One of the most frequently praised dishes at Absinthe — a whole Petrale sole (a Pacific flounder) dredged in flour and pan-fried in brown butter until the skin crisps slightly. The meat is sweet, delicate, and flakes cleanly. Brown butter and fresh lemon finish the dish. This is classical French technique applied to pristine local fish.
Tips from diners
Ask your server to debone the fish table-side if they offer — it's an elegant touch and makes eating easier.
This is what to order if you've never had fine French sole — reviewers call it the standard against which other sole is measured.
A French chocolate classic — a small pot of silky, intensely chocolate custard made with high-quality chocolate. The texture is almost mousse-like in its richness. Served with a dollop of whipped cream. Not light, but perfectly proportioned for dessert.
Tips from diners
Perfect shareable dessert for two — the portion is small and rich.
A French classic done right — caramelized onions that have been cooked for hours until they're nearly jam-like in sweetness, served in a rich beef broth, topped with melted Gruyere and crispy toasted bread. This is the soul of bistro cooking.
Tips from diners
Order this as a starter on cold days — the warmth and richness are comforting without being heavy.
A proper French steak preparation — a grilled cut cooked until medium-rare, sliced, and finished with a dark, savory black garlic jus. Served with crispy shoestring fries and a simple chicory salad. The steak is of high quality, the jus is savory and refined, and the fries are cooked perfectly.
Tips from diners
Ask for the steak medium-rare — it arrives that way by default, but it's worth confirming your preference.
The quintessential French braise — beef cubes braised in Burgundy wine until tender, finished with mushrooms, pearl onions, and bacon. The sauce is deep and savory, the beef is fall-apart tender. This is comfort food at its highest level.
Tips from diners
Perfect for cold weather — the braise arrives hot and the wine sauce is warming.
Absinthe Brasserie opened in 1998 and helped spark the restaurant renaissance in Hayes Valley, then a neglected neighborhood. The restaurant maintains a turn-of-the-century French aesthetic and was a major player in San Francisco's craft cocktail movement from day one. The menu features timeless French bistro fare — sole meunière, steak frites, cassoulet, beef bourguignon — executed with consistency and care. The bar program remains one of the city's best, featuring house-made syrups and seasonal ingredients.
Weekend brunch is served 11am-3pm Saturday and Sunday with a full menu. No special brunch menu — you order from the full restaurant menu.
Closed Mondays and Tuesdays. Wednesday-Friday opens at 11:30am (good for lunch), Saturday and Sunday opens at 11am.
The bar program is excellent — craft cocktails made with house-made syrups and fresh juices. Sit at the bar if you can.
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