340 Stockton St, San Francisco, CA | Directions 9410837.788892 -122.406845
Mon - Fri: 7am - 10:30am, Sat - Sun: 8am - 11:00am : Mon - Fri 11:30am - 2pm, Sat: 12pm - 2pm : Sun: 11:30am - 2pm : Sun - Thurs: 5:30pm - 9:00pm, Fri - Sat: 5:30pm 9:30pm Bistro: 11:30am - 10:30pm every day
Neighborhoods: Downtown, Northeast
Best Service in San Francisco – I've been going to Campton Place for breakfast for years. I would say probably 25 years. Yikes! I just went yesterday and have got to say, while the prices are high, the service is unbelievably great! They will treat you like royalty! If you have never been then you really don't know how royalty is treated. Trust me! The food is fantastic but don't expect large portions. This is a special place and should be for a special time with special people. I am giving it a 4 out of 5 because this place isn't for everyone.
Way over priced and portions too small ... – I give it 3/5 stars because of the portion size and price.
I went to Campton because of the reviews on this site.
I ordered a suckling pig entree a soup and a desert.
The suckling pig entree was TINY !!!
At first i thought it was a sample apettizer on the house or something like that.
The suckling pig entree itself was not that great actually - what little there was. My wife had some poularde entree. That too was rediculously small.
The desert was actually the best part of the meal - it was good.
The wine was also good.
The final bill for 2 was $220 (includng tax + tip).
That was a record for me !!
Never had I paid so much for a meal and recieved so little food !!
I was actually hungry after that meal and had to down a protien shake later.
Even Kate Moss would starve on that diet !!
So to summarize,
* Desert was great
* Entree portion was rediculously small
* Wine was good
* $75 for a 3 course meal per person is too exepensive for what you get.
The date of this review is 31 August 2007 in case it doesn't say.
A sophisticated dining experience of French-meets-Californian cuisine that is elegant yet approachable. – The Scene
Moneyed couples occupy a row of booths outfitted in crushed (and slightly worn) tawny velvet, while dressed-up out-of-towners sit properly in contemporary leather two-tone chairs. A fleet of observant servers pass to and fro on the harlequin-patterned floor. Most everything in this hotel restaurant is well-appointed, from the luxe linens to the cavalcade of flatware for each course.
While not as experimental as his predecessor, Chef Peter Rudolph's cuisine exhibits the refined techniques and savoir-faire people come to expect from this fine-dining establishment. Crayfish arrive as tender as their accompanying lobster quenelles, while a partnership of mouth-melting veal cheeks with succulent sweetbreads try to outdo each other in luxuriousness. A yellowfin and albacore terrine is less successful with its mealy texture. Carts abound, from the champagne cart on arrival to a futuristic cheese chamber showcasing a modest but well-chosen array of artisan cheeses, from Italian hard cheeses to local product.
WORTH EVERY PENNY!!! – A week after eating here, we're still talking about it. A 3.5 hour meal where we felt like royalty. They don't miss a step. Quietly, discretely, like high class hotel dining used to be. SUPERB food that you could NEVER make at home. Double oyster soup? I'll have another bowl, please. Guinea hen so tender you can cut it with a fork? Yes, please. No room for dessert? You best find it, because they will NOT let you leave without trying something. We spent more than we did at any two restaurants combined, and it was worth it. GO
Good food and good service! – The service was good and so was the food. The portion sizes are on the smaller side so I would recommend either 4 courses or the tasting menu. Dessert was outstanding--if you like chocolate, order the Soft Chocolate Savarin. You won't be sorry!
Hmm... it was overpriced and food was less than spectacular – My Wall. St. friend visited SF and took me out to dinner because one of my stock analysis made him about $2million bucks (AMKR rec: buy) in March. So we decided to try out Campton Place...
Well, between the two of us, we spent about $300... and the food was only so so. I've paid a lot less money for better food. The quantity was small, the presentation was typical, and the taste was about the same as you would get at Le Charm Bistro or Tangerine (which would've cost only about $100 for 2 people).
If you're below 40, eaten all over the world, you'll find the ROI on this restaurant to be less than satisfactory.
If you're looking to be spoiled... – head to Campton Place. My husband made reservations to celebrate my birthday--it was a surprise. We were greeted by name. We ordered the six course chef's tasting menu ("put yourself in the chef's hands," our pleasant waitress said) and the wine pairing too. Our hestitation, beyond price, was inclusion of sweetbreads in one course. Our waitiress asked if there were something we might want to substitute, our response was the lamb! She consulted with the chef and returned from the kitchen with a thumbs up! She even changed the wine pairing to complement the lamb. That was one of our favorites, but all six were fabulous. The restaurant had only a few other patrons--that could be a turn-off to some, but to us it was a blessed alternative to yelling at each other across the table as we have at so many wonderful yet overcrowded venues.
A Delight – Last fall my wife and I had a delightful stay and were made to feel like long time returning guests after only three nights. The staff was personable and professional. My new favorite SF Hotel.
WOW!Better then Dako,Mina,The Dining Room, etc. – Simply put, the best 4 star dining experience I've had. No wonder Daniel Humm is being touted as one of the hottest chefs in America. We only had time for the four course option. With all the amuse bouches(4), it seemed like 7 or 9 courses anywhere else. Started with a plate with 5 little tasters. Delightful. Other highlights: the big eye tuna carpaccio with the foie gras, terrine of pulled pork, parsnip cappuccino w/sweetbreads, Maine lobster w/passion fruit. Even the palate cleansing vanilla ice cream w/balsamic was excellent. Not only got 5 dessert amuse bouches but 4 more to take with us. Service was great and the timing was impeccable. We got there at 6 and needed to be out of there by 7:30 and our waitress Melissa timed everything perfectly. Not only will I be back but cant wait to try the 10 course tasting menu.
Close to perfection – Ive been lucky to experience many extraordinary moments at Campton Place over the past two years. My most recent visit confirmed my view that Daniel Humm is a master chef and Campton Place is the finest restaurant in San Francisco. At my recent visit I indulged the tasting menu with wine pairings. Fifteen courses, eleven wines and three and half hours later I left speechless. I still dream about the sea urchin mouse, the trio of tartare with sake, grilled watermelon with pistachios, foie gras creme brulee, dory with saffron sauce, squab with truffle sauce and a sweet corn sabayon with bacon brittle. I was amazed. I have always found the service to be flawless.
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