Cuisines and Dishes at Absinthe:
- French
Absinthe
398 Hayes St,
San Francisco
CA
94102
absinthe.com (415) 551-1590
Menu for Absinthe
Menu for Absinthe provided by Allmenus.com
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Other menus for Absinthe
Dining options for Absinthe
Ratings and Reviews for Absinthe
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May 09 2012
Shwhoa H. via Yelp
The good: -FOOD: The menu had the perfect amount of items; enough for a variety, and not too many that I sat there going O.O uhh what am I going to eat??...read more
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Apr 29 2012
Vera W. via Yelp
Came again, but this time for the drinks. The bartenders are a bit haughty... But, once you strike up some sort of convo with them, they melt a little bit...read more
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Apr 29 2012
Laura B. via Yelp
I've been here many times, but today was the best. The lamb was wonderful, the opera cake dessert great, and I'm not a dessert person. Thank you Absinthe...read more
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Feb 24 2009
rachelledavidson via Citysearch
I enjoy their food here. I don't know if it's also the same chef cooking as the one in Top Chef this season, but at least I like t...read more
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Feb 24 2009
via Citysearch
I enjoy their food here. I don't know if it's also the same chef cooking as the one in Top Chef this season, but at least I like t...read more
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Jan 30 2009
liltamby5 via Citysearch
I know this is supposed to be a review, but I wanted to ask reviewers what their favorite or best absinthe mixed cocktail they had...read more
From Citysearch
The Scene
This luxuriously appointed restaurant is decorated to evoke the golden age of absinthe, with deep-red walls, lush velvet chairs and dark, sexy lighting. The focal point of the main room is the grand bar, stocked with an impressive collection of obscure spirits and glamorously retro cocktails. The back dining area is plush and quiet, a good spot for a romantic late-night interlude.
The Food
With one of the city's most extensive selection of oysters, splurge on a dozen fresh, glistening bivalves, from plump Fanny Bays to sweet Malpeques. Hot starters include a faithful spin on onion soup gratinee, with robust broth and a thin layer of Gruyere melted on top. Entrees riff on old-school Gallic fare--think confit of pork ribs or a croque monsieur laced with apple chutney. For the most part, the food is solid without being truly notable, as evidenced by a textbook coq au vin.
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