Herlen Place is now open in San Francisco at 334 Grant Avenue serving vegetable-centric small plates perfectly complementing the local and global organic, biodynamic and sustainable wine program.
Chef Patrick Albert and co-owner and restaurant entrepreneur Laurent Manrique have created a welcoming dining venue. Chef Albert, born in La Rochelle, France, worked his way up through the kitchens of Paris before becoming Chef de Cuisine in the Consulat de Savoie in Paris. While on vacation in the United States, he fell in love with San Francisco and decided to continue his culinary career stateside. He first worked in the kitchen of L’Olivier, then became a sous chef under Bruno Chemel at the Milano Hotel and then under Sylvan Portray at the Ritz Carlton, first as a line cook and then in the banquet kitchen with Jean Pierre Dubray. He subsequently moved to Café de la Presse in 2003. Front of the house responsibilities are overseen by Olivier Daridon of Café de la Presse who has also curated a wine-by-the-glass and bottle list.
Our dinner wine, appetizers, main plates and desserts were spectacular, beautifully and exquisitely prepared, flavorful and gourmet with comfortable modern seating, art, and great music with a modern vibe. Our wine and dinner selections are below along with Slideshow photos! Enjoy!!
. 2009 L Cuve Beaucananon Estate Cabernet Napa Valley
. Avocado Hummus pistachio salsa verda, baked pita
. Devil eggs horseradish mustard pickle sunflower seeds
. Cheese Board California and Vermont Cheese, honeycomb and nuts
. Whole Roasted Cauliflower Curry Butter, California Raisin (share) coriander Tumeric curry butter
. Vegetable Tempura lime wasabi sesame sauce
. Pavlova blueberry sauce and chantilly
. Croissant pudding