- Ttipiak (appetizer): warm sheep's mil cheese with ham terrine and aged sherry
- Haundiak (entrée): roasted chicken breast with chickpeas and chorizo almond salpicon
- Goxokiak (dessert): orange blossom beignets
What to Drink
Piperade’s wine list is renowned, with many considering it amongst the best regional lists in San Francisco. Assembled by master sommelier Emmanuel Kemjii, it features wines from across the Basque region, as well as some from California.
Behind the Name
Piperade is actually the name of a traditional Basque stew made of peppers, tomatoes, and garlic topped with a poached egg and hunks of ham.
Who's Cooking: Chef-owner Gerald Hirigoyen, who grew up in France and began cooking as an apprentice in Paris at the tender age of 13. Since moving to the Bay Area more than 30 years ago, he’s been named “Chef of the Year” by San Francisco Magazine , and in 2006, was nominated for a James Beard Award.
- Though there isn’t a dress code, this is not the place to bust out your tuxedo T-shirt—it’s a good idea to arrive looking nice.
- The kitchen creates one traditional Basque special everyday—be sure to check beforehand in case one of these strikes your fancy.
- There’s is a large central table at the restaurant’s center, ideal for larger parties and communal dining.
Get it to Go
You can enjoy Piperade while on-the-move by stopping into their to-go shop in Williams-Sonoma’s Icehouse Valley. Here, you’ll be able to stock up on soups, salads, sandwiches, pastries, and specialty coffee drinks—most of which is organic.
If You Can’t Make It, Try This
Mimic Chef Hirigoyen’s techniques in your own kitchen by picking up one of his three cookbooks, such as
Pintxos, which was published in 2009 and focuses on tapas-style dishes.