At Sorrel, we offer local-Californian inspired cuisine with authentic & vibrant Italian influences. We believe in only working with the most superior, freshest, organic & local ingredients that the Bay Area farmers markets have to offer. While changing our menu completely every week, we work with the seasonal harvest in an effort to showcase each distinguishable and perfectly in-season ingredient.

Our menu highlights what we can buy and forage from our local farmers markets and our friends gardens. Our dishes are simply elegant, refreshingly unique and beautifully delivered, lending itself for an unforgettable meal with loved ones, friends or acquaintances. Our service atmosphere and staff is accommodating, knowledgeable and professional. Whatever the guest desires, we will gladly accommodate – our goal is to ensure that each experience is a memorable one. We pop weekly at currently at 945 Valencia Street, San Francisco. 

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Our Team

Executive Chef: Alexander Hong                                

 Alex fell in love with cooking ten years ago when he acquired his first restaurant job in Boulder, Colorado. He started on garde manger and learned the fundamentals of cooking as he worked his way up the ladder in the kitchen. Alex then proceeded to one of the most prestigious culinary schools in the world, The Culinary Institute of America in Hyde Park, New York where he earned an Associate Degree in Occupational Studies in the Culinary Arts. His first major introduction to fine dining was at Jean George where was exposed to both the operation and logistics of a three Michelin star kitchen as well as to the unique flavors and techniques of Asian and French inspired cuisine that Jeans Georges is famous for. Alex then proceeded to Quince restaurant where he fell in love with Italian cuisine and the art of hand-made pasta. Alex’s Cuisine at Sorrel is considered “New American” with Italian influences using the highest quality hyper-local ingredients that the Bay Area has to offer. Sorrel provides a forum for Alex to incorporate and innovate the passion and lessons he has accrued over a decade of learning into a vision of his own.


General Manager: Alexander Stroth

Alexander is a Bay Area native who had no original intentions of seeking out a career in the food and beverage industry, but as soon as it found him the industry itch instantly took over. Alex first cut his teeth at Traci De Jardins' Public House at AT&T Park. At Public House, he quickly learned the ropes of floor management and was asked to help open Traci's The Commissary in The Presidio. While at the Commissary, he managed the floor and helped oversee the restaurant's beverage program. From there his affinity for the industry grew that much stronger. During his time in The Presidio he also had the good fortune of representing Headlands Brewing Company in the broad market. Combining the experiences from both The Commissary and Headlands Brewing, Alexander currently makes a living selling wine, spirits, and beer to some of San Francisco's most prized restaurants and bars. But the 'itch' lives on in Alexander! When Alex Hong gave him the opportunity to run the front of house for Sorrel Restaurant in early 2016, Alexander couldn't resist the beautiful family and vision of Sorrel and is beyond proud to now call it his home.


Partner: Brennan Spreitzer

Brennan’s career and love for food started at the young age of 14 where he grew up preparing sandwiches and grinding burgers at Catena’s, a gourmet butcher and delicatessen in Southampton, NY. Fast forward 10 years, Brennan has opened restaurants in NYC, captained high-end private catering events in the Hamptons, worked in Private Equity and consulted for Organic food brands such as Brads Raw Foods, Big Tree Farms and Wyse Organics. Mr. Spreitzer graduated early from Cornell University’s School of Hotel Administration with a Bachelor of Science degree in Hospitality Administration and concentration in Restaurant Entrepreneurship. Brennan is a Partner at Sorrel Restaurant where he runs and manages the entire FOH operation. He is also CEO and Partner for The Yes Bar Company. 


Sommelier: Samuel Bouge

Sam started his journey at Colorado’s Frasca Food and Wine expanding his wine knowledge at daily trainings, seminars and blind tastings. He now resides as the wine director for the Ne Timeas Restaurant Group including Flour+Water, Central Kitchen, Salumeria, Aatxe and Café du Nord.