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La Folie
French Restaurant$$$$
Today 5–11PM
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2316 Polk St San Francisco, CA 94109
2316 Polk StreetUSCaliforniaSan Francisco94109
$$$$French RestaurantToday 5–11PM
Wednesday 5–11PMThursday 5–11PMFriday 5PM–1AMSaturday 5PM–1AMSunday ClosedMonday ClosedTuesday 5–11PM
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Review Summary
132 reviews
5 star
75 reviews
4 star
31 reviews
3 star
13 reviews
2 star
7 reviews
1 star
5 reviews
Classic French dinners for a fixed price served in an ornate dining room with an adjacent lounge.- Google
"You should definitely try the seared black cod and the rack of lamb."
"Butter Poached Lobster 2."
Featured by Zagat
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Nei Ng's profile photo
Nei Ng
a month ago
We came here for my brother's birthday, and dinner turned out to be really good! Everyone shared so we were able to sample a lot of different dishes. I'd recommend sharing, because portions here are big for this type of restaurant. Pan Roasted Black Cod - The fish was cooked perfectly. Its skin was delicately crispy, and the fish was very soft. Black Cod/Sablefish is pretty forgiving to work with, since its natural richness makes it hard to overcook. I was really impressed with the sherry bacon sauce. It was bold and full bodied with a smoky highlight from the bacon. The gnocchi were a great on the side because they soaked in all of the leftover sauce. Afterwards, I just used the bread (they were like delicious broken up pain d'epi) to clean up the plate. They need to put that sauce on everything! Tempura Duck Egg - There was a lot going on in this plate. In one corner, the fried duck egg sat on top of the sweetbread pancake, and a frisee salad was placed in the opposite corner. Separating the two, a pool of thick roasted almond sauce was spread across the middle. The waiter recommended spreading the egg yolk over everything so that's exactly what I did. I probably mixed almost everything together, and it's a little overwrought. It's sweet, savory, toasty, nutty, and very slightly tart. I wouldn't say it tasted bad, but it didn't click with me. Butter Poached Lobster - I really like that we could order items from the tasting menu, so I picked this one to try. The lobster was cooked very well. It had a firm, smooth bite and a delicately sweet flavor. I dunno if it's just psychological, but I always feel that lobster has a stronger umami presence when it's cooked with the shell. The orange sauce was robust and rich. I think it was made with carrots, which gave it a subtle sweetness that complimented the lobster's flavor. The nettle ravioli underneath everything provided a fresh contrast to the rich and savory lobster and sauce. Rabbit - They literally give you half a rabbit. It's meat and more meat! There's a leg, rack, loin, and a pan seared rabbit liver. I was surprised by how mild the rabbit liver was. It wasn't very metallic tasting and was naturally rich enough to balance out the flavor. Of the roasted pieces, I thought the leg was the best one. It was stuffed with mushrooms to add some earthiness and depth to the rabbit's light flavor. The rolled loins and rack were also tender and well prepared, but I didn't think they had the same bold flavors as other dishes. It seems like it'll be good if you're looking for something more rustic. I have to admit that I'm a fan of this meat and meat with a side of meat concept. I got to try some of the duck entree, which was a roast duck breast and duck confit topped with duck tongue. How can that be bad? From my small sample, I thought it was more flavorful than my rabbit entree. I enjoyed the contrast of the hearty duck confit with the delicate duck tongues. Miyazaki Wagyu Ribeye - It's the real deal here. They even showed us the cow's wagyu certification. If you haven't tried Japanese wagyu yet, this would be a good place to start. The portion here was pretty generous - maybe 4-5 oz., but it looked like it was just the center portion of the steak since I didn't notice the ribeye cap. That's not a big deal because it was still super tender and decadent. I don't think they could've cooked it any better. It was perfect! The outside had an awesome crispy crust, and the center was beautifully red. The perfect temperature of the meat allows the marbling to render and cover your mouth in a sheen of happiness. I really wish I could smear a dab of that sherry bacon sauce to add just a bit of smokiness. I will definitely come back for more, especially with other places charging more for less wagyu.
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Sylvia Lewis
3 months ago
Absolutely the best meal I've ever had. I really think you can order anything and not go wrong. However, if the special menu has the baked alaska for the dessert, shell out the money to upgrade your dessert. You will not regret it. I had only discovered what it was a month ago (by following Hubert Keller's facebook feed) and had been craving this old-school dessert. It has a meringue shell (beautifully decorated and torched) and ice cream on the inside. Definitely something difficult to do at home and it's amazing. I think the other standout was the tempura duck egg and the duck breast. But everything we had was very complex (flavor and in preparation) and probably would have taken us hours to make on our own. It's one of the few high-end restaurants that I've thought was completely worth it. Also, my husband noted that the sommelier seems to "really know what he is doing."
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Mathieu Stemmelen
5 months ago
The “whole French experience is yours” at Roland Passot’s "special-occasion" Gallic boîte in Russian Hill where a “luxurious atmosphere” and “incredible” service set the stage for three-hour, "knock-your-socks-off" tasting menus – with each course seemingly “more skillfully prepared than the prior” – paired with a premier wine list; oui, it's "expensive”, but perfect for “la foodie”, especially when le chef “comes out of the kitchen to mingle with diners”; P.S. the adjacent lounge serves a late-night bar menu. What to order Tasting menus only Insider tip: Neighboring La Folie Lounge is a relaxed yet still chic way to sample bites like gougères and lobster croque monsieur.
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Jason Hsu
8 months ago
Haute cuisine with some seriously impressive flavors. Notable dishes include the seared Hudson Valley foie gras, lobster and mushroom risotto, and seared eyes of ribeye.
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Colin Barnard
2 weeks ago
Great food and the private dining area is really charming in oldy-worldy way. Our waiting staff were really helpful and the wine was incredible.
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Lane Weaver
4 months ago
Admittedly, the list of Michelin star restaurants I've dined at isn't the most extensive. Aziza, Quince, & Spruce are some of the more memorable ones that come to mind. However, even with that small list to compare to, La Folie struggles to keep up with its peer class. Don't get me wrong - the food is excellent, with attention to detail and good service, but just not world-class. One thing I did discover is that I don't particular care for foie gras (too rich), which should ease my conscience a bit in the future since I won't be ordering it. So I won't hold that against La Folie. On the other hand, the Lobster & Mushroom Risotto wasn't strong, nor was the Lamb rack. The chef offered us a complimentary dessert, which was generous, except when put in the context of the final bill. Even by San Francisco standards this is a restaurant that you'll likely want to reserve for special occasions. Except for the fact that's there's many other more deserving restaurants that should be ahead of it in line.
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Chris Holinger
in the last week
Small, cozy bar and lounge area. Arguably the best Dark & Stormy's in the Bay Area.
thaopania's profile photo
4 months ago
Romantic atmosphere, extraordinary tasting menu and excellent service.


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