Birdsong San Francisco Yelp Reviews - Birdsong San Francisco - Buy Reservations
- Anything Postpaid
- Postpaid Table for 2
- Postpaid Table for 4
- Postpaid Table for 6
- The Journey Menu in the Dining Room - Any Table Size
- Table for 2
- Table for 3
- Table for 4
- The Journey Menu at the Chef's Table - Any Table Size
- Table for 1
- Table for 2
- Table for 3
- Table for 4
- The Discovery Menu in the Dining Room - Any Table Size
- Table for 2
- Table for 3
- Table for 4
- Table for 1
- The Discovery Menu at the Chef's Table - Any Table Size
- Table for 2
- Table for 1
- Private Dining: The Journey Menu in our Private Dining Room - Any Table Size
- Table for 5
- Table for 6
- Table for 7
- Table for 8
- Table for 9
- Table for 10
- Oriole Collaboration Dinner - Dining Room - Any Table Size
- Table for 2
- Table for 3
- Table for 4
- Oriole Collaboration Dinner - Chef's Table - Any Table Size
- Table for 1
- Table for 2
- Table for 3
- Table for 4
Getting a Reservation at Birdsong San Francisco for Today or Tomorrow is Easy!
Buy a verified reservation at Birdsong San Francisco from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
San Francisco's Best Prepaid Restaurants that are most frequently booked by customers of Birdsong San Francisco
Birdsong San Francisco Yelp Reviews
Latest Reviews On Yelp
41 Reviews
0 Replys |
Birdsong was phenomenal.
The food, presentation, service, attention to detail, decor, friendliness -- everything was either superb or wonderful. We came here for an anniversary dinner and they made it very special for us, including a special dessert, Polaroid pic and card. The restaurant ambience is lovely, we enjoyed that the dining room lighting was soft but not dark, open but comfortable. The servers are attentive without smothering, the vibe and atmosphere is vibrant yet classy. The long multi course menu was simply phenomenal, we had trouble picking out our top favorites, let alone a singular best. I really appreciated that we were full by the end, but not overstuffed, as can happen at some two-star restaurants with a long menu.
Be the first to ReplyI dined here on Saturday 2/24/24 and I think they were
I dined here on Saturday 2/24/24 and I think they were having an off night because dinner service was a bit chaotic. The food actually didn't speak to me unfortunately and I found everything to be a bit underwhelming for a 2 Michelin star restaurant. I didn't feel wowed or impressed by most of the dishes and left feeling a bit disappointed. Given this is just my experience of the dinner service and I'm sure it's a great restaurant but on the night I went, I was left feeling let down. I think there was a lot of new staff as the dinner service was chaotic and they seemed to struggle with communication, serving, and getting dishes out. My favorites of the evening were the sea urchin cream puff, bbq carrot, old beef, and the gooseberry dessert. My partner and I found the remaining dishes a bit lackluster in comparison to our other Michelin star dining experiences. Their proteins were all cooked well and the temp was great on them. Except my squab pithivier was a bit on the cold side. For a restaurant with an emphasis on dry aging and fermenting I expected more vibrant/exciting flavors but this was not the case in my experience. My actual favorite thing of the entire evening was the chanterelle mushroom accompaniment that came with the beef. It had a beautiful char and flavor to it. I typically love open kitchen concepts and jump at any and every opportunity to dine at the chefs table/counter because I love watching the meticulous work of the chefs creating intricate dishes. But the energy of the dinner service was very tense and it actually made my dining experience a little uncomfortable. I would rate my overall dinner experience a 2.5/5 stars, the little gift of their homemade lamb jerky to take home was delicious and which bumps it up to 3 stars.
Be the first to ReplyCame here with a party of 6 under one of the party member's
Came here with a party of 6 under one of the party member's recommendation. We're huge foodies and heard great things about Birdsong. While the neighborhood was not the best, when we arrived, the service was extremely accommodating and kind and they treated us like we were celebrities. The food was amazing the day of, with presentation out of this world. Little did we know our bowels and bodies would come to reject all the seemingly perfect dishes and deprive of us life. The next three days, we experienced insane FOOD POISONING and didn't even have the capability to leave our houses and even more so the bathroom. For a Michelin starred restaurant, we expected better and ended up filing an email asking if they would do an investigation. However, they thought we were lying and essentially dismissed our complaint and didn't conduct future investigation. So if you want to pay a high price for a stomach version of Russian Roulette, go to Birdsong.
Be the first to ReplyThe four stars take into account the $400+ price tag after
The four stars take into account the $400+ price tag after taxes, no drinks. Birdsong was a lovely experience, and unlike many tasting menus, does not shy away from giving you the stars of the show. Apart from one carrot dish and dessert, the meat or seafood was front and center, cooked perfectly and in enough amount to truly enjoy. The restaurant itself is beautiful and the service is impeccable without being overbearing. Food was maintained at an extremely high quality throughout and its easy to see why birdsong has two michelin stars. Some areas of improvement-- menu progression could have been better. There is a parade of extremely savoury courses in the middle that was a bit tiring. I think there could be more salt or spice especially in the sashimi course and the lamb course, both were slightly too bland. My favorite course was the abalone chawan mushi, which was soooo delicious and the one course that totally blew my mind. If you love meat and seafood, highly recommend checking this one out.
Be the first to ReplyCame here for a birthday celebration and we had a wonderful
Came here for a birthday celebration and we had a wonderful time. The location was super shady though, right across the street was a homeless encampment, and we walked to the restaurant so felt a bit unsafe while walking there. We also arrived before the restaurant opened so we had to stand outside for a while before they opened their doors. We sat right by the kitchen, so we were able to watch the chefs prepare all the food! I won't go too into all the dishes, but I really enjoyed the experience overall. Lots of unique dishes and small bites. I think the dish that stood out to me the most was the bread with caviar on stop. It was super tasty. The presentation of everything was wonderful and unique. The whole experience was a journey through different flavors and types of meat, so really enjoyed our experience here!
Be the first to ReplyI have many things to say about each dish, but rather than
I have many things to say about each dish, but rather than ramble, I'm just going to keep this on the shorter side and try to capture my impression of each dish in a 2nd-grade-level sentence (which I admit does not do these courses justice, so I recommend going in and trying them) The trout sequence was astounding holy cow The cream puff was friggin insane; be sure to really savor this one bc there's so much to savor in this one bite. It's literally probably the most flavorful bite of anything I've ever had in my life. It also helps that these particular flavors (of uni, butterscotch, and fermented shiitake) not only pair very well together, but are also very well tailored to my most preferred palate. The black cod was insane, like where can you find cod with skin grilled so perfectly? The corn bread & caviar was to die for The abalone was very good The dry aged carrot was wow Did I mention the squab? How many dishes have I said I'd be willing to eat every day for the rest of my life? I don't remember, but this is also definitely one of them. I almost don't want to spoil it, but god that accompanying fig is one helluva fig It's 11:50 and I'm tired so I apologize to the dessert sequence to which this brief outro will be of little service to, but listen to me on this one when I tell you this ain't just Dreyer's chocolate ice cream or granny smith's everyday Apple, thyme, and quince. Friggin love their desserts Oh yea I forgot to mention the old beef. I LOVE the old beef I feel like their menu has gotten better since I've last gone in 2022. I'm loving the winter season and Birdsong has been one of my highlights of it. Huge shoutout to the amazing team that makes this all possible. Oh yea and the ambience. I could write an essay on how beautiful and well-designed their dining room is. How it all appropriately highlights the kitchen and its chefs as the star of the show, provides both intimate and immersive seating options, and wows you with its idk it's just really beautiful okay I wish Yelp didn't have that 10 photo limit Love birdsong! Probably my favorite restaurant in SF right now. If I were an inspector I'd give them a third star. Cheers!
Be the first to ReplyFull of ideas, but they fall way short of 2 Michelin Star
Full of ideas, but they fall way short of 2 Michelin Star expectations. Nothing tasted bad, but for the price point (similar to French Laundry) so not worth it. Will not go back or recommend. Biggest gripe was the complete lack of heat, acid, spice, herbs or textures. Everything was soft and gooey. One-note. Including the much hyped cornbread with caviar. The BBQ carrot was nice, but it's just a carrot. No garnish, no other textures or flavors. Just a carrot. Abalone had many components but it was soft custard layered with a soft aspic and soft sweetbreads. Abalone flavor so strong couldn't taste anything else. Hen of the woods mushrooms were just that. Mushrooms in mushroom broth. The focus of this meal was all about where the items were sourced. My read is that these are young chefs that got lost in their ideas and have either forgotten or overlooked how important it is to have variety and textures on a plate. Even for a tasting menu. Been to a lot of comparable places and this was never such an issue. Positives: Good pacing and was full by the end. Everything was well cooked. More downsides: * Music did not match vibe (upbeat 80s top 40 radio) * Decor was not interesting, forgettable, bland, kinda like the food * Wine program is not designed for by the glass or pairings, they expect you to buy a bottle or half bottle * I could do a whole review on just the plating and serving ware alone. It was all over the place. No theme or consistency. At this level, plating should be like a fashion collection where everything belongs with each other. Some items were wood, others ceramic, others glass. Came across as a hodgepodge of randomly picked grey and beige pieces. * Plating was lackluster. Not much to look at. Most items were a single color.
Be the first to ReplyHow do you describe a Masterpiece? Birdsong is just that.
From a detailed tasting menu customized to your dietary requirements that you can specify when booking. This place is hard to get into so pre planning is a must. When you arrive they review your tasting menu. The beverage selection was wide and they have zero proof options that match the mastery of the menu to come. I must mention the staff. As you are welcomed into the seating area you have full view of the kitchen. All staff and cooking areas are on view. They move in a smooth way as if a ballet scene is to unfold and it actually does in orchestrated synchronization for four people service you have a plethora of staff. If you ever wanted to know what elegant dining and interactions with staff are, this is the place. The staff are impeccable. The tasting menu was delightfully arranged to offer trios of tasting experiences to solo standouts. The cascade of the flavor and partnership of choices for each setting and the attention to detail is beyond anything I can ever imagine . With each setting you get place settings that fit the dish from chopsticks, dining ware , and many hand held food experiences. The food was never ending. I was dizzy with delight and hypnotized if the cascade of each selection until after 3 hours the final act was revealed and was so delightful it deserved a standing ovation. I had tow settings modified due to shell fish , so my menu was customized to me. I feel I went to another world I have never seen and I will always dream of going back to again.
Be the first to ReplyThis 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.
Be the first to ReplyIn my opinion there are many instances where I enjoy meals
In my opinion there are many instances where I enjoy meals at 2 Michelin Star restaurants over 3. Birdsong is easily one of my top meals, very much enhanced by the ambiance and service. It was my birthday so I was very excited to eat with a view of the kitchen and the cooking hearth, and got to see each course being prepared with precision. Each course got me excited for what would come out next. The foie gras cream puff and the cornbread and caviar dishes were easily my favorite of the night. We opted to get a half bottle of a red and a white to compliment certain courses instead of a full wine pairing, which definitely felt like good choice. We finished our meal with a pour over coffee (which came with a warm chocolate cookie), and were surprised by make your own sundae bar for dessert for my birthday. Overall a very special meal and we would definitely come back in the future.
Be the first to ReplyCame here for their valentine's day menu and it was such a
Came here for their valentine's day menu and it was such a great experience! From the rustic feel of the restaurant to the efficient service of food, it was truly a lovely dining experience. A grand menu for sure, but my favorites included :- the root broth: such a warm and comforting soup- sea urchin cream puff: perhaps one of the most perfect, tasty bites of food I have ever had-cornbread and caviar: so soft, moist, and uniquely delicious Highly recommend coming here to celebrate a special occasion!
Be the first to ReplySo, 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 ;)
Be the first to ReplyExcellent food for a 2 star Michelin restaurant.
Service was par excellence. A must go.
Be the first to ReplyI 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!
Be the first to ReplyHaving 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 Castaรฑon, 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 Castaรฑon or Bleidorn's training in Pastry.
Be the first to ReplyCame 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!
Be the first to ReplyMy words to describe Birdsong won't be as eloquent as the
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.
Be the first to ReplyI 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.
Be the first to ReplyThis 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.
Be the first to ReplyFood 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.
Be the first to Reply6 out of 5 Yelp stars.
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 ;)
Be the first to ReplyWe 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.
Be the first to ReplyIncredible from start to finish.
They through in an awesome exclusive desert and photo for our anniversary too.
Be the first to ReplyIt 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.
Be the first to ReplyWhat 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.
Be the first to Reply