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Situated in a historic building in SOMA, Benu seamlessly blends American, European and Asian flavors together thanks to ex-French Laundry chef Corey Lee. The fifteen course menu includes thousand-year-old quail eggs with potage and ginger, frog leg with celery and ‘shark fin soup’.
Corey Lee’s modernist approach is also reflected in the minimalist décor, with sleek gray furniture and bare wooden tables.
Expert sommelier Yoon Ha, awarded Sommelier of the Year by San Francisco Magazine, is on hand to guide guests through the vast wine list which features an extensive variety of labels from France to Japan.
(Image Credit: Eric Wolfinger)
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