 One Market Restaurant Review: One Market serves as a sort of festive, highbrow gathering spot for all of San Francisco thanks (as its address suggests) to its keystone location at the tip of Market Street, across from the Ferry Building. The lovely, expansive room and separate bar attract travelers, executives and locals. Though the restaurant was founded more than a decade ago by chef Bradley Ogden, chef Mark Dommen has now long held the reins in the exhibition kitchen (which features a delightful chef’s table) and can be credited with prettying up the seasonal contemporary American menu with equal parts zest and accessible sophistication. Lush Tasmanian ocean trout mi cuit is layered around potato rosti and topped with a poached egg. Just-right pork tenderloin is neatly wrapped in bacon and served over dandelion persillade and salsify, while roasted Liberty Farms duck breast is accompanied with duck leg confit, turnip, vanilla and huckleberry sauce. We like anything here prepared with hand-picked Dungeness crab. Guests looking for a light bite in the bar can choose from dishes such as chickpea fries with harissa aïoli and sliders with cheddar cheese and balsamic onions. The wine list is hefty, fun and features American wines only, with a short list by the glass. Pastry chef Patti Dellamonica-Bauler’s deceptively whimsical desserts burst with seasonal flavors straight from the farmers market nearby. Servers bustle and guide with warmth and panache. Private events are a specialty here.
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One Market Restaurant is one of GAYOT's 2013
| Top 10 SF Business Restaurants
| Top 10 SF Chef's Table Restaurants
| Top 10 SF American Restaurants
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