Boulevard opened in 1993, and I have eaten several meals here, mainly in the 1990s. This San Francisco institution was opened by Nancy Oakes. Nancy is a self-taught chef who previously ran neighbourhood bistro L’Avenue. She picked up culinary knowledge on her travels through Italy and had brief stages at Paris restaurants Taillevent and Guy Savoy.
It has a wide, appealing menu that concentrates on the char grill and the rotisserie. Nancy Oakes’s kitchen prepares meat dishes particularly well, but the overall standard is high. Ingredients are good e.g. diver-caught scallops that were timed very well, and an excellent pork chop on my last visit, but sauces and extras can be more variable. The dining area is relaxed and the service excellent in my experience.