Exclusive Tables

Burdell

Sapphire Reserve

Burdell is a Soul Food restaurant in the Temescal neighborhood of Oakland from James Beard Finalist, Chef Geoff Davis.Named for and inspired by his maternal grandmother, Burdell, the restaurant reflects her love for well-set tables, entertaining guests, shared meals, and laughter. Burdell is centered on nostalgia, family recipes, thoughtful and sustainable sourcing, and the forgotten impact of Black farming, ranching, fishing, foraging, and culture on American cuisine and hospitality. The menu highlights farmers and artisans harvesting and creating excellent products around us. Paired with the food is a robust list of wine and beverages from producers around the World-focusing on wines that are farmed and crafted with care and sustainable practices.

Popoca

Sapphire Reserve

Popoca is a Salvadoran-inspired restaurant in the heart of Oakland. Popoca means “to emit smoke” in Nawat, the language of native people of El Salvador who stoked wood fires to prepare food over a comal for their families. Revered as more than just a means of cooking, smoke represents a prayer or offering to the spirits.Popoca is a mix of heritage and play. Our food is driven by preserving past, creating something new and uniquely Oakland. After years of pop-ups, Popoca has its own digs in the Old Oakland neighborhood, where the pupusas, chicken with fermented pineapple sauce, and other Cali-Salvadoran specialties are happily devoured.

Che Fico San Francisco

Sapphire Reserve

Che Fico, is a California Italian restaurant from Chefs David Nayfeld and Matt Brewer in San Francisco's NOPA neighborhood. The food focuses on Italian cuisine through the lens of California. It’s our vision of Northern California as if it is a region in Italy, our connection to the region, and our love for Italian culinary practices. The rustic, market-driven menu features handmade pasta, pizzas, antipasti, housemade salumi, meat, and fish plus dishes from the Jewish-Roman heritage known as “Cucina Ebraica.” We also offer a tasty Brunch on Saturdays and Sundays. The beverage program focuses heavily on both Italian and Californian wines with a cocktail program that utilizes a variety of spirits, amaros, and seasonal ingredients. Che Fico is a place to gather with friends, family or a date night and enjoy warm hospitality, food, and drink, through an approachable menu and convivial ambiance.

The Progress

Sapphire Reserve

Das The Progress ist das Schwesterrestaurant vom State Bird Provisions (gleich nebenan) und ist auch die Vision von Koch sowie Besitzer Stuart Brioza und Nicole Krasinski, aber mit einem breiteren Rahmen. Hier erwarten Sie ein Menü für Familien zur freien Auswahl mit moderner, rustikaler kalifornischer Küche. Das Abendessen im Speisesaal bietet Ihnen ein Menü für USD 62 pro Person. Darin enthalten sind Snacks aus der Küche und vier große von jedem Tisch gewählte Platten, die auf die Größe der Gruppe angepasst werden. Die Bar ist die ganze Nacht geöffnet und bietet einen À-la-carte-Service an. Eine umfangreiche und vielseitige Weinkarte sowie eine sorgfältig kuratierte Auswahl an Cocktails runden das festliche Angebot ab.

Angler San Francisco

Sapphire Reserve

Angler is a seafood-focused Saison Hospitality Group restaurant with one Michelin star on the Embarcadero waterfront, featuring views of our expansive wood burning hearth and the San Francisco Bay, where each dish is touched by fire and intended to be shared.Our sourcing is deliberate and our menus closely follow the seasons of Northern California. Chef de Cuisine, Joe Hou

Niku Steakhouse

Sapphire Reserve

Located in San Francisco’s Design District, Niku Steakhouse is a meat-focused restaurant, highlighting an in-house dry aging program, exclusive cuts of coveted Japanese A5 wagyu with an emphasis on wood fired cooking. Niku, by the Omakase Restaurant Group, hosts a dining room oriented around a roaring custom binchotan charcoal and wood-fired grill, where guests watch as Executive Chef Dustin Falcon (Lazy Bear, The French Laundry) and his team prepare steaks to perfection. At Niku, there is a true marriage of American and Japanese sensibilities. Falcon’s cooking is driven by the terroir of Northern California — which finds its way onto the menu through foraged ingredients and products from local farmers — met with the highest quality domestic and A5 Japanese Beef.

Gary Danko

Sapphire Reserve

Twenty-five years after opening its doors in San Francisco’s iconic Fisherman’s Wharf neighborhood, Restaurant Gary Danko continues to refine its award-winning combination of classic French cooking, thoughtful and inventive use of local ingredients and personable yet impeccable service.In a warm, enveloping space overhung with fresh flowers and vibrant artworks, an evening at Gary Danko is both intimate and theatrical—a loving nod to an old-world dining experience with its heart thoroughly planted in the new: fresh, locally grown and raised foods drawn from the region’s vast seasonal offerings, prepared with precision and flair.

Saison

Sapphire Reserve

Saison is a two Michelin-starred, open wood fire restaurant under the leadership of Executive Chef Richard Lee, emphasizing the bounty of California’s evolving terroir and its incredible farmers, ranchers, and fishermen and women. Saison is driven by Lee’s dedication to purity and innovation, paired with a Grand Award-winning wine list in a dynamic space where guest and team celebrate an intimate, culture-shifting experience. Chef Lee builds upon Saison’s formidable foundation as the original fine dining establishment in the U.S. to use open hearth cooking, crafting nuanced flavors with intention that are inspired by the culinary diversity of Northern California.Saison has one of the country’s largest and most remarkable selections of Old and New World wine, with a special emphasis on Burgundy, originally established by Saison Hospitality co-founder and Saison Winery winemaker Mark Bright and now curated by Beverage Director Molly Greene.

Bodega SF

Sapphire Reserve

Bodega SF is an evolution of Matthew Ho’s family's restaurant, Bodega Bistro, which operated from 2003-2017 out of San Francisco’s Tenderloin District, serving traditional Northern Vietnamese cuisine. The brand’s success continued as Ho organized pop-up events, eventually transitioning to meal packages throughout the pandemic to meet demand. In 2022, Ho and his partners opened Bodega SF’s brick-and-mortar location, again located in the Tenderloin District, bringing high-quality Vietnamese cuisine back to the community with a modernized, casual fine dining experience. The family-style concept allows visitors to sample its variety of authentic, creative dishes.

little shucker

Sapphire Reserve

Wine, seafood & seasonal dishes from The Snug team & Chef Adrian GarciaThe New York Times: “The 25 Best Restaurants in San Francisco Right Now; 2023, 2024”"Hottest New Restaurants in San Francisco 2023" -- Eater"Best New Restaurants of 2023" -- The Infatuation

Nisei

Sapphire Reserve

Nisei presents a contemporary approach to Japanese American cuisine by combining deep Japanese flavors, refined cooking technique, and Northern California's finest ingredients. The restaurant is a personal reflection of Chef David Yoshimura's unique experience as a Michelin starred chef and second generation Japanese American, or Nisei. Nisei can accommodate most severe allergies with advance notice, however due to the nature of the tasting menu format, we can not meet all dietary restrictions or aversions. In order to maintain the spirit of our cuisine, the following items can not be removed: Salt, sugar, soy sauce, and egg cooked into items.All Experience prices below reflect a 20% Service Fee and 8.63% SF Sales Tax applied to the base price of each experience. This Service Fee goes towards paying our employees a livable wage as well as providing health insurance.

Aziza

Sapphire Reserve

Aziza, a Michelin-recommended restaurant, offers a captivating culinary journey through Morocco, reimagined with California's finest ingredients. Chef Mourad Lahlou's innovative dishes blend traditional Moroccan flavors with contemporary techniques, resulting in a truly unique dining experience. From classic tagines to modern interpretations, each dish is a masterpiece. Indulge in a diverse menu featuring organic and locally sourced ingredients, paired with creative cocktails and exquisite desserts. Immerse yourself in a warm and inviting atmosphere, where fine dining meets casual elegance.

Saison Cellar & Wine Bar

Sapphire Reserve

Saison Wine Bar invites wine lovers or anyone thirsty to enjoy a very personal list curated by Mark Bright and our team of Sommeliers, complemented by French wine bar fare. The vast wine collection - available by the glass, flight, or bottle - leans heavily into France while highlighting extraordinary global producers and our neighbors in Northern California. We showcase benchmark as well as niche labels, with deep verticals and highly allocated bottles. Our menu is designed for groups large and small to snack and savor, from traditional Croque Monsieurs or Pâté en Croûte, to our Signature Caviar Service and robust Charcuterie and Cheese program featuring imports and local artisans. The richly textured, classic "Saison blue" space offers banquettes and bar seating. We host winemaker events regularly. We are proudly part of Saison Hospitality - only a few minute walk from two Michelin-starred Saison! Our team is always here to taste, chat, or simply cheers. You're next!

Selby's

Sapphire Reserve

## Selby's: Where Culinary Artistry Meets Timeless Elegance Step into Selby's, a haven of culinary artistry and timeless elegance in Redwood City. Here, Michelin-starred Chef Mark Sullivan orchestrates a symphony of flavors, blending modern American cuisine with classic European influences. The opulent ambiance transports you to a bygone era. Plush velvet seating, glistening chandeliers, and rich mahogany accents create an atmosphere of sophisticated comfort. As you settle in, prepare to be captivated by the meticulous presentation of each dish, a testament to the chef's dedication to detail. Indulge in Selby's signature dishes, like the melt-in-your-mouth Beef Wellington or the delicate Dover sole meunière. Each bite is a celebration of fresh, seasonal ingredients, expertly prepared to showcase their natural flavors. Complement your meal with a selection from the extensive wine list, curated to enhance the flavors of the cuisine. The knowledgeable staff will guide you through the options, ensuring a harmonious pairing for every palate. Selby's is more than just a restaurant; it's an experience. It's a place to celebrate special occasions, savor exquisite cuisine, and create lasting memories. So, come and discover the magic of Selby's, where every detail is

O' by Claude Le Tohic

Sapphire Reserve

Located on the 5th floor of ONE65 San Francisco, O' is Chef Claude Le Tohic's inaugural solo venture after earning Meilleur Ouvrier de France, winning the James Beard Award for Best Chef in America and carrying the coveted 3-Michelin star rating at Joël Robuchon Las Vegas. Luxurious but not pretentious, O’ offers modern French cuisine with elegant and attentive service. O' offers a 5-course Tasting Menu for $210, and a 9-course Grand Tasting Menu for $295. Optional wine pairings are available, along with a wine list of 1000+ selections from the USA and France. Please note that 20% service charge (which includes gratuity) and 1% San Francisco Health Mandate is added onto every check.Though dinner attire is always encouraged, we ask our guests to abide by "smart casual" dress code; no shorts, t-shirts, or sandals.

SingleThread Restaurant & Inn

Sapphire Reserve

In the heart of downtown Healdsburg, one of the country’s most accomplished chefs Kyle Connaughton, along with farmer and wife Katina Connaughton, host guests at SingleThread Farm-Restaurant-Inn, a 55-seat fine dining restaurant with five exclusive suites above the restaurant. The farm, located on 24 acres in the historic Dry Creek Valley, supplies vegetables, fruit, herbs, flowers and honey, to their restaurant. Guests of the restaurant are treated to a 10-course tasting menu, showcasing the seasonal bounty from the couple’s farm. SingleThread provides guests a bespoke hospitality experience in the center of Sonoma Wine Country.