Tenderheart SF

Our Clock Tower cocktail is here to ring in new limited hours for the rest of 2023.

Happy Hour: Thursday & Friday from 4pm to 6pm
Dinner: Thursday through Saturday from 5pm to 9pm
Christmas Dinner: CLOSED
NYE Dinner: 5pm to 10:30pm

It’s cocktail hour right now, and here’s a little treat: We’re extending our SF Restaurant Week menu through Saturday. More reason to stay for dinner. Hit the link in bio to reserve. Photo by

Did someone say new brunch spot???

SF, we're gearing up for brunch service on the LINE SF rooftop (launching October 14th), and we want to give you a little taste of what's to come. So, starting this weekend, .sf will be hosting brunch on Saturdays and Sundays from 10am to 2pm for the next five weekends.

Grab your crew and come try some new new from our menu — like the french toast, chilaquiles, and chia seed pudding — with even more fun surprises to come from in October up at .sf.

Walk-ins are always welcome, though we do recommend reservations. Use the link in bio to treat yourself. Photos by .

Little o this, little o that, all snug in the lettuce blanket. This is the Wagyu beef Coulotte, a slow-cooked top sirloin with sambal, daikon, lettuce, and herbs.

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Exciting news, SF: We’re expanding our team at .sf and .sf. Looking to build your skills in the kitchen, craft unique cocktails designed by , serve distinctive Asian-New American cuisine by chef , or develop your managerial experience? We want to hear from you.

Current open positions include souf chef, host, bartender, server, ops manager, and more. Our ideal candidates have previous hospitality experience, the ability to be autonomous in a fast-moving business, excellent communication skills, and a passion for collaborative team culture. Working with the LINE SF and our dedicated crew provides a wealth of perks, all detailed in the job listings at the link our highlights.

Have someone perfect in mind for one of these roles? Hit that share button to spread the good word.

All photos of our stellar team in service by .

Community runs thicker than at .sf, where large-format sharing plates steal the show. The Wagyu beef coulotte, the hamachi collar, the whole Fogline farm chicken, the Berkshire pork chop — when a big plate drops, expect all hands on deck. This is the gathering place, at Turk and Market, where family (blood or chosen) is what makes the Tenderheart beat. Photo by

How dare we forget that Chef is an accomplished pastry chef (heh, it’s his handle, after all). But we got a reminder today when we came across this photo of the monteblanc, a special New Year’s Eve dessert he created. Made of yuzu mousse, hazelnut financier, and chestnut creme, the monteblanc’s choux was filled with amazake pastry cream. Yummm. Photo by .

Let's have a moment for Executive Chef and cocktail concoctor/wizard because, well, they deserve it: Joe Hou calls on his Chinese-American upbringing to create a menu that reflects the Bay Area's rich culinary history and penchant for seasonality, bringing adventure to the Tenderloin. And you can taste Danny Louie's 15 years of hospitality experience in his delectable drink lineup with inventive ingredients alchemized in our back-of-house laboratory. Photo by .

Our just-sweet-enough hibiscus grape dessert: Hibiscus granita, carbonated grapes (!), almond ice cream.

Tenderheart, your new destination for comforting yet light musings of flavor: salt and pepper cauliflower, poached black cod, okonomiyaki fries, and more. Needless to say, chef created a menu of adventure fitting for the TL.

And if you feel like sipping on a tasty cocktail before you dine, happy hour starts at 3:30pm. Photo by .

Tenderheart, your destination for comforting yet light musings of flavors: salt and pepper cauliflower, poached black cod, okonomiyaki fries, and more. Needless to say, chef created a menu of adventure fitting for the TL.

Welcome to the Year of the Rabbit. For the lunar new year, chef has concocted a special menu — available from January 24th through February 4th — that includes longevity noodles with uni butter and green garlic and an egg jam tart with trout roe.

Link in bio to snag your table. When you order from the lunar new year menu, get ready for a little extra luck at the end of your evening 🧧 (while supplies last).

The chef's counter will get you feeling like a judge on a cooking show. The only difference: Everyone's a winner here.

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POV: The sweet and sour quail getting dressed in its sticky gochugaru for a hot date with you. Dinner service starts at 5:30pm from Tuesday - Saturday. Link in bio for resys.

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Tenderheart SF updated their phone number.

Our whole fogline farm chicken meal serves two to three... or just you. We won't judge. Center stage are long beans and crispy shallots, and the chicken comes with suya spice, chicken fat rice, and lapcheong sausage. Photo by .

Looking for an early NYE dinner? We still have a few tables available for your pre-show/pre-party/pre-jaunt celebration. Chef is saluting the year's end with a three-course prix-fixe menu featuring sweet and sour quail, dry-aged duck breast with crispy rice, an uni butter lobster tagliatelle, anto transport you into 2023.

Join for the later seating and enjoy a four-course prix-fix menu with festive delights like Kaluga Caviar, hamachi, and risotto with aged soy.

View the full menu at the link in our Highlights, and reserve a table using the link in bio. Photos by and .

Salt and pepper cauliflower with cashew crema and pickled jalapeño. Photo by .

Chicken agnolottiiii: Thai basil, fried curry leaves, Parmesan, pho broth.
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Take your drink from the bar out to the lobby of SF — that’s ’s installation on the far wall. And, so soon, you’ll also be able to flow out to the patio. We can’t wait for you to see the architectural penumbra. ✨
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Take a seat at the table—the cute round one, or the sweet rectangular one—or at the bar, or the low bar, or the chef’s bar, or the patio. We love to give you options. Photo by .

Chef's counter = front row seats. Tap the link in the bio to reserve yours.
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Find our Executive Chef Joe Hou () in his natural comfort zone.
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A berry special dessert to sweeten your day—Strawberry: crème fraîche, strawberry sherbet, strawberry cuisson, pickled strawberry, and puffed farro.

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Lionhead meatball crepenette—a nod to the Chinese classic, but with a twist. On the bone with Jimmy Nardello sweet peppers.
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The view from Market Street. Come on in!
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This pair from our pair: Cocktail by Danny Louie () and dishes by chef Joe Hou ().
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Join us at the chef’s counter for front-row seats to the kitchen’s fiery energy.

One Flew Over the Bitter Nest: This tequila cocktail by includes bitter melon, apple, cucumber, and is garnished with cherry tomato. It’ll secure a new spot on your favorite drinks list.