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"We are very focused on food, but we refuse to take ourselves too seriously."
- Chef Jan Birnbaum
Sazerac's Southern-inspired American cuisine and not-your-everyday meals, like Passover Seder, make each visit memorable and habit-forming. Whether it's gumbo, a hearty grilled skirt steak, flash-fried catfish or "liquored up" oysters, Sazerac cleverly combines its Southern-inspired drawl with the cuisines of the nearby wine country, the Pacific coast and local farms. Chefs Jan Birnbaum and Jason McClure make flavors sing, whether with the restaurant's wood-burning oven, smoker, rotisserie or grill. Be sure to save room for our hearth-baked savory breads, house-made breakfast pastries and our decadent desserts.
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