We read about this fine dining "training" restaurant in the SF Chronicle, though we've lived near CCSF for 30 years. The culinary program at City College was founded in 1936 and is a feeder to many Michelin star restaurants. They only take resies from 11:45-12:30 from Monday through Thursday, and they start serving a set menu mid-semester. Only the soup changes daily. We had a reservation for 11:45 am and were given a nice window seat. There are only about 15 tables in the room but they have white tablecloths and the waiter/students are dressed in black. Our waiter was a former software engineer and very friendly. We started with the little gem salad, which was big enough for two people and served with a peanut tasting dressing with thinly slice radishes and snap peas. It was good but nothing that special ($12). They also served us complementary bread (rosemary, cheesy sourdough) and a herb butter, which were quite good. The wait for main courses was longer than expected and took about 45 minutes. But they are students so we gave them a break. I had the homemade ricotta agnolotti with purple brassicas ($14) and husband had the huge 7 oz rock cod with cauliflower puree ($15). We also ordered the puff potatos ($3) which were a delicious light mix between a potato chip and tater tot. It was served with an aioli with about 10 pieces. I also had a non-alcoholic yuzu spritz ($7), which was really yummy. Total cost for all was $55. Quality of fine dining but served at cost. All the servers are professional and pleasant. There is also a Diego Rivera replica in the room, which adds a nice ambiance. We will definitely be back! read more

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Only open a few days during the week for lunch. Fairly large menu with lots of options for apps, entrees and dessert. Large portions for the price and quality. I enjoyed almost all of the dishes and proteins were cooked well. For 2 entrees, 3 apps, 2 desserts and a drink - total was ~$80. Can't beat that. Honestly wasn't expecting much but did exceed my expectations. Service needs a bit more work but they're working hard. At the end of the meal, they'll ask you to fill out a survey for feedback. read more

CCSF Chef’s Table - Sandwiches Near Me - San Francisco, California

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Invited to a work lunch meeting. They decided that we all dined at The Chef's Table at the Pierre Coste Room in CCSF recently. This is a classroom laboratory run by the CCSF Hospitality Management program. It's a fine dining restaurant experience. Reservation highly encouraged. From checking in to sitting, to offering freshly baked breads to introducing daily desserts, the students work very hard on giving a great experience to the dining guests. The menu offerings are seasonal, local and whenever possible, organic. Had a great meal here with bread course, soup/salad selections, main courses, and a dessert table where we picked almost all of their daily offerings. At the end of our meal, we were given a rating sheet to rate the food and service. Excellent! Best wishes to all the students on their successful journey in the hospitality industry and kudos to CCSF for offering practical vocational education training that benefits the students and residents of SF Bay Area. Maybe we will have some James Beard (and other prestigious food/wine) award winners from here in the near future. Located inside CCSF Main Campus. Hard to locate and it took us a bit to find it. It's inside the recess building in between the bookstore and the Student Union. read more

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"Fine Dining at Student Prices" A fine dining experience at CCSF. Located between the Student Union building and the cafeteria, the Pierre Coste Room is a classroom laboratory for students and staff by the Culinary Arts and Hospitality Studies Department. They are opened to the public during regular semesters from 11:15am to 12:45pm, Monday to Thursday only. Occasionally they may be closed for private events. Reservations are encouraged though you can try your luck like I did and walk in. At first glance of the interior, it is a rather open wide space with tables, nothing fancy about it. Prices are definitely a lot more reasonable compared to how much we pay for takeouts these days. There is not a prix fixe menu -- every dish is priced individually. The customer service as far I experienced was good. I had adjusted my expectation since these were students learning and I really appreciated the work they put into creating the "fine dining" experience. I ordered their pan seared salmon along with an almond milk London fog. While waiting for my entree, I was offered my choice of bread in the bread basket with their pesto butter. All the bread is baked in house so you can definitely taste the quality and the love the students put in. I was also served an amuse bouche -- a deviled egg and tasted amazing. My pan seared salmon came out wonderfully. It was not dry and it was seared well. The presentation of my entree was displayed well. The London fog was one of the better versions I have had, so many props to them! Total cost including tip was around $24. Given the fact I have had fancy meals for nearly four times the cost and was sometimes subpar, this was truly a bang for your buck, affordable fine dining lunch date. Just adjust your expectation and enjoy the learning process the students go through. They truly appreciate any feedback you can provide! read more

CCSF Chef’s Table - Pan seared salmon with pinto beans, green beans, and salsa verde. - Sandwiches Near Me - San Francisco, California

- delightful lunch for four; bowls of barley mushroom soup, lamb lavash wrap with handcut crispy fries, seared salmon salad, pan-seared salmon on broccoli rabe with green French lentils, peppercorn NY steak and parsnip puree with Brussels sprouts, pear tart, coffee creme brulee with shortbread - and the cookie assortment. Service is excellent - and attentive. The room is chilly with a cold draft from the open door. Hours: Monday ~ Thursday 11:15 am ~ 1 pm Reservations 415-239-3855 www.ccsf.edu/cahs read more

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The closest parking spots are the ones along Cloud Circle, but they're for staff, police and those that need accessible parking only. If you're not one of those, I'd recommend taking public transportation and walking. I came when a fire drill happened and the staff were quick to give me a heads up that the kitchen would be delayed which didn't even feel like a delay to me! There were 4 types of complimentary bread: Apple walnut, baguette, focaccia, and a sweet bread. My favorite was the baguette and the butter was delicious. The special drink would've been something with mango, but I wasn't able to order it since the person making drinks wasn't there yet due to the drill. You also get two pieces of complimentary breadsticks which I didn't have enough space in my stomach for even though they are skinny because my main entree filled me up. It was a Salisbury steak with snap peas and either pumpkin or sweet potatoes. I should've asked, but either way it was so good. The prices are are hard to beat and I love coming here for lunch. I wish I had time to complete the survey at the end, but I would've only written down positive things about this student-run restaurant. read more

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Great food at reasonable prices. Also helps the local community college hospitality students by giving them a chance to practice their skill sets. What a better place to try some creations from what could be San Francisco next best chef before they get noticed. I'd like to see the Fall and Spring Buffets return as well as the annual Wok on the Wild Side Event. read more

Clean & neat student restaurant at CCSF. The host was nice & welcoming. I was alone so he seated me by the window where the two-person tables were. It was a bit too cold to be sitting there though, given that it's been raining all day. I could feel the cold air seeping through the window on this chilly December day. There was only one other table that was occupied by a party of about 5-6. All the other tables were empty. When the host came back to serve me water I asked for a cup of coffee as well. He said that he'd let the waiter know. A couple of minutes passed by & the waiter came up to serve me two pieces of bread & olive oil with vinaigrette. When he came back to take my order I let him know that I'd also ordered coffee. He apologized for not having it already made. A few minutes later I got my coffee. I ordered everything on the menu except for the ham & cheese. Each item was brought out in a course meal arrangement order. The presentation was beautiful & everything tasted really good. My favorite dishes were the Savory Pumpkin Custard & the Grilled Beef Top Loin. The grain pilaf in combination with the pumpkin custard was magnificent. The scalloped potatoes that came with the top loin had a crispy layer of cheddar cheese on top that was nicely torched to a perfect crunch texture. The kitchen was pretty loud with a lot of chatting between the students, unrelated to the food. They were all enjoying each other's company though, so it didn't bother me much. The dining area, however, was very quiet. Even the table of 5-6 was super quiet. Seemed like they were all just whispering to one another. Although I had to ask for a refill on the water the experience was pleasantly enjoyable. I would definitely dine here again. Food was worth the price. read more

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One the of best places in SF to go for a good and relaxing lunch. Sometime the service is lacking a little bit, but it's all forgiven by the food, value, surroundings and passion of the people here. read more

What a hidden gem! My friend made lunch reservations by phone. Seems this might be the only way to do it. It's right on campus so leave extra time to find parking and to to walk to the correct building. We were greeted by a nicely dressed hostess upon entry and then served water by a an equally nicely dressed waiter. Tables were nicely set complete with white table cloth and even a vase with fresh flowers, super cute. I was impressed to learn that everything is made from scratch down to the bread AND the butter! The pork belly Bao was super tasty, pork belly crispy and the Bao pillowy soft. The Thai beef salad was also very good and so was the kalbi noodles but be warned, these two dishes had a kick to it. The spice sneaks up on you and it wasn't not noted on the menu but we noticed all the chopped up chili peppers later. I like spicy so I enjoyed it but was a little surprised by it. For the main course, we had the halibut which was cooked to perfect doneness and flavor. We also had the chicken sandwich with the lightest airiest but buttery bread, totally exceeded my expectation. The variety of breads they offered was so good, I wanted to try them all especially when I learned they were all made from scratch. Finally, they rolled out a dessert cart and we opted to share the flan, a perfect end to a tasty yet reasonably priced lunch. I really did not expect to eat that lunch for lunch, I even had a coffee! The service was excellent . read more

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As a student of CCSF for almost half a decade now, I support and value all the little things this campus has offered me. Granted, I'm not pursuing a career in the culinary field but the students and teachers that tend and operate the whole campus culinary system has been my main source of food throughout my many semesters. Also, you guys have steered me clear off McDonald's too! Off the bat, I just want to say: If you've never had a fine dining experience or never went to a fancy shmancy $$$$ restaurant before, (were all college students here, remember?) then you should consider grabbing some buddies and try this place out. Yes, you'll be pocketing out a few more hard earned bucks for your meal, but the experience itself is of it's own. Now duly note that this will NOT be a Michelin starred service, but actual students still learning the ropes. But because of this, all of these future Iron and Master-chef's in-training are very kind, courteous, and will produce a dining experience out of your daily norm, compared to grabbing a usual bite from the Campus Cafeteria. You'll leave with the sense of how a real fine dining restaurant is suppose to run and set your expectations higher. My hats off to you, current and future culinary students, for more than just bringing the fine dining experience onto a community campus, but for pursuing such a difficult field and becoming the future of food and service as we know it. read more

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Another lunch that couldn't be beat. It's a teaching restaurant, so sometimes the staff or the kitchen is learning, but the teacher is the manager in the front of house and the chef-instructor is the executive chef, so they take the lead and manage the staff who are students. And even given all that, it's a great, inexpensive, fine dining lunch. Ask the server what the special beverages are - they're always delicious. You'll get a special amuse-bouche, and bread service. Also ask if there's a special tableside service, it's almost always a delicious entree choice prepared at your tableside by a student. Breads and desserts are made by the bakery class. There's also often a special sandwich from the meat lab. Go expecting an interesting time. The food's always good and engaging, and bring company that can't be beat! read more

Chefs table is especially my favorite because it's run by the culinary department at city college the people here are amazing and most of all the atmosphere is down to earth and mellow highly recommend it read more

CCSF Chef’s Table - Sandwiches Near Me - San Francisco, California

We were introduced to this place by my brother, an employee of city college. We were pleasantly surprised by the food. It was simple but very good. My only complaint was the dining room was freezing. Felt kind of like we were un a meat locker. The wait staff was very attentive and friendly. read more

A lunch off the beaten path....@ CCSF (City College of San Francisco) Ocean Ave. campus. I had the delight of dining @ Pierre Coste for lunch, the service (while not polished) is very accommodating. At our table chicken w/ spatzle & baby carrots, grilled pork chops w/ spatzle, and duck over Pappardelle. Each dish good & tasty. The pork was particularly flavorful , combined with spatzle it was the best dish. Spatzle (also spelled Spaetzle) is proof positive that German's do like pasta, or perhaps dislike the Italian's enough to have created their own version of Italy's national dish. The Pappardelle was undercooked (as in way undercooked) which was likely to do with the common perception that all pasta must be cooked "al dente', or the chef's fear of overcooking the thin delicate Pappardelle strips. Cooking it properly requires experience, but it doesn't hurt to sample it as it cooks to ensure the sweet spot is hit.... between undercooked and mushy. When we pointed out the pappardelle phopaa, the server & floor manager quickly replaced the dish with another Pork/Spatzle. Not so much as flinching or asking more detail, they delivered superior customer service. Didn't try one of the beautiful deserts, but they were tempting. 4 Stars, not because of Gary Danko or French Laundry experience, but because it is the students from the culinary & hospitality departments who put the restaurant together and run it as a project. The students are doing their best at running a full service restaurant from preparing the food, set up, and serving. Please support CCSF & Pierre Coste at this time of transition & change related to the quest to reinstate accreditation. While not sure when they take place but a dinner at the CCSF's Educated Palette (5th Street & Mission St) in downtown San Francisco is worth trying as well. read more

Student run, both the cooking and the service, and I totally support that passion. I wish I could yelp them higher. The service was great. Very warm and friendly. No complaints there. But the food was a fortunate miss. I had the turkey sandwich for takeout, and felt this sneaking suspicion to check my box before leaving. I didn't, and when I got home, discovered they left off the cranberry relish (what I wanted) and left on the gravy (what I didn't want). Also included was a soggy piece of lettuce (which just might be part of the deal for getting takeout), and a few pieces of fruit, not exactly what I'd call a side. I was very disappointed. I hope others have a better experience. I support what they do, but if you offer food for takeout, my expectation is you are making the food as the customer requests, and that is part of the learning curve. The heart is certainly there, but the execution has some work to be done. read more

Mangifique! I am so pleased that the former 'Statler Wing' for faculty dining has been opened up democratically for all. Every time I have been there it really has been a very pleasant experience. It is student run and as students, I feel they are really trying their best and succeeding! I am 'poor boy' student on fixed income. Despite this as it is more pricy than other places on campus, I shall on all equinoxes and solstices or other special occasions go out of my way and make my portmonae suffer, I want to enjoy this experience! Gambetta! Keep up the excellent work! Thanks! read more

I freakin' love this place! They always have a nice little amuse bouche for you to try and the food is great. I also like that it's never very crowded in here. I guess the thought of paying an extra buck or two over the regular cafeteria keeps the riff raff out. The only downside: Service can be a little overbearing. You will be peppered with questions throughout the meal. They keep coming up and asking "More bread?" "More water?" "Can I take this plate?" Please, only ask me about the bread once. Yes, if the water glass is empty go ahead and fill it. And an empty, used plate that has not even a speck of food left? Please don't ask permission to take it, just take it. Of course, since they're students I'm cutting them some slack on this point. Probably the professor or whoever runs the show makes then ask. Anyways, I'll keep coming back for more delicious! read more

Today's Fall Buffet was fabulous! So many mouth watering offerings. The flavors and of the seafood salad, chicken in a wild mushroom sauce and roasted asparagus are etched in my taste bud memories. I couldn't decide if I liked the apple tart or pumpkin cheesecake best. The chocolate pots de creme was so chocolatety and not too sweet. A passion fruit macaron rounded out my selection. Wish I had room for the Buche de Noel, maybe next year! Today was my fourth dining experience in 2 years. It is a charming dining room. The staff (of students) serve up good food and pleasant service. Support the students and the program. Make a reservation soon! read more

I was thinking of giving this place three stars, but a.) Coming from me that's a really low rating, and b.) I think they deserve an extra star for effort and on account of them being students. The atmosphere is lovely, and the staff is really friendly. I love their bread (get the focaccia if they have it), but the main course... needs a little work. I went on Wednesday, September 29th and got the seasonal special, grilled flank steak with mashed potatoes and deep fried mushrooms. I don't know if the students read these reviews, but if they do, this is for them. Guys: The steak was cooked pretty well, but it desperately needs either a marinade or a much more potent rub. Good call on putting truffle oil in the potatoes. They're quite tasty! You need to mash them more, though. The mushrooms... Interesting idea, definitely worth a try, but... No. Seriously, no. Sauteed, maybe, but not deep fried. Other than that, you did a great job! To the pastry chefs: I got the strawberry creampuffs for dessert. Between them and the focaccia bread, I have no complaints whatsoever. You're a credit to your chosen profession, guys. Keep up the good work! read more

I had another fab lunch here today (a bowl of seafood chowder and a falafel wrap.) I was happy to see they now take Visa and Mastercard. Way more convenient! And, they had live music, which is apparently a regular thing they do on Fridays. read more

Delicious, healthy food in huge space!!! As a CCSF student, I go here every chance I get for many reasons: 1. To support the culinary program 2. Delicious, beautiful food made from scratch on the same day. 3. Great dining room: spacious, modern, clean, well-ventilated. One would not find a more spacious dining room in San Francisco. 4. Fresh ingredients 5. No MSG, no preservatives, no toxic chemicals. 6. Linen tablecloth and napkins 7. Cheap pricing. 8. Good portion. I have enjoyed the food here, especially this semester. Here are what I like: -Special of the day prepared in front of you. -Miso cod with soba noodle and asparagus: 9.5/10 -Burger: 60% Angus ground beef & 40% shiitake mushroom, with a choice of fries or salad, 10/10. -Panna cotta (but they only offered once), 10/10 -Apple spice tea, 10/10 They have just changed the menu last Tuesday and it looked amazing. I would love to try the New York steak in the future. I appreciate the CCSF culinary department, faculty and students for offering such unique dining experience. read more

Lunch today at the Pierre Coste room at CCSF, while visiting from Philadelphia. This is a working classroom restaurant specializing in fine dining, and the students and faculty do a wonderful job. While the dining room itself is a little dated, all the tables had beautiful spring flowers and linens. We were seated quickly and offered a choice of artesan breads - the black pepper Parmesan was very good. The menu offered salads, sandwiches, and entrees. An amuse bouche of goat cheese and artichoke was well proportioned and intriguing. I ordered the risotto and it was creamy and flavorful, with the rice done to just the correct tenderness. But my husband won lunch with the grilled salmon and pappardelle, which was a very generous portion of salmon in a tomato and roasted vegetables sauce. His comment was that the salmon was obviously freshly grilled to order, and had excellent grill char. The dessert cart was beautifully presented and we chose the creme brulee and blueberry tart. I won dessert with the creme brulee, and it is easily as good as the version served at Le Bec Fin in Philadelphia. With a nice tink-tink-tink when you tap your spoon on the sugar top, which was flamed to order by the dessert chef. The blueberry tart was lovely as well. Foodies in San Francisco are very lucky to have this restaurant to support. I love seeing a college putting so much into preparing their students for a worthwhile career, our compliments to the department chair and staff. read more

My friend talked me into going here for lunch in between classes and I was mostly surprised after eating the food, which is good because I didn't have very high expectations. When you walk in one of the first things you notice is the casino style carpeting. Seems tacky and hardwood would look much better. The service was warm and abundant. Maybe there were a few too many servers in the dining room, but at least it wasn't bad service. People were friendly and seemed like they wanted to be there. I had the greek salad which was completely amazing. It was a warm day so the perfectly chilled lettuces and other components hit the spot. Lots of flavors going on here. For my main I tried the chicken which was cooked just right and was quite tasty. The asparagus on the plate was cooked perfectly as well. I think it was grilled, which must be hard not to overcook, and the seasoning was spot on. They had a drink special at the bar (no alcohol, unfortunately) which was also really nice. I couldn't believe I walked out of there satisfied with my meal and having only spent $12 for two courses and a drink. I'll go again I'm sure. More City College students should try it out! read more

Great service and excellent food. As previous reviewers said, this isn't a Michelin star restaurant! For those that are used to fine dining, don't judge this place based on your experience. These are STUDENTS with school resources. Despite all that, everything was above my expectation for a teaching facility. I came here with several students for lunch. We were in and out in a little less than an hour. The food was wonderful. My classmates complained about the sea bass quality a bit but the fish itself tasted great. I would definitely come back again. read more