Nearby points of interest
Nearby points of interest
About 25 Lusk
25 Lusk is a sophisticated, approachable fine dining restaurant specializing in seasonal contemporary American cuisine. All of the original exposed brick and massive timbers are still in place, creating a warm and inviting ambiance while maintaining the building's classic, industrial aesthetic.
The 9,800-square-foot space includes 120 seats in the main dining area, a spacious lower bar and lounge level, 30-35 seats in the private dining area, semi private dining for parties up to 14 people and a community dining table.
Perhaps the most unique element of the 25 Lusk transformations is the open space which allows soaring steel fire orb flues to pass from the main dining level to the lounge below. This design unifies the two-level space while still allowing each level to exist as a distinct venue. 25 Lusk's one-of-a-kind basement level bar and lounge offers a stylish and contemporary setting with an expansive selection of classic and modern cocktails.
San Francisco, CA 94107
Hours of Operation:
Dinner: Monday - Thursday: 5:30 pm - 10:00 pm, Friday - Saturday: 5:30 pm -11:00pm, Sunday 5:30pm - 10:00pm
$31 to $50
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Valet parking is provided by ACE every day for dinner and Sunday for brunch for $18 (valet parking is $24 when there is a Giants home game).
Cal-Train on 4th and Townsend Street, Muni N and T on King Street,
Bus Lines -47,10,30,45,76,81X
Banquet, Bar Dining, Bar/Lounge, Chef's Table, Fireplace, Full Bar, Private Room, Wheelchair Access
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25 Lusk offers many private dining options: from the Clarke Table for 12 guests through to cocktail receptions for 250+ guests.
25 Lusk Ratings and Reviews
Ah... I have often walked by the restaurant admiring the chic exterior. No more... we decided to try the restaurant and bar on Valentines Day. What a treat! The bar was spacious with comfy couches and loungers. The spirit selection was a bit light wrt cactus juice but they more than made up for it with their wine list. The dining room upstairs was quite a bit more crowded. The food was proportioned and well seasoned, I had the fois grois followed by the rib eye steak. Yummy.
Executive Chef Matthew Dolan and the team at 25 Lusk turned out a splendid meal. Our table shared awesome caviar, octopus and ravioli starters ... and it kept getting better with every course. Rabbit, pork, shrimp. And an exquisite lemon mousse dessert. Our waiter (Steve) was on top of his game and the sommelier was a help with the perfect Pinot pairing. A marvelous evening in a special spot.
A large group of us visited yesterday evening for SF Restaurant Week. Upon entering, I immediately fell in love with the industrial chic vibe. It is classy and modern without being stuffy.
In terms of the food, all the flavors were bold and memorable. I like the play of texture in each dish and the pop of something unexpected.
Amuse bouche - Mushroom cheesecake - Wonderful and velvety with a beautiful umami flavor.
Ahi tuna tartare - Very refreshing. Loved the freshness of the ahi tuna with the crisp and avocado mousse.
Artichoke and Parmesan risotto: Rich and creamy with a lemon notes. Two of my friends mentioned that it was too lemony but I disagree. I personally am a huge fan of lemon and did not find it overpowering. I thought it was quite well-balanced. Additionally, the shallots that they used has this wonderful smoky quality to it that was reminiscent of bacon.
Lemon mousse: They ran out of the lime posset so I was able to order a dessert off the regular menu. I feel extremely lucky for having been able to do so because this dessert was simply divine. The meyer lemon mousse was refreshing and sweet without being bitter (or too tart) and the play on texture with the peanut brittle was brilliant. It was a playground of flavors in my mouth.
Overall, well-done on a balanced Restaurant Week menu. It was able to accommodate my vegetarian, pescatarian and meat-lover friends. The only thing I would discount is that the dishes tend to be on the saltier side. I think the flavors stand out well enough on its own that a little less salt would give it greater balance.
I will definitely be back for the regular menu and for that lemon mousse!
SF restaurant week menu showed different options for appetizers and main course for vegetarians. When we got there the sauce for the appetizer ravioli was exactly the same as the main course risotto. Food ended up tasting exactly the same between the app and main course. Also, the wine pairing was not that great. Looks like they were trying to cut corners and use up white wine that wasn’t that popular or moving fast enough at the restaurant. A bit disappointed as we did go as a group and ended up spending quite some $$.
We had requested a quiet table so that four old friends could catch up with each other. Accordingly, 25 Lusk seated us upstairs in what was likely one of the lowest noise spots--last booth overlooking downstairs. We were able to converse easily throughout the evening.
The quality of the service mirrored the quality of the food, ie, superb. Portions were adequate to more than adequate. When one of the group mentioned a perceived shortcoming in one of the preparations, the server took it upon himself to have an additional item brought to the table, without our having asked him to do so.
25 Lusk is not inexpensive but it is certainly not a restaurant one leaves with the sense of having been gouged, an unfortunate sensation experienced far too frequently in these days of Best! Newest! Hottest!--and a cadre of other exclamations. I will definitely return, take the very same booth, ask for the same waiter, and then settle back to enjoy the evening.
We dined during Restaurant Week and the offerings were all quite good. We were 4, so we each ordered something different from the choices, so we all got to taste. Nice that they had wine pairings with each course. Regular menu is not inexpensive, but food was great.
We may have made a mistake going during restaurant week for the dinner special but because we dine out often we wanted to try Lusk25. The advertised price was $40 per person. We were seated at a booth next to the entrance to the dining room. The three course meal was good but small portions. My husband's entree was appetizer size so he requested bread. My entree was two slices of a filet mignon which was very good but I had to pay a supplement of $16 for that choice. My tuna appetizer was excellent. And the dessert was very good.
Our waitress did not seem terribly interested in anything but hurrying us through. We ordered two martinis and one glass of wine. Our bill was $180 including tip. If a restaurant participates in "restaurant week," I would imagine it is to attract new business. If that's true for Lusk25, then they have to up their game--one with more reasonable portions and two, with better service. That said perhaps our experience would have been better with ordering off the regular menu.
In spite of the otherwise high reviews, my wife and I both found the food to be uninspired and derivative. We are no strangers to fine dining and maintain familiarity with various food preparation styles. My wife had the roasted chicken and parts were clearly under done, with the overall meal being largely tasteless and underspiced. I had the BRAISED RABBIT MALTAGLIATI which was also pretty boring. The only high point was the thinly melted sheeps milk cheese on top. We also ordered the lobster Mac and cheese, which is a favorite that we regularly get from many other restaurants. It was a gigantic portion for a side, but again it was lacking in flavor. It is easy to find it done better elsewhere. Overall, we liked the exposed brick and high end look of this restaurant, but the food was just blah.
Santa got me this chef's cookbook on fish which made me decide to try his restaurant. I was very pleasantly surprised that such a good restaurant had escaped my attention, since I am always looking for good fish restaurants for my fussy, pescatorial husband. They also serve excellent non-fish dishes. Attentive staff. Every dish was tasty. A real find.
The restaurant has what one expects of a kitchen focused on sophisticated California cuisine. We all enjoyed our appetizers (tuna tartare, pork belly, mushroom soup). For the mains the roasted chicken was excellent. The pork chop was a bit dry (despite being highly recommended by the waiter). We had hoped to try the Flank Steak but they had sold out for the evening which was disappointing. Service was generally attentive, but on occasion slow - something I've observed previously with this restaurant.
Picked 25 Lusk for a special anniversary. We were seated right away. Restaurant is upstairs with a spacious lounge and bar downstairs. The menu is well thought out, fish, beef, pork- all special. I had the flat iron steak, my wife had the pork chop. Both were delicious and cooked perfectly. There was a small delay in the kitchen, so the chef sent out a small sample of soup, as well as the waiter refilled the wine glasses for no charge; a very nice touch. The staff checked on us often, were discreet, and very friendly. With dessert the chef presented us with a "Happy Anniversary" written in chocolate across our plates. Touch of class.
What a gem! The menu is eclectic and compelling, I wanted to order almost everything they had. I had the avocado hummus (delish) and the octopus. We ordered the bacon cornbread for the table and could have had another serving! The atmosphere was wonderful but there is also a downstairs with lots of cozy nooks and crannies and we hung out a bit. I would recommend this to anyone!
Went there with coworkers one evening for the first time. Nice meal & full of surprises:) Parking can be valet in front of the restaurant with $20 or paid street parking anywhere around 10:00PM. Overall, good experience there that night. Looking forward to go again;)
The space is just wonderful, and I enjoyed the experience very much! However, I thought the price for admission was a bit high. Everything that we had was creative and good. We started with Caviar and Blinis which i thought were just OK. for salad we split the house greens had very nice vinaigrette, my wife chose the Short Ribs and I the Swordfish. We both enjoyed each of the dishes! The RIbs were were excellently prepared and were some of the best I have had in awhile (even though it was my wife dish). The Swordfish was also very welcome and was prepared, plated and tasted very good! The wines were marginal. The Turley Old Vine Zin did not quite make the grade and I switched up on the second for the Corvina Cab which was very good and priced reasonably.
We were on the waitlist for Manressa but did not secure a table. We scoured around San Francisco to see what would be a great local spot instead. Boy were we surprised! What an incredible gem! They took extremely good care of us, the cocktails were done to perfection, the food delighted with every bite, and (relative to so many other San Francisco options) I thought surely reasonable in price for what we got. I highly recommend it.
All of the appetizers we ordered were great. Very flavorful! The pork chop was good, but not the best I've tasted. Overall, the food, service, and ambiance were great. Music downstairs was good too. Will definitely come back and recommend this place to other people.
Everything was amazing. The one thing I would change would be the music choice- it was too hyped up and didn’t pair well with the ambiance and the food. Maybe it works for the bar downstairs but the restaurant would benefit from something classier and relaxing- quiet jazz, Brazilian jazz (Carlos Jobim?) or something along those lines!
Everything else??? Superb!
This was the best pâté ever!! I think they’re trying to achieve a level that I don’t think this space is conducive to. It feels like an empty nightclub - the size probably accounts for the high prices but it was too big to feel like fine dining, which the food seems to be. I would definitely come back with a 10+ party. The food really was expertly crafted and the service was very professional. Bartender downstairs didn’t really fit the vibe. Overall worth a try!
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