Dazzling cuisine. Celebrity clientele. Critically acclaimed chefs. Artful ambiance. These are the ingredients that combine to create the dynamic San Francisco establishment that is Postrio. Since it's opening in April 1989, Wolfgang Puck's Northern California restaurant maintains a strong local clientele and continues to garner international acclaim. Postrio is one of Northern California's most popular dining destinations, where guests are as comfortable in jeans as they are in a tuxedo; whether enjoying one of Wolfgang's gourmet pizzas or a four course meal and champagne. The culinary genius of Puck's Post Street restaurant has always been the result of the efforts of a trio of chefs. Today, Puck along with our executive chefs, brothers, Mitchell and Steven Rosenthal continue the "trio" tradition.
Mitchell and Steven share responsibilities for all areas of the kitchen. Having worked together for the past 17 years, they have developed a natural understanding and share a passion for cooking. Both oversee preparation of Postrio's fresh-daily breads and pastas, in addition to guiding the restaurants on-site charcuterie.
Pastry chef Chenoa Bol turns out the exquisitely tempting desserts such as: tangerine and blood orange gratin with tarragon sabayon; warm cappuccino brownie sundae with espresso ice cream and cocoa meringues; warm black Mission fig dumplings with raspberry port ice cream.
Postrio's History & Decor
Postrio's unique ambiance includes three levels -- the bar area, mezzanine, and main dining room -- exude their own style, and are tied together by a striking, four color ribbon pattern. Its gentle curves wind throughout the marble flooring, the staircase that leads down into the main dining room and carpeting. It repeats on the overhead lighting -- dramatic three-foot-diameter orbs hanging from ribbon-patterned supports. Custom lighting throughout, designed by Pam Morris, includes trapeze lights of hand-blown glass and Italian wall sconces in elongated, pointed oval shapes.
A more private mezzanine dining level overlooks the spacious main room, in which brick contrasts with white walls. Artwork by Terry Winters and Rivera.
A huge open kitchen with a skylight, fills one wall of the main room providing living art in contrast to the modern art on the other walls. The rear wall of the restaurant is primarily glass, inviting abundant natural light, overlooking a small private garden. In addition, Postrio offers an intimate private dining room located of the main dining room, ideal for private parties and small gatherings. The private room offers extraordinary blown-glass sculptures by Seattle artisan, Dale Chihuly.
Guests enter Postrio either through its own entrance on Post Street or from the adjoining lobby of the Prescott Hotel. The 50-seat bar area's focal point is an exotic hardwood bar with decorative copper accents, set in a modern European room, where a small display kitchen with wood-burning pizza oven grill provide a lighter fare.
Postrio is a result of the talents of a group of people. San Francisco's late Bill Kimpton worked with local real estate merchant banking firm Blackman Flynn & Co. and entrepreneur Robert Baer, developers and owners of Postrio and the Prescott Hotel, to launch the successful venture. Kimpton participated with the developers in the renovation of the property and operates the restaurant and hotel. |
