Welcome to Campton Place

The Campton Place Restaurant, Bistro and Bar has been a landmark dining destination for more than two decades. Continuing the culinary journey, the legend is rejuvenated with a new and exciting adventure by Chef Srijith who has masterfully created new menus bringing a distinctive palette to San Francisco embodying Indian inspirations with local California Cuisine and gentle Spice Route overtones.

Chef Sri’s sophisticated style of Cal-Indian cuisine combines French classical cooking techniques with local, seasonal ingredients and global flavors, particularly those from South Asia. His exciting cuisine has won acclaim not only from local diners and visitors, but also the Michelin Guide, which has awarded Campton Place a coveted One Star for four years in a row. A treat for the senses awaits diners.

Home Page Slideshow

Michelin Star


Chef Srijith continues the legacy of the many illustrious chefs who launched and fostered their careers at Campton Place, including Bradley Ogden, Todd Humphries, Laurent Manrique, Jan Birnbaum and Daniel Humm.

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Restaurant Hours
The restaurant serves all three meals of the day.

Monday-Friday 7:00 am - 10:30 am
Saturday-Sunday 7:00 am - 11:00 am
Monday-Friday 11:30 am - 2:00 pm
Saturday Noon - 2:00 pm
Sunday 11:30 am - 2:00 pm
Sunday-Thursday 6:00 pm - 9:00 pm
Friday-Saturday 6:00 pm - 9:30 pm

Eat Like a Chef, Drink Like a Sommelier

Wonder what San Francisco's top chefs concoct on their day off? You're invited to find out...

Visit Stones Throw   the last Monday of every month as they feature the biggest and best known culinary names in the city— restaurants, chefs & sommeliers, all in support of All-Stars Helping Kids.

Join us as these dynamic chef/sommelier duos partner with Stones Throw's chef Jason Halverson in the kitchen.

On Monday 30th March Chef Srijith Gopinathan (Sri) will team with Chef Jason Halverson from Stone’s Throw, in “Eat Like a Chef, Drink Like A Sommelier” benefit dinner for All-Stars Helping Kids.

Stones Throw has been holding these monthly fundraising events the last Monday of each month featuring Bay Area celebrity chefs.  Chef Sri is delighted to participate offering his unique blend of Cal-Indian cuisine featuring dishes from his Spice Route menu.

"Eat Like a Chef, Drink Like a Sommelier" is a unique opportunity to immerse yourself as a food enthusiast with philanthropy.

Just by enjoying a memorable meal, you and ASHK can improve the lives of disadvantaged youth in the Bay Area. ASHK was founded by four-time Super Bowl Champion and Hall of Famer Ronnie Lott to provide seed funding, consulting services, and one-on-one organizational support for growing nonprofits working with kids.

For more information on the event or to purchase a ticket please click here

Menu TBA soon.

Bar & Bistro

The Campton Place Bar and Bistro is an intimate meeting place that is perfect for a business engagement as it is for a friendly gathering or a romantic rendezvous. The perfect backdrop for memorable occasions or reflective moments.

11:30 am - Midnight
11:30 am - 10:30 pm

Featured Libations



The Maharaja                                                                   15.00

The Maharaja is truly a drink fit for royalty.  The sour and sweet combination of our homemade Blackberry Shrub distinguishes the drink from anything you have ever tried.  A hint of citrus balances the cocktail, but the real pleasure is when you learn how well a splash of Lagunitas’ India Pale Ale, with its bitter profile and effervescent finish, compliment each flavor.

Long live the King!


In keeping with the culinary superlatives, our cellar is also highly acclaimed as a destination among winemakers and wine connoisseurs. With over fifteen hundred carefully selected labels from around the globe, our Master Sommelier Richard Dean, can select wines that will seamlessly harmonize with the distinct flavors expressed in the menu.

The wines by glass selection allows for a varied tasting discovery throughout the meal with over forty options. An extensive list of half bottles is also available for those who wish to explore multiple vintages.

Sample Wine List
Sample Wine List.pdf

Wine Dinners

At the Campton Place Restaurant we have invited a number of wineries representing individual winemaking styles that portray varietals from unique to traditional approaches.
These hand picked wineries present the opportunity to comprehensively examine their offerings across multiple vintages with the wine maker over a pre-dinner tasting marathon.
For more information and to sign up on our mailing list pleae enter your information into the INFO page on our website.
Some of the wineries/wine makers we have worked with in the past include,

  • Williams Selyem Headlsburg with Proprietor John Dyson, Director of Winemaking Bob Cabral and Winemaker Jeff Mangahas
  • Bonny Doon Vineyard, Santa Cruz with Winemaker, Owner & Author Randall Grahm
  • Jordan Vineyard and Winery Alexander Valley with Rob Davis, Winemaker
  • Nemerever Oakville with Proprietor William Nemerever
  • DomaineCarneros Napa Valley with Founding Winemaker& CEO Eileen Crane
  • Cakebread Cellars Napa Valley with Vintner Dennis Cakebread
  • Spring Mountain Vineyard, Napa Valley with Winemaker Patrick Sullivan


Executive Chef: Srijith Gopinathan

Growing up in Southern India where the scent of black pepper and cardamom filled the air, and fragrant turmeric and ginger grew lushly in his family's backyard, Srijith Gopinathan couldnt help but develop a natural affinity for spices. Cooking alongside his grandmother as a youngster, he watched her make judicious use of every bit of a banana plant from leaf to stem to fruit and learned respect for ingredients.

After graduating from the Culinary Institute of America, he went on to work in the illustrious kitchen of Raymond Blanc and Gary Jones at the Michelin two-starred Le Manoir aux Quat Le Manoir aux Quat Saisons Saisons in England, where he honed his extensive repertoire of classical European techniques.

For the past five years at Campton Place, Chef Srijith has used his unique skill set to create a most refined version of contemporary Cal-Indian cuisine. His regular forays to Bay Area farmers markets inspire him to combine peak-season ingredients with spice route flourishes that enhance, never overwhelm. His nuanced palate enables him to create balanced flavors in dishes that surprise and delight. His versatility and depth of knowledge are such that he s even adept at creating the restaurants elegant desserts.

Gopinathan began his career at upscale hotels in India before taking the helm at Taj Exotica in the Maldives. He couldnt be more pleased to be in San Francisco now, a city he believes affords chefs and diners the best ingredients on the planet.

Master Sommelier: Richard Dean

Master Sommelier Richard Dean is one of only 150 active Master Sommeliers worldwide. His title indicates the highest recognition of wine, liquor and beverage service abilities in the hospitality industry and ranks Dean among an elite group of 68 wine professionals with the title and skill in America and was only the second to receive this accreditation in the country.

Dean exhibits his talent daily as he presides over the 10,000-bottle wine cellar with varieties and vintages from premier producers in the U.S., Germany, Switzerland, Italy, Austria, Spain, France and Australia, and several rare and hard-to-find vintages acquired on the auction scene.

In his role, Dean also leads The Campton Place’s popular wine dinner series, “The Wine Scene with Richard Dean,” which features international wine makers as guest speakers and wines paired with cuisine from the award-winning restaurant. He also hand-selects top bottles for maturation in Campton Place’s cellar annually, an exacting undertaking that requires Dean to review leading producers, price margins, vintage qualities and industry trends.

A constant and enthusiastic teacher, Dean is a graduate of the University of Hawaii and served as instructor and judge of the Master Sommelier examinations, a lecturer in the Fine Wine Series at the University of Hawaii-Manoa and wine columnist for the Honolulu Star Bulletin as well as Host Magazine.

Prior to The Mark, Dean held posts as Master Sommelier of New York’s Tavern on the Green Restaurant, and Master Sommelier and Supervisor of The Third Floor Restaurant at the Hawaiian Regent Hotel.


Hauteliving.com, January 2015
Asian fusion Girl ,December 2014
Daily Mail UK,November 2014
7x7,October 2014
SFGate.com,October 2014
SF Chronicle, September 2014
sfgate.com,August 2014
SF Eater, June 2014
SF Chronicle, June 2014
Inside Scoop SF,June 2014
Inside Scoop, June 2014
CBS Local, June 2014
San Francisco Magazine ,May 2014
Zagat , May 2014
KRON 4 News, May 2014
Well Traveled Wife , April 2014
Zagat ,April 2014
7x7, April 2014
Eaminer.com, April 2014
Tablehopper.com , April 2014
Herb and Lace, April 2014
Yahoo.com, March 2014
Conde Nast Travelller, March 2014
About.com, February 2014
NobhillGazette,February 2014
7x7, January 2014
sfgate.com,June 2014
The Perfect Spot Top Tastes, January 2014
Zagat, January 2014
SF Eater, December 2013
Untermanonfood.com, December 2013
Zagat, December 2013
SF Magazine, December, 2013
SFist.com, October 2013

Foie Gras Is Back!


Reservations are available and strongly suggested for all meals in the restaurant. Please note that only prix-fixe menus are offered in the restaurant during dinner service.

For the Bar & Bistro, reservations are not required, and walk-ins are always welcome.

Enter your request on the right to make a free online reservation for the dining room with OpenTable.com.

You may also call us at (415) 955-5555 for reservations 7 days a week from 7am –11pm.
Please note that all reservations will be confirmed by phone at least 24 hours in advance.

For large parties greater than 6 guests, please call us directly.

Private Dining
Campton Place Restaurant offers a customized private dining experience for parties of all sizes..

For more information please contact Virginia Mills on 415. 955. 556 or at


Campton Place Restaurant is housed in the iconic Taj Campton Place Hotel located in n the heart of Union Square. The restaurant is within walking distance of the Moscone Center, Yerba Buena Gardens, the Contemporary Jewish Museum and many hotels including the Westin St. Francis, Ritz Carlton , Four Seasons and The Palace.

340 Stockton Street,
Located on the corner of Stockton & Sutter

San Francisco, CA 94108
View on Google Map Telephone: 1 (415) 781 5555
Email: dine@camptonplacesf.com

Valet parking is available at the hotel main entrance.

Corkage is $50 per bottle and there is a 3 bottle limit per party.

Gift Certificates
Embossed Campton Place Restaurant gift certificates can be purchased by calling the restaurant at 415. 781 5555 . Digital gift certificates can be purchased online. Click here for details.

Special Diets
Please note that in order to provide you with the best dining experience; we require advance notice for any guests with dietary restrictions or allergies. We may not be able to accommodate dietary restrictions communicated to us upon your arrival. Please indicate any dietary restrictions or allergies when making your reservation.


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