Top 10 Steakhouse in Financial District – No.6 – Fifth Floor – US

Top 10 Steakhouse in Financial District – No.6 – Fifth Floor – US


Top 10 Steakhouse in Financial District – No.6 – Fifth Floor – US

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Categories: American (New)LoungesAmerican (Traditional)

12 4th St
(at Stevenson St)
San Francisco, CA 94103
Neighborhoods: Financial District, Union Square, SoMa

(415) 348-1555

map 1

 

Hours:
Mon-Sat 5 pm – 12 am

Delivery:

 

No
Accepts Credit Cards:

 

Yes
Parking:

 

Valet, Garage
Attire:

 

Dressy
Good for Groups:

 

Yes
Good for Kids:

 

No
Takes Reservations:

 

Yes
Price Range:

 

$$$$ 
Take-out:

 

No
Waiter Service:

 

Yes
Outdoor Seating:

 

No
Wi-Fi:

 

No
Good For:

 

Dinner
Music:

 

Background
Best Nights:

 

Wed, Thu, Sat
Happy Hour:

 

Yes
Alcohol:

 

Full Bar
Smoking:

 

No
Coat Check:

 

Yes
Noise Level:

 

Average
Good For Dancing:

 

No
Ambience:

 

Classy, Upscale
Has TV:

 

No
Caters:

 

No
Wheelchair Accessible:

 

Yes

Comfortable and Contemporary Fine Dining in Downtown SF

A sophisticated urban space, including a lively bar, lounge, and dining room, the Fifth Floor offers a variety of experiences for everyone from a casual date to a romantic rendezvous, or just a tasty night out on the town. Guests can choose from a bite in the lounge, a quick drink at the bar, or a food and wine experience in the dining room. No matter what the occasion Fifth Floor welcomes every guest to enjoy exceptional cocktails, wines, and a modern American cuisine prepared by Executive Chef David Bazirgan in Downtown San Francisco where Union Square and South Market Street meet.

Fifth Floor Specializes In:

The welcoming spirit of the team, coupled with the warm décor is a match to the carefully crafted food.

Visit our photo gallery to see images of our event spaces and evidence of our team’s handiwork.

Executive Chef,
Fifth Floor Restaurant and Lounge

Chef Bazirgan, aka “Baz" hails from New England but it’s a decidedly French foundation that he brings to the kitchen with varied international influences. Named in 2005 as a Rising Star Chef by local SF Chronicle, Presently, David is participating in the Kimpton “Behind the Apron" series, sharing ideas and inspirations about infusion cooking.

“Infusions have been done forever. Now it’s about being more creative about the flavor profiles being used to infuse and elevating it all through techniques like Cryovac-ing and smoking. It’s all about making an infusion that has been done before, but doing it better."

One

 

Hamachi Crudo

Geoduck, fresno chili, yuzu, shiso

  • 17.00

Cream of Celeriac

Elderberry, peanuts, urfa granola, nasturtium

  • 12.00

Island Creek Oysters Five Ways

Bearnaise, caviar, rouille, cucumber, chowder, mignonette

  • 23.00

Heirloom Chicories

Chorizo, cabrales, quince, pear

  • 15.00

Devils Gulch Rabbit Pt

Carrot, armagnac, prune, macadamia

  • 15.00

Two

 

Confit Octopus

Eggplant, purple potato, celery, pine nut vinaigrette

  • 16.00

Mendocino Uni Flan

Dungeness crab fondue, saffron, sichuan pepper, aged kaffir lime

  • 15.00

Maine Lobster

Piperade, sauce choron, pole beans, chorizo

  • 25.00

Beet and Ricotta Cappellacci

Pine nut butter, poultry glaze, oxalis, barilotto

  • 15.00

Smoked Farro Risotto

Musquee de provence, fenugreek sprouts, aged gouda

  • 14.00

Three

 

Ocean Trout

Golden miso broth, littlenecks, cannellini beans, escarole

  • 29.00

Local Swordfish

Beluga lentils, pomegranate, cauliflower, chicken jus

  • 35.00

Liberty Farms Duck

Rutabaga mostarda, sweet potato, confit beet, coffee

  • 32.00

Wagyu Steak

Carrot, spring onion, smoked potato, favas, oxtail marmalade

  • 44.00

 

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