Bar Crenn is a wine bar Union Street San Francisco located in United States.
3131 Fillmore St San Francisco , CA 94123 United States
Credit Cards | Yes |
Wi-Fi | No |
Outdoor Seating | No |
Drinks | Wine |
Our favorite SF chef designed a Parisian vintage style bar in the Marina next to her Michelin-starred restaurant . Worth a visit for a drink!
The oysters are a must. The bread served with the cod and crawfish is to die for. The cod was our least favorite due to the texture and richness. Highly recommend the wine pairing ! Gorgeous decor!
Perfect wine (only) bar . The loaf is not to be missed as are the desserts and pretty much all the food. Great place to unwin(e)d when you want to treat yourself.
Get the beef tartare and brioche . Softest bread I’ve ever had
Wine was on point, and I enjoyed the tart flambé . It’s not cheap , but the atmosphere was ????
If you like spending $100 on 3 bite-sized "courses", go for it
Bizarrely bright lighting really undermines the 1920s vibe they are hoping for. High effort, but ultimately unsuccessful execution.
Oysters paired with the sparkling rose ????
Super classy decoration , with finesse Japanese-20’s atmosphere. We picked the snack-sampling course. Expensive and -in my personal opinion- not worth 100% the hype…
Beautiful and delicious!
Fell in love with this place because of their happy hour deal (which runs on weekends as well) -- 50% off all bottles! - Subhadra
Solid list of eastern european wines by the glass! Outside patio is amazing and in high demand. - Bommy
Great vibes, great wine, and excellent food on top. Staff is extremely knowledgeable (two master sommeliers!) and very friendly. Don't skip the pull apart bread. - Gautam Gupta
Already known as one of the nicest restaurants in town, Atelier Crenn is focusing on a new menu with live scallops, live king crabs, spiny lobsters, osetra caviar, turbot and Japanese Wagyu. - Eater
The menu rotates nightly, but you can likely count on gnocchi a la Parisienne, pan-friend and golden, arranged with vegetables! Also try one of the five or six seafood and vegetable-based courses. - Eater