Birdsong — Restaurant in San Francisco

I was really excited to try out this restaurant with my father. It was his first fine dining experience, but this experience has turned him off from fine dining altogether. We both walked away feeling incredibly uncomfortable, so much so that I feel like I have no choice but to share my experience. We selected the “Journey” dining experience. In terms of food, the courses were good, but nothing knocked my socks off, especially if I’m comparing it to similarly priced chef’s tastings, like at LazyBear or Chapter One (Dublin). However, the treatment was absolutely terrible, and the treatment is the focus of this review.

When we were seated, we were given a wine list. I asked for a suggestion that would pair well with many of the courses b/c I only intended to have a glass or two throughout the experience. The waitress proceeded to read off each glass of wine listed on the menu, so I asked if she wouldn’t mind having the sommelier help us with a wine selection. Alex (the sommelier?) came over to the table and immediately said “I would never ask for a sommelier if I just want a glass. I’d just get a chardonnay. All of the dishes are very different, so there isn’t one in particular that I would suggest.” The tone was snippy & condescending. I told him I’ve been offered one wine that would pair well with the courses being offered in other experiences, & I was even open to a bottle, so that’s why I was asking for a suggestion.

Also, we couldn’t understand our waitress very well (she has an accent), and when my dad asked her to repeat what was in our dish, she seemed visibly annoyed. For example, at one point, my dad asked what was the concentrated brown substance at the bottom of the prawn dish made of and she said “its…the…prawn…” in a condescending tone, without any other description.

The staff knew we were feeling uncomfortable, and that did not make them act any warmer towards us. Early on in the evening, I asked Alex (I really hope that’s his name) if everything was okay since he seemed to be irritated. At another point in the night, one of the chef’s continued to hover near our table. When I said “hello, I figured I should say hi since you’re standing right here looking at us”, he responded “well yea I have a better view of the kitchen from here”. & while that may have been true, if a customer is indicating that you’re making them uncomfortable (which I absolutely did), I’d think you’d prioritize their experience and not continue to do this. It’s also worth noting that we had to ask for our table to be cleaned, and especially given that we were being watched so closely, we shouldn’t have needed to do this.

For context, we’re Black Americans. I already expect to be a speck of pepper in a sea of salt at this sort of establishment, but I have never been made to feel as unwelcome as I did at this place. The sense of otherness was palpable. This morning my dad told me that his experience at this restaurant brought him back to his time in the Deep South, which was truly heartbreaking. B/c we’d had a few glasses of wine, I honestly tried to gaslight myself into thinking I was just reading into things. However, after sleeping on it & reflecting on my experience, I can confidently say that the treatment was simply unacceptable.

I acknowledge that there’s a degree of stoicism in fine dining and that the servers frequently look at the table to see if you need anything, but this was different. If your customers are indicating discomfort, I’d think you’d want to check in to see if there’s anything you can do to improve the experience. You don’t continue to hover, stare, and speak to them in a belittling tone. I won’t explicitly speculate as to why were treated the way we were, but I think the implication is clear.

I’m so upset that this restaurant managed to turn my dad off from fine dining. At this point, I just want my money back and to forget I ever went...

With its nature-inspired forest theme, Birdsong delivers an omakase-style fusion of Japanese, French, and other Asian-European cuisines. Every dish showcased thoughtful preparation and fresh, meticulously crafted ingredients.

🅿️ Parking: Parking is tricky! Street parking is limited, so I recommend parking in a nearby lot and Ubering to the restaurant.

🔖 Price: Two menu options – $265 (2-hour experience) or $325 (3-hour experience).

January 2025 Tasting Menu Highlights 🌟 Appetizers:

Halibut Sashimi: A light starter featuring sashimi dressed with a house-made seaweed-infused sauce and seasoned with bone vinegar. Daikon and Salmon Roe: Smoky and creamy, this dish paired buttery smoked root sauce with daikon and salmon roe. The balance of acidity and richness was next level. Grilled Red Abalone with Lettuce: Red abalone foam mixed with fresh lettuce and abalone slices created a delightful combination of oceanic and forest flavors. Pine Nut Risotto: Topped with coconut shavings, this dish was fragrant and comforting, leaving a lasting impression. Crab with Smoked Fish and Seasonal Veggies: Presented in a unique smoky vessel, the crab paired with butter and pickled pearl onions was bursting with freshness. Caviar Walnut Pancake: The signature dish and the highlight of the night! This walnut pancake, topped with caviar, was a bite of pure happiness. It's an absolute must-try! Sea Urchin Cream Puff: My second favorite! The uni was incredibly fresh, and pairing it with a cream puff added a unique twist that’s better than the usual rice pairing. 🌟 Mains:

Aged Grilled Quail: Perfectly tender and juicy, with a rich smoky flavor. This is another classic from their menu. Roasted Carrot with Blackberry and Bone Marrow Sauce: Unfortunately, this one didn’t work for me. Despite the elaborate preparation, the carrot didn’t shine, and using bone marrow as a sauce felt like a waste of its potential. Aged Steak: By this point, I was already getting full, but the steak was melt-in-your-mouth tender with just the right amount of aging. I wish I had more room to fully enjoy it earlier in the meal! 🌟 Desserts:

Lemon Shaved Ice: Light, tangy, and refreshing, this was the perfect palate cleanser after a rich meal. Matcha and Mandarin: Matcha powder sprinkled over mandarin slices offered a curious but enjoyable contrast of flavors. Candied Fruits with Chocolate: By this point, I was too full to properly appreciate it! 🌟 Wine Pairing:

We went with a 2004 Château Léoville Barton. Compared to a typical bold California red, this one was softer and very drinkable—a great choice for this tasting menu.

Final Thoughts Birdsong delivers an incredible dining experience with unique flavors...

One of the most extraordinary dining experiences I've ever had. The initial bites start off as a showcase of their ability to take intense flavors and translate them into delicate constructions that magically blend in the mouth and on the tongue into perfectly balanced representations of the larger dishes that could have been the flagship course at any other restaurant. Take, for example, the "Fish & Chips" but looks like it is a slice of cured halibut laid upon a puff pastry. The whole item goes into the mouth and as you bite down, delicate but strongly flavored cream gushes out of the pastry which you discover is made of potato creating a creamy blend of crispy potato, sour cream, chives, and fish. In an instant, it becomes apparent that when they say "fish & chips" they mean it but not exactly how you would expect it. Many restaurants attempt this sort of play on classes dishes and flavors but none quite as successfully as Birdsong. Their ability to take an ingredient, like carrots, and transform it into something wholly new and unrecognizable is nothing short of astonishing. The lobster mushrooms stuff with lobster is nothing short of inspirational and be sure to sop up the lobster sauces (made from the head and brains of lobster) with the delicate and perfectly baked Parker House roll. Each dish is meticulously plated with precision and care; an activity they eagerly allow patrons to witness with the largest open kitchen I've ever sat at. There is no mad rush or frantic clanging of pots and pans as cooks race to complete dishes. Instead, the sounds of the kitchen are replaced by quiet determination and steadfast practice of skills honed to the top of their craft. Occasionally, the kitchen (and restaurant) reverberate with the sound of a new table's order being fired or a new course to be prepared "fire four lamb" is practically whispered and "fire four lamb" echos in unison from the lips of the chefs and cooks. The experience is almost magical. What is life-changing is their Peruvian purple cornbread which leads one to fully re-evaluate what cornbread could be (and should be).

Not only is the food top notch, but the service is friendly and attentive without being stiff or stuck up. There is a genuine affection for the dishes they are serving and pride in the ingredients that comes through with each and every staff member. As of August 2019, their cost of the full tasting menu (titled "Journey") is $200 for a weeknight and $215 for the weekend. At this price point, there is no other meal that can even compare to this experience. If you are considering dining here, I strongly encourage you to stop reading and just make a...