Campton Place

By Marcia Gagliardi

Many notable chefs—from Daniel Humm to Laurent Manrique—have launched their careers cooking in the respected kitchen of this classic San Francisco Destination for fine dining, and the current chef, Srijith Gopinath, earned the restaurant its first shiny Michelin star in 2010. The well-appointed room is known for its tasting menus; while you could play it safe with the Market Menu, the magic truly lies in the flavor-packed Spice Route Menu. This six-course menu features numerous twists on many Southern Indian dishes and ingredients in engaging presentations (just wait until you start digging for treasures in the “Spring Pot”). The slow-cooked lamb rack with a panko crust and raita mousse wafers is a dish you’ll remember.

the crowd

The refined dining room attracts a mix of guests of the hotel, local couples celebrating a special occasion, and the occasional booth full of hungry or curious tourists who didn’t get the memo about dressing nicely.

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at your service
Expect refined but not stuffy service, with servers diligently checking in on your table after a few bites of each course to ensure it’s to your liking. Bonus points: A food runner noticed a friend was dabbing at a stain on his shirt and brought soda water immediately, without even asking.

While a jacket isn’t required, this is not the place to wear jeans and a fleece. Go ahead, spiff up a little, it’s fun.



breakfast: Mon–Fri 7 AM–10:30 AM; Sat–Sun 7 AM–11 AM
lunch: Mon–Fri 11:30 AM–2 PM; Sat noon–2 PM
brunch: Sun 11:30 AM–2 PM
dinner: Sun–Thu 6 PM–9 PM; Fri–Sat 6 PM–9:30 PM

price range

$95 (dinner tasting menus)