Wine Kitchen Menu

Wine Kitchen Restaurant Review:

Leaving a successful tech career to become a chef, Greg Faucette met fellow foodie Jason Limburg while working in some of San Francisco's coolest kitchens: Contigo, Commonwealth and Bar Tartine. Feeling that most wine bars serve either great wine or great food but seldom both, the pair decided to open a place in which drinking and eating would bring equal pleasure. An international wine list with fifty options that shift every two months pairs with imaginative, satisfying, seasonal small bites in a sleek, woodsy setting. Approximately half of the wines are available by the glass. Braised lamb with bulgur and celeriac warms hearts on winter evenings; lavender-citrus almonds evoke summer days with every crunchy bite. Golden-fried blue cheese-stuffed olives pack a fun, savory punch. Elegant desserts such as meringue with almond milk panna cotta display true sophistication. Draft beers, half-off-bottle Mondays and daily happy hours expand the welcome in three different ways.