Mark Liberman

My Venues


  • Nominee for Best New Restaurant
    James Beard Foundation
  • Three Stars
    San Francisco Chronicle
  • Best New Restaurant
    Esquire magazine
  • Best New Restaurant
    San Francisco Bay Guardian
  • Restaurant of the Year
    Eater SF
  • ChefsFeed Winner
    One of the Best Things to Eat in SF

Where I Go Out

Behind the Scenes

A very unique and delicious
"A very unique and delicious cocktail tasting @#onemanarmy"
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Pickling green walnuts from
"Pickling green walnuts from our tree, picked them 1 month ago while still very tender. Cleaned, pierced with a skewer and placed into a 5% brine for 2 weeks. They were then sun-dried for 3 days, bottled and I poured over cider vinegar, sugar, fennel seeds and coriander- see you in 4 months. #mago"
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Snack detour for some
"Snack detour for some delicious lamb kabobs grilled over charcoal and then dipped in spice mixture of cumin seed, paprika, salt and sesame. Thanks @#streetfood"
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