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12 Fourth Street
San Francisco, CA 94103
Tel:415.348.1555
Fax: 415.348.0302
www.fifthfloorrestaurant.com
To make a reservation
please call 415.348.1555
or reserve online using OpenTable.
Restaurant Menu | Cafe Menu
Dessert Menu | Wine Menu
Read about us in the
San Francisco Chronicle
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Reflecting the natural geographical elements and culinary similarities
between the Bay Area and Southwestern France, the Fifth Floor features a
Gascon-inspired menu by Chef Laurent Manrique, and Chef de Cuisine Jennie
Lorenzo, and a hand-selected wine program by Master Sommelier Emily Wines.
The General Manager for the Fifth Floor is Todd Stillman. The interior,
designed by The Puccini Group, was a collaboration with Jean Pierre
Xiradakis, an artist, writer, chef, and long-time friend of Manrique's.
Working together to make a visual connection between the two regions, the
restaurant was inspired by the Art Moderne movement of the 1920s through
1940s.
Manrique’s appreciation and passion for his native French ingredients and sensibilities are presented in a menu of fresh, simple and satisfying modern Gascon cuisine. Paying homage to chef Jean-Louis Palladin, Manrique offers signature dishes such as La Cruchade et Civet, a traditional pairing of corn polenta and rabbit stew and Poule au Pot, a classic dish from Southwestern France originally made for the King Henry IV, with poached free-range chicken, foie gras stuffing, broth and herbed vermicelli.
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Located adjacent to the dining room, the 44-seat café offers an approachable atmosphere for breakfast and dinner daily. Overstuffed club chairs, communal dining, and no reservation policy make this an ideal destination for a casual yet stylish dining experience.
Sommelier Emily Wines has hand-selected a list of more than 1,500 wines from Bordeaux, Southwest France and California’s own Wine Country. Wines’ selections include traditional spirits from the Gascony region, including Lillet, Madiran, Cahors and a deep selection of Armagnacs. A winemaker himself, Manrique and Wines collaborate on an unusual Sommelier Degustation menu, which begins with a duet of beverages for each course followed by the chef’s pairing. At Fifth Floor, guests are able to experience a range of different selections from the restaurant’s Wine Spectator Grand Award-winning wine list.
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Utilizing his native region of Gascony, France as his muse, acclaimed Manrique draws inspiration from the ingredients, philosophy and techniques found in Southwestern France and his adopted San Francisco Bay Area home.
Inspired by his grandmother Aurélie, Manrique began his culinary career at the tender age of 14 apprenticing with Master Chef Roger Duffour, followed by training in Paris, where he worked at Michelin-starred Taillevent and Toit de Passy. Since then, Manrique has made a mark in Los Angeles and New York before arriving in San Francisco, where he oversees Aqua restaurant, Café de la Presse and Fifth Floor.
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