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

 

 


Culinary Clash 2017

The Culinary Clash returns to LUCE for year 6, starting on Sunday, March 5.

A cooking school competition and scholarship event, the Culinary Clash invites students from the Bay Area’s International Culinary Center to compete for a chance to cook and showcase their own menu on a designated night.
 
Dinners are open to the public and judged by a panel of hotel executives, local personalities, and food writers, as well as guests of each restaurant that evening. Participants, which includes a student chef and student sous chef, compete for scholarship monies and a portion of proceeds from each dinner go to the International Culinary Center scholarship fund. To date, the program has raised more than $35,000 for culinary scholarship. 

IT’S THEIR MENU. IT’S THEIR NIGHT IN THE KITCHEN. 
IT’S ON SUNDAYS, MARCH 5, 12, 19
5:30 pm to 8:30 pm
3-Course dinner  :  $40 per person  :  $60 with wine pairing
(prices quoted do not include tax and gratuity).

 

For reservations call 415.616.6566 or visit opentable.com.

 

SUNDAY, March 5
Student Chef Annika van Leynseele and Student Sous-Chef Diana Phipps

Corn Flan and Crab Veloute
Pickled Huckleberries, Green Strawberries, Micro Greens, Sorrel
~
Salmon with Roasted Grapes
Olives, Almonds, Farro
~
Flourless Dark Chocolate Cake
Pine Needle and Juniper Pate De Fruit, Curry Meringue Crumble, Berry Compote

 

SUNDAY, March 12
Student Chef Amber Calloway and Student Sous-Chef Esteban Gallardo

Chestnut Gnocchi with Confit Pork Shoulder
Seared Cippolini Onion
~
Cracked Black Pepper Veal
Rainbow Carrots, Celery Puree, Brandy Sauce
~
Zesty Buttermilk Ice Cream
Almond Polenta Cake



SUNDAY, March 19
Student Chef Mitch Rogers and Student Sous-Chef Carla Lopez

Sofrito and Tostones
Classical Sofrito Served with Fried Green Plantain
~
Pork Shoulder with Yuca and Maduros
Mojo-Marinated Pork Shoulder with Yuca Con Ajo
Sweet Plantains, Onion, Pickled Pimento, Black Bean stuffed Squash Blossoms
~
Vanilla Bean Rice Pudding with Tropical Fruit
Coconut, Pineapple, Guava, Guava Consomme, Plantain Almond Croquettes


**Please note that due to the evolving nature of this competition, menu items may change without prior notice.

 

For reservations call 415.616.6566 or visit opentable.com.

 


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 opentable.com. Please click here.