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Fancy SF Restaurant with great vegetarian options?

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A vendor wants to take me and a couple of colleagues out to a "sky's the limit" meal next Monday, and we wanted to go to Prospect, but of course it's booked already. Any ideas for a great restaurant that has good/interesting vegetarian options (one of us is a veg)? It's all about the food for me, but since they're paying, I wouldn't mind going someplace high end.

Ideas? Close to Fidi would be optimal. Thanks!

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  1. Perbacco seems like just what you're looking for.

    230 California St, San Francisco, CA 94111

    1. There is a vegetarian tasting menu a La Folie.

      Quince is another restaurant that fits the bill with a wide range of vegetarian options.

      La Folie
      2316 Polk St., San Francisco, CA 94109

      1. Coi's menu (San Francisco Chronicle Four-star, Michelin Three-star) is mostly produce/vegetable to begin with. They would only have to make small changes to create a completely vegetarian tasting menu. I can't think of any place in the city that is more creative or elegant with vegetarian food.... as well as having spectacular meats, fish and fowl.

        373 Broadway, San Francisco, CA 94133

        3 Replies
        1. re: Paul H

          Coi came to mind but it is closed on Mondays.

          1. re: Paul H

            Just a note that Coi is a Michelin 2-star (as of 2010). The only 3 star in the Bay Area is the French Laundry.

            The French Laundry
            6640 Washington Street, Yountville, CA 94599

            1. re: nancyxo

              You are of course correct. Sorry. Though Coi is currently the only Michelin two-star restaurant in San Francisco.

          2. Here is a thread from just a day or two ago discussing the same topic, although perhaps not quite as Fancy as you seem to be looking for. I recommend Perbacco as well.


            230 California St, San Francisco, CA 94111

            1. Sky's the limit, all the tasting menu places have veggie tasting menus.

              Luce, TDRATRC, Coi.

              I will specifically anti-recommend Boulevard, if that comes up. The kitchen is not very accommodating when it comes to making a veggie meal.

              Those of you saying Perbacco - the online menu has *zero* veggie mains (the two veggie pastas and apps look super good though). Is there more than meets the eye?

              2 Replies
                1. re: vulber

                  I've eaten at Luce three times, most recently for their Iron Chef Prix Fixe dinner. The room isn't comfortable, but the food is very solid and sometimes is excellent and, though expensive, is a very good value for the quality of food.

              1. Fleur de Lys. They have great vegetarian tasting menu.

                1. What? No one has mentioned Millenium yet?? Crazy!

                  Millenium Restaurant
                  580 Geary St, San Francisco, CA 94102

                  7 Replies
                  1. re: Shellw

                    I think that's because Millennium is a place vegetarians like more than omnivores do. At least this omnivore.

                    1. re: Windy

                      I'm an omnivore and love the food at Millennium. Though I may not be typical.

                      1. re: Tripeler

                        What dishes do you like there? I took a party of friends there years ago and most thought it 'challenging'.

                        1. re: bbulkow

                          I haven't been there in about a year, but I recall the tamale with mushrooms and the miso tempeh (fermented soybeans) were quite tasty. The salads have always been good. Perhaps the best thing has been that my vegetarian friends visiting have always been delighted.

                          1. re: Tripeler

                            It wasn't easy finding a place for three of us (two omnivores and a vegetarian) to eat, but when we read the menu of Millennium online, we had no trouble reaching consensus. It sounded like we'd found a high-end vegetarian restaurant that served elegant food and paid special attention to wine, an important point for all of us.

                            We ordered the Sunshine menu, with the wine pairings. To the server's credit, she talked up but didn't hard sell the more expensive tasting menu. Then the food started to appear. And so too did the cracks in what we hoped was going to be a memorable gastronomic experience.

                            Rather than trusting in the excellent and often unexpected ingredients on the plate (orange apples, creamy baked grits, tomato confit, fine blueberry sorbet), the kitchen feels compelled to add layers and layers of jarring tastes just to compensate for what? Feelings of inadequacy? When a raw soup is topped with a garnish of crisp celery and apples, an excellent opening gambit to stimulate appetite and cleanse the palate, what does adding raw chilis and Thai basil do for the freshness? It kills it. Why do tempeh (woefully over-cooked and chalky as if it had been left in a cafeteria steam tray too long) and grits need a sticky glaze, a nut "cheese", a fruit chutney and bitter greens all at once? Obviously, they don't. This is vegetarian cooking with a chip on its shoulder, with something to prove. And it fails to convince.

                            Almost more disappointing, the wines were an unmitigated failure. Maybe it has something to do with natural vegan wines available, but surely anyone who had tasted the food (or even the pared down flavors that should have underlined each dish) could have guessed that the fruity Spanish wine was never going to stand up to the acidity of the soup, or that the hit of tannin from another red wouldn't go with the Indian spices or the béchamel-ed greens or the sautéed fennel on the potato pancake. The low-point was the pinot noir served with a tasty bean and tomato confit stew (one serving of which was ruined by a handful of raw garlic; the other two plates of the same dish were unscathed). I pushed away my glass and was commenting to my fellow diners that the one-note Burgundy lacked any depth or character, unaware that our server was right behind me. She cheerfully agreed with me, saying she really liked the pinot noir they used to have, but that this one was really not very good. But did she apologize, offer to take away the glass, or suggest a substitute? Of course not. She delivered her judgment then went on her way,

                            That was a indicative of the service overall: chirpy, friendly and oblivious. Plate after plate and glass after glass were taken away half-eaten or undrunk, but no comment was ever made and no concern about our satisfaction or lack thereof was ever expressed. Our last pairing, a "port" from California, arrived a good 25 minutes before the dessert. Neither the wine nor the dessert were worth the wait. Why try to imitate a crème brûlée if the best you can do is make a pudding rendered grainy with thickener? We wanted to ask what the "crème" was made of, but by the end of the meal, and despite the fact that there were still four others tables eating, there was no one around to ask, and no one to wish us good night. By that time, our culinary curiosity had long been stifled, and we left with a not pleasant aftertaste in our mouths.

                            There were flashes of inspiration (the beans, the grits, the potato, the soup) but every last one of them was marred by carelessness or sensory overload. We might have been more-forgiving in a place that didn't make claims to greatness, but with a reputation to live up to and at over $90 a head, there is really no excuse for such glaring faux-pas.

                            Millennium Restaurant
                            580 Geary St., San Francisco, CA 94102

                            1. re: vincentinparisandrome

                              Sorry to hear it. But based on past meals, not that surprised. Thanks for posting.

                              (What's a non-vegan wine?)

                              1. re: Windy

                                Whats silly about wine, is that lots of bugs end up in the fermentor during sorting and they kind of die there with the must when the must ferments. There is nothing vegetarian or vegan about wine.