A waiter serving a plated dish in Saveur's candlelit dining room

Est. 2012 · Alder Lane, San Francisco

Seasonal cooking,
quietly done.

Name: Saveur
Address: 148 Alder Lane, San Francisco, CA, 94110, US
Telephone: +1 (415) 555-0148
Price range: $$$
Rating: 4.8

A twenty-eight seat dining room where the menu is written every Monday, after the market, and everything else is left out on purpose.

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Dinner: Tue – Sun, from 5:30 pm
Address: 148 Alder Lane
Reservations: +1 (415) 555-0148

A chef plating a dish under copper heat lamps

Small bowls of prepared ingredients lined up for service

Our story

One kitchen, one market, one menu

Saveur opened in 2012 in a former print shop on Alder Lane. We kept the ceiling, the light and the long communal table, and built a kitchen around a single wood-fired hearth.

Every Monday the menu is rewritten from what arrives: fish from a day boat in Half Moon Bay, vegetables from two farms inland, meat from a single ranch we have worked with for a decade.

Nothing is flown in, nothing is frozen, and very little is complicated. The room stays small on purpose: twenty-eight seats, one seating at a time, no rush.

Opened on Alder Lane: 2012Opened on Alder Lane
Produce sourced within 150 miles: 92%Produce sourced within 150 miles
Seats in the dining room: 28Seats in the dining room

Read our story

Signatures

Plates we are known for

Six dishes that have stayed on the menu in some form since the first service.

See the full menu

Pan-seared salmon fillet plated with greens and a glossy sauce

signature

Line-Caught Salmon

$34

Crisped skin fillet, spring greens, burnt lemon and a shellfish beurre blanc.

Sliced ribeye steak served with golden fries and herbs

signature

Dry-Aged Ribeye, 40 Days

$46

Grass-fed ribeye over embers, hand-cut frites, watercress and béarnaise.

Glazed smoked short ribs on a wooden board with pickled vegetables

signature

Smoked Beef Short Rib

$38

Twelve-hour smoke, bourbon glaze, pickled tomato and charred onions.

spicy

Creole Shrimp & Rice

$30

Gulf shrimp, tomato-okra roux, jasmine rice and a hit of cayenne.

vegan

Harvest Grain Bowl

$22

Roasted squash, avocado, chickpea, kale and preserved-lemon tahini.

vegetarian

Lemon Meringue Tart

$12

Burnt Italian meringue, sharp lemon curd and a sablé shell.

Executive chef in a white jacket and toque standing in the dining room

The kitchen

Élodie Marchand

Executive Chef & Co-founder

“Cooking is mostly subtraction. We take one good ingredient from a farm we trust, remove everything that gets in its way, and send it out warm.”

Élodie trained in Lyon and spent eight years in Copenhagen before opening Saveur with her brother in 2012. She writes the menu every Monday, after the market, and throws out whatever the farms cannot supply that week.

The room