Farallon

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Get tickets to a show and make a night of it: A three-course, pre-theater prix-fixe menu is served until 6pm.

Three private dining rooms with the same under-the-sea decor are located on the fourth floor; call (415) 956-6998 to book your party.

Farallon is well known among the expense-account and anniversary set for its elaborate décor of undersea fantasias that change from room to room. New executive chef Jason Ryczek, together with chef-owner Mark Franz, look to build seafood entrées that are bold yet balanced: filets with a spoonful of delicate foam, a colorful purée or bathed in an aromatic broth. A dressed-up raw bar --- who...

Sculpted jellyfish chandeliers, kelp-covered columns, and sea-urchin lights give this swanky Pat Kuleto-designed restaurant a decidedly quirky look. But there's nothing quirky about chef Mark Franz's impeccable seafood, which reels in serious diners from coast to coast. An extensive raw bar includes chilled Maine lobster with a trio of dipping sauces. The menu changes daily, but you might find...

Although this seafood restaurant is hands-down the most whimsical with its stunning oceanic fantasy decor, the high price tag, and fine, but not mind-blowing, food make it a better cocktail-and-appetizer stop than dinner choice. The multimillion-dollar attraction's outrageous decor follows the "coastal" cuisine theme; handblown jellyfish lamps, kelp bed-like backlit columns, glass clamshells,...

Like Alice in Atlantis or Disneyland of the Deep. Aquatic décor of your dreams: jellyfish lamps, sea-urchin light fixtures, glass clamshells. A must-see if only to gawk at designer Pat Kuleto’s oceanic ingenuity. Seafood is the specialty of course, served in the spacious dining room with backlit columns and sea-life mosaic floor. But more fun is had and the swanky new shellfish bar with a dozen...

Opened in 1997, Farallon is the acclaimed collaboration between Chef Mark Franz and restaurateur/designer Pat Kuleto. Located in San Francisco's popular Union Square area, Kuleto has designed a restaurant resembling a beautiful underwater fantasy that has proven to be the ideal setting for the sophisticated "coastal cuisine" menu created by Chef Franz.