Farallon - where underwater fantasy meets sustainable coastal cuisine. Whether dining at the Jellyfish Bar, Dining Room or Oyster Bar, Farallon's eclectic menu focuses on local produce and the freshest seafood available. Navigate your way through our daily changing menu designed to easily sample all that we have to offer. Make your selections from 3 different menu categories of small plates. End your evening with dessert created by James Beard Award winning pastry chef Emily Luchetti. History Established in 1997. Opened in 1997, Farallon is the acclaimed collaboration between Chef Mark Franz and restaurateur/designer Pat Kuleto. Located in San Francisco's popular Union Square area, Kuleto designed a restaurant resembling a beautiful underwater fantasy that has proven to be the ideal setting for the sophisticated "coastal cuisine" menu created by Chef Franz and highlighting the freshest seafood available.
Meet the Business Owner Mark F. Business Owner A Bay Area native, 49 year old Mark Franz spent over a decade as executive chef at Jeremiah Tower's Stars and is credited with making major contributions to other Tower restaurants. Before Stars, Franz, a California Culinary Academy graduate, worked with Tower at the Balboa Café in San Francisco and at the Santa Fe Bar & Grill in Berkeley. He also worked with chef Jacky Robert at Ernie's in San Francisco. Franz opened the 160-seat Farallon in 1997 with designer and restaurateur Pat Kuleto. Surrounded by an interior that draws diners into an underwater fantasy, Franz serves his sophisticated interpretation of "coastal cuisine." Franz's menu changes daily, allowing him to highlight the freshest fish and shellfish available, as well as seasonal meat and game dishes. He is able to prepare selections a la minute in a way that he has not been able to previously, which, he says, gives him a sense of connection with his diners that he enjoys.