On Monday, Sens opened to the public. It’s located in the old Monte Cristo Cafe space at the tippy-top of a curiously exhilarating spiral staircase at Embarcadero Center 4. It’s an odd place for a restaurant, but the cityviews from its windows — of the Ferry Building, beautifully lit at night, and the Bay Bridge beyond — are stunning. I hope the location will work for it, rather than against it.
The large interior has the feel of an elegant hunting lodge, with stone walls original to the restaurant, wooden beams, and cocoa brown leather armchairs at every place. Chef Michael Dotson (Evvia Estiatorio, Slow Club, PlumpJack Cafe) has crafted a menu focused on an area of the southern Mediterranean not well represented in San Francisco, traveling from Greece to Turkey to North Africa. According to the press release, Sens will pair “ingredients indigenous to these lands…with locally sourced organic and sustainable produce, meat and fish.” The wine list, from General Manager and Sommelier Saeed Amini (Mondavi, Cetrella, Kokkari), includes biodynamic and seasonal selections.
At last week’s Friends & Family preview, the menu included things like crispy-fried veal and olive meatballs, braised lamb shank spiced with za’atar, whole roasted sea bass, and cumin pot de creme. Eating there was a full circle moment for me, as I have been following along with Pastry Chef (and Bay Area Bites contributor) Shuna Lydon’s (Aziza, Citizen Cake, Bouchon, The French Laundry) pre-opening jitters on eggbeater. Shuna has christened her “fruit and aroma inspired desserts” with intoxicating names like “soft & evocative”, and though this is not a review, may I simply say that my heart stopped when I tasted the verbena brown butter on the peaches?
4 Embarcadero Center, Promenade Level
Open for lunch and dinner.