Birdsong San Francisco Tripadvisor Reviews - Birdsong San Francisco - Kaufe eine Reservierung
- Anything Postpaid
- Tisch fuer 2
- Postpaid Table for 4
- Postpaid Table for 6
- The Journey Menu in the Dining Room - Any Table Size
- Tisch für 2
- Tisch für 3
- Tisch für 4
- The Journey Menu at the Chef's Table - Any Table Size
- Einzelplatz
- Tisch für 2
- Tisch für 3
- Tisch für 4
- The Discovery Menu in the Dining Room - Any Table Size
- Tisch für 2
- Tisch für 3
- Tisch für 4
- The Discovery Menu at the Chef's Table - Any Table Size
- Tisch für 2
- Einzelplatz
- Private Dining: The Journey Menu in our Private Dining Room - Any Table Size
- Tisch für 5
- Tisch für 6
- Tisch für 7
- Tisch für 8
- Whole Animal Dinner: Anderson Ranches - Any Table Size
- Einzelplatz
- Tisch für 2
- Tisch für 3
- Tisch für 4
- Mother's Day - Dining Room - Any Table Size
- Tisch für 2
- Tisch für 3
- Tisch für 4
- Mother's Day - Chef's Table - Any Table Size
- Einzelplatz
- Tisch für 2
- Tisch für 3
- Tisch für 4
Reservierung bei Birdsong San Francisco für Heute oder Morgen? Geht ganz Easy!
Kaufe eine verifizierte reservierung bei Birdsong San Francisco von Jemanden der sie nichtmehr braucht.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservierungs!
All listed Reservierungs 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
Ranked #15 in San Francisco's Best Prepaid Restaurants.
Birdsong San Francisco Tripadvisor Reviews
Latest Reviews On Tripadvisor
13 Reviews
0 Replys |
Perfect date night
From the welcoming reception upon entering to the heartfelt farewell at the end of the night this was a fabulous experience. The service was at a level you would expect for a 2 star restaurant. They were attentive, engaging, worked as a coordinated team and gave the feeling of a fine Swiss watch or a world class ballet. Bravo! But your there for the meal and it did not disappoint. Clearly the chef loves to use imagination and skill when it comes to cooking. Each course was an experience unto itself. Meticulously executed, and served with a beautiful explanation of what you were getting ready to experience. I enjoyed every course, some more than others but not because the cooking was off (it wasn’t) but rather the menu is eclectic enough there is something for all. A few truly stood out, corn bread with caviar, build your own lettuce wraps with quail, the abalone custard. The wine parings were not at all what you would expect (sake, beer, rosin wine) but they worked and sincerely complimented the dish they were served with. The som was engaging, explained each wine and answered all of our questions. We never felt he was rushing us to move on to the next guest. The restaurant is cozy, with a big open kitchen that matches the seating area. From the shouts of Yes Chef! To the fanning of the coals in the stone grill it was quite the show. We live in the city and didn’t really know what to expect but it delivered an experience on par with other ultra fine dinning in the area such as Atelier Crenn and Single Thread. Pro tip. Uber to and from.
Be the first to ReplyA 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.
Be the first to ReplyConflicted
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.
Be the first to ReplyUnaccommodating 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.
Be the first to ReplyBirdsong
The food was incredible, artfully presented and melt in your mouth. Each dish was transformed into a new way to eat that dish.
Be the first to ReplyThe Journey Tasting Menu - Excellent
The Journey Tasting Menu - Excellent
In July, we had the pleasure to dine at Birdsong, for the very first time. Located in a re-purposed building at 1085 Mission St, it is interesting. In the very front, there is a livingroom like waiting area, framed by large windows, looking out onto Mission Street. The interior dining area is open, but visually divided into two counters, framing the open kitchen, and then a more traditional dining room, with banquette seats along the wall, then tables w/ a chair, or two. The ceiling is high, and there is lots of nice lighting, hanging down - the illumination level is quite good, even away from the large windows in the front. The décor is what I would call “industrial chic,” with an original brick wall exposed, and beams and duct work exposed above. There is an element of rusticity, in the wood for the counters on two sides of the kitchen, and then in the dining area - all light, with obvious grain. Then, there are accents of cherry wood, here and there. Very nice, but with that rustic element.
On the night we dined, most tables were filled, as were the chairs around the kitchen. Even with an almost full-house, and the open kitchen, the noise level never rose above moderate.
We were seated at a nice 4-top, with a view of both the dining room, plus those counters, and the kitchen beyond.
We decided on their “Journey Tasting Menu,” at about 13 Courses w/ wine/beverage pairings. They offered a “Discovery Tasting Menu,” with 8 Courses, but we wanted the full experience, and received that, both the food, and the beverages.
We started with two Champagnes, from the BTG menu, to settle in a bit:
Billecart-Salmon Brut Rosé, with which we are both familiar, and then the Agrapart & Fils, 7 Crus, which was totally new to both of us. While I did not look for the maker, I think that the stemware was Zalto - it looked like Zalto, and felt like Zalto, with the very thin stem - very nice, regardless.
Our service began after only a few sips of the Champagne, which was fine, as we had many courses to do, and only so many hours, to experience them. The wine pairing began too, and I was glad that we had a 4-top, as some of the dishes were grouped together, and then we always retain a little of earlier wines.
The Courses consisted of:
Seaweeds Marinated in Fishbone Vinegar - an excellent start
Fish & Chips, Halibut, Pommes Soufflé - great for a second course
Trout Skin Sandwich, Roe, Horseradish - this turned out to be a surprise, as neither of us really are into fish skin, and often remove it, even before cooking - well done!
Bacon & Eggs, Pork Belly, Caviar - a very tasty dish
Shigoku Oyster & Sauerkraut (Oyster substituted for my wife’s bi-valve allergy, which the restaurant had made note of, and our server had verified) - another winner her
Sea Urchin Cream Puff, Caramelized White Miso - OK, not the ultimate Uni, that we have had. Good, but fairly short of great.
Radish & Butter, Braised Wakame, Aged Roots - an odd dish, but a tasty one.
Soup | Salad - interesting, and flavorful.
Black Cod, Sunflower Seed Fat, Spinach - wonderful dish
Sonoma Duck, Dried Persimmons & Chestnuts - perfectly cooked duck.
Cookie Made from the Skin, Liver & Leg - another interesting dish, and not our favorite of the evening.
Bbq Carrot, Elderberries - back on track, and a winner!
Peruvian Purple Cornbread, Grilled Butter - curious to look at, but so very, very tasty. I am glad that this did not get served earlier (for bread, we had a nice roll), as I would have eaten, and eaten this.
Aged Lamb, Grilled Olives & Dates - beautifully prepared lamb, and so perfectly cooked.
Broth of Grilled Bones - great flavors in this dish.
Pine Ice, Frozen Lime - though I am not a dessert person, this, plus the Cedar Sundae (next), was very good.
Cedar Sundae, Barley Koji Caramel
Each dish was explained to us, and each had a unique, and beautiful presentation, in some interesting bowls, dishes and on plates. The flatware changed with the course, from chopsticks in the beginning, to delicate dark platinum, highly stylized utensils, which looked too delicate to use, but turned out to be much more ergonomically designed, than they appeared - I want some of these!
The courses were small, but that was a good thing, as there were so many - a couple of bits per dish.
The pacing was perfect, with no lulls, but no rush, in any way - just ideal.
Our beverage pairings were:
The Champagnes above, which we nursed through maybe 4 courses
Yamada Shoten “Everlasting Roots” Tokubetsu Junmai Sake
Elk Cove Vineyards Willamette Valley Estate Pinot Gris ‘17
Domaine Weinbach Famille Faller Sylvaner, Alsace ‘17
Casina Massara Burlotto Barbera D’Alba ‘15
Sohm & Kracher Alte Reben Grüner Veltliner ‘15
Gramercy Cellars Columbia Valley, WA Syrah ‘14
Lopez y Heredia Viña Tondonia Rioja ‘06
Domaine Serol Turbullent Sparkling Wine (100% Gamay) NV
Each went very well, with the intended course, and especially the Billecart-Salmon Rosé did beautifully too. The wine service was outstanding.
In all, a wonderful dinner, in an attractive venue, with excellent service. We will be returning to Birdsong.
Amazing
Nice ambience...Good food and open kitchen, staff are great, excellent customer service! I recommend this reataurant.
Be the first to Replyunreal
hmm what to say... lets say that to give anything less than 5 stars to this restaurant is insane. I have perhaps never given a more well deserved 5 star review given a more deserving 5 sChef is a genius, staff professionalism is second to none, food is out of this world... i have been to many of the top restaurants in the world and let me tell you... go to birdsong before it is almost impossible to get a reservation. wow. chef pleeeeeeaaaaaassssee keep tbat sea urchin dish on the menu!!!
Be the first to ReplySpecial Restaurant Inspired and Detailed
Great setting, warm friendly staff. Open kitchen unhurried but disciplined.The depth and breadth of this menu needs to be savoured. In terms of a tasting menu this is up in my top five around the world. We also had the wine pairing which was a good choice as the re is no way of choosing a pairing wine with the delights that are about to come before you. Of the opening five tasters the fish and chip pommes souffle and trout skin sandwich were standouts. Then there were so many delightful dishes it is difficult to do them all justice. Lobster Mushrooms stuffed with Lobster, aged duck hearts, double shucked english peas, Peruvian corn bread and Sonoma lamb. In all of the 14 courses the only spots which did not suit our pallet was the sardines and broth from grilled bones.
As we were celebrating three birthdays we finished with a decomposed birthday cake which was ice cream, chocolate syrup and five core elements a fitting end to a fantastic range of dishes.
Such Care To Get It Just Right
This was a return visit after discovering this lovely team nine months ago. To our surprise, they recognized us and welcomed us back! Some of the tasting menu was the same as last time, but new dishes had been added and dessert was a showcase of seasonal fruits. This is a special occasion dining "experience" to be savored, and we loved the discovery of every new plate that arrived. Service was excellent, striking the perfect balance of formal and personal, putting us at ease. We started looking at our calendars while still at the table to see when we might be back in town to do it again!
Be the first to ReplySurprising, Creative, Inspired American!
A truly great restaurant representing the American Melting Pot of the best of world cuisines and the American spirit of Innovation. Impressed by reviews, wife and I were able to obtain a reservation about a month in advance for a Saturday evening. Physically, the open kitchen with a long counter resembles a stage, with a row of minimalist wooden tables across. As we were unable to obtain the coveted counter seats, we were seated at the table promptly. A server appeared and explained the menu consisting of some twenty small dishes (this is a tasting menu place - $207 Fridays & Saturdays, $197 Tues-Thu) and beverages (wine & beer only). Wife ordered a chenin blanc and I ordered the IPA. Then we were served a number of bite-sized small appetizers in rapid succession – each bite was exquisitely presented, and literally burst in flavor in the mouth! Interestingly, the different dishes were served by a number of servers, as if in turn or prepared by the server. The meal consisted of the cluster of appetizers followed by wonderfully flavorful duck, indescribably delicious and rare, followed by equally delicious lamb, which was followed by a number of desserts, and as we were celebrating wife’s birthday, a special complimentary ice cream course with a number of condiments. One outstanding feature of this restaurant is that all of the courses that came after an outstanding course was as delicious and innovative as the previous one! This is unusual because as one becomes satiated in the course of a meal, one usually becomes less appreciative of the next bite. But at Birdsong, even though we were becoming quite satiated, we enjoyed each following dish with gusto! This is quite some feat. Another interesting feature is that there seems to be an element of theatre in the kitchen, in that some of their movements seem coordinated, and, also the chefs parroted orders recited by the female lead, e.g., “two lobsters” repeated in unison by three chefs. Interesting birdsong! The service provided by a number of servers was prompt, friendly, and professional, and a Happy Birthday greeting for my wife was even printed on our menu – very impressive individual attention. This restaurant is a rare discovery, and it deserves at least another Michelin star to the current one. We will definitely be back with anticipation!
Be the first to ReplyDinner Feedback
The food was a disaster salty with lots of spices
The Lamb and Duck were chewy
I didn't touch 3 of my plates and was not even asked if I wanted something else
This is called arrogance versus hospitality
The poorest restaurant I have ever been too knowing that I love my food; I tried all Michelin Star restaurants across the world from L’Ambroisie to Alinea; i was last week in NY dined at Robuchon and Jean Georges; both were amazing and 30% cheaper
At Birdsong we paid ~900$ for 3 guests and 4 glasses of wine
I would advise you to save your time and money versus going to Birdsong
Good but over priced
We came to birdsong with friends for a night out while we were in town. We had chosen the discovery menu, the smaller of the two. We ended up at $250 per person, which felt overpriced for the meal. There were some excellent dishes. Cornbread. Fish presented several ways. Guinea Hen meatball, though some of your party didn’t like that it was presented on the guniea hen leg with its foot. Overall lovely presentation. Attentive service. And while some delicious moments. A few dishes were just okay or even not good.
Be the first to Reply