MICHELIN Guide’s Point Of View
In a homey corner of booming Hayes Valley, Chef Dominique Crenn serves a menu more approachable (in both technique and price) than her acclaimed Atelier Crenn. With its open kitchen, chalkboard menus and nautical feel inspired by Brittany, Petit Crenn is a hit among locals. While the eats are lip-smacking-think kampachi crudo with matsutake mushrooms, or rustic "Cassoulet de la Mer" showcasing creamy beans, lightly crisped black cod and plump mussels-the execution of this kitchen is precise. Find further evidence of this in such exquisite desserts as pain de Gênes presented with creamy cardamom ice cream and Meyer lemon curd. Whether you opt for the early evening à la carte seating or multi-course prix-fixe, expect to leave wholly sated and smitten.