The story
On Sacramento Street in San Francisco, Sorrel is the realization of Chef/Owner Alex Hong's vision. After years of running the concept as a pop-up, Hong opened the brick-and-mortar restaurant in 2018. His cooking is rooted in the Bay Area's bounty, drawing on what he can buy and forage from local farmers' markets and his own rooftop garden. The cuisine is described as local-Californian with authentic and vibrant Italian influences, a philosophy that guides every dish.
The menu is a direct reflection of the season. Guests can choose an eight-course Seasonal Tasting Menu, a two-and-a-half-hour experience, or a shorter five-course menu that highlights the chef's seasonal creations. Recent winter menus have featured dishes like Half Moon Bay Halibut with habanada, grapefruit, and bergamot, and a Tortelli with mostarda, celeriac, and vin santo. A la carte additions, available at the bar, include options like a Sweet Potato Basque Cheesecake with osetra caviar and a Chitarra pasta with bone marrow, green garlic, and Périgord truffle.
Sorrel has held a Michelin one-star rating each year since 2019, a recognition that speaks to the precision and quality of the cooking. The team, led by Chef de Cuisine Matt Hall and Beverage Director Thomas Renshaw, delivers a dining experience that is both soulful and professional. The atmosphere is refreshingly unique, designed for an unforgettable meal whether with loved ones or new acquaintances.
Recognition
Ambience
Details
Location
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