Fringale
570 4th St, 94107-1620 - San Francisco
Recommended by Sluurpy:
2025
2024
2021
#269 of 4449 restaurants in San Francisco
Updated on
€
French
European
Sluurpy Quality Index
PROPRIETARY
Popularity
100/100
Quality
81/100
Data Completeness
72/100
Verified Dish
Add Missing Dish
🥡
Takeout
🚚
Delivery
🍺
Alcohol
🍹
Cocktails
🍷
Wine
📅
Reservations
♿
Wheelchair accessible
Contact Information
📞
Phone:
+1 415-543-0573
🌐 Website:
http://www.fringalesf.com
📍
Address:
570 4th St, San Francisco
📷 Photos (11+)
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Photo 1 / 11
100%
Google Reviews
255
Google reviews
So disappointed to learn this place is closing. Such an absolute experience when it comes to Basque country cuisine. If they'd kept their doors open, this would become a monthly spot for us.
Google
Excellent food! The best lentils (yes lentils!) I ever had. The duck and all desserts were great! Will go back for sure.
Google
A restaurant serving French food with good service, fresh ingredients, consistent preparation, and reasonable prices. The lunch portions are generous. It is a couple of short blocks from the Caltrain depot on King Street, and makes a great stop for dinner before going to an event at the new Chase Center nearby, which is only 2 Muni light rail stops away or just an easy 20 minute walk.
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Google
Seafood spaghetti and lamb steak (midium rare)
Both of then are really good
Server was nice too
I highly recommend 😊 nice place !
Google
I quickly run out of adjectives to describe this marvelous French restaurant: stylish, service-oriented, delicious, economical... all fit. It had been over 20 years since my last visit, and I had forgotten how great this place is. Amazinqly generous portions for bargain prices--as far as fine dining in San Francisco goes. Plus table clothes and salt and pepper shakers! Two of my pet peeves that should be in every good restaurant. With 28 years of history, Fringale is a top choice for comfortable, traditional dining.
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Google
Had the best bday dinner here!! Excellent all the way around! Best creme brulee ever
Google
Business meeting for 6 people who were not acquainted with each other in advance. The setting was social but not too loud. The wait staff was professional. Let me repeat that-- these guys took their job very seriously. Our server was meticulous and attentive without being obtrusive. That is a lost art form for so many in this industry. Many others have commented on the quality of the food, but I just wanted to share that our experience with the framework of the restaurant was impeccable.
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Google
Friendly staffs and nice service, of course nice cuisine. Appetizers we ordered, everything was great. Main dishes, chicken, lamb and duck were really nice. The wine lists are not too much, but good enough with good selection at reasonable price.
Google
Came here for restaurant week with a friend and enjoyed it a lot! Food, service, decor were all great. I had the duck confit (pic below). My favorites out of the dishes we tried were the Roquefort & Spinach Ravioli, Bacon-Wrapped Pork Tenderloin and Hazelnut & Almond Mousse.
Google
We went to this restaurant during the SF Restaurant Week. They had a 3-course set dinner for $40 and I was amazed especially with my main dish (more details later). The cooking is country style French with delicate enhancements: Decent presentations, straight forward taste without complex flavors, and good texture control. The area that may need some work would be the fragrance of dishes. We were a party of 4 and tried to order different dishes. None of the dishes we ordered gave mouthwatering fragrance. Restaurant is not big and they try to put as much tables as possible, feel a little strange for the crampiness in a French restaurant. All in all, I'm happy with the food and probably will revisit.
Beware of the street next to the restaurant as it is a dead end street. If you park there, you probably have to backout when you leave.
My wife loved her shrimp appetizer, however, I think it was overcooked a little. I ordered the Sauteed petrale sole. The sole was done perfect, probably was pan-seared. The risotto underneath gave the smooth chewy texture. The Squash puree is a great plus to the dish, giving the color as well as a glue between the fish meat and the risotto. I love it.
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Google
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