In San Francisco's prestigious Presidio Heights, Spruce San Francisco elevates California cuisine to Michelin-starred heights through Chef Mark Sullivan's masterful interpretation of seasonal, farm-driven gastronomy. This intimate 70-seat sanctuary has become the neighborhood's crown jewel, where impeccable sourcing meets refined technique in one of the city's most sophisticated dining rooms.

Since opening in 2007, Spruce has garnered extraordinary acclaim, earning its Michelin star in 2009 and Esquire Magazine's Best New Restaurant in America. Chef Mark Sullivan, whose three-decade career includes training at Michelin-starred establishments across Southern France and Northern Spain, partnered with Tim Stannard to create this temple to California's finest ingredients. The restaurant's exclusive relationship with SMIP Ranch, a private five-acre organic farm in Woodside's hills, provides 80 percent of Spruce's pristine produce, ensuring unparalleled freshness and seasonality.

Sullivan's cuisine showcases California's Mediterranean soul through dishes like his signature ricotta gnudi bathed in tangy sauce vierge and crowned with crisp guanciale, demonstrating exquisite balance and technique. The roasted duck breast, crusted with coriander seed and pistachio and accompanied by stone fruit gastrique, exemplifies the chef's ability to marry bold flavors with meticulous execution. Three-course prix-fixe dinner menus feature luxurious supplements including caviar and truffles, while lunch offers more approachable yet equally refined salads and sandwiches. The decadent crème fraîche cheesecake with graham-cracker crust provides a perfect finale to Sullivan's seasonal compositions.

Designed by Stephen Brady, Spruce's interior evokes understated luxury through chocolate mohair walls, faux ostrich skin upholstery, and dramatic Baccarat crystal chandeliers. Williams-Sonoma Home custom-designed the furniture, creating an atmosphere that balances sophistication with neighborhood warmth. The restaurant's beverage program holds Wine Spectator's Grand Award, featuring over 3,500 selections totaling more than 10,000 bottles, curated by a dedicated sommelier team. Three private dining rooms accommodate intimate gatherings, while the welcoming bar accepts walk-ins for à la carte selections and handcrafted cocktails.

Reservations at Spruce require advance planning, particularly for weekend dinner service. The restaurant operates lunch Monday through Friday and dinner nightly, with extended weekend hours. This Presidio Heights institution continues to attract discerning diners seeking California's finest seasonal cuisine in an atmosphere of refined elegance.