One Market Restaurant
REVIEWS and Accolades
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May 2013 - One Market Restaurant Named to SF Chronicle's Top 100 Bay Area Restaurants
"... Stylish food served in a modern, corporate-style dining room, but if you're looking to host a large private ewvent, this might be the place; there are rooms that will hold more than 250... a good place for lunch, too." Read entire review
January 30, 2013 - Super Bowl Recipes by Super Chefs
Food Fashionista gathered 12 Super Bowl recipes from super Chefs around the Bay Area, and featured One Market Restaurant Chef Mark Dommen's Chipotle Chili Glazed Dungeness Crab recipe.
"I chose this recipe because I wanted to do something with crab, keeping the main ingredient local as the 49ers are in the Superbowl. I also wanted to make it finger food and fun so that people had to use their hands to eat it. I like to compare it to the shellfish version of chicken wings and something that would go really well with cold beer on Superbowl Sunday. The crab could easily be substituted for head on shrimp in the shell."
Read entire article
December 3, 2012 - The New Potato Features Chef Dellamonica-Bauler in The Epicurian's Questionnaire
Lauren Kossan, co-founder at New Potato, interviewed One Market Restaurant's own Pastry Chef Patti Dellamonica-Bauler expertise in The New Potato's “Epicurian's Questionnaire” feature.
When asked "How sweet is too sweet?" Dellamonica-Bauler replied:
"Is there such a thing? I’ve found that everyone has a different tolerance for sweet. What I consider too sweet is fine for someone else. There must always be balance and a cook must constantly taste and evaluate to create that harmony."
Read the enitre interview.
09.15.12 - One Market Restaurant wins Wine Spectator's Coveted "Best of" Award of Excellence for 2012
Once again, One Market Restaurant's extensive wine list of over 500 selections, under the direction of Wine Director John Hulilan and Sommelier Tonya Pitts, is recognized by Wine Spectator in the 2012 "THE LIST" of 3,795 restaurants around the world where with the best wine lists.
"Our comprehensive guide to wine-friendly restaurants spans all 50 states and more than 65 countries around the globe. Whether you’re looking for a neighborhood bistro or a paragon of fine dining, here are the best for wine-drinking pleasure." Link to One Market's Listing at Wine Spectator
01.03.12 - Napa Valley Register Reports "Dellar's Success is No Lark"
Jennifer Huffman interviews Michael Dellar, president and CEO of Lark Creek Restaurant Group”, about achieving success in the volatile and competitive restaurant industry. Read full article
12.25.11 - San Francisco Examiner on "Celebrating New Year's in San Francisco"
SF Romance Travel Examiner writer Karla Erovick includes Lark Creek Steak and One Market Restaurant in her list of best places ot ring in the New Year in San Francisco. "One Market Restaurant will offer two seatings to celebrate the New Year. Guests will enjoy a 3-course meal made up of delicious appetizers, a gourmet main course, and a dessert. Some featured items include Hand-Picked Dungeness Crab, Grilled Veal “Pave”, and Filet Mignon. The first seating will take place between 6:00 p.m. and 7:30 p.m. for $85 per person. The second seating will serve between 8:30 p.m. and 10:30 p.m. and will include a champagne toast at midnight for $120 per person. One Market Restaurant is the perfect location to enjoy the midnight fireworks over the ferry building." Read article
11.07.11 - "Foodie Chap" and CBS 5 "Eye on the Bay" host Liam Mayclem Interviews Bradley Ogden, co-founder of Lark Creek Restaurant Group, in the kitchen at One Market Restaurant
The Foodie Chap says Chef Bradley Ogden "is a superstar Chef with a big appetite for life and top drawer cuisine." Mayclem recommends checking out Ogden's new cookbook "Holiday Dinners by Bradley Ogden," which is "brimming with sophisticated yet approachable recipes." Read full article
11.07.11 - Napa Valley Register Reviews Chef Ogden's New Cookbook "Holiday Dinners with Bradley Ogden"
Chef Bradley Ogden, co-founder of the Lark Creek Restaurant Group, released a new cookbook: "Holiday Dinners with Bradley Ogden." Napa Valley Register covers Bradley's recent appearance at Fish Story in Napa to sign copies and prepare a special meal for guests. Read full article
08.25.11 - Inside Scoop SF Lists One Market among select Bay Area Seafood Watch Restaurants
All of the Lark Creek Restaurant Group places -- including One Market Restaurant, which was an early adopter of the program -- are certified sustainable seafood restaurants, per the Montery Bay Aquarium Seafood Watch program. Read full article
07.21.11 Cheesy San Francisco: 5 Artisan Cheese Dishes at SF Restaurants
Huffington Post's Tami Yu drools over One Market's Savory Cheese Doughnuts, commenting "...Paired with an inviting pot of bacon aioli, this should send you into a food coma..." see blog post
07.19.11 Gourmet San Francisco Restaurants Serving Cheap Lunch: Five To Try
Tami Yu reports for the Huffington Post: "Michelin-starred One Market now offers a decadent Cheese Bar Menu. Each dish runs for $9.50 -- a complete steal if you ask us..." read article
See the Cheese Bar Lunch Menu
06.16.11 - Sustainable, Delicious and Lovely
Central Coast Foodie blogs on One Market Restaurant's Michelin-star winning Chef Mark Dommen's 2011 Cooking for Solutions demo on the back deck of the Monterey Bay Aquarium. "Chef Mark... made this handsome dish look easy...featuring sustainably-harvested fish from a protected and recovering Central Coast Fishery." Read full article
06.09.11 - The Surly Concierge Gushes About One Market Restaurant
"...I have never received better service at a restaurant in San Francisco..."
"...easily one of the most cost efficient Michelin Star restaurants in the city..."
"...Chef Dommen really has a knack for making ordinary American dishes extraordinary..."
"...One Market is a no brainer." Read the full blog post.
03.29.11 - By exchewing trends, this 18-year old feels timeless
Tasting Table SF: Classic Tables: One Market
"...After 18 years, you might expect the veneer to have worn thin. But though the menu is larded with signatures, from bacon-wrapped pork tenderloin... to Bradley's Caesar salad (...a nod to founding chef Bradley Ogden), it doesn't feel dated....Mark Dommen, who has been chef-partner since 2004, doesn't play to trends. Strong technique, bolstered by the restaurant's proximity to the farmers market, is the magic formula. Dommen deploys it well... By expertly walking the line between straightforward and outré, Dommen has created a timeless restaurant... One Market is not a restaurant that has changed drastically over its nearly two decades, but it is one that has grown up in fine fashion." Photo by John Benson
03.07.11 - Bring me his head
Inside Scoop: Michael Bauer in Between Meals, Food trends, Restaurants
… “whole animal” is now a buzz word used (and probably misused) as frequently these days as ”local, sustainable and humanely raised.”… This idea seems to have captivated chefs and diners… This trend bridges all price ranges and styles of restaurants.
One Market just concluded a four course rabbit extravaganza for $45 ($18 for wine pairing). Chef Mark Dommen features a different animal every Friday and Saturday night. On that week he used Devil’s Gulch Ranch rabbit in boudin blanc; and in a pasta course with ravioli and mustard greens with a foie gras emulsion. The main course was bacon wrapped loin with pumpkin puree and pickled mushrooms.
Last week Dommen prepared a lamb dinner and this week and in subsequent weeks he’ll feature veal (March 11-12), goat (March 18-19) and duck (March 25-26).
03.03.11 - Shanti Deluca serves up sophistication at lively One Market bar
The Examiner: Food and Wine
Bartender Shanti Deluca came up with the ginger- and marjoram-infused Bees in a Pram cocktail for the Cocktail World Cup competition in February. The apple juice and spices combined with the ginger give the drink an interesting spicy bite.
Featured Recipe: Bees in a Pram
- 1½ oz. 42 Below Manuka honey vodka
- Fresh ginger
- Fresh marjoram
- Ginger simple syrup
- 1 oz. unfiltered apple juice
- ½ oz. fresh lemon juice
Muddle ginger and marjoram. Mix ingredients in cocktail shaker with ice. Strain into a martini glass that has been rinsed with Frangelico; garnish with whole baby crab apple on the rim.
02.17.11 - Favorite Dishes: Tongue at One Market
Inside Scoop: Michael Bauer in Favoarite Dishes
Mark Dommen of One Market isn’t one of the most visible chefs in the Bay Area, but he’s one of the best. Just check out the tongue salad if you have any doubt. The slices are paper thin, draped like fine silk over pickled Napa cabbage with rye croutons, horseradish and chopped egg. Downloadable PDF
The Wall Street Journal
Longtime San Francisco staple One Market Restaurant, which recently earned a Michelin star for the fourth consecutive year, is frequented by technology executives, finance professionals and others looking for a reliable and central place for a business lunch.
Read Article Downloadable PDF
A Perfect Match: Dungeness Crab and Sauvignon Blanc (10/31/10):
Chef Mark Dommen, One Market Restaurant, San Francisco Read review
SF California Cuisine Examiner
One Market: so much more than a power lunch (02/02/10):
One Market. One Michelin star. One hell of a good lunch. Read review
SF Chronicle Magazine
Top 100 Bay Area Restaurants (04/06/08):
In its 14-year history, this popular Embarcadero restaurant has had its ups and downs. Under Mark Dommen it's again flying high. Read review
Michelin Guide 2007 (San Francisco)
One Market Restaurant awarded Michelin star. Read review
UPDATE - One Market chef's artistry shines
San Francisco Chronicle, Michael Bauer (12/26/07):
"...my visit revealed that Dommen is cooking some of the best American-inspired food in the city." View full review
5 Fab Restaurants for Solo Dining
Delta Sky Magazine, Pie In The Sky (09/01/07):
Delta Sky Magazine Features One Market’s Chef’s Counter for exceptional dining. View full story
"The Regular - It's About Time We Met"
Tablehopper, Marcia Gagliardi (08/14/07):
"Back in my advertising days, I remember being (occasionally) invited to some fabulous vendor lunches-three-hour affairs that made me want to curl up and sleep under my desk once we returned to the agency. It was the mid-nineties, so places like One Market, Postrio, and Farallon were high on rotation." View full Story
"One Market: Beet Carpaccio"
Project Foodie (07/24/07):
Featured seasonal recipes from "Rising Star" Chef Mark Dommen. View full Story
"Chef Mark Dommen"
StarChefs.com / The Magazine for Culinary Insiders (June 2007):
Chef Mark Dommen of One Market Restaurant is named a 2007 Rising Star Chef. View Full Story
'Happy birthday!' means 'bon appétit!'
Contra Costa Times, Teen Chef Mike Archibald (03/30/2007):
"I WAS TREATED LAST Saturday to a birthday celebration from my parents. This year was especially fun because they reserved the Chef's Table at San Francisco's One Market. My parents kept the whole night a surprise to me." View Full Story
One Market a Great Choice for All Occasions
San Francisco Examiner, Patty Unterman (January 11, 2007):
"One Market, a big, dressy, downtown restaurant with a dramatically visible kitchen and clubby barroom, gets its energy from its location at the edge of the Financial District within sight of the Ferry Building." read full review
One Market has never been better:
PaperCity, "San Francisco Update" (July, 2005):
"I think [Mark Dommen's] cooking at One Market has never been better, the place never cheerier, the service never more accomplished. In some ways, this is the quintessential San Francisco restaurant: big, wide, open, with huge window overlooking the refurbished Ferry Building and Embarcadero, and a menu that stresses the best seafood in the market, from soft-shelled crabs in season to wonderful grilled fish and the city's best French fries. Plus, it isn't all that expensive.
Stylish big-city dining:
San Jose Mercury News, Sheila Himmel (December 10, 2004):
"Warm lighting and views of the bay make the dining room inviting at One Market. ...Like other restaurants run by Bradley Ogden, One Market features farm-fresh American cuisine and sea-fresh fish." read full review
One Market's former Chef/Partner and now Group Chef Adrian Hoffman Named One of SF's Rising Star Chefs:
San Francisco Chronicle Magazine, Food Editors Michael Bauer and Miriam Morgan (April 8, 2001): "SF's Five Rising Star Chefs"
--"In San Francisco, (Hoffman) says, 'People are more interested in food and local ingredients. It's more competetive, so it's more fun to cook."
-- "His (Hoffman's) biggest weapon for wowing diners...is reviving classics that most Americans haven't heard of."
--"(Hoffman) feels strongly that understanding a culture will make you a better cook...it sounds like an intellectual pursuit, for sure, but Hoffman also has the passion for the nitty-gritty, and his food has a restraint that is rare these days. "
Three and a half stars--and comments from Food Editor Michael Bauer:
San Francisco Chronicle, Food Editor Michael Bauer (February 2, 2001): Three and a half stars "One Market Hits Right Notes Delicious combinations, smooth service"
--"It's about as good as it gets under (chef) Adrian Hoffman. "
-- "At One Market, the descriptions are simple, but the pairings made my mouth water"
--"The service is smooth and efficient, something that's becoming more and more rare these days. "
--" One Market, like the view right outside its door, has been reborn. It's a destination in its own right. "
--"3 1/2 stars"
VIEW MICHAEL BAUERS' ENTIRE ARTICLE
San Francisco Examiner, Food and Wine Critic Bill Citara (February 6, 1998):
"...the best carpaccio in town."
"I couldn't find a single thing to complain about regarding One Market's desserts."
"...a veritable encyclopedia of superlative California and Pacific Northwest wines, many difficult to obtain from small, little-known producers."
"Using a pair of industrial strength ice cream machines, new pastry chef James Foran can churn out two flavors of ineffable lush and creamy ice cream at once."
San Francisco Chronicle, Food Editor Michael Bauer (November 7, 1997):
"Probably the best meal I've had this year."
Gourmet magazine, Caroline Bates (February 1995):
"A visitor to (San Francisco) intent on sampling the cream of the crop in any season might profitably begin at One Market." "...not only first-class ingredients but a kitchen in complete control."
Gourmet magazine (October 1997):
ranked as "Tops for business" in San Francisco and vicinity
ONE MARKET RESTAURANT AWARDS
DiRoNA Award, “Distinguished Restaurants of North America,” 2008
Michelin Guide 2007 (San Francisco), awarded Michelin star
San Francisco Chronicle: 3 and a half stars from Food Editor Michael Bauer, "One Market chef's artistry shines" (December 26, 2007)
StarChefs.com: “Rising Star Chef 2007” Mark Dommen Chef/Partner
San Francisco Chronicle: “Bay Area's Top 100 Restaurants,” 2002, 2003, 2008"
James Beard Foundation: “Gallo of Sonoma Rising Star Chef of the Year Nominee, 2002”
- Adrian Hoffman - Chef/Partner
San Francisco Magazine: “Top 50 Restaurants”, 3 ½ * Review “Excellent cooking of Chef Adrian Hoffman”, 2001
San Francisco Chronicle: “Rising Star Chef of the Year Nominee, 2001” Adrian Hoffman Chef/Partner
San Francisco Chronicle: 3 ½ * Review “One Market Hits Right Notes,” 2001.
San Francisco Magazine: Readers’ Poll “Best Restaurant for a Large Group,” 1999.
Food & Wine Magazine: “Best American Wine List San Francisco,” 1998
San Francisco Chronicle: “Bay Area's Top 100 Restaurants,” 1998
Santé: “Restaurant Service and Hospitality - Fine Dining on the West Coast” award, 1998
Wine Enthusiast: Top 10 wine-friendly restaurants in San Francisco, 1998
Gourmet: “America's Top Tables” award, Best For Business Category, 1997
Where Magazine: “Silver Spoon Award” for best hospitality and service, 1995, 1997
San Francisco Focus: Readers’ Restaurant Poll “Best New Restaurant,” 1993,
Gold Award: “Best Bay Area Wine List,” Bronze Award, 1994
Restaurant Hospitality: “Best List United States Category,” 1994
Wine Spectator: “Best of Award of Excellence,” 1993-2000; “Award of Excellence”, 2001-2005
Zagat Survey: “Most Popular Restaurants” list, multiple years
American Express: “Platinum Dining Participant”
Wagstaff Worldwide, Inc.
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If you are a member of the media requesting information, please contact:
Carissa Remitz, Executive Director
1620 Montgomery St., Ste 200
San Francisco, CA 94111
Tel (415) 274-2510 ext. 15
Fax (415) 274-2515
Email Carissa Remitz