Although we operate in San Francisco and draw on the bounty of Northern California, we owe our culinary aesthetic to Greece, where diners take more pleasure in quality ingredients than in artful embellishment.
We have modernized many Greek dishes while staying true to the signature tastes of the Greek table, respecting the pure flavors of sweet baby lamb, tangy homemade yogurt, and the woodsy scent of wild oregano.
While Greece is a country with dramatically varied landscapes and widely dispersed archipelagos, there is a singularly Greek flavor palette, a collection of ingredients and preparation, that define what we do at the Kokkari.
The appetizing aroma of wood smoke, coming from our open hearth, charcoal grill, and wood-fired oven, perfumes our dishes and enhances the of warmth of family and friends.
Our menu, showcasing seafood and game, features many of the most sought-after traditional Aegean dishes, as well as selections which have been modernized through the innovative blending of cultures and techniques. Horiatiki, the classic Greek salad is offered along side the Maroulosalata, a version of the chopped salad with a creamy feta dressing, pine nuts and Kalamata olives. Tender grilled octopus is garnished with lemon juice and olive oil; a classic Greek preparation, while calamari is stuffed with feta, fennel and orange; a more modern combination. Lamb chops are served straight from the mesquite grill with hints of garlic, oregano and lemon juice. While traditional soutzoukakia, or lamb meatballs, are enlivened with a hint of cumin and tangy Greek yogurt.