"A Culinary Experience"
From the moment you enter thru the revolving front doors, this restaurant's ambience has the feel of a private Athletic Club in the Midwest or East Coast. Its timeless design on the waterfront has an open kitchen and a vibrant sophisticated crowd enjoying a sensuous foodie experience by famed Chef Nancy Oakes.
Our server Gary made you feel special from the beginning as he introduced himself and said welcome to Boulevard Mr. Mc Colgan like prestigious private clubs do. He was also very knowledgeable. Linda was also very impressed with the impeccable table setting presentation.
Peter Gisslow has been the General Manager for 14 years and carefully inspects every dish that is ordered before it is served to you from the open kitchen. The restaurant is open for lunch at 11:30 then reopens again at 5 for dinner. An extensive wine list is available with wine by the glass or a bottle of your favorite vino. Reservations are highly recommended.
Peter started our Nancy Oakes experience with Ahi Tuna Tartar with ginger and chili and crispy ginger salad with hearts of palm garbanzo beans and peanuts that was sensational and presented with love and attention to detail.
We also tried a patron favorite Fava Bean and Pea Pyramid Ravioli with English peas, chanterelle mushrooms and beurre fondue that was light and very tasty.
For the entree, Linda ordered the Lamb Sirloin Scaloppini Milanese with sheep’s milk ricotta and pecorino sauce stuffed squash blossom baked in heirloom tomato sauce with grilled romano beans and fava beans that was elegantly prepared.
I ordered the Berkshire Short rib Paella with calamari stuffed with rock shrimp toasted saffron rice, fava beans, English peas, Marcona almonds and chorizo and grilled calamari relish. It was fantastic and no wonder that Nancy won the prestigious James Beard "Best Chef in California" in 2001. Her reverence for exceptional fresh food and no short cut philosophy was appreciated in these food works of art that filled our senses with joy.
Pastry Chef Jessica Sullivan adds the final touch of perfection with some unique and extravagant offerings. We shared the Sticky Toffee Sundae, medjool cake, English toffee, toasted almond ice cream, hot fudge and buttered pecans that was heavenly. Weavers coffee, espresso, cappuccino. latte, mochos and assorted Might Leaf teas are also available.
It is no wonder this restaurant has been a San Francisco favorite for 19 years.
For more information and to make reservations go to
From the web site, " In 1993 Nancy Oakes opened what was to become one of the most popular restaurants in San Francisco and America.
Created in partnership with designer Pat Kuleto, BOULEVARD began and continues with Nancy Oakes hearty, flavorful and beautiful cuisine as its centerpiece.
Surrounded by Pat Kuleto's timeless Belle Epoque inspired design, Chef Oakes wonderful expression of American regional flavors with a French influenced style has made BOULEVARD a culinary landmark on San Francisco's revived Embarcadero waterfront.
Created in partnership with designer Pat Kuleto, BOULEVARD began and continues with Nancy Oakes hearty, flavorful and beautiful cuisine as its centerpiece.
Surrounded by Pat Kuleto's timeless Belle Epoque inspired design, Chef Oakes wonderful expression of American regional flavors with a French influenced style has made BOULEVARD a culinary landmark on San Francisco's revived Embarcadero waterfront.
Chef Nancy Oakes believes that her diners need to be comforted by her food as well as the surroundings and service. She feels that the room and food presentation should
flatter guests in a way that make each one feel personally cared for. Clearly, her customers have
felt cared for and they have spoken: she is indeed San Francisco's most beloved Chef.
Virtually every reader's poll of San Francisco Bay Area publications names Nancy Oakes as the
most popular chef, and Boulevard as the favorite restaurant in San Francisco.
Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and
much-deserved James Beard Foundation Award, for "Best Chef in California."
Chef Nancy Oakes has reached and sustained a level of awareness and culinary
excellence held by few chefs in America today.
flatter guests in a way that make each one feel personally cared for. Clearly, her customers have
felt cared for and they have spoken: she is indeed San Francisco's most beloved Chef.
Virtually every reader's poll of San Francisco Bay Area publications names Nancy Oakes as the
most popular chef, and Boulevard as the favorite restaurant in San Francisco.
Her peers have spoken also, and in 2001 Chef Nancy Oakes garnered a tremendous and
much-deserved James Beard Foundation Award, for "Best Chef in California."
Chef Nancy Oakes has reached and sustained a level of awareness and culinary
excellence held by few chefs in America today.
At Boulevard, Nancy Oakes is able to fulfill her dream of giving diners a truly sensuous experience.
She and her crew continue to cook 'a la minute' for each diner, having created a
menu such that in any evening, they are preparing a relatively small number of each item.
"When you order a chicken, we actually cook it to order for you over the open fire in
our wood-burning oven. There are no shortcuts. Even our pastries and cookies are made
in small batches so they have a home-baked quality.
We all feel a reverence for the food we use... we choose diver scallops rather than dredged,
and fruits and vegetables straight from the farm or the farmer's market. In our kitchen, we
all share San Francisco's love and commitment to good food," says Oakes
She and her crew continue to cook 'a la minute' for each diner, having created a
menu such that in any evening, they are preparing a relatively small number of each item.
"When you order a chicken, we actually cook it to order for you over the open fire in
our wood-burning oven. There are no shortcuts. Even our pastries and cookies are made
in small batches so they have a home-baked quality.
We all feel a reverence for the food we use... we choose diver scallops rather than dredged,
and fruits and vegetables straight from the farm or the farmer's market. In our kitchen, we
all share San Francisco's love and commitment to good food," says Oakes
