This year’s 2016 Michelin stars have been announced, and seven Reserve restaurants partners are new to the exclusive club! Additionally, four Reserve restaurant partners — two-starred Coi and one-starred Kusakabe, Michael Mina and Spruce — retained their 2015 acclaim. Congratulations to all of the restaurants who made the 2016 list!
ALL SPICE SF (UNION SQUARE)
At All Spice SF, Chef Sachin Chopra stretches beyond his classical training to create elegant dishes that subtly hint at Indian, Japanese, Norwegian, Mediterranean and other worldly influences. A variety of house cocktails and wines from small producers around the globe compose the restaurant’s beverage program. The intimate and modern space boasts a nine-seat bar, a 12-seat lounge and an elegant dining room.
Aster is a neighborhood restaurant serving up progressive Californian cuisine in a lively, casual setting. Executive Chef Brett Cooper creates vibrant and layered food – dishes that are at once bold, comforting and deceptively simple. By collaborating with burgeoning farmers and ranchers to grow produce specifically for the restaurant, Aster is able to create an innovative and seasonal menu. The wine program offers a diverse collection of bottles including an approachable selection of biodynamically and naturally produced wines by boutique vintners from both the New and Old Worlds.
KIN KHAO (UNION SQUARE)
Located inside the Parc 55 hotel, Kin Khao serves up locally sourced, spicy Thai cuisine made from sustainable ingredients. A creative cocktail selection is the hallmark of the beverage program, which also features an expansive selection of wines and whisky. The minimalist interior, complete with red decorative accents, ensures that diners can focus on the food at hand.
LORD STANLEY (RUSSIAN HILL)
Lord Stanley offers simple yet refined cuisine with European influences in a casual and friendly atmosphere. Chefs Rupert and Carrie Blease aim to bring influences from their travels and experiences to Lord Stanley, resulting in a menu that is simple yet refined, with British and European influences. The wine list focuses on unique and exciting organic wines from around the world.
Mourad, the eponymous restaurant of Chef Mourad Lahlou, serves California-inspired modern Moroccan cuisine, combining traditional ingredients and flavors with contemporary presentation and technique. A colossal glass wine cage suspended over the sleek L-shaped bar holds a wide array of vintages, reflected in the extensive wine list. Located inside a newly renovated art deco tower, Mourad features starburst chandeliers and lofty ceilings as well as private dining rooms, a lounge and a patio.
NICO (PACIFIC HEIGHTS)
Nico serves up New American, French-inspired fare made from seasonal ingredients, harvested from the restaurant’s roof garden or sourced from local purveyors. The market-driven cuisine is showcased on daily-changing three or five course menus, while the simple and approachable wine program includes both domestic and European wines. The warm and approachably elegant setting features a polished dining room, decorated in classic earth tones.
WAKO (INNER RICHMOND)
Wako seamlessly melds Japanese and Californian cuisines in an elegant yet relaxed atmosphere. The striking dishes are composed of locally sourced seafood and produce, along with ingredients from carefully selected purveyors — with many coming straight from Japan. The simple, unpretentious dining room features modern plank-wood decor and serves as the perfect setting in which to enjoy the restaurant’s famed seven-course dinners.