Welcome to Campton Place

The Campton Place Restaurant, Bistro and Bar has been a landmark dining destination for more than two decades. Continuing the culinary journey, the legend is rejuvenated with a new and exciting adventure by Chef Srijith who has masterfully created new menus bringing a distinctive palette to San Francisco embodying Indian inspirations with local California Cuisine and gentle Spice Route overtones.

Chef Sri’s sophisticated style of Cal-Indian cuisine combines French classical cooking techniques with local, seasonal ingredients and global flavors, particularly those from South Asia. His exciting cuisine has won acclaim not only from local diners and visitors, but also the Michelin Guide, which has awarded Campton Place a coveted One Star for four years in a row. A treat for the senses awaits diners.

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Michelin Star
2011
2012
2013
2014

Restaurant

Chef Srijith continues the legacy of the many illustrious chefs who launched and fostered their careers at Campton Place, including Bradley Ogden, Todd Humphries, Laurent Manrique, Jan Birnbaum and Daniel Humm.

The restaurant serves all three meals of the day.

Hours

Breakfast
Monday-Friday 7:00 am - 10:30 am
Saturday-Sunday 7:00 am - 11:00 am
Lunch
Monday-Friday 11:30 am - 2:00 pm
Saturday Noon - 2:00 pm
Brunch
Sunday 11:30 am - 2:00 pm
Dinner
Sunday-Thursday 6:00 pm - 9:00 pm
Friday-Saturday 6:00 pm - 9:30 pm

Special Occasions


Please join us on Tuesday 9th September, 2014 for a very special evening with Bill Nemerever, founding partner of Nemerever Vineyards in Oakville, Napa Valley.


The evening starts at 7pm in the Campton Room with a cool glass of sparkling wine, followed with Bill Nemerever speaking of his boutique Vineyard in Napa Valley and the tasting of the three different "Blocks" that will make up his 2012 vintage.

At 8 pm in the "Michelin Star" Campton Place Restaurant, Chef Srijith Gopinathan will prepare a feast to match the wines of Nemerever Vineyards in Napa Valley.

$150 exclusive of tax and gratuity.

For more information or to make a reservation on this menu please contact the Campton Place Restaurant on 415 781 5555 or at dine@camptonplacesf.com.

Bar & Bistro

The Campton Place Bar and Bistro is an intimate meeting place that is perfect for a business engagement as it is for a friendly gathering or a romantic rendezvous. The perfect backdrop for memorable occasions or reflective moments.

Hours
11:30 am - Midnight
Meals
11:30 am - 10:30 pm

Featured Libations

The Sly Fox


 

The Fox is our own barrel-aged whiskey.  Inspired by Chef Sri's, "Hunter Spices," we infused George Dickel White Whiskey with a blend of cinnamon, cardamom, anise seeds, and cloves. Then the whiskey is matured in oak wood right on our bar for a minimum of 4 weeks, imparting mellow caramel and vanilla flavors to an assertive profile.

Try a, "Fox with Soda," our take on the classic Highball, or try it neat, on the rocks, or in your favorite whiskey drink!

Wine

In keeping with the culinary superlatives, our cellar is also highly acclaimed as a destination among winemakers and wine connoisseurs. With over fifteen hundred carefully selected labels from around the globe, our Master Sommelier Richard Dean, can select wines that will seamlessly harmonize with the distinct flavors expressed in the menu.

The wines by glass selection allows for a varied tasting discovery throughout the meal with over forty options. An extensive list of half bottles is also available for those who wish to explore multiple vintages.

Sample Wine List
Sample Wine List.pdf

Wine Dinners

At the Campton Place Restaurant we have invited a number of wineries representing individual winemaking styles that portray varietals from unique to traditional approaches. These hand picked wineries present the opportunity to comprehensively examine their offerings across multiple vintages with the wine maker over a pre-dinner tasting marathon.

In The Barrel 2014-15

Wednesday, January 22, 2014
Williams Selyem Dinner & Tasting
John Dyson, Proprietor, Bob Cabral, Director of Winemaking
Jeff Mangahas, Winemaker
Tuesday, January 28, 2014
Randall Grahm Santa Cruz Dinner
Winemaker, Owner & Author Randall Grahm
Bonny Doon Vineyard, Santa Cruz
Tuesday, May 6, 2014
Skewis Pinot Noir Tasting and Dinner
With Hank and Maggie Skewis
Skewis Wines, Sonoma
Tuesday, June 10, 2014
Spring Mountain Vineyard Tasting and Dinner
With Patrick Sullivan, Winemaker
Spring Mountain Vineyard, Napa Valley
Tuesday, July 29, 2014
Jordan Vineyard and Winery Tasting and Dinner

With Rob Davis, Winemaker
Jordan Vineyard, Alexander Valley

Tuesday, August 12, 2014
Hartford Family Winery Russian River Wine Event
With Jeff Stewart, GM/Winemaker
Hartford Family Winery
Tuesday, September 9, 2014
Nemerever Oakville Wine Tasting and Dinner
With William Nemerever, Proprietor
Nemerever Oakville
Tuesday, September 23, 2014
Frank Family Wine Dinner
With Leslie and Rich Frank, Proprietors
Frank Family Vineyards, Napa Valley
Tuesday, October 28, 2014
Barnett Vineyards Napa Valley Wine Dinner
With David Tate, Winemaker
Barnett Vineyards, Napa Valley
Tuesday, November 4, 2014
Eileen's DomaineCarneros Wine Dinner
With Eileen Crane, Founding Winemaker CEO
DomaineCarneros
Tuesday, January 27, 2015
Cakebread Cellars Napa Valley Wine Dinner
With Dennis Cakebread, Vintner
Cakebread Cellars
Tuesday, February 24, 2015
Papapietro Perry Tasting and Dinner
Yolanda and Ben Papapietro
Russian River Valley
Tuesday, March 10, 2015
Miner Family Wine Tasting and Dinner
With Dave Miner, Proprietor/Winemaker
Miner Family, Napa Valley

Executive Chef: Srijith Gopinathan

Growing up in Southern India where the scent of black pepper and cardamom filled the air, and fragrant turmeric and ginger grew lushly in his family's backyard, Srijith Gopinathan couldnt help but develop a natural affinity for spices. Cooking alongside his grandmother as a youngster, he watched her make judicious use of every bit of a banana plant from leaf to stem to fruit and learned respect for ingredients.

After graduating from the Culinary Institute of America, he went on to work in the illustrious kitchen of Raymond Blanc and Gary Jones at the Michelin two-starred Le Manoir aux Quat Le Manoir aux Quat Saisons Saisons in England, where he honed his extensive repertoire of classical European techniques.

For the past five years at Campton Place, Chef Srijith has used his unique skill set to create a most refined version of contemporary Cal-Indian cuisine. His regular forays to Bay Area farmers markets inspire him to combine peak-season ingredients with spice route flourishes that enhance, never overwhelm. His nuanced palate enables him to create balanced flavors in dishes that surprise and delight. His versatility and depth of knowledge are such that he s even adept at creating the restaurants elegant desserts.

Gopinathan began his career at upscale hotels in India before taking the helm at Taj Exotica in the Maldives. He couldnt be more pleased to be in San Francisco now, a city he believes affords chefs and diners the best ingredients on the planet.

Master Sommelier: Richard Dean

Master Sommelier Richard Dean is one of only 150 active Master Sommeliers worldwide. His title indicates the highest recognition of wine, liquor and beverage service abilities in the hospitality industry and ranks Dean among an elite group of 68 wine professionals with the title and skill in America and was only the second to receive this accreditation in the country.

Dean exhibits his talent daily as he presides over the 10,000-bottle wine cellar with varieties and vintages from premier producers in the U.S., Germany, Switzerland, Italy, Austria, Spain, France and Australia, and several rare and hard-to-find vintages acquired on the auction scene.

In his role, Dean also leads The Campton Place’s popular wine dinner series, “The Wine Scene with Richard Dean,” which features international wine makers as guest speakers and wines paired with cuisine from the award-winning restaurant. He also hand-selects top bottles for maturation in Campton Place’s cellar annually, an exacting undertaking that requires Dean to review leading producers, price margins, vintage qualities and industry trends.

A constant and enthusiastic teacher, Dean is a graduate of the University of Hawaii and served as instructor and judge of the Master Sommelier examinations, a lecturer in the Fine Wine Series at the University of Hawaii-Manoa and wine columnist for the Honolulu Star Bulletin as well as Host Magazine.

Prior to The Mark, Dean held posts as Master Sommelier of New York’s Tavern on the Green Restaurant, and Master Sommelier and Supervisor of The Third Floor Restaurant at the Hawaiian Regent Hotel.

Accolades

sfgate.com,August 2014
SF Eater, June 2014
SF Chronicle, June 2014
Inside Scoop SF,June 2014
Inside Scoop, June 2014
CBS Local, June 2014
San Francisco Magazine ,May 2014
Zagat , May 2014
KRON 4 News, May 2014
Well Traveled Wife , April 2014
Zagat ,April 2014
7x7, April 2014
Eaminer.com, April 2014
Tablehopper.com , April 2014
Herb and Lace, April 2014
Yahoo.com, March 2014
Conde Nast Travelller, March 2014
About.com, February 2014
NobhillGazette,February 2014
7x7, January 2014
sfgate.com,June 2014
The Perfect Spot Top Tastes, January 2014
Zagat, January 2014
SF Eater, December 2013
Untermanonfood.com, December 2013
Zagat, December 2013
SF Magazine, December, 2013
SFist.com, October 2013

A place for Campton: "The Hundred-Foot Journey"...

Reservation

Reservations are available and strongly suggested for all meals in the restaurant. Please note that only prix-fixe menus are offered in the restaurant during dinner service.

For the Bar & Bistro, reservations are not required, and walk-ins are always welcome.

Enter your request on the right to make a free online reservation for the dining room with OpenTable.com.

You may also call us at (415) 955-5555 for reservations 7 days a week from 7am –11pm.
Please note that all reservations will be confirmed by phone at least 24 hours in advance.

For large parties greater than 6 guests, please call us directly.

Private Dining
Campton Place Restaurant offers a customized private dining experience for parties of all sizes..

For more information please contact Virginia Mills on 415. 955. 556 or at
virginia.mills@tajhotels.com

Info

Campton Place Restaurant is housed in the iconic Taj Campton Place Hotel located in n the heart of Union Square. The restaurant is within walking distance of the Moscone Center, Yerba Buena Gardens, the Contemporary Jewish Museum and many hotels including the Westin St. Francis, Ritz Carlton , Four Seasons and The Palace.

340 Stockton Street,
Located on the corner of Stockton & Sutter

San Francisco, CA 94108
View on Google Map Telephone: 1 (415) 781 5555
Email: dine@camptonplacesf.com

Parking
Valet parking is available at the restaurant for $7/hour

Corkage
Corkage is $50 per bottle and there is a 3 bottle limit per party.

Gift Certificates
Embossed Campton Place Restaurant gift certificates can be purchased by calling the restaurant at 415. 781 5555 . Digital gift certificates can be purchased online. Click here for details.

Special Diets
Please note that in order to provide you with the best dining experience; we require advance notice for any guests with dietary restrictions or allergies. We may not be able to accommodate dietary restrictions communicated to us upon your arrival. Please indicate any dietary restrictions or allergies when making your reservation.

Inquiries

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