Boulevard

"Acclaimed designer Ken Fulk gave this Embarcadeo standby a glamorous refresh in 2021, so now diners not only flock to the 30-year-old restaurant for classic California cuisine from chefs Nancy Oakes and Dana Younkin, but also to soak up the look of the handsome dining room, flush with peacock feathers and velvet-wrapped chairs. Tiffany lamps adorn the bar and taxidermy birds guard the revolving door, granting the space a pleasant air of Belle Epoch drama." - Flora Tsapovsky

"Chef Nancy Oakes’ quintessential San Francisco restaurant sits in a historic building right near the foot of the Bay Bridge, perfect for pairing dinner with a romantic walk along the waterfront. The menu is unabashedly Californian and dialed into what’s local and seasonal, and you get to savor your three courses in a redesigned dining room that still retains artisanal mosaics and blown glass." - Lauren Saria, Dianne de Guzman

"Boulevard’s Wine Vault can house up to 12 guests for a fully private meal with a highly adaptable set price menu consisting of three courses or more. It’s a truly unique space, designed by none other than Ken Fulk, with dark wallpaper and rich gold accents. Diners sit among walls lined with bottles of wine. To book an event, reach out through the restaurant website." - Dianne de Guzman, Eater Staff

"With a stunning peacock-and-gold refresh from star designer Ken Fulk, Boulevard swept back into its long and narrow space in 2021. Chefs Nancy Oakes and Dana Younkin continue to offer French-leaning fare backed up by seasonal California produce. Dine either a la carte at the bar and in the lounge or choose four courses from the set price menu." - Dianne de Guzman, Eater Staff

"This longtime mainstay along the city’s waterfront just turned 30 in September 2023. Boulevard went dark in the early COVID days but reopened in September 2021 with a major facelift courtesy of design majordomo Ken Fulk. The colorful and vivacious interior design now matches the warm and vibrant service, paralleled, thankfully, by creative and decadent dishes including crab and lobster ravioli, hamachi crudo, and lovely vegetarian dishes." - Dianne de Guzman, Paolo Bicchieri