“A second-year star earned on the strength of the kitchen's vegetable program — among the most disciplined in the country.”
Bill of Fare · Service 014 · 20:00 Seating · IX Courses
A bill of fare,
written each
morning.
Brassica is a 28-seat tasting-menu restaurant on Hayes Street, four nights a week. The bill of fare is rewritten each morning around what the kitchen received that day. Reservations open 30 days out, at nine in the morning, Pacific.
★
Michelin · 2024 + 2025
28
Seats · four nights
IX
Courses each evening
Bill of FareService 001Tonight's bill · IX courses · revised at 14:30 today
Tonight’s
nine courses.
The bill of fare is rewritten each morning, then refined again at 2:30 pm after the afternoon walk-through with the farms. What you read here is the version going to the floor at the second seating tonight. It is not a menu. It is a record of one service.
No.
Course · ingredients · source
Allergens
I
Cucumber, fennel pollen, koji buttermilk
Persian cucumber, fennel pollen, koji buttermilk, dill oil
from County Line Harvest, Petaluma
GlDyShNuEgAl
II
Carrot, smoked yolk, hay
Heirloom carrot two ways, smoked egg yolk, hay-infused jus
from Riverdog Farm, Capay Valley
GlDyShNuEgAl
III
Asparagus, brown butter, lemon balm
Charred green asparagus, brown butter dashi, lemon balm
from Knoll Farms, Brentwood
GlDyShNuEgAl
IV
Squash blossom, ricotta, anchovy
Tempura squash blossom, fresh ricotta, white anchovy
from Frog Hollow, Brentwood
GlDyShNuEgAl
V
Sourdough, cultured butter, sea salt
Tartine country loaf, cultured cream butter, fleur de sel
from Tartine Manufactory
GlDyShNuEgAl
VI
Hen of the woods, parmesan, black truffle
Maitake mushroom, twelve-year parmesan, Périgord truffle
from Far West Fungi, Moss Landing
GlDyShNuEgAl
VII
Wagyu, charred allium, miso
Snake River Farm A5, charred ramp, white miso jus
from Snake River Farms, Idaho
GlDyShNuEgAl
VIII
Kombucha sorbet, sorrel, honey
House kombucha sorbet, sorrel granita, sage-infused honey
from Brassica garden, on-property
GlDyShNuEgAl
IX
Mignardises, the kitchen's gift
Three small things — chocolate, citrus, herb. Selected this morning.
GlDyShNuEgAl
Wine pairing · six pours · +$185Selected by Anya Reyes from a 1,400-bottle list. Mostly natural, mostly old-world.
Reserve · this seating Bill of FareService 002The room · 28 seats · 84 Hayes Street
Twenty-eight seats.
Four nights.
The room is small on purpose. Four bar seats face the open kitchen — the chef’s counter, where Sarah works the pass — and twenty-four banquette and table seats along the linen wall. We don’t take walk-ins; we don’t hold tables; we don’t serve à la carte. One bill of fare, two seatings, four nights.
- Seats
- 28
- Service
- Wed — Sat
- Two seatings
- 5:30 · 8:00
- Tasting menu only
- $245
- Wine pairing
- +$185
- Reservations open
- 30 days out · 9am PT
Bill of FareService 003Chef Sarah Lin · at the pass
The kitchen
is the author.
Sarah Lin opened Brassica in 2018 after eight years between Saison, Aska, and Frantzén. She worked the line for two years before stepping back to the pass in 2020. Brassica is her name, but the bill is the kitchen’s — written by Sarah with sous-chefs Mei Tan and Daniel Park, in dialogue with the morning’s farm deliveries.
Bill of FareService 004Sourcing · vegetable-forward · seasonal
Six farms.
One menu.
Brassica works directly with six farms — five in the Bay Area, one in Snake River. The bill of fare is built around what the farms have at the peak of the week. Animal proteins arrive third, fourth, or seventh on the bill — never second.
Bill of FareService 005Wine ledger · 1,400 bottles · mostly old-world
Mostly old-world.
Mostly natural.
Anya Reyes built the cellar over four years. The pairing is six pours — never eight, never four — chosen the day of service against the bill the kitchen finalises at 2:30 pm. There is no premium tier. There is no wine list at the table. You ask Anya what she’s pouring, she tells you, you decide.
Bill of FareService 006On the record · press
On the record.
“Sarah Lin's tasting menu reads more like a notebook than a stage performance. The room is the better for it.”
“Twenty-eight seats. Four nights. The hardest reservation in Hayes Valley, and the one most worth the wait.”
Bill of FareService 007Reservations · open at 9:00 am Pacific, 30 days out
Reservations open
thirty days out.
The 30-day window opens at nine each morning. We release the chef’s counter two weeks at a time. Same-day waitlist signs at 11 am and clears around 4 pm. Cancellations release back to the waitlist, in order.
Tonight
Waitlist · est. 4 pm
Tomorrow
2 seats · 8:00 pm
This week
5 seats remaining
Next four weeks
Open daily · 9 am PT
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