Ernest San Francisco

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Tomato Season 🍅 Heirloom Tomato Panzanella Stone Fruit, Jimmy Nardello, Stracciatella

Oeufs! 🥚 Oeufs Mayonnaise with SF Bay Anchovies

🌽 +🥣 +🧀 Our new Brentwood Yellow Corn Kakigori doused with Corn Pop Cereal Milk and filled with light and savory Japanese Rare Cheese

Shrimp Tostada 🦐 Shrimp cooked in , Early Girl Tomatoes, and
Serpent cucumbers a top a crispy .sf blue corn tortilla.

Avocado Tostada 🥑 Grilled creamy chunks of avocado, fried crispy garbanzo beans, and a bright ramp tahini come together atop a blue corn .sf tortilla.

We are thrilled to welcome our friend Chef of Michelin-starred for a collaborative menu offering, featuring the best of Ernest and AnnaLena. This one-night event is sure to book up quickly, so snag your reservation!

Come join us to get in on this limited run. Pork Porterhouse with thin, crispy onion rings, slathered in our Alabama White Sauce.

We will be closed today to celebrate the 4th of July. See you all when we are back on Wednesday. 🗽🎆🎇

The moment we’ve been waiting for, heirloom tomatoes have hit our favorite farmers market stands. 🍅 We’re featuring them in a summer salad layered with stone fruit, dotted with smoked yogurt, and dressed with our house-made peanut chili crisp. These flavors pack a perfect juicy bite.

Surfs up! 🌊 If you follow , you saw a preview of these last weekend. Officially hitting the menu tonight — Live Surf Clam, Salsa Verde, Squash Blossoms.

Take a peek at our new shaved ice. 👀 It’s a tiramisu. It’s a shaved ice. It’s both. Doused with black sesame, a marscapone mousse, and a dusting of cocoa powder. We are having fun with this one.

We are closed tonight for a private event, but back to regular hours tomorrow. Interested in hosting a private event with us at Ernest? Email [email protected] for details. 🥂

Come join our growing team and be a part of building something special. Send us an email at [email protected] with your resume and note the position of interest. Competitive pay and health benefits offered.

Come join our growing team and be a part of something special. Send us an email at [email protected] with your resume and note the position of interest. Competitive pay and health benefits offered.

Ch-ch-changes. Our pork tonkatsu got a makeover. Layered up with smoked gribiche, tobiko, beet pickled onions, and fresh horseradish inspired by a Danish Smørrebrød. 💥

When Chef spotted one of his favorite late spring veggies from his favorite farm, he couldn’t resist. Roasted Torpedo Onions from . These sweet onions are dressed with a bright Gojuchang & Hazelnut Romesco. The perfect dish to take us from spring to summer.

Giving our live scallops an update with a little crunch. 🥒 Live Massachusetts Scallops covered with cucumber, charred cucumber oil, fresh Half Moon Bay Wasabi, and marigold petals.

Long weekend plans include big icey bowls from the raw bar. 🦪 🍤

Chilled and ready for the long weekend! We have a fresh wine just added to our by the glass offering that we think is the perfect pairing for that dish and the warming weather. The 2019 Claus Preisinger Rozsa Libre Blaufränkisch (and a little bit of Zweigelt) Rose from Burgenland Austria is from a biodynamic estate on the north shore of Lake Neusiedl. The wine is fermented in stainless steel tanks to preserve fresh fruit flavors like juicy cantaloupe melon, tart wild strawberries and a hint of salinity. Looking for a wine to take you from oysters to tonkatsu? This is it.

Heart of Palm Carpaccio. Swipe ➡️ to see what’s hiding below the surface. Heart of Palm from the Wailea Agriculture Group in Hawaii, shaved over brooks cherries tossed in a black sesame tahini. Topped with toasted nori powder and fresh kimone leaves to pack a punch of flavor💥

Our Liberty Farm Duck got a weekend makeover — now featuring Stone Fruit Vindaloo. Inspired by one of Chef’s favorite dishes at in London. The 14-day dry-aged breasts are poached in curry leaf oil with seared skin and dotted with a stone fruit vindaloo. Topped with Flavorosa pluots, fried curry leaves, and served with a duck confit croquette.

Taking the rainbow shaved ice of our childhoods to a whole new level! 🌈🍧 Introducing our Early Summer Fruit Shaved Ice. House-made juices from the early summer fruit at the farmers market create this perfect rainbow — Strawberry, Aprium, Pineapple, Green Apple Sorrel, and Blueberry topped with a lightly sweetened yogurt. Come and get it. 🌈🍧

Let's take a deep dive into our wine list by focusing on one of our current favorites that we offer by the bottle. 2017 Les Pirouettes ‘Saveurs de Raphaël' is a blend of Gewürztraminer & Riesling from France's sunny Alsace region. Produced and bottled by hand by Les Pirouettes; an informal co-op of many growers and producers committed to Organic & Biodynamic farming started by renowned winemaker Christian Binner. Grapes come from all over the region but focus on classic Alsatian varieties. Don't let the grapes fool you this wine is dry yet textural with amazing aromatics and a touch of skin contact. Think flavors of salted pineapple, jasmine tea and yuzu.

The sun is out and we are back out on our patio and sidewalk! Looking forward to seeing everyone tonight. We will be bringing out our space heaters to keep you warm.

With rain in the forecast, we are opening up limited indoor dining reservations for tonight. Click the reserve link in the bio to snag a table.

Ernest Opening Day. I’ve waited my entire life to open these doors. I am so grateful for all of the support this community has shown — it has truly meant the world to me. I cannot wait to welcome you all to Ernest.

Sneak Peek at some of the wines you’ll see on our opening list. We’re focusing on small production natural wines from near & far. We can’t wait to pour you a glass

Wellingtons! Short Rib and Butternut Squash! Christmas Eve meal pick ups are live on our Tock page! Click the reserve button in our profile! Can’t wait to cook for you!!!