Rosemary & Pine
American restaurant · Showplace Square
55 Division St, San Francisco, CA 94103
Highlights
Sunchoke creme brulee, cocktails, and Italian-American inspired dishes.
Sunchoke creme brulee, cocktails, and Italian-American inspired dishes.
"Rosemary & Pine in the Design District has moved around the corner and shifted its focus away from dinner to breakfast and lunch. This smaller version of the American restaurant from the team behind Dumpling Time and Niku Steakhouse has a menu of brunch classics like eggs benedict, brioche french toast, and a fried chicken sandwich with gochujang aioli that you can eat with your friends who like to dress up a bit for brunch. " - ricky rodriguez
"Rosemary and Pine is moving to a new location at 55 Division Street, previously occupied by Dumpling Time Express. The restaurant will no longer serve dinner and will be open for breakfast and lunch. The menu will include popular items like eggs Benedict with Benton’s country ham and shiso hollandaise, buttermilk biscuit with sausage gravy, and new additions such as stracciatella toast, fried chicken sandwich, and milk bread donuts. The new location features about 48 seats including 12 on the outdoor patio." - Lauren Saria
"Thoughtful cooking features top-notch ingredients, blending Chef Dustin Falcon’s fine dining training with Italian-American favorites from his childhood in New Jersey. Fried burrata with fra diavolo sauce and pistachio pesto is a lofty take on mozzarella sticks, and house-made pastas like paccheri alla vodka and pillowy honeynut squash agnolotti attest to the kitchen’s skill." - MICHELIN Guide
"For $325, Rosemary & Pine’s Thanksgiving kit feeds four people with dishes including chicory Caesar salad, citrus-brined turkey, sausage and maitake mushroom stuffing, and more. The meal will be available to order via the Rosemary & Pine website." - Lauren Saria
"A San Francisco restaurant that has explored savory-leaning sweets, exemplified by a sunchoke crème brûlée that tilts dessert toward earthy, vegetal flavors rather than pure sugar-forward finishes." - Jaya Saxena
