A neighborhood restaurant, in every sense.

Chef Elena Marquez and hospitality director Theo Bell opened The Corner Table after years of cooking and hosting across San Francisco. They wanted a restaurant with the care of a special-occasion dining room and the ease of a familiar local.

Our kitchen follows Northern California’s seasons, then cooks them through the lens of home: braises, warm bread, good roast chicken, vegetables with char, and desserts meant for one more spoon. We buy from nearby farms, make our stocks and sauces each morning, and leave room for the market to surprise us.

The room is intimate, the welcome is generous, and there is always space at the bar for a neighbor dropping in.