Boulevard Restaurant - San Francisco, CA | OpenTable
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Boulevard
Boulevard

Boulevard Details

  • Dining Style: Fine Dining
  • Website: http://www.boulevardrestaurant.com
  • Phone: (415) 543-6084
  • Hours of Operation: Monday - Friday: 11:30am - 2:00pm;
    Friday - Saturday: 5:30pm -10:30pm; Sunday - Thursday: 5:30pm -10:00pm
  • Cross Street: Steuart St.
  • Parking: Valet
  • Parking Details: Street Parking available for Boulevard
  • Payment Options: AMEX, Carte Blanche, Diners Club, MasterCard, Visa
  • Cuisine: American
  • Executive Chef: Nancy Oakes
  • Dress Code: Business Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar/Lounge, Beer, Counter Seating, Full Bar, Non-Smoking Area, View, Wheelchair Access, Wine

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A word from Boulevard
Since its opening in 1993, Boulevard restaurant has been hailed as one of the best restaurants in San Francisco. Created in partnership with designer Pat Kuleto, the elegant, yet warm and welcoming interior of Boulevard is the essence of the Belle Époque style. It is a glorious setting for Chef Nancy Oakes hearty, flavorful, beautiful cuisine. American regional flavors, French influenced style, enthralling design, form the entire experience at Boulevard. Located in the heart of the San Francisco's revived waterfront area, the historic Audiffred Building is the ideal home for Boulevard. Among many wards received, Boulevard was proud to announce being granted the James Beard Award for Outstanding Restaurant 2012.Continued
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Boulevard
4.4
600 $31 to $50 restaurant
Awards voted by OpenTable diners
  • Diners' Choice WinnerAmerican
  • Diners' Choice WinnerMost Booked
Featured Reviews
  • "My title either says it all or it says nothing. You will have to try the food to see if your direction in food matches m..."
    Dined on 6/16/2013
  • "Once again, Boulevard proves its mettle as one of the "go to" restaurants for fine dining in San Francisco. The scallops..."
    Dined on 6/15/2013
  • "The essence of this restaurant is farm to restaurant ingredients, wonderful preparation and presentation and extremely a..."
    Dined on 6/15/2013

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