San Francisco is known for interesting urban neighborhoods where you can find great restaurants. One such area is Hayes Valley, where we recently dined at Sauce Restaurant which has been open since 2004. Executive Chef Ben Paula serves innovative American Cuisine made with fresh, local and sustainable ingredients. They have a full bar, so we ordered a Cosmo with fresh lime juice and a Grey Goose on the rocks, as we looked at the menu. We loved all of our appetizers. The tasty Tater Tots were made with whipped potatoes, crimini mushrooms, white truffle oil and came with a decadent smoked Gouda bacon cheese fondue sauce. Another great choice was the Crispy Sesame Shrimp served with sweet chili garlic sauce which were quite spicy. You must also try the excellent Fresh Dungeness Crab Wontons with Orange Mango Reduction and chili. All three of these appetizers were fabulous!

Sesame Shrimp and Dungeness Crab Wontons


The salad that we really enjoyed was the White Corn and Heirloom Tomato Salad with roasted corn off the cob, scallion oil and red and green onions. Our entrees were both delicious as well. The Braised Boneless Beef Short Rib “Pot Roast” which was made with roasted carrots, Yukon Gold potatoes, shallots and garlic then finished with fresh herbs and roma tomatoes in red wine pan gravy had excellent flavors and was very tender. The fish that we enjoyed was the Panna Prosciutto wrapped Hawaiian Butterfish with basil leaf , herb risotto and poultry demi gloss served with arugula salad, asiago and caramelized red onion. Many times we find that entrées are not as good as appetizers. This was not the case at Sauce. The entrees were both luscious and the Pot Roast is a favorite on the menu. The Hawaiian Butterfish is new and we predict will be equally popular.  

Peanut Butter and Jelly Dessert


The Wine list features many sustainable, biodynamic and certified organic wines. The 2008 Sebastiani Amador County Pinot Noir paired perfectly with the entrees. The dessert that we loved was the PB & J which was a light and refreshing Peanut Butter and Jelly Dessert consisting of pan seared sponge cake layered with homemade strawberry preserve, Frangelico, Peanut Butter and a Vanilla Ice cream center. An Old Codger Tawny Port was a great after dinner drink. Sauce Restaurant in Hayes Valley has excellent American comfort food, friendly service, an active bar area and serves dinner until midnight. What could be better! 

Executive Chef Ben Paula


By Carol & Joe Davis, Dining Detectives 

Sauce Restaurant 

131 Gough St 

San Francisco, CA. 94102