Octavia

The fight for reproductive justice is far from over so we’re gathering with some of SF’s best pastry chefs, bakers, and restaurants to raise funds for this important cause.

Join us on Sunday, 10/13 from 12 pm - 3 pm for a day of action featuring some of the most beautiful cakes you’ve ever seen! We’ll be offering top-tier cakes by the slice and whole cakes for purchase, as well as wine, refreshments, and raffle prizes.

Proceeds will benefit Proceeds will be donated to two great 501(c)3 non-profits: , working to ensure abortion pill access to anyone by shipping across the nation and , ensuring that reproductive freedom is for everybody, everywhere—no matter where you live or how much money you make.

We invite you to join us for an extraordinary day ! 🍰💪

sweetwater ranch PROSCIUTTO COTTO, bartlett pears, bell cheese, and cavedoni saba
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Row 7 sweet GARLEEK “ajo blanco”

Sweet Garleek is the first-ever cross between garlic and leek. This new-to-the-world allium marries the sweetness of leeks with the punchy notes of garlic. It’s an example of what’s possible when chefs get involved in writing recipes beginning with the seed.

The flavor profile of sweet garleek offers an ideal base for our iteration of Ajo Blanco. Created by melting ‘garleek’ with almonds, sourdough bread, dashi and sherry vinegar, (plus a little salt, pepper, and water) it renders a smooth and flavorful result, topped with sweet garleek oil and seasonal flowers.

Thank you to and creating new ingredients that minimize waste and diversify our library of inspiration.

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crème fraîche PANNA COTTA, fantasy grape compote, sesame croquant, shiso leaves

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A salad for the season ✨✨

kibo farm LETTUCES, pickled persian cucumbers, preserved yuzu, shio koji dressing, and sourdough croutons

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Golden light on Octavia Street ✨
Reserve a table in our parklet to catch the glow. Link in bio to book.
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Join us for Saturbake next weekend 8/31! Inspired by our local deep summer produce, Pastry Chef has created an updated menu with pastries, croissants, breads, and more. Stop by our side door on Busch Street beginning at 10am on Saturday, 8/31 and select Saturdays through the end of the year.

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It’s SF Tomato Week and there’s no better representative than the perfectly ripe and flavorful garden peach TOMATO with negi-buttermilk sauce, pangrattato, and basils.

Make a peak season reservation during week now and check out ggra.org for a list of participating restaurants.

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New to the tasting menu...

masa miso CORN CAKE, corn ice cream with blackberry swirl, middleton farm strawberries, popped sorghum

Join us Tuesday - Saturday to give it a (s)whirl!

Closed today but looking forward to seeing you this week. 💙

Tuesday - Saturday 5:00pm-9:15pm (last seating)

Don’t miss our one-night-only collab with Chef James London of Chubby Fish Charleston and Andy Peay of Peay Vineyards on Wednesday! Link in bio for last minute tickets.

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Outdoor dining season is in full swing! Join us for dinner in our freshly updated parklets Tuesday - Saturday.
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A few house representatives from the ...

Chef and our team are always looking for ways to enhance our sustainability practices and one of the ongoing projects that has come out of this effort is our collection of preserves, pickles, and ferments.

In an effort to minimize waste and maximize the lifespan of our short-lived produce, we’re able to give seasonal ingredients a second life and bring out new characteristics through preservation. This allows us to work with products outside our normal repertoire and develop flavors unique to our area and Octavia.

Pictured here:
𝘉𝘢𝘵𝘤𝘩 #1 𝘓𝘰𝘲𝘶𝘢𝘵 𝘊𝘩𝘦𝘰𝘯𝘨- our first experiment with both loquat and cheong ✨
𝘖𝘢𝘹𝘢𝘤𝘢𝘯 𝘔𝘢𝘴𝘢 𝘔𝘪𝘴𝘰
𝘚𝘶𝘯𝘤𝘩𝘰𝘬𝘦 𝘔𝘪𝘴𝘰
𝘍𝘦𝘳𝘮𝘦𝘯𝘵𝘦𝘥 𝘏𝘰𝘯𝘦𝘺
𝘏𝘰𝘮𝘪𝘯𝘺 𝘚𝘩𝘪𝘰 𝘒𝘰𝘫𝘪
𝘍𝘦𝘳𝘮𝘦𝘯𝘵𝘦𝘥 𝘞𝘩𝘪𝘵𝘦 𝘈𝘴𝘱𝘢𝘳𝘢𝘨𝘶𝘴 - limited edition from the Meadowood garden, grown in Napa and served fresh during peak season. We saved just the smallest bit to ferment and enjoy in the Fall.

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A welcome harbinger of mid-summer...
First of the season Fort Bragg ALBACORE, serpent cucumbers, charred lemon yogurt, and sorrel
The arrival of albacore is an exciting time of year that for us that equates to the first snow of the season or the changing leaves in the fall. It’s a sign that momotaros and jimmy nardellos are right around the corner, and that the deep summer growing season has almost arrived!

coffee OPERA CAKE, chocolate chiffon, whiskey whipped ganache, and cocoa nibs
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Right now, when you order the Brookdale Mason Road Chenin Blanc from our wine list, a portion of proceeds goes to support OneMama - a visionary organization founded by Siobhan Neilland.

OneMama works with communities in Africa to set up and sustain birthing clinics and related care. They also have a community health center in Uganda, domestic violence awareness groups, and many community sustainability projects. They’re advocates for women’s rights, participating in the yearly United Nations Women’s Commission on the Status of Women and are currently fundraising for water purification systems in the communities they work in.

By creating a pilot program in Uganda that can be replicated in all rural, poor communities around the globe; OneMama ensures that midwives, mothers, fathers and children receiving assistance also receive the opportunity for education in pre/postnatal care, family planning, and financial stability.

We hope you’ll join us in supporting OneMama’s excellent work alongside Brookdale’s ethereal and crystalline Chenin Blanc- a wine created by Kiara Scott (the youngest head female winemaker in South Africa, an industry-leading black winemaker, and the sole winemaker at Brookdale Estate. ✨)

Read more on OneMama’s work here-https://onemama.org/projects/

The iconic seaweed sculpture by ✨
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Octavia will@be closed@this evening for a private event. We look forward to seeing you next week!
To host your next private event at Octavia, visit our link in bio > Private Dining ✨🥂

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It’s Saturbake Eve! Join us tomorrow for a pastry pop up with new seasonal offerings (See: Strawberry glaze twist 🍓).

SATURDAY, JUNE 22nd 10 am - 1pm
P.S. Mark your calendars for another bake on July 20th. 💙🥐

Let the games begin...💛🌽

brentwood corn LASAGNA, mel cheese fonduta, shish*to peppers, and garlic chive

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Thank you and for recognizing our pastry program and . We’ve been presently and historically blessed with some of the most talented pastry chefs and are grateful to be able to share our breads, pastries, and desserts with you!

Join us for dinner soon or stop by our Saturbake pastry pop-up on 6/22.

Full list: https://sf.eater.com/maps/best--san-francisco

Our little hamlet on Octavia Street 💙
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wild king SALMON, sugar snap peas, nantes carrots, pea tendril salsa, and spruce tips
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