CONCEPT Chef Brian Fernando refers to his interpretations of Sri Lankan cuisine as ‘Contemporary Sri Lankan.’ He strives to get imaginative with Sri Lankan recipes and spices in Californian context. Some of our dishes are based on family recipes, memories and traditions while others are interpretative and whimsical. Our menu is more chef-driven than cuisine-driven and is a very personal project. Our food is aromatic and vibrant and the menu offers both mild and spicy items. We rely on local (mostly organic) produce that we find at the farmers markets in San Francisco, which leads to a seasonal and often-changing menu.
CHEF Brian Fernando is a Californian born into the family of immigrants. He grew up eating Sri Lankan food at home and learned to cook in the Bay Area restaurants. 1601 Bar & Kitchen incorporates his childhood memories into his cooking, while reflecting the training of the Bay Area chef.
CHEF’S TASTING MENU is a series of small, artfully presented dishes, served individually to each diner at the table. This menu is seafood and vegetable focused, and usually contains one poultry or meat course. The goal is to expose you to as many tastes and flavors as possible without making you uncomfortably full. Tasting menu takes around 1,5 hours for two guests. For any special tasting menu requests, please contact the restaurant, as we may not be able to accommodate your needs spontaneously. Wine pairing is not offered at this time.
A LA CARTE MENU is no longer offered because of all the post-pandemic changes.
ATMOSPHERE is comfortable for conversation and the restaurant feels like a San Francisco wine bar.
RESERVATIONS are required.
HOURS Wed-Sat
PARKING is easy. We are located close to the freeway and there is a parking garage within a block.
CHILDREN Our space is not set up for young children to run around and be rowdy. We also kindly ask you to not bring in strollers, as there may not be space for them. The restaurant may feel uncomfortable to young children who are very energetic. There is no children’s menu.
