"We're thrilled to solidify our place in San Francisco's culinary arts community with the opening of Bistro 10UN," said Art Institute of California - San Francisco President Byron Chung. "Whether the students are working in the kitchen or taking orders, it's an opportunity to learn all the facets of the restaurant business, preparing future culinary professionals for careers in the Bay Area and beyond."
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Thu - Fri 11:45AM - 11:45AM 12:00PM - 1:00PM 1:15PM - 2:00PM
I have been going to Bistro 10UN for many years. I understand that because they are mostly students learning in the SFAI program the expectations should be moderate. Some of the food can be really good at times. Unfortunately, after we ordered we were informed that one of the main courses we ordered was no longer available, We were there on the early side so that is not acceptable. The bread was overcooked and the wait person even asked us "Is the bread overcooked?" when we said yes she said she would bring us fresh bread but never did. I will probably go back again because t is a good value and close to work, but I will no longer recommend it to others.
This a culinary school, so anyone going should relax and understand students are learning the profession.
Staff a little bit overwhelmed by the numbers in our party. Not sure if appetizer tart was suppose to be cold but would recommend serving it warmed up not room temperature. My selection for main course was the salmon. The middle was undercooked. Dessert presentation was excellent. Portions were very, very generous. Overall experience completed the day trip from out of town.
The food was delicious! The students are still learning and they got the taste right. The plate of the main course could have looked better. Dessert was amazing. We called ahead for one guest who has allergies. They didn't know about it so she felt short changed and could not eat a full 3 courses.
reall good food in a great setting especially for lunch; limited pri fixe menu
One has to give some leeway since the cooking and serving are done by students of the culinary institute. This being the case, one cannot complain about the food itself. The steak I had was correctly made (the polenta was very good!), the deviled eggs was good and the dessert was delicious. The problem? The host was surly and did not appreciate any kind of request even when it is their fault, i.e., coffee cup had to be replaced due to being dirty, refill for coffee and that we stayed longer to get the dessert even though we stated up front that we were having the full 3 course menu. If you take him out of the equation, then it is a very nice place to try!
The food was great, the service was good. I tried the Salmon and Ravioli, among the best i've had anywhere.
Fine dining bargain downtown. I had an excellent 3 course lunch here. The grilled fennel salad with pomelo and parsley oil was innovative and a perfect starter dish. As a posole connoisseur, I had to try the version here. It was comfort food elevated with a distinctive broth and quality ingredients.
As this is a cooking school one should adjust their expectation. A 3 course prix fixe menu is offered with a choice for each course which includes tea. My bill was $21. There is no wine or spirits available. Service was spotty. The servers still have not learned to get comfortable with guests. The restaurant is located on the 6th floor. Guests will need to register with the security desk in the lobby.
The decor and atmosphere was really nice. Not to noise, and it fit well as if dining in a fine dining restaurant. What really surprised me was when I order the grilled salmon. I am someone who is really picky with fish, but this was seasoned well, and paired with the sided dishes made it taste really delicious. I get it a student run restaurant, but they are doing there best, and I would come back and bring some friends too.