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Absinthe Restaurant & Bar
398 Hayes Street
San Francisco, CA 94102
San Francisco County
Phone: (415) 551-1590
Fax: unknown
Website: Visit our website
Email: Send us an email
nightclub reviews Food Available (view food info)
Nightclubs, Bars and Pubs Customer Photos Online (browse pictures)
Hours: See our business description
Absinthe Restaurant & Bar - About Us
Absinthe Restaurant & Bar offers a variety of cocktails that are better than your typical Cosmo. If you are looking for an elegant or romantic night out on the town then this is definitely the place Couples can pick from caviar and oysters to hamburgers while enjoying a intimate candlelit dinner. We have a relaxing atmosphere, great location and our staff is attentive as well as friendly.

Our Hours
Tuesday – Thursday:
11:30am – midnight

Friday:
11:30am – Midnight
(bar open until 2am)

Saturday:
11am – Midnight
(bar open until 2am)

Sunday:
11:30am – 10:00pm
Website Description and Information
Absinthe Restaurant & Bar keeps a well-stocked bar and our bartenders are among the best in SF. Want to know learn more about us then visit our website where you will learn about our private dining room, menu, press room, reservations, events, hours and get directions.Come and try our authentic french cuisine from the belle epoch.
Staff and Visitor Photos

Reviews

by Buddy Selva on
It's a scientific breakthrough! The scientists at Suite 181 have created a secret portal - right in the middle of the Tenderloin. As soon as you enter the front door, you are instantly transported into the East Bay. It's amazing!
by Grace S. on
The bed concept is already getting old, but this place is an interesting venue to take your out-of-towner family and friends. The bathroom has negative feng shui; the stall doors are made of one-way mirrors so that you can clearly see outside the stall while you're doing your business. Interesting concept, but I'd rather not feel like people are watching me in the restroom.
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Drinks

Absinthe Restaurant & Bar does not provide a drink menu on our website.

Food


Oysters
(priced per oyster)
served with rosé champagne mignonette
and walnut bread

Eld Inlet - Washington 2.25
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Hood Canal - Washington 2.25
Kumamoto - Humboldt Bay 3.
Malpeque - Prince Edward Island 3.
Pearl Point - Oregon 2.25
Quilcene - Washington 2.25
Skookum - Washington 2.25
Tatamagouche - Nova Scotia 3.25

Oyster Shooter 3.75
Chef's choice of oyster and spicy
Bloody Mary sauce
with vodka add 2.25

Caviar
Served with chopped egg, green onion,
crème fraîche, and toast points

Tsar Nicolai farm-raised Osetra caviar
½ ounce 35.
One ounce 70.

Soups & Salads
French onion soup gratinée 6.75

Salad of the day AQ

Caesar salad 9.50
with grilled chicken breast add 5.

Sandwiches
Croque Monsieur l0.
toasted Niman Ranch smoked ham and Gruyère cheese on toasted levain bread
Croque Madame with over easy egg 11.

Absinthe hamburger 10.50
with Niman Ranch ground-beef, aïoli, romaine lettuce, and red onions on a fresh herb bun
with Gruyère add 1.
with sautéed mushrooms and garlic add 1.
with Gorgonzola and spicy onions add 2.
with fried egg and spicy onions add 2.
Small
Local Ohlone smoked salmon 12.75
with fried capers, crème fraîche, and grilled levain toast points

Pickled anchovies and Manchego cheese
with roasted red peppers and arbequina olives 9.25

Steamed and chilled Dungeness crab
with white-truffle scented butter and
house-pickled-sea beans half crab 15.
whole crab 30.

Picholine and amfissa olives 4.25
marinated with fresh thyme and orange

Camembert and black-truffle butter 6.75
(Served warm) with toasted walnuts

Rabbit rillettes 7.25
with levain toast points and pickled figs

Main
Coq au Vin 20.
Burgundian red-wine-braised chicken with field mushrooms, pearl onions, and bacon

Grilled fish of the day AQ

Steak frites 20.
Grilled rib-eye steak with French fries and mesclun greens
with Niman Ranch rib-eye add 8.

Sides
Sautéed spinach 7.
with preserved lemon, garlic, and chili flake

Grilled portobello mushroom 6.50
with balsamic vinegar and persillade

French fries 5.
with choice of aïoli, mustard, malt vinegar, or ketchup
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