Campton Place

San Francisco's hotbed of culinary talent
Campton Place likes to find new talent (just Google “Laurent Manrique,” “Bradley Ogden,” “Daniel Humm” or “Todd Humphries”). These rising-star chefs tend to move on quickly, but not much changes within the sedate dining room.

Oversized banquettes and gleaming silver define Campton as upscale, with menu and service to match. Adroit waitstaff present dishes, from amuse bouche to petits fours, with a flourish.

The food zooms in on high-end, locally sourced ingredients (even the foie gras is labeled “artisan”) with trendy touches like foams dabbed here and there.

Semi-celeb pastry chef Boris Portnoy trained his team well before he departed. Desserts are surprising, well balanced little gems: English cucumber soup with pistachio, mint and yogurt sorbet sounds bizarre but tastes divine. Hotel guests rave about breakfast (malted walnut waffles; tiger prawn frittata).
Our Inspector's Highlights
• Chef Gopinathan’s colorful cuisine serves as a beautiful contrast to the restaurant’s neutral interior, which keeps the food right where it belongs — center stage.

• The smart casual dress code at Campton Place nicely complements the classy atmosphere and the artfully plated Mediterranean- and California-influenced dishes from chef Srijith Gopinathan.

• Don’t let the more than 1,500 selections in the wine cellar overwhelm you—just enlist the help of Master Sommelier Richard Dean.
Things to Know
• Campton Place is located in the Taj Campton Place hotel in San Francisco’s Union Square. The boutique hotel is on Stockton Street, conveniently near the financial district, as well as the city’s busting Union Square area.

• The Four-Star San Francisco restaurant is open for breakfast Monday to Friday from 7 to 10:30 a.m., and on Saturday and Sunday from 8 to 11 a.m., while brunch is served on Sundays from 11:30 a.m. to 2 p.m.

• It is open for lunch Monday to Friday from 11:30 a.m. to 2 p.m., and Saturday from noon to 2 p.m. Grab dinner there during the week Monday to Thursday from 6 to 9 p.m., and then on Fridays and Saturdays from 6 to 9:30 p.m. and Sundays from 6 to 9 p.m.

• The dress code at Campton Place is smart casual. Men will be perfectly dressed in trousers and a button-down or polo shirt; while women should feel comfortable wearing trousers, blouses, skirts or casual dresses.
The Food
• The two eight-course menus available at dinner each showcase chef Gopinathan’s unique California-meets-India style. The Spice Route menu showcases the best of land and sea, while the vegetarian menu will satisfy without the meat.

• No matter which menu you select at dinnertime, you’ll start with an aromatic spice pot made with chaas (buttermilk), tamarind chutney and cilantro.

• Come lunchtime, select from a two- or three-course prix fixe or a five-course tasting menu. Choose from offerings like spiced tandoor chicken with saffron rice, liberty duck samosa or a lamb naanwich with yogurt and blackberry-walnut salad.
The Chef
• Chef Srijith Gopinathan’s unique style blends California’s fresh, seasonal cuisine with the aromatic and traditional spices of India.

• After graduating from the Culinary Institute of America, Chef Srijith worked in the illustrious kitchen of Raymond Blanc and Gary Jones at Four-Star Belmond Le Manoir aux Quat'Saisons in England, where he honed his extensive repertoire of classical European techniques.

• His regular forays to Bay Area farmers markets inspire him to combine peak-season ingredients with spice route flourishes that enhance, but never overwhelm.
Getting There
340 Stockton Street, San Francisco, California 94108
Campton Place
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