THIS RESTAURANT CLOSED APRIL 2012
From the restaurant's website:
"Restaurant Paul K in the Hayes Valley of San Francisco — a short stroll from the Opera House and Civic Center — is a feast for the senses, an artistic medley of modern and Mediterranean cuisine in an intimate, elegant setting. From crisp-skin Arctic char to eggplant Napoleon to pressed sumac chicken and amazing desserts, the complex and sumptuous menu never fails to delight. Owner Paul Kavouksorian's Armenian heritage sits front and center in his menu, but his dishes transcend any one cultural designation. Many hints of Greek and North-African dishes like the dinner menu's mezze platter delight the palate..."
Full bar. Serving dinner Tue–Sun. Sat–Sun brunch 10:30 am–2:30 pm.
"Try the grilled Atkins Ranch lamb with a pungent olive tapenade, sharp mustard greens and rich cannellini beans. Pressed sumac-crusted chicken with herb jus, chickpeas and dandelion greens arrives at the table fragrant and steaming."
— Gayot.com
THIS RESTAURANT CLOSED APRIL 2012
From the restaurant's website:
"Restaurant Paul K in the Hayes Valley of San Francisco — a short stroll from the Opera House and Civic Center — is a feast for the senses, an artistic medley of modern and Mediterranean cuisine in an intimate, elegant setting. From crisp-skin Arctic char to eggplant Napoleon to pressed sumac chicken and amazing desserts, the complex and sumptuous menu never fails to delight. Owner Paul Kavouksorian's Armenian heritage sits front and center in his menu, but his dishes transcend any one cultural designation. Many hints of Greek and North-African dishes like the dinner menu's mezze platter delight the palate..."
Full bar. Serving dinner Tue–Sun. Sat–Sun brunch 10:30 am–2:30 pm.
"Try the grilled Atkins Ranch lamb with a pungent olive tapenade, sharp mustard greens and rich cannellini beans. Pressed sumac-crusted chicken with herb jus, chickpeas and dandelion greens arrives at the table fragrant and steaming."
— Gayot.com