Where rooftop gardens meet Italian mastery, Sorrel San Francisco elevates neighborhood dining through Chef Alexander Hong's precise seasonal cuisine that transforms Pacific Heights into a destination for California's most thoughtful pasta artistry.

Born from 135 sold-out pop-ups between 2014 and 2018, Sorrel represents Chef Hong's culinary evolution from Quince-trained perfectionist to Michelin-starred innovator. The Colorado native's journey through Jean-Georges in New York and Thomas Keller's empire culminated in this intimate Presidio Heights sanctuary, where his Italian-influenced California cuisine earned a coveted Michelin star in 2019 and a James Beard Rising Star Chef nomination. Hong's philosophy centers on hyperlocal sourcing, with the restaurant's rooftop garden providing herbs, edible flowers, and seasonal vegetables that directly influence each evolving menu.

Sorrel's cuisine showcases Hong's exceptional pasta craftsmanship alongside contemporary California flavors. Signature dishes include smoky potato žlikrofi enhanced with sharp plum mostarda and shaved horseradish, and thick strascinati bathed in 'nduja-infused sauce with tender butter beans and lovage. His ricotta gnudi exemplify technical mastery—cloud-soft dumplings accented by crisp fried sage and bright sour cherry. Beyond pasta, the menu features madai crudo with yuzu and cured egg yolk, dry-aged beef tartare kissed with pink peppercorn, and the spectacular duck breast course presenting golden-crisped skin alongside juicy meat and earthy red kuri squash purée. The frequently changing menu reflects the best seasonal ingredients from Bay Area farmers markets and the restaurant's own garden.

The intimate dining room balances neighborhood warmth with fine dining precision, creating an atmosphere where Michelin-level cuisine feels approachably sophisticated. Service embodies Hong's philosophy of knowledgeable professionalism without pretense, while the beverage program thoughtfully complements the Italian-Californian cuisine with curated wines and seasonal cocktails. The restaurant's upcoming expansion to the Ferry Building in 2025 promises floor-to-ceiling windows and Bay Bridge views while maintaining Sorrel's commitment to ingredient-driven excellence.

Reservations at this 28-seat gem require advance planning, particularly for weekend service when Hong's seasonal tasting menu showcases the full breadth of his garden-to-table artistry. For San Francisco fine dining that celebrates both Italian tradition and California innovation, Sorrel delivers an essential experience where every dish reflects the chef's unwavering commitment to seasonal perfection.