While there are many noble reasons to only serve sustainably sourced food,
ours flows from an infinitely simpler, and more powerful principle:
this kind of food tastes better.
We believe a great meal should have elements of both celebration
and tradition, and that optimally it should be a sensate hunt for
what the French call “Gout du revenez-y” -- “The
taste you return to.” Even the most enticing menus suggest
an incomplete story because nothing compares to an actual moment
of re-discovering a food memory. Or better yet, the joy in finding
a new one.
Since our opening over a year ago, we have received many accolades from travel writers and food critics across the country.
Barndiva has proudly been named a San Francisco Chronicle top 100 Restaurants
for 2005.
Our talented team of chefs develop our seasonal menu’s with
Barndiva's owner, Jil Hales. For a ‘taste’ of our special event menu’s,
please click on the “catered events” page on the main menu.
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