Of all the hills in this city, today allow us to draw your attention back to one of the original
seven.
Bunker Hill.
Just kidding. Nob Hill.
See, there’s a spot up there that’s going to change the face of your dating regimen for the better...
Introducing Keiko à Nob Hill, an intimate new restaurant disguised as a Parisian pied-à-terre and equipped with an extensive list of vintage wines, opening next Wednesday and taking reservations now.
This is the kind of quaint lair that feels like the Eiffel Tower should be outside the window instead of the Transamerica building. Which makes it exactly the place you’d take someone you’d like to whittle away the night with over five courses and a bottle of 1978 Louis Latour. Let’s say, that crucial third date.
For now, only the front dining room will be open, which means out of the five tables, you’ll want the corner spot behind the mirrored column to work through your four- or five-course menu of Lobster Salad Galette and Pan-Seared Foie Gras with Espresso Sauce.
Since Chef Keiko and her husband (also the restaurant’s cellar master and co-owner) originally hail from Japan, you can expect a Japanese à la carte concept to materialize in a month. So you’ll be able to walk into the lounge and drink wines by the glass along with izakaya-style offerings such as the hearty beef-stew-like nikujaga.
Nothing screams fourth date better than beef stew.
Bunker Hill.
Just kidding. Nob Hill.
See, there’s a spot up there that’s going to change the face of your dating regimen for the better...
Introducing Keiko à Nob Hill, an intimate new restaurant disguised as a Parisian pied-à-terre and equipped with an extensive list of vintage wines, opening next Wednesday and taking reservations now.
This is the kind of quaint lair that feels like the Eiffel Tower should be outside the window instead of the Transamerica building. Which makes it exactly the place you’d take someone you’d like to whittle away the night with over five courses and a bottle of 1978 Louis Latour. Let’s say, that crucial third date.
For now, only the front dining room will be open, which means out of the five tables, you’ll want the corner spot behind the mirrored column to work through your four- or five-course menu of Lobster Salad Galette and Pan-Seared Foie Gras with Espresso Sauce.
Since Chef Keiko and her husband (also the restaurant’s cellar master and co-owner) originally hail from Japan, you can expect a Japanese à la carte concept to materialize in a month. So you’ll be able to walk into the lounge and drink wines by the glass along with izakaya-style offerings such as the hearty beef-stew-like nikujaga.
Nothing screams fourth date better than beef stew.
