Grass-Fed Steaks and Sustainable Service: Acme Chophouse, San Francisco

When you think of dining at a San Francisco baseball park at night, you usually think of a hot dog, a pizza, garlic fries, cold beer, and a generous side order of hypothermia.

But you don’t imagine you can sit down in a gorgeously rich-looking restaurant featuring an expansive raw bar, huge wood-grilled steaks and chops, rotisserie chicken and fresh fish. But you get all that, plus a California-style commitment to sustainability with naturally raised meat and poultry, locally caught fish and California grown produce at the Acme Chophouse, managing chef and “Iron Chef” winner, Traci Des Jardins.

I just had a terrific and very relaxed meal here last night with some friends. We all enjoyed everything — from the starters to the sumptious desserts.

Acme Chophouse
A: 24 Willie Mays Plaza, San Francisco.
T: 415.644.0240.

Posted by Gil Zeimer on January 31, 2007 in Food

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