Anjou Restaurant

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Anjou Restaurant
Located at 44 Campton Place, just off Stockton Street in the Union Square area, San Francisco, California Charming, crowded Parisian-style restaurant that serves classic bistro food in a setting that momentarily transports you from San Francisco. Prices remain reasonable and the standards high in this downtown find.

Established in 1993, Anjou Restaurant is a cozy French bistro that has won the hearts of diners and critics alike. Conveniently located in an alley between Union Square and San Francisco's French Quarter, Anjou specializes in delivering upscale French cuisine and atmosphere with a friendly smile and reasonable prices. Join Chef Pierre Morin and staff today for an experience that combines the best of both New and Old worlds for a dining experience that is truly unique.

Situated in the downtown Financial District, Anjou is the perfect place for a lunchtime break, a dinner before the theater, or the ideal place to wrap up a day's sightseeing. Anjou's Lunch Express menu and early dinner hours are specifically designed with the downtown restaurant patron in mind. Restaurant reviewers from Cond'e Nast Traveler, Gourmet, Esquire, and the New York Times have praised Anjou for its delicious, flavorful food, charming staff, and cozy atmosphere.

Chef Pierre's menu features a mix of well-known bistro favorites and new dishes which have a French accent, but are less traditional. In addition to Duck Confit and Coulibiac of Salmon, Chef Pierre also offers innovative dishes such as Seafood Cassoulet with Crayfish Sauce and Broiled Chilean Sea Bass Marinated in Whole Grain Mustard. For a satisfying and prompt lunchtime meal, Anjou offers an "Express Menu" of ten different entrees, along with a cup of the Soup of the Day or a Small Mixed Greens Salad for the

low price of $13.00. Those familiar with French cuisine will recognize this as similar to the Plat du Jour or Prix Fixe traditions of traditional French bistros.

Anjou features unique dinner specials several times a week. There is also a daily fish special. The main menu changes seasonally, as Chef Pierre is inspired by freshly available meats, poultry, game, and produce. The bistro favorites, such as the Calf Liver with Bacon and Onions, have their devotees and remain on the menu year-round. All desserts at Anjou are house-made, and the menu always includes Chef Pierre's signature dessert, Warm Pears in Cointreau Sabayon.

Anjou is located at 44 Campton Place, just off Stockton Street in the Union Square area. Lunch is served 11:30 to 2:30pm, Tuesday through Saturday. Dinner is served from 6:00 to 10:00pm. For more information or to place reservations, please call (415) 392-5373.

Visit Anjou today and discover for yourself a little bit of Paris in the heart of San Francisco's Union Square.

User Comments about Anjou

"Have eaten at Anjou several times and have found the food, service and ambiance to be consistently excellent. Gil Simon"

"A real find just off Union Square. Do not be deceived by the alley. Once you step inside your in a true bistro. The cozy bar with appropriate French posters is inviting, while you look in on the semi exposed kitchen and dining area. The food is very well prepared and presented, and the wine selection is acceptable and within reason. Overall a great evening. Highly recommend the duck confit. Also the frites are to die for. "

There are several bistro like restaurants in the downtown Union Square area. All are OK , some are excellent. Anjou is the best of all worlds because it is not so expensive, the food is perfectly prepared, the feeling is very French, the menu is not narrow (when do you see liver these days) and the staff seem very happy you joined them.

Menu Highlights Recommended Dishes: Seafood Cassoulet, Tournedos of Filet Mignon, Confit of Duck Leg. Lunch Express Menu which includes a cup of soup or small green salad and a choice of one of nine small entrees.
Appetizers French Onion Soup Gratinee Seasonal Oysters on the Half-shell with Mignonette Sauce Heart of Romaine Salad with Grated Roquefort. Walnuts Arugula Salad with Almond Pralines, Pickled Black Figs and Grated Parmesan Pate of Grilled Salmon, Smoked Sturgeon and Smoked Salmon Traditional Escargots with Garlic Butter Remoulade of Celery Root Garnished with Diced Mango and Black Olives Warm Eggplant Salad with Montrachet Goat Cheese Coated with Crushed Almonds Large Appetizers/Small Entrees Shredded Smoked Chicken and Poached Leek with Sautéed Wild Mushrooms and Mixed Herb Polenta Ravioli of Three Mushrooms with Peppercorn and Cognac Sauce Toasted Brioche of Duck Foie Gras with Heart of Leek Salad and Sautéed Apples Grilled Marinated Sturgeon with Potato-Scallion Roll, Cucumber Salad and Sour Cream Warm Salad of Lobster and Prawns with Artichoke Hearts Tartelette of Dungeness Crab with Tartar Sauce Lunch Menu Grilled Breast of Chicken Marinated with Honey, Curry, and Nutmeg, Garnished with Mixed Greens and Beets Roasted Quail Stuffed with Dried Cranberries and Served with House-made Sausage, Sautéed Apple and Herb Polenta Broiled Chilean Sea Bass Marinated in Whole Grain Mustard Confit of Duck Leg with Frisee Salad, Sautéed Black Chanterelle Mushrooms and Rousset Potatoes Grilled New York Steak (butterflied) with French Fries Sautéed Calf Liver with Applewood-smoked Bacon and Onions Sautéed Medallions of Naturally-raised Veal with Linguini		Dinner Menu Entrees Roasted Quail Stuffed with Dried Cranberries and Served with House-made Sausage, Sautéed Apple, and Herb Polenta Seafood Cassoulet of Lingo Beans, Lobster, and Monkfish, with a Crayfish Sauce Confit of Duck Leg with Sautéed Wild Mushrooms, Frisee Salad, and Sautéed Rousset Potatoes Grilled Breast of Chicken Marinated with Honey, Curry, and Nutmeg, Served with Mixed Seasonal Greens, and Almond Pralines Broiled Chilean Sea Bass Marinated in Whole Grain Mustard Served with Fresh Vegetables and Purée of Yukon Gold Potatoes Sautéed Medallions of Veal (naturally raised) with Housemade Linguini Tournedos of Filet Mignon with Black peppercorn Cognac Sauce and Sautéed Rousset Potatoes Grilled Salmon Served on a Bed of Spinach and with a Puree of Yukon Gold Potatoes Grilled New York Steak (butterflied) with French Fries Sautéed Calf Liver with Applewood-smoked Bacon and Sautéed Onions Desserts Anjou's Signature Dessert Anjou Pears in a Warm Cointreau Sabayon Creme Caramel Chocolate Truffle with Fresh Orange Slices in Cointreau Meyer Lemon Meringue Tart Seasonal Fruit Tart with Vanilla Gelato Chocolate Torte with Caramel Gelato Trio of Sorbets Warm Chestnut Cake with Pear Coulis and Caramel Gelato

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