Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.

Campton Place Restaurant

340 Stockton St. (Sutter St.) Send to Phone
Chef Srijith Gopinathan adds an elegant hint of Indian spice to his California traditional and vegetarian tasting menus.

Cuisine
Open
Breakfast, Lunch & Dinner daily, Brunch Sun.
Features

* Click here for rating key

Campton Place Restaurant, San Francisco, CA

Campton Place Restaurant Restaurant Review

:
About the restaurant and décor: Chefs from Birnbaum to Ogden and Manrique to Humm have helmed the stoves at Campton Place hotel's eponymous restaurant. Current chef Srijith Gopinathan has not only continued the tradition of crafting California cuisine using French technique, but evolved it with the traditional accouterments of his native land, India. A sculpted glass flower chandelier softly illuminates the dining room, where brown leather dresses the luxurious booths.

About the food: An amuse of ricotta-stuffed naan bun with avocado butter and a small individual picnic basket of finger food delicacies, such as caviar on a yogurt-dolloped chip, immediately set a tone of elegance. Chef "Sri" adds his own San Francisco mark to his clay pot of greens, by setting it amid a bank of fog created by dry ice on an earthenware plate. Both tasting menus (seven-course traditional "Spice Route" $155 and seven-course vegetarian $140) start with the signature spice pot. Maine lobster is pleasingly offset with coastal curry sauce prepared from the chef's mother's recipe; it’s redolent with but not overpowered by garam masala that lends a touch of heat which lingers on the palate. Slow-cooked sous-vide lamb is dusted with Indian five-spice and detailed with spiced yogurt. An intermezzo of smooth persimmon coffee with nibs of pistachio is a deserving dessert on its own. Finales have included genmai cha (green tea and roasted brown rice), churned into ice cream with puffed farro added for texture. Warm peaches contribute natural sweetness. Another flourish at the finish: spiced cherries, vanilla hazelnut sponge with cherry pit ice cream.

About the wine: Master sommelier Richard Dean (Tavern on the Green, The Mark) matches with confident wine pairings, predominantly whites due to the food but with well-chosen light reds as well. A wine pairing tasting flight is available with either menu for $98.
GAYOT has uncovered the best restaurants in (and around) San Francisco for you to enjoy right now
Top 25 Restaurants in San Francisco to Eat at Right Now

San Francisco is buzzing with everything from craft cocktail bars to eateries inspired by destinations around the globe. Discover the hottest restaurants in San Francisco.



RESTAURANT AWARDS

GAYOT's Annual Restaurant Awards honor America's best chefs, as well as promising newcomers and a top restaurateur.