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15 Reviews
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Great food at reasonable prices.
Also helps the local community college hospitality students by giving them a chance to practice their skill sets. What a better place to try some creations from what could be San Francisco next best chef before they get noticed. I'd like to see the Fall and Spring Buffets return as well as the annual Wok on the Wild Side Event.
Be the first to ReplyOne the of best places in SF to go for a good and relaxing
One the of best places in SF to go for a good and relaxing lunch. Sometime the service is lacking a little bit, but it's all forgiven by the food, value, surroundings and passion of the people here.
Be the first to ReplyThe closest parking spots are the ones along Cloud Circle,
The closest parking spots are the ones along Cloud Circle, but they're for staff, police and those that need accessible parking only. If you're not one of those, I'd recommend taking public transportation and walking. I came when a fire drill happened and the staff were quick to give me a heads up that the kitchen would be delayed which didn't even feel like a delay to me! There were 4 types of complimentary bread: Apple walnut, baguette, focaccia, and a sweet bread. My favorite was the baguette and the butter was delicious. The special drink would've been something with mango, but I wasn't able to order it since the person making drinks wasn't there yet due to the drill. You also get two pieces of complimentary breadsticks which I didn't have enough space in my stomach for even though they are skinny because my main entree filled me up. It was a Salisbury steak with snap peas and either pumpkin or sweet potatoes. I should've asked, but either way it was so good. The prices are are hard to beat and I love coming here for lunch. I wish I had time to complete the survey at the end, but I would've only written down positive things about this student-run restaurant.
Be the first to ReplyWhat a hidden gem! My friend made lunch reservations by
What a hidden gem! My friend made lunch reservations by phone. Seems this might be the only way to do it. It's right on campus so leave extra time to find parking and to to walk to the correct building. We were greeted by a nicely dressed hostess upon entry and then served water by a an equally nicely dressed waiter. Tables were nicely set complete with white table cloth and even a vase with fresh flowers, super cute. I was impressed to learn that everything is made from scratch down to the bread AND the butter! The pork belly Bao was super tasty, pork belly crispy and the Bao pillowy soft. The Thai beef salad was also very good and so was the kalbi noodles but be warned, these two dishes had a kick to it. The spice sneaks up on you and it wasn't not noted on the menu but we noticed all the chopped up chili peppers later. I like spicy so I enjoyed it but was a little surprised by it. For the main course, we had the halibut which was cooked to perfect doneness and flavor. We also had the chicken sandwich with the lightest airiest but buttery bread, totally exceeded my expectation. The variety of breads they offered was so good, I wanted to try them all especially when I learned they were all made from scratch. Finally, they rolled out a dessert cart and we opted to share the flan, a perfect end to a tasty yet reasonably priced lunch. I really did not expect to eat that lunch for lunch, I even had a coffee! The service was excellent .
Be the first to ReplyClean & neat student restaurant at CCSF.
The host was nice & welcoming. I was alone so he seated me by the window where the two-person tables were. It was a bit too cold to be sitting there though, given that it's been raining all day. I could feel the cold air seeping through the window on this chilly December day. There was only one other table that was occupied by a party of about 5-6. All the other tables were empty. When the host came back to serve me water I asked for a cup of coffee as well. He said that he'd let the waiter know. A couple of minutes passed by & the waiter came up to serve me two pieces of bread & olive oil with vinaigrette. When he came back to take my order I let him know that I'd also ordered coffee. He apologized for not having it already made. A few minutes later I got my coffee. I ordered everything on the menu except for the ham & cheese. Each item was brought out in a course meal arrangement order. The presentation was beautiful & everything tasted really good. My favorite dishes were the Savory Pumpkin Custard & the Grilled Beef Top Loin. The grain pilaf in combination with the pumpkin custard was magnificent. The scalloped potatoes that came with the top loin had a crispy layer of cheddar cheese on top that was nicely torched to a perfect crunch texture.The kitchen was pretty loud with a lot of chatting between the students, unrelated to the food. They were all enjoying each other's company though, so it didn't bother me much. The dining area, however, was very quiet. Even the table of 5-6 was super quiet. Seemed like they were all just whispering to one another. Although I had to ask for a refill on the water the experience was pleasantly enjoyable. I would definitely dine here again. Food was worth the price.
Be the first to ReplyWe were introduced to this place by my brother, an employee
We were introduced to this place by my brother, an employee of city college. We were pleasantly surprised by the food. It was simple but very good. My only complaint was the dining room was freezing. Felt kind of like we were un a meat locker. The wait staff was very attentive and friendly.
Be the first to ReplyChefs table is especially my favorite because it's run by
Chefs table is especially my favorite because it's run by the culinary department at city college the people here are amazing and most of all the atmosphere is down to earth and mellow highly recommend it
Be the first to ReplyAnother lunch that couldn't be beat.
It's a teaching restaurant, so sometimes the staff or the kitchen is learning, but the teacher is the manager in the front of house and the chef-instructor is the executive chef, so they take the lead and manage the staff who are students.And even given all that, it's a great, inexpensive, fine dining lunch.Ask the server what the special beverages are - they're always delicious.You'll get a special amuse-bouche, and bread service. Also ask if there's a special tableside service, it's almost always a delicious entree choice prepared at your tableside by a student.Breads and desserts are made by the bakery class. There's also often a special sandwich from the meat lab.Go expecting an interesting time. The food's always good and engaging, and bring company that can't be beat!
Be the first to ReplyDelicious, healthy food in huge space!!!As a CCSF student,
Delicious, healthy food in huge space!!!As a CCSF student, I go here every chance I get for many reasons:1. To support the culinary program 2. Delicious, beautiful food made from scratch on the same day.3. Great dining room: spacious, modern, clean, well-ventilated. One would not find a more spacious dining room in San Francisco.4. Fresh ingredients5. No MSG, no preservatives, no toxic chemicals.6. Linen tablecloth and napkins7. Cheap pricing.8. Good portion.I have enjoyed the food here, especially this semester. Here are what I like:-Special of the day prepared in front of you.-Miso cod with soba noodle and asparagus: 9.5/10-Burger: 60% Angus ground beef & 40% shiitake mushroom, with a choice of fries or salad, 10/10.-Panna cotta (but they only offered once), 10/10-Apple spice tea, 10/10They have just changed the menu last Tuesday and it looked amazing. I would love to try the New York steak in the future. I appreciate the CCSF culinary department, faculty and students for offering such unique dining experience.
Be the first to ReplyGreat service and excellent food.
As previous reviewers said, this isn't a Michelin star restaurant! For those that are used to fine dining, don't judge this place based on your experience. These are STUDENTS with school resources. Despite all that, everything was above my expectation for a teaching facility. I came here with several students for lunch. We were in and out in a little less than an hour. The food was wonderful. My classmates complained about the sea bass quality a bit but the fish itself tasted great. I would definitely come back again.
Be the first to ReplyLunch today at the Pierre Coste room at CCSF, while
Lunch today at the Pierre Coste room at CCSF, while visiting from Philadelphia. This is a working classroom restaurant specializing in fine dining, and the students and faculty do a wonderful job.While the dining room itself is a little dated, all the tables had beautiful spring flowers and linens. We were seated quickly and offered a choice of artesan breads - the black pepper Parmesan was very good.The menu offered salads, sandwiches, and entrees. An amuse bouche of goat cheese and artichoke was well proportioned and intriguing. I ordered the risotto and it was creamy and flavorful, with the rice done to just the correct tenderness. But my husband won lunch with the grilled salmon and pappardelle, which was a very generous portion of salmon in a tomato and roasted vegetables sauce. His comment was that the salmon was obviously freshly grilled to order, and had excellent grill char.The dessert cart was beautifully presented and we chose the creme brulee and blueberry tart. I won dessert with the creme brulee, and it is easily as good as the version served at Le Bec Fin in Philadelphia. With a nice tink-tink-tink when you tap your spoon on the sugar top, which was flamed to order by the dessert chef. The blueberry tart was lovely as well.Foodies in San Francisco are very lucky to have this restaurant to support. I love seeing a college putting so much into preparing their students for a worthwhile career, our compliments to the department chair and staff.
Be the first to ReplyToday's Fall Buffet was fabulous! So many mouth watering
Today's Fall Buffet was fabulous! So many mouth watering offerings. The flavors and of the seafood salad, chicken in a wild mushroom sauce and roasted asparagus are etched in my taste bud memories.I couldn't decide if I liked the apple tart or pumpkin cheesecake best. The chocolate pots de creme was so chocolatety and not too sweet. A passion fruit macaron rounded out my selection. Wish I had room for the Buche de Noel, maybe next year!Today was my fourth dining experience in 2 years. It is a charming dining room. The staff (of students) serve up good food and pleasant service. Support the students and the program. Make a reservation soon!
Be the first to ReplyMangifique! I am so pleased that the former 'Statler
Mangifique! I am so pleased that the former 'Statler Wing' for faculty dining has been opened up democratically for all. Every time I have been there it really has been a very pleasant experience. It is student run and as students, I feel they are really trying their best and succeeding!I am 'poor boy' student on fixed income. Despite this as it is more pricy than other places on campus, I shall on all equinoxes and solstices or other special occasions go out of my way and make my portmonae suffer, I want to enjoy this experience!Gambetta! Keep up the excellent work!Thanks!
Be the first to ReplyA lunch off the beaten path.
...@ CCSF (City College of San Francisco) Ocean Ave. campus.I had the delight of dining @ Pierre Coste for lunch, the service (while not polished) is very accommodating. At our table chicken w/ spatzle & baby carrots, grilled pork chops w/ spatzle, and duck over Pappardelle. Each dish good & tasty. The pork was particularly flavorful , combined with spatzle it was the best dish. Spatzle (also spelled Spaetzle) is proof positive that German's do like pasta, or perhaps dislike the Italian's enough to have created their own version of Italy's national dish.The Pappardelle was undercooked (as in way undercooked) which was likely to do with the common perception that all pasta must be cooked "al dente', or the chef's fear of overcooking the thin delicate Pappardelle strips. Cooking it properly requires experience, but it doesn't hurt to sample it as it cooks to ensure the sweet spot is hit.... between undercooked and mushy. When we pointed out the pappardelle phopaa, the server & floor manager quickly replaced the dish with another Pork/Spatzle. Not so much as flinching or asking more detail, they delivered superior customer service.Didn't try one of the beautiful deserts, but they were tempting.4 Stars, not because of Gary Danko or French Laundry experience, but because it is the students from the culinary & hospitality departments who put the restaurant together and run it as a project. The students are doing their best at running a full service restaurant from preparing the food, set up, and serving.Please support CCSF & Pierre Coste at this time of transition & change related to the quest to reinstate accreditation. While not sure when they take place but a dinner at the CCSF's Educated Palette (5th Street & Mission St) in downtown San Francisco is worth trying as well.
Be the first to ReplyAs a student of CCSF for almost half a decade now, I
As a student of CCSF for almost half a decade now, I support and value all the little things this campus has offered me. Granted, I'm not pursuing a career in the culinary field but the students and teachers that tend and operate the whole campus culinary system has been my main source of food throughout my many semesters. Also, you guys have steered me clear off McDonald's too!Off the bat, I just want to say: If you've never had a fine dining experience or never went to a fancy shmancy $$$$ restaurant before, (were all college students here, remember?) then you should consider grabbing some buddies and try this place out. Yes, you'll be pocketing out a few more hard earned bucks for your meal, but the experience itself is of it's own. Now duly note that this will NOT be a Michelin starred service, but actual students still learning the ropes. But because of this, all of these future Iron and Master-chef's in-training are very kind, courteous, and will produce a dining experience out of your daily norm, compared to grabbing a usual bite from the Campus Cafeteria. You'll leave with the sense of how a real fine dining restaurant is suppose to run and set your expectations higher. My hats off to you, current and future culinary students, for more than just bringing the fine dining experience onto a community campus, but for pursuing such a difficult field and becoming the future of food and service as we know it.
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