Orafo Now Open at Four Seasons Hotel San Francisco at Embarcadero, Helmed by Executive Chef Gunnar Planter
The newly renovated, sky-high urban luxury retreat, Four Seasons Hotel San Francisco at Embarcadero and acclaimed Executive Chef Gunnar Planter announce the highly anticipated opening of Orafo on Monday, February 27, 2023. The 118-seat restaurant pays homage to Italy’s regional specialties - drawing inspiration from Tuscany and Calabria – featuring a fresh take on classic dishes showcasing authentic ingredients overnighted from Italy as well as Northern California’s abundant local produce and seafood.
“At Orafo, we look forward to impressing guests with our thoughtfully curated dishes showcasing Italy’s finest ingredients such as culatello – a prized cut of salumi – in our burrata antipasti, and refined, authentic techniques such as roasting cherry tomatoes for 24 hours for our fresh and intensely flavourful Rigatoni Pomodoro,” says Chef Planter. “It’s exciting to be a part of the iconic San Francisco culinary community and create an outstanding new dining destination for the city.”
Located on the ground floor lobby level of the Hotel, the recently renovated restaurant at Four Seasons Embarcadero serves as a welcome respite for city residents and travellers alike. The space features well-appointed interiors with ornate metallic detailing, distinctive industrial-style lighting, velvet and leather seating, and bronze fixtures and finishes. Several intimate vignette spaces are ideal for indulging in cocktails and bites, dinners with friends and loved ones, and celebratory gatherings surrounded by fun, shareable plates.
“We are thrilled to open our inspired new restaurant concept, Orafo with the talented Chef Gunnar Planter,” comments Gigi Vega, General Manager at Four Seasons Embarcadero. “At Four Seasons Embarcadero, we pride ourselves on creating a memorable, first-rate experience for our guests and Orafo is an extension of this ethos. We are pleased to add this highly anticipated experience to our offerings for guests and locals.”
The dinner menu entices guests with a selection of sharable Antipasti such as Carne Crudo complemented by bone marrow, boquerones and Calabrian oil and Grilled Octopus served with watercress, cannellini beans, and guanciale, as well as the Tuna Bresaola Carpaccio with caper, fennel pollen, and Calabrian chili, and Burrata and Culatello with pistachio, Calabrian honey, and Umbia extra virgin olive oil. Chef Planter showcases authentic techniques with a menu of handmade pasta Primi including Squid Ink Linguine tossed in uni butter, paired with clams and bottarga, Wild Mushroom Pappardelle with tarragon porcini sauce, parmesan, and crispy leek, and the Rigatoni Pomodoro topped with burrata and confit cherry tomato, which are roasted for 24 hours, adding a richness to the classic, simplistic pasta.
Secondi dishes star entrees such as Mussels and Nduja with sherry wine, peppadew, and nduja butter, and the Grilled Lamb Two Ways with fregola sarda, harissa, and braised fennel, finished with confit tomato. The Secondi per la Tavola feature large format dishes, with choice of two contorni, meant for sharing including the Whole Branzino with lemon and Italian salsa verde, and the 32 ounce Bistecca – an indulgent dry-aged Porterhouse. Complete the meal with craveable contorni such as Polenta ala Pomodoro or the King Trumpet Mushrooms with herb butter.
The bar serves up playful cocktails and libations including a menu of spritzers such as The Goldsmith with Hendrick’s gin, Meletti amaro, yuzu marmalade, lemon prosecco and edible gold leaf and the Kearny and Grant with select aperitivo, ginger and prosecco, as well as Negroni offerings such as The White Lotus with Tanqueray orange, calvados fine, Benedictine, and Nonino, and the Coastal Negroni with St. George terroir gin, Foro amaro and Campari, and specialty cocktail favourites such as Karl The Fog, prepared tableside with Hennessey VSP, Santa Teresa 1796 Rum, cherry heering, amaro Zucca, crème de noyaux, and maple wood smoke. For a post-meal digestif, Orafo showcases a robust amaro menu, with an array of bottles ranging in flavour profile, age, and origin.
Additionally, Orafo is open for breakfast and lunch. Guests can choose from notable breakfast entrees, including Egg White Frittata filled with baby kale, mushrooms, asparagus, quinoa, and toy box tomatoes, and Lemon Ricotta Pancake, with topped with Meyer lemon curd, blueberry and mint. For casual business lunches or leisurely mid-day affairs, standout lunch entrees include the Porchetta Sandwich with pickled peppers and apple gremolata, on sourdough, or the pizza-like Pinsa ala Burrata with pesto, mortadella, and arugula. On the lighter side, diners can enjoy dishes such as the Grilled Radicchio and Pear with pecorino fossa and 10-year Modena vinaigrette, and the Baby Spinach and Pancetta with marcona almonds, strawberry, and sherry.
Located at 222 Sansome Street, Orafo is open for breakfast from 6:30 to 11:00 am Monday-Friday and 7:00 to 11:00 am Saturday-Sunday, and daily for lunch service from 11:30 am to 3:00 pp, and for dinner service from 5:30 to 10:00 pm. To make a reservation and for more information, visit Orafo’s online website here or call +1 415 276 9888.
San Francisco, California 94103
Four Seasons Hotel San Francisco at Embarcadero