Rubicon
558 Sacramento Street
San Francisco, California
As Featured In...
From Food & Wine, Feb 2006
“Stuart Brioza and Nicole Krasinski met in a photo class in 1994, then fell in love—and into cooking together. Today they work at Rubicon in San Francisco, where Brioza (an F&W Best New Chef 2003) handles the savory dishes, Krasinski the desserts....” MORE>>
From Food & Wine, Jul 2005
“Krasinski developed this simple dessert for her mother, who adores these flavors. When she put it on the menu at San Francisco's Rubicon, customers swooned over the combination as well; it's the best-selling dessert during the summer....” MORE>>
From the May 2008 Food & Wine Go List
For a long time, Rubicon was best known for its 1,700-bottle wine cellar. Now, it’s also gaining fame for its food, from Stuart Brioza (an F&W Best New Chef 2003), whose exciting modern California menu is especially good with the restaurant’s awe-inspiring collection of California Cabs. Even the brilliant desserts from Nicole Krasinski are wine-friendly.
We loved: Dino kale ragù and radishes; Oregon lamb with roasted red grapes; clementine financièr.
Insider tip: The $25 lunch, served on Wednesdays, is a great value.
lastArticle = 2/2006 and lastAward =
