Gayle Pirie at Foreign Cinema

Bio

Chef Gayle is the chef/co-owner of Foreign Cinema. She is partnered with John Clark, they are are two highly original talents who have been deeply involved in the competitive and innovative ferment of the San Francisco restaurant scene for over two decades.

Accolades

  • Nominee for Outstanding Restaurant (Foreign Cinema)
    James Beard Foundation
  • Three Stars (Foreign Cinema)
    San Francisco Chronicle
  • Knockout Brunch (Foreign Cinema)
    Bon Appétit
  • Top 100 Restaurants (Foreign Cinema)
    San Francisco Chronicle
  • Best Outdoor Dining (Foreign Cinema)
    Newsweek
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

My Restaurants

Where I Eat

Behind the Scenes

Chef Gayle Pirie reviews  at post.venue.name
"Sometimes the most simple flavors make the biggest impact. Thanks for sharing @spottedcloth!"
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Chef Gayle Pirie reviews  at post.venue.name
"Our summer vegetables are freshly prepared to compliment any dish. If you haven't already booked your tickets for our 18th anniversary party, click the link in bio."
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Chef Gayle Pirie reviews  at post.venue.name
"We're feeling lox of love with @jennyeatssf! We hope to see you this weekend for brunch- link in our bio to reserve your table."
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Chef Gayle Pirie reviews  at post.venue.name
"Poached Farm Eggs with crisp duck confit, frisée and endive, duck quacklings, croutons and sherry dressing. Thank you @foodwlauren for sharing your #ForeignCinema experience with us!"
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From My Menu

Chef Hiro Sone reviews Sunday bloody Caesar at Foreign Cinema
$$$ | Breakfast/Brunch | Modern | American
Mission
"The Sunday bloody Caesar has housemade Clamato instead of regular tomato juice and comes with a large piece of boiled prawn, stuffed olives, and caper berries. It's an appetizer and a drink together."
Chef Tim Archuleta reviews Balsamic fried eggs at Foreign Cinema
$$$ | Breakfast/Brunch | Modern | American
Mission
"Foreign Cinema is hands down my favorite brunch in San Francisco. You can choose from a raw bar, appetizers, and an egg dish with a full bar and an amazing wine list to complement the food; you can't go wrong. The eggs are always cooked and seasoned perfectly, and the bitterness of the greens with the acidity of the balsamic vinegar and the salty prosciutto are a perfect match."