Hayes Valley · San Francisco · est. 2018
Tasting menus, four nights a week.
Chef Sarah Lin’s 28-seat tasting menu restaurant. Vegetable-forward seasonal menus. One Michelin star (2024, 2025). Wednesday through Saturday, by reservation only.
One Michelin star · 28 seats · Wed–Sat 5:30pm–10:30pm · By reservation only · Reservations open 30 days out · Tasting menu $245/person
Brassica
1★
Michelin · 2024, 2025
28
Seats per service
4 nights
Wed–Sat
8 courses
Tasting menu
Reservations
Reserve your seat
Reservations open 30 days out at 9am Pacific. Same-day waitlist available below.
Reserve a table
We seat 28 guests, four nights a week. Reservations open exactly 30 days out at 9am Pacific. Same-day waitlist available — sign up below.
Step 1 of 4
What kind of reservation?
What we serve
Vegetable-forward, seasonally driven
8-course tasting menu — $245
Six savory courses + two sweet courses. Vegetable-forward, with seafood + occasional meat. Menu changes every 6-8 weeks based on what’s growing.
Optional wine pairing — +$165
5-course wine pairing. Sommelier Marcus designed; favors small producers + biodynamic farming. Non-alcoholic pairing also available (+$95).
Optional cheese course — +$32
Three artisanal California cheeses. Selection changes monthly. Often the surprise highlight of the meal for guests who add it.
Chef's Counter — $295/person
4-seat chef’s counter with 2 additional courses + direct interaction with the kitchen team. Weekly availability; books faster than dining room.
Sourcing + philosophy
What guides the menu
California-led sourcing
Vegetables from 12 small farms, mostly within 100 miles. Year-round relationships with growers; menu shifts with their harvests.
Whole-utilization principle
Every part of every ingredient gets used. Vegetable trim becomes stock; herb stems become oils. Less waste; more concentrated flavors.
Mostly vegetables
Center-of-plate is almost always vegetable. Meat + seafood are accents. The menu reflects what’s seasonal, not what’s expected.
Balanced wine list
Small producers, biodynamic + natural wines, low-intervention winemaking. Mostly California + Oregon + sparkling. Some old-world surprises.
From guests
What guests say
“First Michelin meal that didn’t feel performative. Chef Lin’s vegetables were the most exciting things on the plate. Came back twice in 4 months — different menus, same level of care.”
PW
Patricia W.
San Francisco · 2 visits 2024
“Wine pairing is brilliant. Marcus knows when to surprise + when to just serve a beautiful wine. The non-alcoholic pairing is so good I’d almost choose it over wine on a future visit.”
MT
Marcus T.
Sommelier perspective · Chicago restaurant
“We had our 10th anniversary at the chef’s counter. Chef Lin came over multiple times, talked through what we were eating + why. Genuine craftsmanship. Memorable in a way most expensive meals aren’t.”
TH
T. H.
Anniversary visit · 2024
Common questions
What guests ask first
- Reservations open exactly 30 days in advance at 9am Pacific. Use the Reservation Tool above. We use Resy. Cancellations + walk-ups happen; same-day waitlist is real + we call ~20% of waitlist guests.