1 Yerba Buena Lane
San Francisco, CA 94103
T: 547-1111
W: www.bluestembrasserie.com

Grass-fed beef expertly prepared and accompanied by hand-crafted cocktails, a superior wine list and playful desserts. The location affords excellent people-watching opportunities while seated in plush booths, tasteful tables, at the bar or on the secluded mezzanine. The menu is varied enough to encourage habitual patronage. New regulars say they like the intimate, at-home feel of the place and are in no hurry to leave. Owners Adam and Stacy Jed are proud of their ingredient sourcing, starting with the aforementioned beef, which is organic. Bluestem refers to a variety of grass preferred by discriminating cows. Chef Sean Canavan supervises in-house butchering with an emphasis on whole-animal utilization, while Adam Jed oversees the impressive wine list. For dinner, we recommend the watermelon salad, roasted marrow bones or steak tartare to start, followed by the bavette, duck confit or sauteed branzino. Or try the plat du jour which, as the name implies, changes daily. If you prefer small plates, go high cuisine with the sea salt and pepper Kennebec truffle-parmesan fries or plebian with the house-made corn dogs. And if you make it to dessert, the black cherry sundae, the ever-changing 'cookie jar' assortment of cookies and the Honolulu Hangover chocolate rum layer cake are house favorites. Lunch is just as fabulous and they are now serving brunch. Private parties are accepted, with access to the rooftop deck overlooking SF's main boulevard.

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