Sorrel

One-Michelin-star tasting room on Sacramento Street in Pacific Heights, opened April 2018 by chef-owner Alex Hong after 135 pop-up services that began in 2012 with a $25 menu in a Union Square boutique hotel. Hong trained at the Culinary Institute of America and cooked at Jean-Georges in New York, Frasca in Boulder, and Quince in San Francisco, where hand-rolled pasta became the through-line; the cooking is New American with Italian leanings, built on farmers-market produce and rooftop herbs. The star arrived within eighteen months of opening and has held every year since, including the 2026 California selection. Dinner runs Wednesday through Sunday, roughly 5:00 to 9:00 p.m., closed Monday and Tuesday. The summer 2026 eight-course tasting is published at $195 per person, with a five-course at $125; beverage pairings run $105 seasonal, $225 premium, and $105 zero proof, and a 5 percent San Francisco mandate is added to all checks. Reservations release on Tock thirty days ahead at 11:00 a.m. Pacific, and eight bar seats stay first-come, first-served for à la carte if the dining room is gone. The house quotes two and a half hours; budget three or more, and email dietary notes when you book. For diaspora diners, Sorrel is useful proof that an Asian American chef can hold a star on a residential hill without making ethnicity the product on the menu.