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Mark Dommen
Larry Bouchard
Business Casual
American Express
Discover Card
Diners Club Card
Not Accepted
Extensive Wine List
Chef's Tasting Menu
Price Fixe Menu
Seasonal Menus
Children's Menu
Valet Parking
Handicap Accessible
Private Parties
Private Rooms
Banquet Facilities
Meeting Facilities


Open until 1 hour after end of dining room seating

Happy Hour



3:30 pm - 7:00 pm

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San Francisco

One Market




Monday - Friday 

11:30am - 2:00pm



Monday - Saturday

 5:30pm - 9:00pm



Californian, Contemporary, American

1 Market Street
San Francisco, CA 94105
United States

(415) 777-5577


One Market Restaurant has been at the forefront of cultivated dining in the city since its 1993 opening. Chef Mark Dommen’s stylish and satisfying farm-to-table cuisine has earned him innumerable fans and five consecutive Michelin stars. Dommen ably follows in the footsteps of One Market’s celebrated founding chef and principal, Bradley Ogden, applying sophisticated technique to the best local products. The restaurant features an open exhibition kitchen with a special “Chef’s Table,” a wood-fired grill, private dining rooms, and a luxurious bar. Add a top-notch staff and there’s little wonder why One Market has been a preferred destination for dining since opening day.


Chef/Partner Mark Dommen is a unique talent who has spent more than 20 years in the kitchen. After years of classical training with some of the world’s most eminent culinary masters, Dommen’s move to head One Market® Restaurant in 2004 marked his exciting return to the San Francisco dining scene. His modern take on American cuisine earned the restaurant a Michelin star for the fourth year in a row in the 2011 Guide and a 3 ½ star review from San Francisco Chronicle critic Michael Bauer. Dommen was also named a 2007 StarChefs.com “Rising Star” and the restaurant has held a consistent presence on the Chronicle’s “Top 100” restaurant list.


Dommen’s contemporary, seasonal American fare developed through his work in some of the world’s most distinguished restaurants. His career began at Fleur de Lys in San Francisco, where Chef Hubert Keller became Dommen’s mentor in the art of contemporary French cuisine. Dommen later spent four years in New York, honing his craft with one of his largest influences, Gray Kunz at Lespinasse and also with David Burke at Park Avenue Café. By the time he opened Palladin as Sous Chef for the legendary Chef Jean-Louis Palladin, his immersion in the art of French cuisine was well advanced. Dommen was next invited to join Julia’s Kitchen in Napa Valley as the opening Executive Chef. While he was at the helm, the restaurant was named one ofEsquire magazine’s “Best New Restaurants.”

Dommen describes his approach to cooking as “blending the freshest, seasonal ingredients from California, while using the classic French techniques I have honed from my previous experiences.” His seasonally changing menu includes inventive farm-fresh dishes such as Lightly Smoked Tasmanian Trout Mi Cuit with potato rösti, organic chicken egg and pancetta vinaigrette; Dungeness Crab with green apple water and jalapeño sorbet; and Bacon-Wrapped Pork Tenderloin with dandelion “persillade,” salsify and natural jus.


“I truly enjoy experimenting with the freshest of produce, seafood and meats to create entirely new and unexpected dishes,” says Dommen. “I make a point each day to ensure that the menu is a reflection of the finest raw materials prepared in a unique, delicious and artistic way.”


’Some of Dommen’s favorite dishes to make when not in the kitchen at One Market Restaurant include pizza and barbequed beer-can chicken cooked over apple wood chips. He lives in Napa with his wife and two daughters and enjoys skiing, golf and fishing in his spare time.

Michelin Recommended
—The Michelin Guide

“Top 10 American restaurants in the US”
—Gayot Guide


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