The Dorian 2001 Chestnut St./Fillmore St., Marina District, (415) 814-2671. D Tu-Sun, Sat-Sun Brunch. Anchoring the east end of busy Chestnut Street, The Dorian provides a comfortable and spacious interior.
|dining room at The Dorian in San Francisco, California|
You can sit in the area surrounding the mega bar, where there are inviting half-moon booths and raised nooks, or you can move on in to the striking interior dining room with its high ceiling and gigantic chandelier plus booths, banquettes, and tables with posh velvet-covered chairs. I sat in a booth that provided me with a great view of the room and my dining partner with a great view of the street and bay beyond.
|bar at The Dorian in San Francisco, California|
|bar seating at The Dorian in San Francisco, California|
We began our brunch with The Mimosa Experience, which consists of a bottle of sparkling wine plus three fruit juices (we chose passion fruit, pear, and classic orange); each additional bottle of sparkling wine that you order costs less. This was oodles of fun. Classic and creative cocktails are also available.
|The Mimosa Experience at The Dorian in San Francisco, California|
|waiter Greg pours sparkling wine at The Dorian in San Francisco, California|
We began brunch with a fragrant, gooey sticky pecan bun that reminded me of the ones my mother used to make sometimes as an after-school snack.
|sticky bun at The Dorian in San Francisco, California|
For mains, I chose crispy buttermilk fried chicken with an also crispy cheddar-bacon Belgian-style waffle topped with a lovely honey syrup,
|fried chicken and waffles at The Dorian in San Francisco, California|
and he chose a tasty wild-mushroom and goat-cheese frittata.
Many diners here each choose a dish and share from the center of the table. Additional inviting items include a kale Caesar salad, lemon-ricotta pancakes, and spicy chorizo avocado toast. A burger with “fancy sauce” and more is also an option. Dinner brings on heftier dishes that also share well--a seafood tower; steak tartare with smoked quail egg, and a ribeye with bourbon steak sauce.
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images ©2017 Carole Terwilliger Meyers