me as well, since I am quite familiar with it as an Asian. I love how detailed the side dishes are though. Having said that, I still think it definitely worths a try if you are in town.
🙂
What an amazing food experience.
I thoroughly enjoyed my time here. Ingredients were fresh and seeing the chefs cooking in the open kitchen was the cherry on top. My favourite dish of the night was the caviar and cornbread!!! I liked most of the dishes but unfortunately the lamb I had was a bit tough and wasnt a huge fan of the quail sandwich but the idea was nice. I really enjoyed the service and care they put into serving each dish. Definitely a splurge but worth it.
😍
There's a reason their a 2 star Michelin restaurant.
Their food was I sad enough. I mean, everything we tried was just better, and better. They are unassuming, not arrogant, or pompous. Kind. Accommodating. And, treat their customers so nicely. Many others could learn a thing if two.
😍
Birthday dinner for us, and Birdsong was singing with
5/5 by
T F. on 06/14/2022
Birthday dinner for us, and Birdsong was singing with flavors and services. We got to sit in the corner rear booth allowing to watch all the fun action in the kitchen. The over vibe is fun with amazing food, and the chef's music playlist ripping. Dinner took 2.5 hours with not many breaks. Show up hungry and ready for one of the most exciting culinary experiences. Posting my favorite item.
🤮
Unaccommodating and needlessly rude about it.
They don't accommodate solo diners even when there are unclaimed reservations, meaning there were empty tables that were guaranteed to be left empty and they preferred to leave the table empty than accommodate a solo diner. I was curious to try this place. Curiosity's gone. Abnormally bad service from a 2 Michelin star restaurant, and service counts toward Michelin rating, so they don't seem to be worth the stars they received. Perhaps the next Michelin guide will reflect this.
🤮
They don't accommodate solo diners even when there are
They don't accommodate solo diners even when there are unclaimed reservations, meaning there were empty tables that were guaranteed to be left empty and they preferred to leave the table empty than accommodate a solo diner. I was curious to try this place. Curiosity's gone. Abnormally bad service from a 2 Michelin star restaurant, and service counts toward Michelin rating, so they don't seem to be worth the stars they received. Perhaps the next Michelin guide will reflect this.
😍
Multiple people have told me Birdsong is their favorite
Multiple people have told me Birdsong is their favorite michelin-starred restaurant so we had to go for our anniversary. Made the reservation right when they opened up at 10am a month in advance. We sat at the Chef's counter and watched them prepare our 12-course meal. Our favorites were the sea urchin cream puff, cornbread & caviar, and shigoku oysters covered in chicken fat foam. They also made us feel extra special for our anniversary with a special added dessert and even took a Polaroid of us and gave it to us in a card with a handwritten note!
🤮
I have a corporate dinner event coming up next Wednesday at
I have a corporate dinner event coming up next Wednesday at Birdsong that I am required to attend for my company. I am vegan. Birdsong refuses to accommodate me with any dishes. How behind the times can you be...? What an awful experience. I will literally have to sit there with my colleagues and customers while they all eat and I am not able to eat anything.
😍
Birdsong is one of the most beautiful restaurants in SF in
Birdsong is one of the most beautiful restaurants in SF in my opinion. Although the restaurant is not in the safest part of town, I fell in love with the light colored wood and accents of teal/green in the entire space as soon as i walked in. We came here for my birthday and it was an unforgettable experience. Sitting at the chef's table and watching all the action in the kitchen throughout the night made it seem like a dinner + show experience (highly recommend doing that if you are a party of 2-3). It was also very thoughtful of them to place a menu on the table with a happy birthday message. There were about 10-11 courses in total, including root broth, shigoku oysters, creek raised trout (3-way), dungeness crab, sea urchin cream puff, cornbread & caviar, quail, aged lamb loin, chamomile sorbet, mt. tam cheesecake, and a birthday dessert. Our favourites were definitely the appetizers - shigoku oysters, trout trio, and the sea urchin cream puff. They all had very unique flavours and textures. The only thing that we didn't fully enjoy was the length of the dinner. We were there for over three and a half hours and it was a bit too long for a dinner. But overall, we had a great time and would recommend!
🤮
My wife and I stayed relatively safe (grocery shopping,
1/5 by
Dj L. on 03/31/2022
My wife and I stayed relatively safe (grocery shopping, doctors appointments, etc) and visited Birdsong last week. None of the employees wore masks. A week later my pregnant wife has covid. We can't be 100% confident without contact tracing we got it from Birdsong, but I emailed Birdsong recommending them to wear a mask regardless of protocols being empathetic to future customers. In response I received they are following protocols until Feb 26. Today is March 31?Going into the food, initially I had great ravings of the quality when I visited back in January. With my second visit here are the biggest differences:BBQ Carrot was off the menu (huge highlight).Purple cornbread is no longer the same ingredient(this was probably the best dish before).I've recommended this place to many individuals but will refrain now from a professional and quality level.
Back 
Back 
Trade-In A Reservation You Have
Any post-paid time that starts 
Tap here to bid for more than one day
Fair Price: $
The French Laundry Yountville
Best Posts
1 Thumbs Up
Last Reply by CelebratedStreet63 (03/15/2023 4:29 pm)
5 Replys, 2 comments
Your bid has been “matched” with a reservation. From the time a reservation has been located, the seller of the reservation must connect with moderator to give transfer information for reservation. If the seller;however, does NOT respond to reservation transfer, then your bid is reprocessed and returns to the first step, which is connecting your request to a reservation.
Best answer by EvocativeFold67 (10/02/2021 4:37 pm)