Congrats on 3 mil - Nightbird San Francisco - Buy Reservations
Getting a Reservation at Nightbird San Francisco for Today or Tomorrow is Easy!
Buy a verified reservation at Nightbird San Francisco from someone who doesn't need theirs anymore.
If there is nothing that fits your schedule, you can bid on your preferred time.
We only list verified Reservations!
All listed Reservations are reviewed by our team before appearing in the calendar or being allowed to answer a bid you place. That's why AppointmentTrader comes with a included Money Back Guarantee for each transaction.
0 | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 |
Nightbird San Francisco Reviews from The Last Year
Both the food and the service at Nightbird was simply
Both the food and the service at Nightbird was simply outstanding. We enjoyed another amazing experience with a long list of items from the prix fixe menu. As before, the chef was also excellent in making substitutions for our gluten-free eater.
Best of SF, a must visit!
Hands down one of the best dining experiences of my life. And without a doubt the best service I've ever gotten at a restaurant. A must try spot if you've never been and if you're visiting SF this is the perfect spot to round out your trip. It's fine dining without being too stuffy or snobby. The menu is thoughtful and presented so well and the dishes are constructed masterfully. Also big shout out to the best ceramics/dishes too! I can't say enough good things about this spot! Don't forget a cocktail before or after dinner at the adjoining Linden room!
Amazing dining experience with inventive dishes, great
Amazing dining experience with inventive dishes, great ambiance, and excellent service. We had a wonderful special occasion dinner here. The chef impressively accommodated my several allergies without impacting the experience. Each dish was flavorful and delicious. We liked Nightbird more than other restaurants we've been to with a Michelin star(s). Highly recommend!
I had visitors from out of town for the holidays and we
I had visitors from out of town for the holidays and we decided to go have dinner at NB on the 23 December. It's very hard to locate the entrance since there is no name on the outside but the front door is amazing ! the woodwork is one of a kind, really. we got in on time for our reservation and there wasn't any hostess booth ,we basically were in the middle of the dining room. Some lady approached us and asked if we had a reservation. She was not the most pleasant and smiley person, the greeting felt cold to say the least. She sat us down at the table which was right by the front door. The setup is very basic with a few wild flowers and a napkin on the table. We didn't really had one server , I feel like it was a team effort more than a regular server and a busser. The dishes were well executed, and the flavors and textures had some research behind. You could see the check put it some great efforts behind each dish . I remember the scallop dish was my favorite as well as the filet! It was a nice experience, but would I go back? I don't think so. It was very expensive for the service we received. Maybe if they work on the front of the house aspect, I could give it another trend, but I feel there are many options in the city, where you can get better service for the money
Affirmatively terrible at a $500 pp price point with
Affirmatively terrible at a $500 pp price point with beverage pairing. No courses were memorable and many were below average. The beverage pairing didn't start until after the first three bites, so you had to pay extra on top of a beverage pairing if you wanted a drink with the small bite opening. I have dined at every top restaurant in the city, most multiple times, and this fell below every single time. In fact, it was more disappointing than every meal I've had in SF over the past couple of years even at the $100 price point. And coming in the same week as I had one of the best meals of an adult lifetime of fine dining at Saison, this was truly a joke. Literally, go anywhere else. McDonald's is a better value at their price point than this farce of a "fine dining" establishment.
Had an amazing experience/dinner at Nightbird for my
Had an amazing experience/dinner at Nightbird for my birthday. I really enjoyed having multiple small serving of a variety of food. I particularly liked the quail egg, crab dish, and the squab coffee & donuts. I know they've got a new menu for the holidays and I'm very tempted to go. The service was wonderful as well. They moved our table when we thought it was cold and were very friendly in explaining the dishes to us. This is a rather intimate setting and was generally quiet. With that said, there was one table that was a bit more boisterous and, because it's a small place, we needed to be okay with it. I like all the bird and owl decors.
Delightful dinner! The menu was thoughtful, whimsical, and
Delightful dinner! The menu was thoughtful, whimsical, and balanced. While the environment, decor, and service all meant business, it didn't try too hard. It was sophisticated but wasn't fussy and uncomfortable like certain fine dining spots in the city. The servers were all so nice and had a great sense of humor which I'm always here for. I left feeling full but not grossly full and everything felt like a treat. Every vessel that the food was served on was gorgeous with edible flowers meticulously tweezer'd on top, and every dish sparked a new topic of fun conversation. What more can you ask for?
In one word: SPECTACULAR! The attention to detail on
In one word: SPECTACULAR! The attention to detail on every level from the ambiance to the imaginative cocktails to the mind blowing tasting menu and impeccable service is orchestrated to deliver an unforgettable experience. Days and weeks later, I find myself reliving in my mind so many of the delicious bites that night. Some of the most notable: - a tiny eclair filled with liver mousse from the squab dish that preceded it; topped with dark chocolate and served with a shot of dashi broth made with bones from the squab - a melt in your mouth buttery and unctuous quail egg - a caviar tart that I could eaten a dozen of Every course played upon the last and came together as the perfect representation of the bounty and diversity of California. I especially love how Asian flavors were woven into the menu through the ingredients and techniques used. Nightbird serves art in the form of food. The chef is a true master of her craft. To my surprise, the restaurant assesses only a 16% tip for the best service I've experienced since the French Laundry in 2003. Nightbird is a MUST!
This is "Gerald Ish.
..". I dined on Thursday, Nov. 2nd at 8pm. First and foremost Chef Kim Alter has an altruistic heart. I admire her gifting time and her kitchen to nourish frontline workers during the pandemic. Remember when you were a child at a classmate's birthday party and at the beverage table you became a mixologist combining five sodas into a single cup and drinking it.....fast forward to adulthood and I'm sitting at a tasting menu restaurant and each three bite course (meaning usually each course on a tasting menu are consumed in three bites other than single bite amuse bouche or canapes) on the plate there's like ten different flavor/ingredient elements, a couple just for texture, and each bite tastes different on the palate. Am I supposed to stir everything to death like a risotto?!?!?! Let's keep this review in context. Many restaurants I've been to thought I was a Michelin Inspector. Funny I spotted one while I was dining. Hence this tangent caveat. I'm not and don't have a educated culinary background. The best course I've ever had was Pujol, Mexico City and was their "Mole Madre" which consisted of fifteen plus ingredients and took more than three years in the making to be plate ready.....stark contrast to this review.....keep things in context. I'm a restaurant lover and just empowering the new "foodies" with years of dining experience. Well Chef's menu isn't anything like the aforementioned which is refreshing. It doesn't take service three minutes to explain a course. Hehehe. Like Saison or Keiko a'Nobhill (husband/wife Japanese kaiseki with French influences, closed), minimalist. Not comparing Nightbird to Saison but just in terms of plating, simplicity, few components and clean profiles on the palate. It's like haute bistro. That food is rustica. Thanks again Kim. XOXOXO..... PS Yelp likes to mix up my pics. Hehehe.
I went in October 2023.
Incredibly delicious a tasting menu that reminded me a lot of Saison; Nightbird is definitely cooking at the level of a 2 Michelin Star. The menu was extremely cohesive, really appreciated how they highlighted every part of the ingredients. One standout for me was the particular attention on the bread courses and pairings, something that is tragically missing from most restaurants. Come hungry.
Holy cow! Every dish is a work of art.
On top of a dish that's a work of art. I love when people are great at their jobs and everyone here is amazing. I am so lucky I could experience this restaurant!
I would describe my experience at Nightbird as mixed.
There were several highlights: 1. The oil-poached prawns with squash were incredible. Almost the texture of raw scallop (which I love), the lightly herb-infused poaching oil elevated the prawns so much. And the squash represented in various ways pulled the dish together. 2. "Reflections" were a cool concept: Taking some ingredients from the previous dish, and using them or other parts of them to create something new. The corn fritters with baby corn was a great reflection following the corn pasta. 3. The use of cooked strawberries was something I hadn't had before. They had a very different flavor when cooked down, and were used in a couple dishes to great effect. 4. The service was perfectly executed for this level of restaurant. 5. The fresh bread was unexpected and very good. 6. The dishware was very unique and pretty, and always at a temperature that best supported the dish. There were a couple areas I think Nightbird could have done better: 1. The execution on cooking both non-seafood meats was poor. Most especially, the A5 Wagyu shortrib was dried out and lightly burned. I have cooked shortrib myself many times, and I am no chef, and it's usually far better than Nightbird's and I don't even use A5 wagyu. It was probably from the end of the cut and fried too much, in too little fat, to finish it. The squab was also too tough. It took several heavy back-and-forth motions with the provided meat knife to even pierce it, and then once in pieces, it was not tender or particularly seasoned. The accompanying squab terrine was fine, but as a terrine, it could have been transcendent. 2. The wine pairings ($130/pp) were not very adventurous. For the early courses, I felt they were exactly the typical pairings. The sommelier himself explained his approach is to mirror the flavors of the dish, which did seem to be the case. I did appreciate the Bugey rose and the Croatian red. Overall I am glad I visited
Went there last night for my husband's bday, as well as a
Went there last night for my husband's bday, as well as a cerebration for being empty nesters (yes, just sent the only kid to college last weekend... ) We had a fantastic evening. Probably one of the best tasting menus in the town. All dishes were presented beautifully and they all tasted great. I particularly love the mini-dish between the main dishes. The service was spot on. I also love the environment, just the right size and a balance between casual and formal.
We were so lucky to be able to spend another delightful
We were so lucky to be able to spend another delightful evening at Nightbird. This is so much more than an amazing meal. It's a very special experience. The chef is a gifted artist who shares her talent and vision with her guests dish by extraordinary dish. Everything is perfection. The dishes are visually stunning and the flavors are sophisticated. It's such a treat to experience her art.
San Francisco's Best Restaurants that are most frequently booked by customers of Nightbird San Francisco
Congrats on 3 mil
By 🍑 @BraveCloth47, 06/01/2023 9:25 am
|
Congrats to Jonas and the team for hitting this revenue milestone. Looking forward to seeing what the rest of the year has in store. @ColorfulRod45
4 Answers
4 Comments |
Don't like the Answer? Add another one. |
Answer from 🦩 @FluffyStar64 (06/01/2023 9:28 am)
|
🍾🍾🍾🍾🍾🍾🧨🧨🧨 now on to 30 mill!
1 Comment
|
Comment |
Answer from 🥷🏻 @ColorfulRod45 (06/01/2023 9:38 am)
|
haha thank you for the post!!! That's much appreciated, I guess two people were watching the number flip 🤣🤣🤣
All kidding aside - I know how much time you guys spend on the platform to make it what it is, very happy to have you!
ps. sorry for the duplicate reply, I just found a bug in the image ratios 🤦🏻♂️
2 Comments
|
Comment |
By 👻 @ExhilaratingRate70 (06/01/2023 6:23 pm)
|
By 👻 @PureHate68 (06/25/2023 6:23 pm)
|