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Chris MacArthur

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Critics' Pick
Chapeau! 

126 Clement
San Francisco, CA 94118
Richmond (Inner)
415-750-9787
www.chapeausf.com
Hours: Sun-Thu 5pm-10pm, Fri-Sat 5pm-10:30pm

, ,

Restaurant Details

The French food served in this snug, cozy little Clement storefront is intelligently conceived (whether classical or more modern fare), generously portioned, and an amazing bargain. There's a three-course prix fixe that allows choices from almost everything on the menu, with supplements for such dishes as the perfectly seared foie gras. We especially love the cassoulet and the duck, and the cheese plate is always well chosen.

Features: , , , , ,

Price: $$,$$$
Payment Type: All Major Credit Cards

Parking: Street


Reservations: Accepted, Online Reservations Available


Extra Info: Parking: moderately difficult. Muni: 2, 28.

Map

Related Stories

    Best of San Francisco Food & Drink

    Best Service

    4:04 AM May. 17, 2012
    You can spot career waiters, like the ones Philippe Gardelle has filled his restaurant with at Chapeau!, the moment they walk up to your table. They've graduated beyond that post-college miasma that sends so many of us into the restaurant More >>
    Best of San Francisco Food & Drink

    Best Bone Marrow in a City Overwhelmed by Bone Marrow

    4:04 AM May. 28, 2008
    For the past few years, bone marrow has been popping up on San Francisco restaurant menus. For instance, Poleng Lounge serves it along with wedges of coconut bread; Tartine pairs it with its legendary country loaf; and Serpentine actually serves More >>
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    Best Early Bird Special

    4:04 AM May. 17, 2006
    We love owner Philippe Gardelle and chef Jesse Frost's rich, sophisticated, and delicious French cooking at any time, but we're especially impressed by the astonishing bargain dinner he offers Sunday and Tuesday through Thursday from 5 to 6 p.m. For More >>
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    Best Prix Fixe

    4:04 AM May. 19, 2004
    We'd like Chapeau!'s classic French cuisine -- dishes as simple as textbook-perfect onion soup and sole meunière and as complicated as ballotine of foie gras and cassoulet -- at any price. But we like it best when we can run More >>
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    Hat Trick

    4:04 AM Oct. 8, 2003
    A.J. Liebling said that the primary requisite for writing about food is a good appetite. Well, that I have, although the daily renewing of that appetite is something of a miracle (or a curse!). But in my line of work More >>
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