Birdsong: Fine Dining in San Francisco at Its Finest

An Immersive Two-Michelin-Star Experience in SoMa

The entrance to Birdsong

Located in San Francisco’s SoMa district, Birdsong has earned its reputation as a premier dining destination, celebrated for exquisite cuisine and exceptional service. This two-Michelin-starred restaurant, spearheaded by Chef Christopher Bleidorn, offers a culinary adventure aptly named the “Journey” tasting menu – a three-hour, multi-course odyssey that exemplifies Michelin dining in San Francisco. Birdsong’s dining room is rustic yet elegant (complete with exposed brick walls and mint-hued booths), and the atmosphere strikes a balance between sophistication and comfort. An open kitchen hums with choreography, live-fire cooking aromas waft through the air, and in the basement a glass-walled curing room filled with hanging charcuterie teases what’s to come. Birdsong’s philosophy of heritage cuisine is palpable everywhere – smoking, curing, and open-fire techniques are front and center, honoring the ingredients native to the Bay Area and Pacific Northwest.

The open concept dining room

The ‘Journey’ Tasting Menu: Winter 2025 Edition

On our 10-course Journey tasting menu, each course had a story, and together they formed a journey from sea to land. The February 2025 menu featured the following courses:

1. Raw Preparation of Halibut – with seaweeds and bone vinegar, radishes, butter, and smoked trout roe

2. Grilled Red Abalone – with a bouillon of its trimmings, pig face, and local lettuces

3. Dungeness Crab – Every Part – with smoked yam and curry spices

4. Ember-Roasted Black Cod – with sunflower seed milk, sea lettuce Parker House roll, and smoked fish and kelp

5. Cornbread and Caviar – with grilled walnut butter

6. Sea Urchin Cream Puff – with savory butterscotch

7. Lacquered and Smoked Quail – condiment of innards, broth of grilled bones

8. Pork and Beans – with Raging Falcon hot sauce

9. Sake Lees Popsicle 

10. Winter Citrus

11. Frozen Madeleine – with chestnut

Raw Preparation of Halibut – with seaweeds and bone vinegar, radishes, butter, and smoked Trout roe

The opening course of Raw Halibut set the tone: pristine slices of halibut crudo nestled in a chilled broth of marine seaweeds and tart bone vinegar, adorned with crisp radish and dollops of smoked trout roe. This dish was pure ocean on a plate – the halibut’s sweetness enhanced by briny roe and a subtle smokiness, while the bone vinegar (a housemade vinegar distilled from roasted halibut bones) lent a bright acidity that tied everything together. It was a perfectly delicate and refreshing start.

Grilled Red Abalone – with a bouillon of its trimmings, pig face, and local lettuces

Next came the Grilled Red Abalone, a combination of land and sea. Tender slices of abalone were grilled over open flame, yielding a gentle char and perfect chewiness. The chefs used “every part” of this treasure – a bouillon made from the abalone trimmings provided an intense essence of the ocean, poured table-side. Accompanying the abalone were pieces of pig face (think melt-in-your-mouth pork jowl) adding depth and fattiness. We wrapped these in the local lettuces – creating our own surf-and-turf lettuce cups. The crunch of the fresh greens, the brine of the abalone, and the richness of the pork melded perfectly, showcasing Birdsong’s flair for playful, interactive dining. It was an early standout that balanced heritage ingredients and modern presentation beautifully.

Dungeness Crab – Every Part – with smoked yam and curry spices

The Dungeness Crab course was a tribute to this seasonal crustacean, utilizing every part of the crab. Presented in a shallow stone bowl was a curry-spiced crab bisque infused with smoked yam, topped with shreds of sweet crab meat and a drizzle of crab oil. Each spoonful was rich and aromatic – imagine the sweet essence of Pacific crab intensified by warm curry spices and the smoky-sweetness of roasted yam. There was a hint of crab roe and toasted shell in the mix, underscoring Birdsong’s no-waste philosophy. This dish was soulful and hearty, bringing a comforting warmth to the winter menu.

Ember-Roasted Black Cod – with sunflower seed milk, sea lettuce Parker House roll, and smoked fish and kelp

Course four, the Ember-Roasted Black Cod, features a fillet of black cod roasted in the embers of Birdsong’s wood fire, and had a charred, flaky skin encasing buttery and rich meat. It was covered in silky sunflower seed milk – a creamy sauce that had a nutty undertone. On the side was a piping hot sea lettuce Parker House roll. This roll was an experience unto itself: pillowy-soft, brushed with browned butter infused with sea lettuce giving it a subtle oceanic saltiness. Accompanying the roll was a bowl of smoked fish and kelp spread that served as an upscale smoked fish butter. The combination of sweet bread and seaweed butter was incredible.

Cornbread and Caviar – with grilled walnut butter

Midway through the meal, Birdsong's signature dish landed at our table: Cornbread and Caviar. In a small cast-iron pan lay a warm piece of cornbread slathered with tangy cultured cream and topped with a mound of caviar. Beside it, a pour of grilled walnut butter (butter infused with the essence of grilled walnuts) added a further decadent touch. The combination of the butter on the caviar-topped cornbread created a rich and decadent bite. The cornbread itself was moist and slightly sweet, a perfect pairing for the brine of the caviar. Chef Bleidorn noted that this Cornbread and Caviar is a crowd favorite – and we could taste why.

Sea Urchin Cream Puff – with savory butterscotch

The next course, the Sea Urchin Cream Puff, was a show-stopper and gives the Cornbread and Caviar a run for its money as Birdsong’s most famous bite. The small Cream Puff topped with Fort Bragg Uni was a profiterole unlike any other: the pastry was seasoned with fermented shiitake for an earthy backbone, and was filled with a luscious savory butterscotch (a caramel-like cream made from miso, evoking butterscotch notes). The result was an explosion of flavor: the sweet-salty miso butterscotch coating our tongue, the briny butter of the uni melting away, and umami of the shiitake mushroom lingering on the palate.

Lacquered and Smoked Quail – condiment of innards, broth of grilled bones

The meal then transitioned to land with the Lacquered and Smoked Quail. A whole petite Wolfe Ranch quail was presented tableside, its skin burnished to a deep mahogany sheen from smoking and roasting. This dish came with a condiment of innards – essentially a silky parfait or pâté made from the quail’s liver and heart – and a broth of grilled bones served in a small cup. The slivers of meat were spread with the rich innards condiment (a luxurious, gamy butter bursting with concentrated quail flavor), then dipped in the smoky bone broth, which was like an essence of barbecue in liquid form. On the side were also a few pickled root vegetables and herbs, which refreshed the palate between bites. This quail is another signature of Birdsong’s menu, and honors the whole bird from beak to tail.

Pork and Beans – with Raging Falcon hot sauce

Following the quail was a fun interpretation of “Pork and Beans." In a rustic bowl were tender braised pieces of heritage pork alongside heirloom beans that had been cooked to a creamy softness. The kicker was Birdsong’s Raging Falcon hot sauce drizzled throughout – this sauce added a vinegary, spicy zing to each bite. This was comfort food elevated: smoky pork jus, the earthiness of the beans, and a spicy jolt of the hot sauce. We later learned that Raging Falcon is Birdsong’s own fermented hot sauce made from chili and perhaps falcon pilpel peppers (hence the name) – it had complexity and heat, but was used judiciously so as not to overwhelm the dish.

Sake Lees Popsicle

After the savory crescendo of pork and beans, the kitchen transitioned us into the dessert portion of the Journey with a palette cleaner: Sake Lees Popsicle. Made from sake kasu, the creamy byproduct of sake fermentation, the pop had a mildly boozy sweetness and a silky texture reminiscent of amazake. Notes of yuzu and mandarin orange zest were layered into the mix, making each bite pop with brightness. Cool, tangy, and just slightly sweet, it offered a clean and unexpected way to refresh the senses—a nod to Chef Bleidorn’s love of fermentation and Japanese influence.

"Winter Citrus"

Then came a more decadent dessert: a Winter Citrus Custard and Shaved Ice. The base was a silky tangerine or mandarin custard—light, creamy, and fragrant with peak-season citrus oils. Resting atop it was a mound of frozen citrus shaved ice, likely made with a blend of grapefruit, Meyer lemon, and yuzu, delivering an aromatic, almost floral tartness. The contrast in textures—cool crunch against velvety custard—was bright, cooling, and elegant.

Frozen Madeleines with Chestnut

Finally, to end the meal, a tray of Frozen Madeleines with Chestnut arrived. These bite-sized madeleine cakes had been flash-frozen and filled with a velvety chestnut cream. The contrast of the cold exterior and the nutty, sweet filling was delicious – a subtle and elegant finish that paired perfectly with a last sip of tea. It was a nod to classic French pâtisserie, filtered through Birdsong’s seasonal Northern California lens.

In total, the Journey tasting menu at Birdsong was a procession of innovative bites – each course flowing into the next with purpose and storytelling. The portioning was just right; by the end we were satiated but not overwhelmed. The service timing was unhurried over the three-hour experience, allowing us to fully appreciate each creation. Not only were the dishes plated like art, but the servers and chefs often presented components table-side (pouring broths, carving meats, etc.), adding a theatrical touch. This harmonious progression, combined with the restaurant’s intimate ambiance, solidified Birdsong as one of the best fine dining experiences in San Francisco.

Birdsong's Expert Wine & Sake Pairings (À La Carte)

To complement such a complex meal, Birdsong allows corkage and also offers both curated pairings and an extensive beverage list. We opted to forgo the standard pairing - we brought some of our own wines and the sommelier selected others à la carte. Our chosen lineup — Krug Grande Cuvée 171ème & 172ème Editions, IWA 5 Junmai Daiginjo sake, 2020 Domaine Paul Pillot Chassange Montrachet Les Champs-Gains and 2014 Clos de Tart Grand Cru. — turned out to be a journey unto itself, providing expert-level pairings that elevated Birdsong’s cuisine.

Krug Grande Cuvée 172ème

Krug Grande Cuvée 171ème & 172ème – We began the evening with two successive editions of Krug’s Grande Cuvée. The 171ème Edition (based around the 2015 harvest) had aromas of citrus zest and toasted brioche, and on the palate layers of apple tart, hazelnut, and honeycomb unfolded. This Champagne had beautiful richness and depth and paired perfectly with our first few seafood courses. Krug’s nutty, saline elegance was the perfect partner for the Cornbread and Caviar – the wine’s bright acidity cut through the creamy butter and amplified the brine of the caviar, while its almond pastry notes mirrored the cornbread’s toasty sweetness. The 172ème Edition (based around 2016) was subtly different yet matched the early courses just as well. We found it a touch fresher and more citrus-forward – think more lemon curd and white flowers, with a slightly leaner profile. As the meal progressed from halibut and abalone to the richer crab and cod, the Champagne never missed a beat. The 172ème’s higher brightness particularly shone with the briny-sweet crab curry, while the 171ème’s fuller body stood up to the smoky black cod.

IWA 5 Sake “Assemblage”

IWA 5 Sake “Assemblage” – Before transitioning into red wine, we explored one of the more intriguing offerings on Birdsong’s list: IWA 5 Assemblage, a Junmai Daiginjo sake from Japan. Crafted by Richard Geoffroy, former Chef de Cave at Dom Pérignon, this sake is a masterfully blended “assemblage” of different rice strains and yeast types. This is a rare and modern approach that’s more Champagne than traditional sake in philosophy.

The IWA 5 opened with a nose of honeysuckle, white peach, and steamed rice mingled with subtle herbal and saline notes. On the palate, it was soft and silky, with a gentle sweetness upfront that faded into umami depth and minerality. Think ripe melon, pear skin, and a whisper of mushroom broth—a clean, delicate balance that paired beautifully with food. We sipped this through the middle stretch of the Journey menu, and it shone particularly with the Grilled Red Abalone, Dungeness Crab with Smoked Yam, and the Black Cod with Sunflower Seed Milk. The sake’s finesse echoed the subtle marine sweetness of the abalone and crab, enhancing their flavor without overpowering them. Its creamy texture matched the silkiness of the sunflower seed milk sauce accompanying the cod, while the sake’s salinity mirrored the sea lettuce and smoked fish notes in the Parker House roll spread. The interplay was proof that a thoughtfully chosen sake can rival even the finest white Burgundies when it comes to complex seafood pairings.

2020 Domaine Paul Pillot Chassagne-Montrachet “Les Champs-Gains” - To round out this middle stretch of the meal, we added a glass of a precise, mineral-driven Premier Cru white Burgundy from one of the Côte de Beaune’s rising stars. The wine opened with classic citrus blossom and wet stone on the nose, followed by flavors of lemon curd, crisp pear, and subtle hazelnut on the palate. It had just enough leesy weight and oak spice to complement richer elements like the smoked yam in the crab dish, but it truly excelled with the grilled red abalone and ember-roasted black cod, where its chalky minerality and vibrant acidity lifted the oceanic flavors and underscored the seaweed and kelp nuances beautifully.

2014 Clos de Tart and 2020 Domaine Paul Pillot Chassange Montrachet Les Champs-Gains

2014 Clos de Tart, Grand Cru Monopole – For the heart of the meal, we transitioned to a red Burgundy. The 2014 Domaine du Clos de Tart is known for its power and grace. The sommelier decanted our pour to let it breathe, and as the quail was served, the wine was hitting its stride. On the nose it had notes of cranberry, wild strawberry, and rose petal, underpinned by wet stone and a touch of forest floor. On the palate, it showed a silky texture with fine-grained tannins and lively acidity – a wine of elegant structure rather than sheer weight. This proved to be an inspired pairing for the lacquered quail. The Pinot’s bright acidity and red fruit notes acted like a condiment, lifting the rich, smoky quail and making the sweet glaze stand out. Meanwhile, the earthy undertones in the wine echoed the gamey depth of the quail’s innards pâté. The wine also paired well with the pork and beans – its peppery hints accentuating the hot sauce’s spice and its fruit smoothing out the pork’s smokiness.

The Curing Room

A VIP Tour of the Birdsong Curing Room

One of the highlights of our evening wasn’t on the menu at all – it was a behind-the-scenes look at Birdsong’s acclaimed curing room. After the final course, we were graciously invited for a VIP tour of the restaurant’s aging chamber, a glass-enclosed room visible from the dining area where the team dry-ages meats and stores their house-cured provisions. Stepping into this cool, dimly lit space, we felt like we were entering a temple of charcuterie. Around us hung whole ducks, sides of beef, cured fish, and links of sausages, each labeled with dates – a visual affirmation of Birdsong’s dedication to craft and patience. The air was perfumed with the nutty, savory scent of aging meat and wood smoke. Chef explained how they butcher whole animals in-house and then use old-world techniques of smoking and curing to develop flavor, pointing out a cured venison ham that had been aging for months. We even got to sample a sliver of their house-cured duck prosciutto – intensely flavored, silky and rich – right there in the curing room, an absolute treat. This personal tour made us feel like honored guests and gave us insight into the labor of love that goes into each bite at Birdsong. It’s not every day you get to see (and smell) the source of those deep flavors on your plate. The experience added an extra layer of appreciation: as we reflected on the courses we’d eaten, we could literally visualize the journey of those ingredients, from farm to the aging room to the plate. Such an intimate peek behind the curtain is a testament to Birdsong’s transparency and hospitality – they take pride in their process and delight in sharing it with curious diners.

Final Impressions: Birdsong San Francisco is Fine Dining at Its Best

Our Journey at Birdsong was nothing short of extraordinary. This San Francisco Michelin dining experience delivered on every level: innovative yet rooted cuisine, flawless service, and an ambiance that makes you feel both pampered and at ease. The menu showcased Chef Bleidorn’s talent for weaving together history (heritage techniques and ingredients) with innovation (creative presentations and pairings) – resulting in a tasting menu that felt cohesive and purposeful, and was also delicious. Standout dishes like the Cornbread and Caviar, Uni Cream Puff and Lacquered Quail will linger in our memory for years, as will the beverage pairings we enjoyed. Birdsong manages a rare feat – sophisticated but approachable, poetic yet informative in its storytelling. It’s clear why this restaurant holds a lofty standing among San Francisco’s fine dining elite. In a city famed for culinary excellence, Birdsong soars: it belongs in the conversation for the best fine dining restaurant in San Francisco, period.

For reservations and more information about Birdsong SF, check out this page.