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Atelier Crenn

3127 Fillmore St. (Pixley St.) Send to Phone
415-440-0460 | Menu
Chef Dominique Crenn’s “poetic culinaria” tasting menu features luxurious ingredients and unique presentations.

Dinner Tues.-Sat. 5 p.m.-9 p.m.

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Atelier Crenn, San Francisco, CA

Atelier Crenn Restaurant Review

About chef Dominique Crenn: French chef Dominique Crenn's adoration of her father has influenced her life. He was an artist, bringing his ideas to life in his workshop, which is called an "atelier" in French. That should help you understand the name and concept of the restaurant: a place where Crenn creates food that she calls "poetic culinaria." Not only is she a creator, she is also a poet. The menu is written in the form of a poem where each line is the evocation of a dish. On a winter menu you may read "Fall has come with its cool breeze," then "See this --- most adored gift from Neptune, an aureate bloom." It is music to the ears, before the notes hit the palate. As years have gone by --- we have been following her for quite a while now --- Crenn's cuisine has evolved from a sonata to a symphony. How did she do it? We are guessing it is the expression of lots of thinking and meditation, drawings and experiments. This is a supputation as Crenn is very secretive; even if the kitchen door onto the restaurant is always open, she won’t let us enter her sanctuary. We are fine with it. The poetry works and that is what counts.

Likes: Creativity is THE word.
Dislikes: the reservation system. Tables must be booked online via Tock; however, the restaurant can still assist with making reservations over the phone.

View the dinner with our exclusive video.
Chef Crenn is one of GAYOT’s Best Female Chefs in America.

About the experience & the menu: When making your reservation at Atelier Crenn, there are a few things you should know. You are going in for a long evening that you should not rush. Take the time to enjoy the long list of dishes from the Grand Tasting Menu, which is priced at $335, with wine pairings starting at $220 (service is included, but not tax). There is only this menu and there is no à la carte. Everything is unconventional in Crenn's studio. The plates, silverware and dishes (a wood log, for example) are so out of the ordinary that they directly imply and require unique and unusual presentations. Crenn uses noble ingredients like caviar, truffle, scallops, sea urchin and Wagyu, resulting in a luxurious feast. The only conventional part of the meal is the cheeses, simply presented on a wood board.

About the décor: Crenn changed the original décor to make the space more intimate. The dining room now only seats 22 guests at eight handmade walnut tables in dark shades of brown. We like the contrast brought by the beige wood chairs and their light blue cushions. You will almost feel at home as the tables are set on rugs of different colors. On the walls are some quotes from her poetry.

About the wine: A posh wine list offers interesting selections primarily from France but also from Spain, Italy and California. We are looking forward to Crenn’s opera in the coming years.

Tickets are available via the Tock reservation system.
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