Chapeau
$$$ • French, Pet Friendly, Vegetarian
Hours:
126 Clement St, San Francisco
(415) 750-9787
About Chapeau
Customers' Favorites
French Toast with a Scoop of Ice Cream
Cote Boeuf – Bone in Ribeye for Two
Molten Lava Cake with Banana
Vanilla Bean Creme Brulee
Oysters on the Half Shell
Seared Day Boat Scallop
Frisee Lyonnaise Salad
Traditional Onion Soup
Mushroom Risotto
Trio of Salmon
Chapeau Reviews
Ratings
Menu
Add a Menu
Hours
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5 - 9PM |
| Thursday | 5 - 9PM |
| Friday | 5 - 9:30PM |
| Saturday | 5 - 9:30PM |
| Sunday | 5 - 9PM |
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Chapeau is an exceptional French restaurant known for providing a delightful dining experience. The food is excellent, with a variety of delectable options including a 3-course prix fixe menu and a perfectly cooked rib eye. Customers praise the impeccable service, friendly and attentive staff, and the warm, intimate atmosphere that makes each visit memorable. The restaurant offers a well-curated wine list, with owners' recommendations trusted by many. The ambiance is cozy but can feel a bit small and loud during busy times. Guests enjoy small plates such as fresh oysters, escargot, roasted beet salad with goat cheese, and the salmon trio, each dish showcasing the kitchen’s creativity and skill. The cocktails are beautifully crafted and complement the flavorful dishes. Overall, Chapeau provides a refined yet approachable experience, making it an ideal place for celebrations, dates, or casual gatherings with friends and family. The team’s dedication to both food and guest satisfaction makes it a highly recommended spot for lovers of excellent French cuisine and great drinks. The drinks at the bar were fantastic, and the wait staff was very helpful. The food was delicious, and the 3-course tasting menu was a very good value. Chef Philippe brings such fun energy, and he checks in on guests personally. The dishes were both delicious and beautifully plated, and the team was attentive throughout. Standouts include soupe à l’oignon, filet mignon, mussels, and crème brûlée.