Ernest is a new restaurant from Chef Brandon Rice in San Francisco's Mission District. Experience a market-driven menu with intense global flavors that reflects the way that Chef loves to eat - fun and approachable, yet refined with elegant layers of familiar flavors done in a new way. Grab a beer and a snack at the bar or taste your way through our menu in a relaxed, fun environment.
Brandon Rice toes the line between local and global. With the former, locality is at the crux of his sourcing, maximizing the best of what's in season at nearby farmers' market to fill out his menu. But although the products are local, the flavors have a worldly influence, stretching every continent.
Brandon Rice toes the line between local and global. With the former, locality is at the crux of his sourcing, maximizing the best of what's in season at nearby farmers' market to fill out his menu. But although the products are local, the flavors have a worldly influence, stretching every continent.
Reviews (29)
Katrina L.
Jan 21, 2022
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Wow, wow, wow! I've been craving a new dining experience lately and unfortunately the last few have been not up to par.
I saw a friend post this place on his story and when I checked Yelp, I noticed I had it as a bookmark as well. It was booked for the next few weeks so we decided might as well try a late night dinner.
The staff were very attentive and helpful. Shoutout to the chef for making my night with offering extra dishes for me to try. Everything was super delicious and different with various textures and tastes.
My favorite was the beef tartare topped with ikura over rice. I could
I saw a friend post this place on his story and when I checked Yelp, I noticed I had it as a bookmark as well. It was booked for the next few weeks so we decided might as well try a late night dinner.
The staff were very attentive and helpful. Shoutout to the chef for making my night with offering extra dishes for me to try. Everything was super delicious and different with various textures and tastes.
My favorite was the beef tartare topped with ikura over rice. I could
Susie Su
Jan 18, 2022
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Really delicious food and drinks. There’s a very unique take for each of the items.
Loved the scallops with truffle, probably one of the best preparation of scallops I’ve ever had. Foie gras had eel on it which made it a bit fishy but it was definitely high quality food. Bone marrow dumplings were delicious but a bit on the saltier side - extremely savory though.
The desserts felt a bit lacking in comparison to the rest of the menu to be honest, but overall really great meal!
Loved the scallops with truffle, probably one of the best preparation of scallops I’ve ever had. Foie gras had eel on it which made it a bit fishy but it was definitely high quality food. Bone marrow dumplings were delicious but a bit on the saltier side - extremely savory though.
The desserts felt a bit lacking in comparison to the rest of the menu to be honest, but overall really great meal!
Kani C.
Jan 17, 2022
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Im writing this review while experiencing a serious craving for their soft serve sundae. We dined here back in august 2021. The meal was satisfying and a unique fusion of flavors. Unexpected, unpretentiously pretentious, good vibes. Loved the lucky cat decor and seeing how the space has changed from its previous identity as a coffeebar. Beautiful ceramics for plating too.
Notable dishes:
Tots & caviar- unpretentiously pretentious loved
Sundae - yum!!! Get this. We also got the shaved ice which was great but the sundae hit it out of the park!
Uni lo mein
Parker house rolls w cultured butter
Notable dishes:
Tots & caviar- unpretentiously pretentious loved
Sundae - yum!!! Get this. We also got the shaved ice which was great but the sundae hit it out of the park!
Uni lo mein
Parker house rolls w cultured butter
Steve Engle
Jan 13, 2022
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On our first visit reservations were a little tricky. They were bustling and we quickly understood why. The menu is super fun. Maybe irreverent. Tater tots and caviar? Uni lo mein. Awesome. We probably ordered too many dishes but I can't think of a single one I would've skipped. Would've appreciated some sake selections on the otherwise respectable wine list but you can't have everything.
Chris D.
Jan 08, 2022
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Heard about this place from several friends so booked a reservation to try it out. Ended up being a little disappointed by everything.
Starting off with appetizers...
Parker Rolls - Basically upscale Hawaiian rolls but the butter was great. 3/5
Octopus Carpaccio - The sauce paired really well with the octopus which was so super tender and not over cooked with that rubbery texture you usually get with octopus. 5/5
Ora Salmon - Was expecting it to be more like sashimi but the salmon was more of a smoked salmon kind of texture. Didn't really enjoy it that much. 3.5/5
Kaluga Caviar - The
Starting off with appetizers...
Parker Rolls - Basically upscale Hawaiian rolls but the butter was great. 3/5
Octopus Carpaccio - The sauce paired really well with the octopus which was so super tender and not over cooked with that rubbery texture you usually get with octopus. 5/5
Ora Salmon - Was expecting it to be more like sashimi but the salmon was more of a smoked salmon kind of texture. Didn't really enjoy it that much. 3.5/5
Kaluga Caviar - The
Sydney R.
Jan 07, 2022
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Finally snagged a seat on a Wednesday at arguably the hottest table in SF right now. I had high hopes and was not let down. Some menu similarities from big sister Rich Table (chips and dip, uni carbonara) though it feels a bit more casual.
Went for the $95 tasting menu. Standouts were the beef tartare (as delicious as it was beautiful), fried rice, pork tonkatsu, and the soft serve. Fried rice almost always lacks flavor imho but this packed a punch.
Only things I'd skip if coming would be the brussels (too smoky for my taste and not as balance) and the chips and cheese fondue sauce, the
Went for the $95 tasting menu. Standouts were the beef tartare (as delicious as it was beautiful), fried rice, pork tonkatsu, and the soft serve. Fried rice almost always lacks flavor imho but this packed a punch.
Only things I'd skip if coming would be the brussels (too smoky for my taste and not as balance) and the chips and cheese fondue sauce, the
Teresa C.
Jan 06, 2022
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Janetto L.
Dec 31, 2021
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Ending the year with one of the best restaurants of 2021...Ernest definitely takes the title this year!
Being huge fans of Rich Table, we knew we had to give Ernest a try when they opened. Fabulous space with lots of lighting + open ventilation (it can get a bit cold when dining indoors) and a decent amount of parking in the area, Ernest checks off all the boxes for being one of the most sought after new restaurants in the city.
The Mr. and I have been here on 2 separate occasions to celebrate our birthdays and both times, we left very satisfied with our meals. The first time we came, we did
Being huge fans of Rich Table, we knew we had to give Ernest a try when they opened. Fabulous space with lots of lighting + open ventilation (it can get a bit cold when dining indoors) and a decent amount of parking in the area, Ernest checks off all the boxes for being one of the most sought after new restaurants in the city.
The Mr. and I have been here on 2 separate occasions to celebrate our birthdays and both times, we left very satisfied with our meals. The first time we came, we did
Helena Tang-Lim
Dec 28, 2021
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Found this on good old google. We did the tasting menu. The food was excellent. All very tasty well done. We were however a bit disappointed only because we were not expecting the menu to be so similar to food from home. The chef obviously has visited and loves food from south east Asia. My personal favorite was the cheesecake, the carpaccio and the Uni carbonara. Service was also excellent. I don’t normally give 5 star reviews and this place would have got one but for a critical shortcoming. They ask for vaccination, they ask for mask wearing but to my utter horror all the people doing the cooking
Nancy C.
Dec 22, 2021
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We were so excited to snag a last minute reservation for a party of 5, but left pretty disappointed. The ambiance is super trendy, loud music, cute bar - I was so in love when I first walked in. Service was great, but the food was overhyped. We ordered almost every item from their menu to share:
- Uni Spoons: The presentation could've used some work -- didn't look that appetizing. The flavors also fell short; I couldn't even tell where the quail egg was! Definitely not worth $17 each.
- Octopus Carpaccio: Pretty solid dish, loved the ponzu sauce!
- Beef Tartare: Good but nothing
- Uni Spoons: The presentation could've used some work -- didn't look that appetizing. The flavors also fell short; I couldn't even tell where the quail egg was! Definitely not worth $17 each.
- Octopus Carpaccio: Pretty solid dish, loved the ponzu sauce!
- Beef Tartare: Good but nothing
K. K.
Dec 22, 2021
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Wilson Yeung
Dec 11, 2021
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Nicole S.
Nov 28, 2021
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All I can say is order a La carte rather than "Let the Kitchen Cook". It would have been cheaper. We asked the server what we would be getting and he said everything but the caviar, uni and foie gras so we ordered Uni spoons and it came out to $76 for 4 spoons. The meal didn't come with the ribeye and several other appetizers as part of the meal.
I'm not going to dock the restaurant and give it less stars but it was disappointing because the bill came out to $565 (not including tip) and after calculating everything, it would have been cheaper ordering it a La carte.
I'm not going to dock the restaurant and give it less stars but it was disappointing because the bill came out to $565 (not including tip) and after calculating everything, it would have been cheaper ordering it a La carte.
Laura T.
Nov 21, 2021
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I found Ernest randomly on Yelp one day while searching for a birthday dinner. What caught my eye were the photos of the food which had some Asian-themed items. I tried to make a reservation but the day I requested was full so I opted for the waitlist. Luckily, I heard back in a few days!
The atmosphere and interior had a modern and clean feel. I loved the decorations and how they had a whole line of cats at the ceiling. At the beginning of our meal, our server was super attentive. (He seriously reminded me of Paul Rudd!) We ordered 2 cocktails and they were amazing! I wish I knew the name of
The atmosphere and interior had a modern and clean feel. I loved the decorations and how they had a whole line of cats at the ceiling. At the beginning of our meal, our server was super attentive. (He seriously reminded me of Paul Rudd!) We ordered 2 cocktails and they were amazing! I wish I knew the name of
Brittany B.
Nov 17, 2021
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My boyfriend took me here for a surprise early birthday celebration and Ernest did not disappoint! Everything from the food, drinks, atmosphere, and service was top notch. They even had a little happy birthday card for me at the table :-) Drinks wise I had the reposado old fashioned and it was so smooth and easy to drink! You can taste fresh strawberries and the basil.
As for entrees, we opted to order on our own vs the chef cooks for you option. We had the kaluga caviar, duck confit croquettes, aged beef and bone marrow dumplings, beef tartare, 21 day dry aged rib eye, lo mein uni carbonara,
As for entrees, we opted to order on our own vs the chef cooks for you option. We had the kaluga caviar, duck confit croquettes, aged beef and bone marrow dumplings, beef tartare, 21 day dry aged rib eye, lo mein uni carbonara,
Denise K.
Nov 03, 2021
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I came here with my fiancée for date night and we ordered the 'let the chef cook for you'.
I was very excited to come here because I've heard great things about Ernest. Also LOVE Rich table, so I knew we were in for a treat with Chef Brandon Rice.
Everything we ate was very good and no complaints.
The server that took care of us was very attentive and kind.
Highly recommend Ernest!
I was very excited to come here because I've heard great things about Ernest. Also LOVE Rich table, so I knew we were in for a treat with Chef Brandon Rice.
Everything we ate was very good and no complaints.
The server that took care of us was very attentive and kind.
Highly recommend Ernest!
Flora F.
Oct 29, 2021
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Excellent meal, quick and and attentive service, energetic yet relaxed environment.
We did the chefs menu and got to try a variety of dishes, and I'm happy we did. My favorite dish was the uni carbonara, which didn't taste like uni but was really good.
Our food came at a fast, which we appreciated.
I'll definitely be back for more!
We did the chefs menu and got to try a variety of dishes, and I'm happy we did. My favorite dish was the uni carbonara, which didn't taste like uni but was really good.
Our food came at a fast, which we appreciated.
I'll definitely be back for more!
Elaine Lee
Oct 26, 2021
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Came here and did the chefs tasting. Initially when the seafood platter was served we thought we made a great decision. Alone this felt worth the price. Parker rolls are always an excellent accompaniment to any meal. The next several dishes I felt were saltier than my liking to the point if not wanting to eat them. I did take them home to see if my palate was off for the night but I stand by my assessment. I would come back here for the cocktails which were all amazing and the service that was kind, professional, and fast. Never thought I’d like a cocktail with sour cream; definitely try their
Liyi D.
Oct 20, 2021
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This is a overdue review for our dining experience in September.
Note to make reservation at least a month in advance unless you are flexible to take any last-minute availabilities. It's better to reserve your reservation at 7AM for a higher chance to dine during the prime hours. Our reservation was made a month in advance. Our reservation was for 5:15 PM because all prime time reservations were gone.
Upon arrival, we were greeted immediately along with a brief conversation instead of a quite moment. After verifying our vaccination status, we were guided to our table. There was recognition
Note to make reservation at least a month in advance unless you are flexible to take any last-minute availabilities. It's better to reserve your reservation at 7AM for a higher chance to dine during the prime hours. Our reservation was made a month in advance. Our reservation was for 5:15 PM because all prime time reservations were gone.
Upon arrival, we were greeted immediately along with a brief conversation instead of a quite moment. After verifying our vaccination status, we were guided to our table. There was recognition
Sharon H.
Oct 15, 2021
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I salivate to the thought of Ernest. Funny story because my friend Ernest recommended this place and he's a big foodie so I knew he wouldn't disappointed.
Ernest is a little gem tucked away on the corner of a side street. They don't have a parking lot and parking seems to fill up rather quickly. It's nearby an industrial area. Ambiance is a cool and hip. Reservations are made online weeks in advance. You see a crowd of youngsters who are incredibly excited to try this place and it certainly lives up to the hype!
Starters
French onion dip- I'm completely obsessed. It
Ernest is a little gem tucked away on the corner of a side street. They don't have a parking lot and parking seems to fill up rather quickly. It's nearby an industrial area. Ambiance is a cool and hip. Reservations are made online weeks in advance. You see a crowd of youngsters who are incredibly excited to try this place and it certainly lives up to the hype!
Starters
French onion dip- I'm completely obsessed. It
Michelle T.
Sep 27, 2021
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Ernest is new and beautiful. I love the minimalistic design and appreciate that it is upscale, but not stuffy. The service is amazing and the food pics are even better.
Now onto why Ernest didn't quite work for me. The first red flag was that none of the chefs in the open kitchen were Asian...however, that alone shouldn't be a good indicator of anything. I read that head chef and owner Brandon Rice had experience at Boston's Clio, so I was still hopeful the Asian fusion would be done right.
As the meal went on, it felt less like culinary appreciation and more like fusion for
Now onto why Ernest didn't quite work for me. The first red flag was that none of the chefs in the open kitchen were Asian...however, that alone shouldn't be a good indicator of anything. I read that head chef and owner Brandon Rice had experience at Boston's Clio, so I was still hopeful the Asian fusion would be done right.
As the meal went on, it felt less like culinary appreciation and more like fusion for
Edmond T.
Sep 26, 2021
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Occupying a former two-level Coffee Bar space, the transformation of Ernest is stunning. The 9-seat bar area welcomes guests near the entrance, while the dining area and kitchen occupying the upper level.
The menu has Chef Rice's love affairs of communal meals that bear similarities to the good old times at Rich Table. There is a great selection of chilled seafood beyond a typical seafood platter (peel and eat shrimps, assorted oysters, little neck clams, Hokkaido uni spoon (was the star of this selection!). The beef tartare with salmon roes and sushi rice was another highlight of the
The menu has Chef Rice's love affairs of communal meals that bear similarities to the good old times at Rich Table. There is a great selection of chilled seafood beyond a typical seafood platter (peel and eat shrimps, assorted oysters, little neck clams, Hokkaido uni spoon (was the star of this selection!). The beef tartare with salmon roes and sushi rice was another highlight of the
Ina Li
Sep 21, 2021
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Hip eatery hosted in a corner lot of the industrial part of Mission. Overall, the asian-fusion Californian cuisine is on the rich and heavier side loaded with umami and flavors, perhaps trying a bit too hard to put together an “interesting” meal. The famous bread rolls resemble typical milk buns you’d get at an Chinese/Japanese bakery. The beef tartare and scallop sashimi are beautifully put together but perhaps too complicated that the main ingredients are not celebrated enough. The bone marrow is very rich. The Monterey squid reminds me of a Thai stir-fry and was very fresh and flavorful
Eric Hsiang
Sep 14, 2021
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Very hyped to try Brandon rice’s new restaurant. Overall, the experience was tasty. I had the beef tartare, seaweed tomato, as well as the uni carbonara. Both dishes are one of their trademark dishes. The tartare was delicious. The uni carbonara while tasty did not have a wow factor to it. The tomato dish was simply heirloom tomatoes with some shabu sauce. Worth a visit but I expected a bit more with how much hype is on this restaurant.
Margraet Owoche Ikaba
Aug 18, 2021
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May Bresler Herzog
Aug 12, 2021
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Had a good dinner as Ernest. We tried all their started and a good selection of their salads/sides and meats. The starters were good, the salads/sides were great (I'll particularly mention the peppers&burrata salad, and the potato dish which were the most memorable part of the meal). For meats, we had the ribs shish kebab and the tonkatsu, both were fine but nothing to write home about. Overall, I would say it's a good meal but not particularly mind blowing and for us - not worth the Michelin star price.
Thy Pham
Jul 26, 2021
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A special friend came from out of town and I was able to score a table! Totally worth the splurge and the hype is definitely true. The service was nice and attentive. Of course the food was the highlight! My favorites were the beef tartare with ikura and the Io mein carbonara with sea urchin and bacon. It was sooo rich and absolutely delicious, I recommend sharing that dish with people because it is too rich to eat on your own. Everything else from atmosphere and drinks were also pleasant.
Cheryl Frank Hammerman
Jul 05, 2021
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Joe Norton
May 20, 2020
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