3228 Sacramento Street SF CA 94115

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. 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 friend’s gardens. We hope your experience is 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. 


 

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.

Director of Operations: Colby Heiman

Colby has nurtured a lifelong passion for hospitality in various professional disciplines over the past eight years. Beginning at the luxury boutique Hotel Monaco in his hometown of Portland, Oregon, he worked in each department of the hotel and developed an affinity for food and beverage. After finishing his degree in hospitality administration at Cornell University, Colby began working as a real estate investor in Chicago for Walton Street Capital. He focused on transitional hospitality assets aimed at completing large scale renovations and improving operations by way of re-concepting F&B venues, growing profit margins through revenue and cost management, and implementing creative marketing strategies. His firm's projects during his tenure included the Thompson Hotel Chicago, which features Nico Osteria, operated by famed Chicago restaurant group, One-Off Hospitality, and the Hotel Lincoln Chicago, which included adding a retractable roof over the bar to capitalize on year-round demand in Chicago's cold winters. After moving to San Francisco in 2015, Colby continued his real estate career at Rockpoint Group and, in his free time, he consulted for restaurant teams - offering managerial, operational, and real estate guidance. When he's not working, Colby can be found skiing in Tahoe during the day and dancing to techno all night. 

Sommelier: Samuel Bogue

Sam started his journey at Colorado’s Frasca Food and Wine where he expanded his wine knowledge through daily training, 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.

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.