Restaurant & Hospitality Consultants



Who’s Celebrating Passover!

Canela Bistro & Wine Bar

Chef Mat Schuster and his team have created a special four-course Passover menu to celebrate this holiday synonymous with new starts and freedoms. From April 11th – April 18th (except for Monday, April 17th as the restaurant is closed), Canela will be featuring this four-course meal with wine pairings for $65/person. On the menu is Matzo Ball Soup, Duck Broth, Hard Cooked Egg & Crispy Matzo Farfel; Crumb Coated White Fish Filet with Horseradish, Tomato Broth and Saffron Aioli; Braised Natural Lamb Shank with “Tzimmas” Mash; and Roasted Apple Charoset with Cinnamon-Pecan Streusel, Sweet Sherry & Home Made Ice Cream.

 

Please visit www.canelasf.com or call (415) 552-3000 for reservations.

 

Perbacco

Celebrate Passover with Perbacco’s 10th annual Italian Passover dinners. Chef Staffan Terje and longtime friend of the restaurant, Chef Joyce Goldstein will be collaborating for two evenings —  Wednesday, April 12 and Thursday, April 13.

 

The dinners will feature a special four-course menu (sample below) inspired by guest Chef Goldstein’s vibrant collection of Jewish-Italian recipes from her cookbook, Cucina Ebraica, and her latest book, The New Mediterranean Jewish Table.

 

The dinner is priced at $58 per person, excluding tax and gratuity. To make a reservation for Italian Passover dinners, please call the restaurant at 415-955-0663.  

SAMPLE MENU (SUBJECT TO CHANGE)

Haroset

Antipastiserved family style

Fegato di Anatra alle Uova Sode – Chopped Duck Liver, Italian Style

Carciofi ai Quattro Succhi – Artichokes Braised in Citrus Juices

Concia – Roasted Zucchini with Mint and Vinegar

Caponata alla Giudia – Sweet and Sour Eggplant, Jewish Style

Sarde in Saor – Venetian Sweet and Sour Sardines with Onion, Pine Nuts and Raisins

Asparagi – Zuckerman’s Farm Asparagus

Primichoice of

Brodo con Polpette e Uova per Pesach – Passover Soup with Chicken Dumplings and Eggs

Zuppa di Porri – Leek Soup with Wild Mushrooms and Potatoes

Secondi choice of

Spigola con Salsa di Rabarbero – Sea Bass with Rhubarb Sauce

Tonno con Piselli – Albacore Tuna with Spring Peas

Djah Mish Mish – Roast Chicken Breast with Apricots and Tomatoes

Hamin Toscana di Fagioli con Polpettone – Beef Meat Loaf and Casserole of White Beans from Tuscany

Montone con le Olive – Lamb Shank braised with Olives

Contorni for the Table

Purea di Patate e Olio – Olive Oil Potato Purée

Carote alla Giudia – Braised Carrots, Jewish Style

Cima di Rapa Brasata – Broccoli Rabe braised with Garlic and Olive Oil

Dolceserved family style

Fragole Caramellate con Zabaglione – Caramelized Strawberries with Zabaglione

Pan di Spagna alle Nocciole – Passover Hazelnut Sponge Cake

Torta di Noce – Walnut Cake

Marzipane con Limone – Lemon Marzipan

 

Bluestem Brasserie

Husband-wife duo, Adam and Stacy Jed, of Bluestem Brasserie, are celebrating Passover at their urban neighborhood restaurant. During brunch on Sunday, April 16th, Executive Chef John Griffiths is offering Matzo Brei ($14), a traditional Jewish dish made from matzo fried with eggs. Chef John’s take is a combined, omelet-style dish. Guests who order the Matzo Brei will get a special takeaway treat, Chocolate-Covered Caramelized Matzo. Bluestem is a great place for large groups and families.  Bluestem is located at 1 Yerba Buena Lane, between 3rd and 4th streets in San Francisco and surrounded by the city’s cultural attractions, high-end retail, and luxury residences and hotels. Bluestem is open daily from 11AM – 11PM.

 

For more information or reservations visit www.BluestemBrasserie.com or call (415) 547-1111 and also on Instagram, Facebook and Twitter.  

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