Hidden Dining Gem at City College of San Francisco
In one of the costliest cities in the U.S., there’s a surprisingly exquisite dining option offering bavette steak, handmade pasta, and clam frites—all at prices typical of fast food (if you can manage to find it).
Located on the Ocean Avenue campus of City College of San Francisco, Chef’s Table is a student-operated restaurant. It has the ambiance of a high-end tasting room rather than a classroom.
But how do you even find it? Well, it’s intentionally tucked away, operates on a strict schedule, and occasionally feels a bit frenetic.
Once you finally locate it, that’s only part of the challenge.
Chef’s Table is situated in the Statler Wing of Smith Hall in Cloud Circle, sharing space with other campus eateries that collectively serve around 450 diners daily.
“The real mystery is figuring out how people discover us. There’s no street access or sidewalk,” says dining room instructor Christopher Johnson. “We’re pretty much in a remote galaxy.”
Despite its somewhat convoluted location, food lovers come for what seems to be one of the best deals in San Francisco dining.
However, be aware: Chef’s Table operates just four days a week, offering roughly 90 minutes per service.
The menu might be upscale, but the prices certainly aren’t. Appetizers go for $4 to $11, salads for $12 to $14, and most main courses range between $12 and $19. It’s noteworthy that only a few dishes exceed $14, including the $19 bavette steak served with pomme purée, artichokes, and mushroom chimichurri.
On different days, you might find ricotta agnolotti, clam frites, or freshly baked bread on your table.
The concept behind Chef’s Table is straightforward—it’s not about making a profit, but rather serves as a training ground for students.
“We’re not trying to turn a profit,” emphasizes department chair Jennifer Ladd. “Every single ingredient we bring in aids in training our students.” This setup enables the program to procure high-quality ingredients from local producers while offering food at prices that seem practically out of another era for San Francisco.
The culinary program is no small feat. Established in 1936, City College of San Francisco’s School of Hospitality is the oldest two-year college program of its type in the country.
Graduates can be found working in the kitchens of renowned establishments like B. Patisserie, Nopa, and Rich Table.
Yet, within Chef’s Table, the focus shifts away from prestige to the real pressures of restaurant life.
Students rotate through authentic restaurant roles, navigating real issues like misplaced orders and delayed deliveries on the spot.
The culinary training is led by Malik Francis, a former biochemist with a PhD in Molecular and Cell Biology from UC Berkeley. He has also worked in notable kitchens including Spruce and Benu.
“My teaching approach is to allow people to make mistakes and learn from them,” he mentions. “If students genuinely engage with what they’re learning and share that knowledge, they’ll find it even more rewarding.”
