Benu | |
---|---|
Restaurant information | |
Established | 2010 |
Head chef | Corey Lee |
Food type | Asian-inspired New American |
Rating | (Michelin Guide) AAA Five Diamond Award (2012-2024) [1] |
Street address | 22 Hawthorne Street |
City | San Francisco |
State | California |
Postal/ZIP Code | 94105 |
Country | United States |
Coordinates | 37°47′07″N122°23′57″W / 37.785407°N 122.399112°W |
Website | www |
Benu is the first restaurant in San Francisco to have received Three Michelin Stars. Located in the SoMa district, Benu was opened in 2010 by chef Corey Lee, the former Chef de Cuisine at the French Laundry. [2] [3]
In 2019, Benu made its debut on The World's 50 Best Restaurants, and in 2024 celebrated ten consecutive years of receiving three Stars. [4] [5]
Corey Lee was born in Seoul, South Korea and moved to the United States at age five. [6] Prior to opening Benu, he was the head chef at The French Laundry, working for Thomas Keller at both The French Laundry and Per Se for a total of nine years. [6]
At Benu, he serves a set tasting menu that features a wide variety of seafood and vegetables, a few meat courses, and some sweets. [7] Lee draws from many different cuisines, including Korean and Cantonese. [8] He states that “Benu is open to the influence of all different kinds of cultures. We have Asian influences, of course. We have Western influences. We have influences that are technique-driven. Some are flavor-driven. Some are ingredient-driven. But it accepts all those things and it defines the kind of food we serve.” [9]
In addition to the tasting menu, Benu offers an optional beverage pairing that includes beer, wine, and sake.
Benu is housed on the ground floor of a historic building that dates back to 1922–originally the headquarters of the San Francisco Newspaper Company. [10] Crown Point Press, an art studio, gallery, and bookstore, now owns the building and resides directly above the restaurant. [11]
In 2015, Phaidon published Benu–a collection of recipes and essays that explores the restaurant's food, influences, and collaborators–with forewords by Thomas Keller and David Chang, [12] designed by Julia Hasting.
Thomas Aloysius Keller is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, the French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation, including Best California Chef in 1996 and Best Chef in America in 1997. The restaurant was a perennial winner in the annual Restaurant list of the Top 50 Restaurants of the World; the voting process has since been changed to disallow previous winners from being considered.
The French Laundry is a three-Michelin star French and Californian cuisine restaurant located in Yountville, California, in the Napa Valley. Sally Schmitt opened The French Laundry in 1978 and designed her menus around local, seasonal ingredients; she was a visionary chef and pioneer of California cuisine. Since 1994, the chef and owner of The French Laundry is Thomas Keller. The restaurant building dates from 1900 and was added to the National Register of Historic Places in 1978.
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Sepia is a mid-sized, upscale restaurant run by owner Emmanuel Nony and Executive Chef Andrew Zimmerman located in the West Loop neighborhood of Chicago, Illinois. Chef Zimmerman's menu is classified as New American cuisine, and focuses on local, seasonal products. Built in Chicago's Warehouse District, Sepia was originally a print shop from the 1890s. The renovation for the restaurant, designed by Gary Lee, included putting in a custom-tile, Art Nouveau floor and hand-crafted millwork in order to enhance the historical qualities of the building. Sepia also uses vintage stemware for their tables matching the vintage interior decor of the restaurant.
Saison is a San Francisco restaurant that earned the highest rating of three stars from the Michelin Guide in 2014. It is located in the SoMa district. The founder is Beverage Director and Winemaker for Saison Winery, Mark Bright. The Executive Chef is Richard Lee.
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Corey Lee is a Korean-American chef and restaurateur based in San Francisco. In 2014, his flagship restaurant, Benu, became the first in San Francisco to receive three Stars from the Michelin Guide, making Lee the first Korean chef to garner that accolade. In 2019, Benu made its debut on The World's 50 Best Restaurants. Lee is also a two-time James Beard Award winner and a goodwill ambassador to Seoul.
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