Equal Parts sits in North Beach as a neighborhood cocktail bar and restaurant with a Mexico City-inspired sensibility. Getting in means passing through a candlelit archway of woven branches to an unmarked front door, and the dining room beyond relies almost entirely on natural light — a breezier, more scene-driven setup than the old-school Italian spots nearby, suited to date night.
Executive Chef Melissa Perfit runs a seasonal, shareable menu built on named-farm ingredients: Hog Island Sweetwater Oysters, Bellwether Farms basket ricotta, Marshall Farm honey, and Caviar Co trout roe and Kaluga Hybrid caviar. Dinner and brunch dishes include cured Mt. Lassen trout, pork chilaquiles, Kona kanpachi, whole roasted branzino, maitake mushroom tempura, tombo tuna carpaccio, and fried chicken served with a trio of sauces. The bar program leans on housemade infusions and cocktail sauces, including a clarified, papaya-infused pisco cocktail.
Executive Chef Melissa Perfit runs a seasonal, shareable menu built on named-farm ingredients: Hog Island Sweetwater Oysters, Bellwether Farms basket ricotta, Marshall Farm honey, and Caviar Co trout roe and Kaluga Hybrid caviar. Dinner and brunch dishes include cured Mt. Lassen trout, pork chilaquiles, Kona kanpachi, whole roasted branzino, maitake mushroom tempura, tombo tuna carpaccio, and fried chicken served with a trio of sauces. The bar program leans on housemade infusions and cocktail sauces, including a clarified, papaya-infused pisco cocktail.