Massachusetts native, Paul Arenstam began his culinary career over 20 years ago with a journey to experience the California Dream. As a graduate of the prestigious Culinary Institute of America in Hyde Park New York, Paul was trained in the classic techniques of French Cuisine. During his externship, Paul apprenticed at the Cote d'Azur inspired restaurant Fennel in Santa Monica... Read More...

The look is modern and sophisticated yet the California cuisine with rustic Italian influences is the grounding element in this San Francisco dining experience. Executive Chef Paul Arenstam crafts breakfast, brunch, lunch and dinner menus that showcase the bounty of seasonal ingredients from the Ferry Plaza Farmer's Market. Some highlights include artichoke hearts with a salt cod "baccala" stuffing and Meyer lemon aioli; house-made Main lobster and ham hock ravioli topped with a golden lobster zabaglione; and a New York steak served with a bone marrow and lemon risotto, dandelion greens and a Barolo sauce. The kitchen's handmade pastas and savory baker's pies draw raves including the playful "Margarita" pizza with nopales (cactus), pickled jalapeno, Fontina cheese, cilantro, a sea-salt crust and a wedge of lime to squeeze over the top.