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ABACÁ is a contemporary Filipino-Californian restaurant located inside the Kimpton Alton Hotel in San Francisco, California, offering a refined dining experience inspired by Filipino heritage and Northern California’s seasonal ingredients. Led by Chef Francis Ang, ABACÁ brings together tradition, creativity, and thoughtful execution in a welcoming, modern setting. We feature an elevated menu highlighting Filipino-inspired cuisine, fresh seafood, thoughtfully crafted entrées, handcrafted cocktails, and curated wine selections, along with breakfast, brunch, and dinner service. Each dish reflects a balance of cultural roots and modern culinary techniques.
Airy Filipino eatery for rice & noodle dishes, small plates & BBQ skewers with a Californian twist.
Hours
| Friday | 7–10 AM, 5–9 PM |
| Saturday | 8 AM–1:30 PM, 5–9 PM |
| Sunday | 8 AM–1:30 PM, 5–9 PM |
| Monday | 7–10 AM, 5–9 PM |
| Tuesday | 7–10 AM, 5–9 PM |
| Wednesday | 5–9 PM |
| Thursday | 7–10 AM, 5–9 PM |
Address and Contact Information
Address: 2700 Jones St, San Francisco, CA 94133
Phone: (415) 486-0788
Website: http://www.restaurantabaca.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
Related Web Results
ABACÁ | Best Filipino Restaurant in San Francisco, CA
Experience modern Filipino-Californian cuisine at ABACÁ in San Francisco, CA. Enjoy dinner, brunch, pastries, and Filipino-inspired cocktails.
Filipino Brunch & Dinner in San Francisco, CA | ABACÁ
ABACÁ’s Culinary Offerings … At ABACÁ, our menu celebrates the vibrancy of Filipino cuisine through a modern California lens. Every dish is thoughtfully crafted …
Abacá | San Francisco CA – Facebook
Abacá, San Francisco. 3195 likes · 156 talking about this · 4193 were here. Abacá is a contemporary Filipino-Californian restaurant, showcasing the…
Reviews
Andrew Wolpa
Had a fantastic meal here.
Lumpia were honed in, bright and tasty with the seasonal fruit and apricot katsup. I like the way they refined the presentation from my previous visit a couple years prior by assembling each with its accoutrements.
The skewers had the perfect amount of flavor from being grilled over charcoal: lightly smokey but still balanced with the flavors of the marinade and the picked toppings.
The chicken liver mousse was such a dreamy luxury; the mini pandesal that it came with were so impossibly light and airy, warm, and soft.
The squid with the homemade noodle tasted fresh and perfectly cooked and the cashew sauce was super savoury.
The crispy pata had a refined texture that came from a careful, thoughtful cooking: soft moist meat beneath super crispy skin.
The seasonal fruits in the halo halo were a nice way of elevating something I’m used to being one dimensional and sweet into something balanced and full of flavors.
We tried four cocktails and they were all exciting and balanced.
The service was super friendly and warm from everyone who touched our table. I also really like the atmosphere here: it’s quite comfortable I feel really relaxed eating here.
Everything we ordered I look forward to ordering again and would wholeheartedly recommend. We of course went a bit overboard with ordering because we were excited but you could easily order half as much and still leave with a full belly and exciting experience.
While you shouldn’t go in expecting it to taste like Filipino home cooking, you will definitely taste the Filipino roots with great quality seasonal ingredients that add oomph and fine dining level execution.
P.S. I’ve eaten here for breakfast a few times there breakfast is also super highly recommended
… moreLumpia were honed in, bright and tasty with the seasonal fruit and apricot katsup. I like the way they refined the presentation from my previous visit a couple years prior by assembling each with its accoutrements.
The skewers had the perfect amount of flavor from being grilled over charcoal: lightly smokey but still balanced with the flavors of the marinade and the picked toppings.
The chicken liver mousse was such a dreamy luxury; the mini pandesal that it came with were so impossibly light and airy, warm, and soft.
The squid with the homemade noodle tasted fresh and perfectly cooked and the cashew sauce was super savoury.
The crispy pata had a refined texture that came from a careful, thoughtful cooking: soft moist meat beneath super crispy skin.
The seasonal fruits in the halo halo were a nice way of elevating something I’m used to being one dimensional and sweet into something balanced and full of flavors.
We tried four cocktails and they were all exciting and balanced.
The service was super friendly and warm from everyone who touched our table. I also really like the atmosphere here: it’s quite comfortable I feel really relaxed eating here.
Everything we ordered I look forward to ordering again and would wholeheartedly recommend. We of course went a bit overboard with ordering because we were excited but you could easily order half as much and still leave with a full belly and exciting experience.
While you shouldn’t go in expecting it to taste like Filipino home cooking, you will definitely taste the Filipino roots with great quality seasonal ingredients that add oomph and fine dining level execution.
P.S. I’ve eaten here for breakfast a few times there breakfast is also super highly recommended
Eddie Will Ashley III
I went on a double date here, and wow, this place was amazing! I’m not a huge Filipino food fan, but I really enjoyed how they mixed modern touches with traditional dishes. Our server initially suggested the Paubaya, which is a family-style dish (around $85 per person), but we decided to pick and choose our own.
We kicked things off with Chicken Liver Mousse, served with Pandesal bread that was super hot (but wait a few minutes before you touch it!). It was a fantastic combination!
Next, we had Lola’s pork lumpia, which was perfectly salted with a hint of sweetness, wrapped in a lettuce wrap. Then, we had chicken adobo and BBQ pork. The chicken adobo with the chicken skin and green onions was so flavorful that I wanted more! Honestly, eating this and BBQ pork was the best combo ever—the sweetness balanced the savory taste perfectly.
We then shared two entrees: Black Cod and Sakura Farms Pork Chop with Sisiq Fried Rice. The black cod was tasty with wild mushrooms and mung beans. It wasn’t mind-blowing, but I still recommend trying it—I’d give it an 8/10. The pork chop was the real star of the meal for me. It was so tender and packed with sweetness from the quince. Filipino cuisine really knows how to do their sweet pork! My only complaint is that we didn’t order another plate! The Sisiq fried rice was our last entree, and it didn’t disappoint either! The rice had a tangy calamansi flavor, sweetness from green onions and other veggies, and a little bit of spice.
Lastly, we had the Faux Calamansi, which was an explosion of citrus (it was very tangy) but paired with jasmine tea mousse. The olive oil gave it that extra kick.
I didn’t leave with a huge belly (more like 85% full), but that was just fine with us since we didn’t want to be too stuffed at the end. Overall, including a couple of drinks, the total came to about $360(gratuity included). If you’re really hungry, like the server suggested, you might want to try the Paubaya. But if you’re just looking for 5-7 dishes, going à la carte would be a great option.
Just a heads-up: the service here was absolutely perfect! Every staff member was so kind and attentive to our needs. So, if you’re looking to treat yourself and want to try some modern Filipino cuisine, this is definitely the place for you. I’d give it a 4.5 out of 5. I just wish the appetizers were a bit bigger, but the entrees were just right for the four of us. Plus, the server mentioned they change their menu seasonally, so it could be completely different when you visit!
… moreWe kicked things off with Chicken Liver Mousse, served with Pandesal bread that was super hot (but wait a few minutes before you touch it!). It was a fantastic combination!
Next, we had Lola’s pork lumpia, which was perfectly salted with a hint of sweetness, wrapped in a lettuce wrap. Then, we had chicken adobo and BBQ pork. The chicken adobo with the chicken skin and green onions was so flavorful that I wanted more! Honestly, eating this and BBQ pork was the best combo ever—the sweetness balanced the savory taste perfectly.
We then shared two entrees: Black Cod and Sakura Farms Pork Chop with Sisiq Fried Rice. The black cod was tasty with wild mushrooms and mung beans. It wasn’t mind-blowing, but I still recommend trying it—I’d give it an 8/10. The pork chop was the real star of the meal for me. It was so tender and packed with sweetness from the quince. Filipino cuisine really knows how to do their sweet pork! My only complaint is that we didn’t order another plate! The Sisiq fried rice was our last entree, and it didn’t disappoint either! The rice had a tangy calamansi flavor, sweetness from green onions and other veggies, and a little bit of spice.
Lastly, we had the Faux Calamansi, which was an explosion of citrus (it was very tangy) but paired with jasmine tea mousse. The olive oil gave it that extra kick.
I didn’t leave with a huge belly (more like 85% full), but that was just fine with us since we didn’t want to be too stuffed at the end. Overall, including a couple of drinks, the total came to about $360(gratuity included). If you’re really hungry, like the server suggested, you might want to try the Paubaya. But if you’re just looking for 5-7 dishes, going à la carte would be a great option.
Just a heads-up: the service here was absolutely perfect! Every staff member was so kind and attentive to our needs. So, if you’re looking to treat yourself and want to try some modern Filipino cuisine, this is definitely the place for you. I’d give it a 4.5 out of 5. I just wish the appetizers were a bit bigger, but the entrees were just right for the four of us. Plus, the server mentioned they change their menu seasonally, so it could be completely different when you visit!
Vaishali Pakhale (Vaishu)
We stayed in the same hotel and ended up dining at Abaca… and wow, it was on a totally different level. The quality, the flavors, the attention to detail—it was all exceptional. Every bite had that perfect balance of comfort and sophistication. One of the best meals we’ve had in a long time
… moreDaniel Kim
Amazing food!! We were looking forward to eat here for our trip and they made our anniversary dinner very nice and special. Will definitely be back!
Sisig fried rice was really good! The drinks were very nice too!!
… moreSisig fried rice was really good! The drinks were very nice too!!
Nicole
The menu is a fusion of many cuisines with local California ingredients and mainly inspired by filipino cuisine.
Went here for father’s birthday dinner and had their “Paubaya” style dinner. It’s essentially a tasting menu type setup with Chef’s choice tastings. Our group had one picky eater child with us but the kitchen was very kind to cook her fries, fried egg and rice (not on the menu).
Each item had a story that the staff shared as they served us. It was a lovely touch and really showcased the thoughtfulness behind each dish.
My dad was given a thoughtful birthday card signed by their staff, an ube swiss roll and a neat instant-photo of all of us at our table.
I recommend the Black Cod.
… moreWent here for father’s birthday dinner and had their “Paubaya” style dinner. It’s essentially a tasting menu type setup with Chef’s choice tastings. Our group had one picky eater child with us but the kitchen was very kind to cook her fries, fried egg and rice (not on the menu).
Each item had a story that the staff shared as they served us. It was a lovely touch and really showcased the thoughtfulness behind each dish.
My dad was given a thoughtful birthday card signed by their staff, an ube swiss roll and a neat instant-photo of all of us at our table.
I recommend the Black Cod.
Alexander Diaz
This place popped up on my Instagram as nice Filipino restaurant to visit in the Bay Area, near the Pier. My girlfriend and I went there for our two year anniversary. Abacá made it special with a surprise anniversary card signed by all the staff along with a yummy complementary dessert that we loved. We tried many items including: Tsar Nicoulai Caviar, Lola’s Pork Lumpia, Chicken Adobo, Beef Cheek Kare-Kare, Summer Squash, and Boneless Crispy Pata. If you’re on a slight budget or not too hungry, I’d skip the Crispy Pata. My favorite was the Beef Cheek Kare-Kare and the Chicken Adobo. For drinks, we tried the Fresh Off Da Plane and Pinakurat Papi. Drinks were pretty good but not my favorite. For Matamis, we tried the Faux Calamansi and the presentation was great. Service was great and the waiter was very knowledgeable. I would definitely go again to try the breakfast as well.
… moreJoshua Ng
had a great time. the food is amazing and lots of different flavors packed on each plate. didn’t take photos except my own dessert plate. The crab meat bun was exceptional. The fried rice I could probably eat for days.
… moreIsac Gutfreund
We had an overall outstanding birthday celebration experience. All 4 of us had the family prefix sampler menu with many fabulous dishes (wagyu tartare, Abaca seafood broth, chicken liver mousse, black cod, wagyu flat iron steak, …..) and finished with Ube ice, leche flan, banana fritter, and an unbelievable Faux Calmsnsi dessert! One minor detail was the main course was a bit overwhelming when we were severed with 5 or 6 dishes all at once, but even that did not spoil the overall experience. Great for that special occasion!!!
… moreMiladys Morales
Made a dinner reservation for 2 and what a great find. The dishes we ordered were delicious – the Lumpia, beet salad, Chicken skewers, Miso cod, fried rice, cream brûlée. The service was terrific and the vibe was on point. I will be back!
… moreChristina Ayran
We did the Kamayan, and it was fun and amazing! Quality of preparation of the meat, poultry and seafood excellent. They are wonderful at taking pinoy flavors and refreshing them or adding something that goes the next level. The cocktails crafted so well.
… more