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500 Brannan St., San Francisco, CA 94107, United States

In the SoMa District a few blocks from San Francisco Bay, where Brannan Street meets 4th, is a 1906 structure with a façade of wood panels with molding and glass. Through the doors of Loretta Keller’s Coco500 are the warm browns and cobalt blues of the walls, tables, and chairs, with a teak bar inlaid with blue glass. Chef Michael Morrison creates locally and seasonally sourced Californian dishes such as battered fried green beans, braised beef cheek, truffled squash blossom flatbread, and ceviche of local halibut, to pair with a small-production wine.

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Restaurant
Coco500

In the SoMa District a few blocks from San Francisco Bay, where Brannan Street meets 4th, is a 1906 structure with a façade of wood panels with molding and glass. Through the doors of Loretta Keller’s Coco500 are the warm browns and cobalt blues of the walls, tables, and chairs, with a teak bar inlaid with blue glass. Chef Michael Morrison creates locally and seasonally sourced Californian dishes such as battered fried green beans, braised beef cheek, truffled squash blossom flatbread, and ceviche of local halibut, to pair with a small-production wine.