Welcome to Chapeau Bistro
It’s a curious thing when you live in a city, especially one renowned for its food, like San Francisco. In all the years I lived in the City by the Bay (over a decade), I rarely made it over to the Richmond or Sunset for dining. It’s not that it’s far, but as city dwellers know, it’s easy to get stuck in your own routines and lean towards the favorites in your own neighborhood. I’ve seen this happen in various cities where I lived over the years, including Boston, London, Johannesburg, New York, Amsterdam and more recently, San Francisco.
So, when I heard about a French restaurant in the Richmond District of San Francisco and we had the opportunity to review it, I was intrigued. I discovered from Chapeau Bistro chef and own Phillip, that the establishment has been around for 28 years. How did I miss this place? Especially given that Anthony and I are huge fans of French cuisine.
Inside at Chapeau Bistro
It turns out that they have a regular following of locals and even on a Wednesday night, it was packed. As you enter, it’s light and airy, with light pastel green accentuated pillars and walls, with olive green mixed into the palette. The floors, wooden. The decor is modern with clean lines. In other words, it’s not one of those old world French styled restaurants with heavy woods, nor did it have the French country theme. As you enter, Phillip greets you and as you make your way into the small but well appointed space, there’s a full bar on the left.
The bar at Chapeau Bistro
Cocktail anyone? Anthony tried the Passionfruit Martini, made with Bacardi and Pineapple. They also offer other fun options such as the Pomegranate Cosmopolitan, a Raspberry Sidecar, a Smoked Old Fashioned (my grandfather would have loved this one) or a Spicy Margarita. Lots of great choices and an extensive wine menu is on hand for those who don’t do cocktails.
The passionfruit martini at Chapeau
We had a cozy table in the corner which was great for people-watching. It also made it easier to flag down a waiter when you wanted more water or wine; however, the staff were so attentive, it wasn’t necessary. They were not only efficient with our original order but they anticipated our next need before we did . . . the sign of a well-trained restaurant team.
Our cozy table at Chapeau Bistro
Let’s start what they know best at Chapeau Bistro: French food. They start you out with an amuse-gueule that the chef selects. In our case, it was a Tomato Soup taster with parsley oil. Oh so yum!
Tomato soup with Parsley Oil at Chapeau Bistro
If you want to make an evening out of it, there are 3 and 4 course options, the latter of which includes a scallop appetizer. The sauce is the prize here: Fennel Confit Grapefruit, Mustard, White Rice Vinegar, Pastis, Cream and a Citrus Beurre Blanc. The word heavenly is understated for this gem; it’s a must try when you go.
The oh so divine Scallop Appetizer at Chapeau Bistro
We were tempted by too many choices to try the Roasted Beet salad, but it sounds like a good one; they serve it with hazelnut, lemon and honey vinaigrette and a whipped goat cheese. Because I love garlic so much, I had to try their escargot and quite frankly, it just went too well with their Sancerre from Loire Valley.
Above and below, the Escargot at Chapeau Bistro
Phillip decided that we must try his son’s interpretation of the traditional flaky crusted vol au vent, which they serve with roasted mushrooms, cream sauce and olive oil. Top it off with a little salt and pepper, and it’s an exquisite yet simple appetizer. Despite the ingredients, it tastes light and airy, not heavy. Because it was a bit dark in the restaurant when this dish (Anthony’s favorite) arrived, the picture doesn’t do it justice.
Vol au Vent at Chapeau
Vegetarian lovers will enjoy their Ratatouille (aubergine, zucchini, tomato, bell peppers and polenta) or their salads. there’s also a roasted corn soup which they pair with a Grand Reserve Rose as well. Fish fans will appreciate the Salmon Trio (as an appetizer) which includes Tartare, Graviax, Roe, Egg and Creme Fraiche, or the Pan-Seared Salmon with Barley, Corn, Asparagus and Basil Aioli. I went for the Branzino Meuniere, which was not served as a whole fish. The latter is often how it’s cooked in Italy, Spain and southern France. It was covered in capers, which can be strong. The chefs performed a little magic to tone down the capers and make it a perfect accompaniment to add balance to the dish. We both loved it. They serve it with brown butter, spinach, lemon and riz a l’ail, the latter of which melted on our tongues.
Above and below, the Branzino Meuniere at Chapeau in SF
Anthony went for the Duck Breast. Truth be told, not everyone can prepare duck well and it’s often a disappointment unless you’re at an authentic French restaurant like Chapeau. Leanly prepared, they serve it with farro, baby turnips, carrots and a green pepper sauce. Phillip opted to pair this scrumptious dish with a glass of 2023 Languedoc (cles en main). PERFECT!
Above and below, the Duck Breast at Chapeau
Did I mention that they do a beautiful job plating as well?
Given that it was a warm summer evening, we decided not to go with beef, although they do offer a Filet Mignon with Shallot Confit, Demi-Glace and Kale, something I’d like to try on our next visit. There are also a few sides you can choose from, including potato gratit, french fries and mushrooms.
They have traditional profiteroles: vanilla bean ice cream, chocolate sauce and almond or meringue, caramel and grand marnier. We had a chance to try their Creme Brulee, and Chocolat Fondant which they serve with bananas and rum raisin ice cream (one of my favorites). The latter had me at hello.
The Creme Brulee at Chapeau
Below, the Chocolat Fondant with the Rum Raisin ice cream, yet another example of beautiful plating.
The Chocolat Fondant at Chapeau
Phillip didn’t want us to leave without trying their most unique dessert: French Toast. Yes, really. It made me think of our cross-country trip where we tried fried chicken with waffles and blueberry honey for the first time. I think we thought about that dish for weeks after leaving Nashville. Here, they turn savory into sweet with the accompaniment of hazelnut cream anglaise and salted caramel ice cream. The lighting wasn’t the best for capturing this exquisite dessert — let’s just say that it brought the evening home, especially with a cappuccino.
Above and below, the French Toast dessert at Chapeau
We had time to chat about Phillip’s story, which was welcomed since we are heading to southern France this Fall. He had a few gems to recommend as he has spent a lot of time in Provence. We also found an overlapping memory between us: Cafe Jacqueline, a famous French restaurant in San Francisco that recently closed. French chefs know other chefs, so he has been to the restaurant on occasion. One time, he wanted to capture a picture of the two of them and she declined. I would have loved to grab a shot of her as well. Why? She’s remarkable. I hope someone has a few pictures of this incredible talent for the record books, especially now that she’s closed.
Anthony took me there for my birthday once knowing I would enjoy it (see my brief write-up). After all, it’s French cuisine but with a twist. You can only get souffles on the menu and it’s a whole evening given how long it takes to make them from scratch. Located on Grant Avenue, this very small establishment was charming and Jacqueline churned out one perfect souffle after another. It turns out that she learned how to cook at a French convent, which was where she grew up since her mother died at childbirth. We were transported back in time.
Enjoying dessert and coffee at Chapeau
Alas. We loved our experience at Chapeau and Phillip and his team were a marvel. In some ways, it’s a lost treasure–hanging out with the chef, sharing stories and seeing their passion for the art of cooking. What I loved most about Chapeau was Phillip’s interest in socializing with his guests. He personally says goodbye to every guest as they’re getting ready to part. A small and personal touch goes a long way but rarely do you find this quality at restaurants anymore, especially in a foodie city like San Francisco.
Two thumbs up. We plan to return sometime with friends — be sure to make reservations. They are closed on Mondays and Tuesdays.
From left to right: Phillip (Chapeau Bistro owner and chef), Anthony and Renee
Here’s a fun video short of our experience. Be sure to see our foodie post on Instagram @luxuryfoodies as well.
DETAILS:
Chapeau Bistro
126 Clement Street
San Francisco, CA 94118
415) 750 9787
https://www.chapeausf.com/
Renee Blodgett is the founder of We Blog the World. The site combines the magic of an online culture and travel magazine with a global blog network and has contributors from every continent in the world. Having lived in 10 countries and explored nearly 80, she is an avid traveler, and a lover, observer and participant in cultural diversity.
She is also the CEO and founder of Magic Sauce Media, a new media services consultancy focused on viral marketing, social media, branding, events and PR. For over 20 years, she has helped companies from 12 countries get traction in the market. Known for her global and organic approach to product and corporate launches, Renee practices what she pitches and as an active user of social media, she helps clients navigate digital waters from around the world. Renee has been blogging for over 16 years and regularly writes on her personal blog Down the Avenue, Huffington Post, BlogHer, We Blog the World and other sites. She was ranked #12 Social Media Influencer by Forbes Magazine and is listed as a new media influencer and game changer on various sites and books on the new media revolution. In 2013, she was listed as the 6th most influential woman in social media by Forbes Magazine on a Top 20 List.
Her passion for art, storytelling and photography led to the launch of Magic Sauce Photography, which is a visual extension of her writing, the result of which has led to producing six photo books: Galapagos Islands, London, South Africa, Rome, Urbanization and Ecuador.
Renee is also the co-founder of Traveling Geeks, an initiative that brings entrepreneurs, thought leaders, bloggers, creators, curators and influencers to other countries to share and learn from peers, governments, corporations, and the general public in order to educate, share, evaluate, and promote innovative technologies.
