Francis Hogan at Sabio on Main

Bio

Francis Hogan is the chef/co-owner of Sabio on Main. An Oakland resident, who most recently worked at Bluestem Brasserie in San Francisco where he consistently earned 4 star ratings on all the major user review platforms. In addition to his proficiency in whole animal butchery, charcuterie, and cheese mongering, he is a certified sommelier and has been featured at prestigious culinary venues such as the James Beard House in New York City and CUESA in San Francisco.

Accolades

  • The 15 Best Burgers In S.F.
    Refinery 29
  • Best restaurants for a business lunch in San Francisco
    Forbes Travel Guide

My Restaurants

Where I Eat

Behind the Scenes

Chef Francis Hogan reviews  at post.venue.name
"Summer dessert game is 🔥 from @gambleangelina Next in line is Blackberry and Brentwood sweet corn trifle; sweet 🌽pastry cream, crispy 🌽 bread, caramel 🌽, and coastal blackberries from our friend Rudy at Vasquez Farms in Moss Landing. On the menu tonight. Come celebrate the local bounty."
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Chef Francis Hogan reviews  at post.venue.name
"Valrhona Dark chocolate and espresso Panna Cotta by @gambleangelina on the menu tonight. Simple, delicate, and decadent."
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Chef Francis Hogan reviews  at post.venue.name
"28 Day dry aged @marinsunfarms Ribeyes. Whole untrimmed, split, then marinated. After the third week the "earthiness" really starts to show.... 🍄 and blue cheese notes for days. Also enzymes do wonders in tenderizing grass fed beef."
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From My Menu

Chef Francis Hogan reviews 8 gallons of house Sambal! Feat. Fresno and Serrano chilies at Sabio on Main
$$$ | Spanish/Portuguese | Modern | American
"8 gallons of house Sambal! This should last us a week or two. Thanks Christian and @firstgenerationfarmers for the awesome Fresno and Serrano chilies. Our House Sriracha is fermenting as we speak. #sabioonmain #downtownpleasanton #diablomagazine #eastbayexpress #sfchronicle #somelikeithot #huyfong"
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Chef Francis Hogan reviews Provencal inspired Spanish octopus with Early girl tomatoes, squash, fennel soubise & blossoms, and Banyuls vinegar at Sabio on Main
$$$ | Spanish/Portuguese | Modern | American
"Spanish Octopus is back. This one takes on a Provencal inspiration and has Early girl tomatoes, squash, fennel soubise & blossoms, and a bit of Banyuls vinegar. #sabioonmain #downtownpleasanton #trivalley #diablomag #sfchronicle #michelininspectors #octopus #summerproduce"
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Chef Francis Hogan reviews Cranberry and butter beans cooked in the style of Cassoulet, with our roasted Liberty duck breast. A little bit of favas too. at Sabio on Main
$$$ | Spanish/Portuguese | Modern | American
"I love fresh shelling beans, and we get the best from #iacopifarms . They have such a different taste and texture than dried. These cranberry and butter beans are cooked in the style of Cassoulet and come with our roasted Liberty duck breast. There's a little bit of favas in there for good measure too. #sabioonmain #trivalley #downtownpleasanton #diablomag #libertyduck #halfmoonbayproduce #sfchronicle #michelininspectors"
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Chef Francis Hogan reviews Diver foraged fresh seaweed with Sake Kasu cured Monterey Black Cod, soba noodles, Nantes carrots, and Meyer Kosho dressing. Umami bomb! at Sabio on Main
$$$ | Spanish/Portuguese | Modern | American
"Thanks for the seaweed @water2table . Joe gets some awesome diver foraged fresh seaweed and was kind enough to send a sample. It made a great partner for our Sake Kasu cured Monterey Black Cod (also from W2T) when mixed with soba noodles, Nantes carrots, and Meyer Kosho dressing. Umami bomb! #sabioonmain #downtownpleasanton #trivalley #eeeeeats #eastbay #michelininspectors #diablomag #blackcod #seaweed"
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Chef Francis Hogan reviews Bone chops from marinsunfarms to be paired with roasted apples, fresh pecans, and a bit of Anson Mills grits at Sabio on Main
$$$ | Spanish/Portuguese | Modern | American
"Only have a few of these two bone chops we cut from our @marinsunfarms Berkshire/Tamworth hog. Total weight is 45oz each! Every cut from this hog was amazing...one if the best I've ever fabricated. Perfect balance of fat to lean and no swiney flavor. This morning's market guided the rest of this dish. Roasted apples and fresh pecans from @kjorchards will be perfect with a bit of Anson Mills grits too. #sabioonmain #downtownpleasanton #trivalley #diablomag #sfchronicle #michelininspectors #heritagepork #pleasantonfarmersmarket #marinsunfarms #k&jorchards"
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