531 Jackson St
San Francisco, CA 94111
Why did we dine here? – Trestle is a small restaurant in San Francisco’s Jackson Square district. Their claim to fame
is a three course prix-fixe menu for $35 per person, with an option to add an additional pasta course for $10. $60 for bottles of wine! The team behind this popular restaurant also runs Stones Throw on Russian Hill and Fat Angel.
At this aggressive price, we had to see what all the fuss was all about.
Insider Tip – Reserve early. Go early or late for less noise.
Cuisine – New American
Location – San Francisco’s Jackson Square district
Opened – 2015
Service – Trestle was very good. The restaurant is tiny, so their are constant navigation issues. Servers knew their stuff and were friendly.
Verdict – Trestle is a steal at $35 for 3 courses. The only downside is when you have folks with smaller appetites who cannot finish all the food and would have ordered less. The menu changes all the time and seems to focus on fresh ingredients and modern preparations of different dishes. They do not cut corners with portion size either. While we were not 110% amazed, there seems to be many restaurants serving similar food in SF, the prices make it a no brainer dining here. We ate at Octavia shortly after Trestle and found their food a cut above this place.
Word is out, so reservations are hard to get. 4.5 stars on yelp. They take reservations 2 months to the date for parties of 8 or less. Keep in mind the dining room is EXTREMELY noisy. We would try to eat when they open or at 10PM to hear less noise.
Is this restaurant worth a 5 minute drive? Yes. 30 minute? Yes. 1 Hour? Maybe.
Trestle Signature Dishes – Pork Schnitzel, squid ink conchiglie
Trestle’s Menu changes daily. The waiter said in the course of a week, the entire menu will have morphed. 2 options are available in each of the three courses.
Trestle Food Picks:
Make sure you ask for the Firebrand bread. Toasted, it was spot on.
Heirloom tomato salad herbed ricotta, crispy lavash, basil pesto vinaigrette – Had very crunch falafel with an egg finish to them. Perfect timing for tomatoes, they are definitely in season and tasted ripe.
Sweet corn soup – corn fritter, arugula puree, roasted corn – Poured tableside. Nice strong corn flavors with a slight touch of cream.
PASTA ($10 SUPPLEMENT)
Ricotta Gnudi – King Trumpets, Grana Padano, Breadcrumbs was the weaker of the 2 pasta courses, with no very much fluffiness. We would opt for the other.
Anson Mills Polenta Ravioli – Hollandaise, Crispy Prosciutto, English Peas was stellar, especially the sauce. 5 good sized pieces. Clearly better than the Gnudi. Wow.
Pan-seared scallops – fresh hummus, calamari, piquillo pepper, chickpea panisse consisted of 2 large scallops cooked just right. Strong accompanying pea garnish.
Pork Schnitzel – Melted Cabbage, Pickled Mustard Seeds, Cipollini Onions was a meaty fried dish that was done well. More masculine a dish than expected, but sure to satisfy deep fried fans.
Brown Butter Financier ((almond flour cake) – Lemon Curd, Blackberry Compote, Vanilla Ice Cream was definitely the better of the 2 desserts. A little more stylish and artistry compared to the other dish.
Warm banana bread – chocolate peanut butter ice cream, banana anglaise, candied peanuts did not really look at all like a slice of banana bread. Nice crunchy peanuts.
OK: (Order if you like this dish)
Pans: (We would not reorder these dishes)
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