Luce offers approachable modern American cuisine by Chef Daniel Corey. Awarded a Michelin Star, nine years consecutively.



While Luce [pronounced “LOO-chay”] offers breakfast, brunch, and lunch, it is the dinner experience that illustrates the true talent of the Michelin-starred culinary team. The approachable menu reflects the surrounding farms of San Francisco and changes according to freshness and seasonality. Pastas, breads and all desserts are made in-house allowing for a truly distinctive dining experience. In addition to à la carte options, Luce offers a tasting menu showcasing the best of the season, allowing guests to explore the full range of cuisine at the restaurant. Luce has been recognized with a Michelin star since 2010 and Wine Spectator's Best of Award of Excellence since 2015.



Please join us for the Culinary Clash!
The popular student cooking competition and scholarship fundraiser returns to Luce, Sundays, March 11, 18, and 25, 2018.

Sundays, March 11, 18, and 25, 2018
5:30 pm to 8:30 pm
3-Course Dinner »  $40 per guest, $65 witth with pairing

*Due to the evolving nature of this competition, menus may change without prior notice. 

CHEF » Robert O'Donnell    ::    Sous Chef » Michael Zozobrado
Menu* »
  • Mission Street Corn
    Dashi Miso Mayonnaise, Nori Black Trumpet Chile Powder, Pickled Fresno Chile, Micro-Cilantro
  • Confit Lamb Shoulder
    Almond Mint Lemon Butter, Demi-Glace, Confit Leeks, Rutabaga, Watermelon Radish, Asparagus, Purple Carrots
  • Turron Fosters
    Saba Bananas, Rum Caramel Sauce, Lumpia Wrapper, Tapioca Pearls, Sweet Crispy Rice, Jackfruit Couli, Vanilla Ice Cream 
SUNDAY 3/18   (Completed)  Click here to view photos and here to view video
CHEF » Ryan Thibert    ::    Sous Chef » Tila Toghavi 
Menu* »
  • Grilled Broccolini, Sautéed Brussels Sprouts, Smoked Bacon, Quinoa, Chevre
    Hall Sauvignon Blanc Napa Valley 2016

  • Beef Tenderloin, Slowly Cooked with Herbs & Garlic,
    Potato, Romanesco, Red Wine Jus
    Hall Cabernet Sauvignon Napa Valley 2014

  • Dark Chocolate Cheesecake, Cara Cara Orange,
    Brown Butter Crumble, Peanut Tuile
    Hall Merlot Napa Valley 2014

SUNDAY  3/11  (Completed)   Click here to view photos and here to view video
CHEF » Hannah Gomez    ::    Sous Chef » Molly Doster
Menu* »
  • “Cquilao Pacifico”
    Kanpachi Crudo, Lightly Marinated in Cucumber Aguachile
    Tomato Granita, Trout Roe
    2016 Groth, Sauvignon Blanc, Napa Valley

  • “Poseidon’s Cradle”
    Deconstructed Paella, Egg Yolk Confit, Romesco
    2014 Hall, Merlot, Napa Valley

  • “The Grand Finale”
    Olive Oil Cake, Brown Butter Ice Cream
    Blood Orange, Meringue Brulee
    2016 Hall, Sauvignon Blanc, Napa Valley


 *Due to the evolving nature of this competition, menus may change without prior notice. 

For reservations, please call 415-616-6566 or visit



Sunday, April 1, 2018
11:00 am to 2:30 pm
Brunch Buffet
$85 per guest, including unlimited bubbly and mimosas
$45 per child 4-12 years old
Reservations are required. Please call 415-616-6566 to book.


Private Dining

The Private Dining Room at LUCE is the perfect venue for intimate gatherings. The room can accommodate between 8-16 guests. Please call 415.616.6560 for more information and assistance with booking. 


Gift Cards

Emailable Gift Cards are available for purchase through Please click here.