Birch & Rye

After much consideration, we have made the difficult decision to permanently close our doors on March 30, 2024.
Since opening, it has been an absolute pleasure serving each one of you. You have brought so much warmth into this space. We will miss seeing the dining room come alive every evening, but we will always cherish the memories we made here.

We want to express our heartfelt appreciation to each one of you who has supported us over the past couple of years. You have made our restaurant a part of your lives, from weeknight dinners to milestone celebrations, and for that, we are immensely grateful.

We hope to see you one more time before we close this chapter. As we approach our final days of operation, we invite you to join us for dinner. Reservations are recommended and can be booked on OpenTable.

Our stroganoff is a bold, modern vegetarian reimagination of this classic Russian dish. It is rich and decadent, thanks to the magic of mushrooms, which deliver walloping umami.

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"Chocolate eggs and the hard-boiled varieties have a new and very different Easter egg companion to try: a splendid version of a Fabergé egg at chef Anya El-Wattar’s contemporary Russian restaurant in Noe Valley, Birch & Rye. On the menu at least through March, this stunning caviar-driven starter is an inspired haute cuisine version of the precious bejeweled eggs made by Saint Petersburg’s House of Fabergé for the czars to give as Easter presents over a century ago."

Read the full article about our Fabergé egg from the : https://loom.ly/QJoTpj4

“Syrniki can be described as ricotta pancake-meets-mini cheesecake,” says chef Anya El-Wattar and they are the quickly becoming the hottest brunch item in SF. Garnished with smetana, strawberries and mint, we are serving these sweet and savory treats for brunch every Sunday.

Read the full Eater article about these Syrniki here: https://loom.ly/nSVydCM

Thank you to everyone who joined us at the Taste America event earlier this month. We are proud to support efforts to build a more equitable and sustainable independent restaurant industry.

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The best rye bread in San Francisco? We think so! You'll find our house made petit rye served alongside many of our most popular dishes including borsch, vodka cured salmon, and house smoked sturgeon. But our favorite way to enjoy it is simply topped with smetana butter and pink salt.
Some fun facts about our signature bread dish:
▪️ We use a 100 year old recipe
▪️ The bread is 100 percent rye and 100 percent sourdough
▪️ It undergoes 3 stages (scald, sponge, and dough) and takes us 24 hours to complete the cycle start to finish.
▪️ Smetana is a type of cultured crème fraîche that is cultured with kefir. Then we churn this cultured cream into butter.

Our carefully curated selection of Eastern European Wines are chosen to complement our cuisine and transport you to the heart of Eastern Europe with each sip.

Big news — we’re excited to be featured on ’s Check, Please! Bay Area this week as a can’t-miss Bay Area restaurant. 🥳 Get your fill of our reimagined traditional Russian and other Eastern European dishes with Californian flair, Thursday, at 7:30pm, on 9!

Now booking for Valentine's Day 💓 Join us for a special five course tasting menu. Each guest will also receive a goodie bag with 3 pieces of house made chocolate candy. $175 per person.
Book your reservation online: https://loom.ly/NPGtxrg

VALENTINE'S MENU:
🔸Smoked sturgeon w/Kaluga caviar or Beet Caviar with pickled mustard seeds
🔸Lobster salad with chicory and dill vinegarette
🔸 Black Truffle Stroganoff with wild mushrooms and foraged greens
🔸Optional course – brioche roll with cultured butter and Osetra caviar ($35 dollars)
🔸Choice of Superior farm lamb or McFarland Spring Trout or Roasted delicata squash
🔸Flourless hazelnut chocolate cake with raspberry sauce, smetana and chocolate ganache

We're always staying on top of the latest vegetable trends. “I feel like it used to be that cauliflower was the star,” Birch & Rye chef and owner El-Wattar says with a laugh. “Everything was cauliflower, and now it’s cabbage.” Thanks and for including our Charred Cabbage with spicy Adijka sauce in your article.

Birch & Rye Birch & Rye presents a modern interpretation of Russian cuisine. Using premium and niche ingredients we reimagine Russian food through a California lens.

We are honored to join for Taste America presented by , an evening in support of your local restaurant community. This event furthers efforts to build a more equitable and sustainable independent restaurant industry. Guests attending the walk-around tasting event will enjoy delicious bites from Birch and Rye and other local notable and sponsor chefs, along with curated beverages. Over half of proceeds from each ticket sold go directly to local participating chefs/restaurants to support their businesses and the remainder will support the James Beard Foundation’s national programming.

Use code BFTA25 for $25 off!
Get tickets: jamesbeard.org/tasteamerica


🌟 Participating Restaurants: @ alamaroakland

🍷 Participating Wineries, Spirits and Companies:

Prepping our caviar service. Our Private Label Malossol Caviar, a Russian black caviar is the gold standard in the world market and known for it’s excellence. Our private label caviar service comes accompanied with einkorn blini, chives, sieved egg yoke, and smetana.

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Now booking for Valentine's Day 💓 Join us for a special five course tasting menu featuring vegan and gluten free options. Each guest will also receive a goodie bag with 3 pieces of house made chocolate candy. $175 per person.
Book your reservation online: https://loom.ly/NPGtxrg

VALENTINE'S MENU:
🔸Smoked sturgeon w/Kaluga caviar (DF) or Beet Caviar with pickled mustard seeds (VG, GF)
🔸Lobster salad with chicory and dill vinegarette (GF)
🔸 Black Truffle Stroganoff with wild mushrooms and foraged greens (V)
🔸Optional course – brioche roll with cultured butter and Osetra caviar ($35 dollars)
🔸Choice of Superior farm lamb (GF) or McFarland Spring Trout (GF) or Roasted delicata squash (GF, VG) ,
🔸Flourless hazelnut chocolate cake with raspberry sauce, smetana and chocolate ganache

Thank you for including us in your recent caviar feature.

"Anya El-Watter, the chef behind the caviar-filled doughnuts at Birch & Rye, says the initial intention was to add pizzazz to the end of a meal with something elevated and unexpected. “The gentle brininess of caviar was a perfect complement to caramel,” she explains. It has remained on the menu ever since. "

Click for full article: https://loom.ly/aXb6U6Q

Caviar for pudding? All the best restaurants are doing it...

Borsch, Caviar, Stroganoff...Our take on these Russian classics has a distinctly Californian sensibility.

Thank you for including us in your list of vegan friendly SF restaurants and .

"Chef Anya el-Wattar wants to serve food as medicine, at the end of the day. Or that’s how she thinks about her modern Russian restaurant in Noe Valley, featuring one of the premiere vegan tasting menus in the city..."

👉For full article and reservations click our link in bio

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Duck Fat Potatoes are the undisputed king of all roast potatoes. Roasting in duck fat creates an incredibly thick, golden brown crust that’s unbelievably crunchy in a way that you will never be able to replicate using oil and adds an incredible richness to roasted potatoes.

Now booking events for 2024. Whether you’re hosting an intimate dinner or large reception, Birch & Rye offers a variety of curated dining options for your next gathering or special occasion.

With a dedicated events team, your celebration will be planned with thoughtful attention to detail and care. From a multi-course private label caviar experience to a decadent vegan tasting menu, we believe that creatively imaged food can connect cultures and bring people together.

Click Here for Event Inquiries: https://loom.ly/-qTZrCQ

Now booking for Valentine's Day 💓 Join us for a special five course tasting menu featuring vegan and gluten free options. Each guest will also receive a goodie bag with 3 pieces of house made chocolate candy. Seatings available at 5:30pm or 8pm, $175 per person.

Book your reservation online: https://loom.ly/NPGtxrg

VALENTINE'S MENU:
🔸Beet caviar (GF VG) or sturgeon w/Kaluga caviar
🔸Salad wreath with raspberry vin (VG, GF)
🔸Stroganoff (noodles made with einkorn flour, wild mushrooms, foraged greens (V)
🔸Optional course – brioche roll with cultured butter and caviar ($35 dollars)
🔸Choice of Roasted delicata squash (GF, VG) or Superior farm lamb (GF)
🔸Flourless buckwheat cake with raspberry sauce, cream and chocolate ganache and almond tuille

End 2023 in style at Birch & Rye. Our opulent seven-course New Year's Eve tasting menu will showcase the finest wagyu beef, caviar, truffles, and champagne. Limited seating is available for this unforgettable night. Reserve your table now!

Book your Reservation today https://loom.ly/4VpGu2Q

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OpenTable - Choose a time for your experience

The ultimate holiday treat: our house-made Einkorn bilni, topped with smetana (a traditional Russian dairy topping, similar to crème fraîche) and crowned with Kaluga caviar. We'll be serving this canapé alongside a glass of champagne as part of our Christmas Eve Brunch menu.

Book your reservation NOW: https://loom.ly/Z9u2gq4