Esme occupies a corner of the historic Metro Hotel in the Haight, where chef Susan Dunn built a modern neighborhood bistro around French technique and California ingredients. The menu runs seasonal and ingredient-driven, built on small plates, pastas, and a wine list the restaurant treats as a central part of the experience.
Seared halloumi dressed with mint and grilled stone fruit and a well-regarded roast chicken have become dishes regulars return for, alongside bread and butter service that's developed its own following. Dessert and wine are both strong points of the program.
The room runs lively and loud, with a crowd of regulars who treat it as their neighborhood spot — the kind of place where tables lean over to ask what the next one ordered. Large parties of seven to twelve can be accommodated with a family-style menu.
Seared halloumi dressed with mint and grilled stone fruit and a well-regarded roast chicken have become dishes regulars return for, alongside bread and butter service that's developed its own following. Dessert and wine are both strong points of the program.
The room runs lively and loud, with a crowd of regulars who treat it as their neighborhood spot — the kind of place where tables lean over to ask what the next one ordered. Large parties of seven to twelve can be accommodated with a family-style menu.