Accolades

  • The 10 Hottest New Restaurants in the SF Bay Area
    Zagat Survey
  • What We're Obsessed With Right Now
    San Francisco magazine
  • Two and a half stars
    San Francisco Chronicle
  • ChefsFeed Winner
    One of the Best Things to Eat in San Francisco

My Restaurants

Where I Eat

Behind the Scenes

Chef Jonathan Sutton reviews  at post.venue.name
"Seafood, rosé and sunshine equals happiness. #sundayfunday 🐟🥂 ☀️ 😄"
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From My Menu

Chef Dante Cecchini reviews Liberty Farms duck liver mousse at Hillside Supper Club
$$ | Modern | American
Bernal Heights
"When I order something here and it arrives at the table, I'm always struck by how colorful the dishes are. Everything on the menu is f--king awesome. But if I were to select one dish, it would be the duck liver mousse. It's a slam dunk every time! "
Chef Hiro Sone reviews Liberty Farms duck pot pie at Hillside Supper Club
$$ | Modern | American
Bernal Heights
"It came out to the table piping hot, and when I broke the flaky crust, the steam rose and I found tender, succulent, savory duck meat nestled in the natural duck gravy inside. So delicious!"