 Vignette
offers elegant decor in a fashionable upscale dining
room bathed in natural light. The decor is highlighted
by a glassed in wine room and the main dining room
has a wine motif reminiscent of restaurants found
in the great wine regions throughout California.
Executive chef/owner Jason Yeafoli prepares a menu
inspired by European and contemporary cuisine combining
both local ingredients and traditional techniques
to create dishes utilizing local and seasonal ingredients
to create dishes that are both memorable and satisfying.
The menu features boldly flavored dishes utilizing
local and seasonal ingredients with special attention
to small farms and organic produce.
The Cuisine
The cuisine is simple, thoughtful and classic. Each
dish is artfully composed. The menu is seasonal,
concentrating on the best quality products from
local farms and small growers. "We wanted to
keep the menu simple. We start with a great entree
and a great sauce and go from there." All of
our meats are raised with no hormones or antibiotics.
We are very particular with our products and we
searched out some of the best, including "Painted
Hills" beef, Massachusetts's day boat scallops,
and local oysters, produce and cheeses.
The Wine
The wine list is manageable, unpretentious, and
reasonably priced, with wines by the glass, half
bottle and full bottle. The partners are moving
slowly, trying to see what their guests are looking
and asking for. "We try to stay close to small
production wines that are well rounded and crafted."
Each of the red wines chosen are displayed in the
glassed-in wine room in the middle of the restaurant.
The Tea
The tea menu consists of over 20 whole leaf teas
from small farms throughout the world. The best
addition is the special tea blends created in-house
and named after famous areas of San Francisco. Try
Nob Hill, or Union Square.
The Space
The space is an elegant and graceful room with white
linen service. The tables are set with small floral
and a votive candle making for an intimate dining
experience. "We wanted a sophisticated "Salon
Du Tea" type of feel and the understated elegance
of the space lends itself perfectly to our vision."
The restaurant can accommodate up to 75 seated guests
in the main dining room.
Private Wine Room
This wonderful wine room is fully glassed-in, creating
a sexy private dining experience for up to 24 guests.
Perfect for anniversary parties, afternoon teas,
and private corporate dinners.
The People
Jason Yeafoli and Stephen Walker have combined their
talent and experience in opening Vignette Restaurant.
They have combined their love for great food, fine
wines and whole leaf tea, and created the venue
to highlight all three products.
Jason Yeafoli
Jason Yeafoli, the Executive Chef, graduated from
Johnson and Wales University in Rhode Island at
the top of his class. After Graduating, he continued
his education, working for the next 15 years in
restaurants around the country.
Stephen Walker
Stephen Walker, General Manager/Owner, has spent
many years of his career working in restaurants
and catering companies. Much of his training in
personalized service he has learned working with
some of the finest caterers in the Bay Area. For
the last three years, he worked in corporate sales
for hotels throughout the Bay Area.
Vignette
is where leisure and corporate can come and enjoy
great food, a glass of wine, and a pot of full leaf
tea. If the buzz around town is to to be believed,
then these two partners are on their way to adding
Vignette
to the list of top places to dine in San
Francisco. |
Free
High-Speed
Internet Access
Special
Events
For Special
events call the General Manager / Owner:
Stephen Walker at (415) 365-0313.
Hours
- Lunch service from 11:30am
to 2:00pm.
- Dinner service begins
at 5:30pm daily.
- Tea service, please call.
- Bar is open from 4:00pm
daily.
Directions
We are located
in the Orchard
Hotel at 665 Bush Street. Just one
door down from the Powell Street cable car stop
at Bush. Two blocks North of Union Square. Please
call (415) 956-2972. |
