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rooted in California cuisine with flirts of the future
As a longtime San Franciscan and native Californian, Falkner describes herself as "a very California chef" with a deep appreciation of the Bay Area's year-round abundance of local, seasonal ingredients. "But I've always had an inclination to walk that tightrope and explore new techniques. I don't believe that chefs should ever stop learning. I'm part of a generation of chefs -- like New York City's David Chang (Momofuko, Ssam Bar) and Gabrielle Hamilton (Prune) -- who really like to explore a lot of influences. You let people go on that ride with you, and it doesn't have to be completely authentic to one tradition, as long as it tastes really good."
The menu at Orson SF takes dishes familiar to cosmopolitan Bay Area diners— Caesar salad, wood-oven-roasted mussels -- and adds a modern, often interactive twist. Like bathing those mussels in a creamy coconut broth fragrant with cilantro and galangal. Or turning the croutons in the Caesar into airy, almost see-through curls, and the crisp leaves of romaine are dotted with dressing "sealed" in plump spheres, ready to be released at the diner's pleasure. And instead of the usual shower of salty cheese, a lush Parmesan "pudding" paves the plate -- not to mention those
pop
rocks -- see what UrbanDaddy is saying!
Wood-Fired Pizzas use a house made dough that develops over three days, building layers of flavor. Perfect for sharing over cocktails, these pizzas are also sturdy enough for a meal, lavished with toppings like lamb shank, chick peas, herbs, and chevre; or wild mushrooms, hazelnuts, gruyère, Parmesan and crème fraiche. Or try grilled flatbread, made with the same pizza dough, served with house-pulled mozzarella as a delightful intermezzo.
Premieres take the stage with bold flavors, from Braised Beef Shortribs with creamy gnudi (think ravioli without the wrapper) in a punchy red-beet sauce, to Smoke Roasted Chicken or Pork Loin and Spare Ribs with Kimchi Salad and the Orson Burger, sandwiched in a Parmesan Bun and slathered with Truffle Mayonnaise, House Made Steak Sauce, and bacon-blue cheese Cobb Relish.
And of course, you'd better save room for dessert.
Our dinner menu is served 5-10pm Tuesday through Saturday. We are now open for lunch as well from 11:30-2:30 Tuesday through Friday.
Dinner Menu:
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