The restaurant is divided into separate dining areas. Each one has a specific theme and purpose. We ate in the Nautilus Room which resembled the inside of a nautilus shell. It was both private and romantic. The service was top notch, with waiters attentively taking care of you.
Favorite Dish I had the Tasting Dinner which was a five course meal including wine with each course. Needless to say it was excellent.
The Farallon is a place for special occasion or when there's a need to impress.
Jellyfish-shaped lights hanging from the ceiling welcome you as you step in, and through the hallway into the main dining are the interior decoration seemed to change twice, darker each time until you reach a dark intimate room with large paintings hanging on the wall and carved wood ceiling.
The menu and wine list are both impressive. A cold fresh bar offers dungeness crab legs and different oysters from different regions.
My friend and I shared the crab legs and foie gras for starters; both were fantastic. My entree, soft shell crab was nothing short of spectacular. I was disappointed with myself about desert, as the selection of handmade confections proved too much for me to finish.
Farallon tries hard to create an feeling of dining under the sea. There is quite a bit of nautical decor and its tastefully done, although its pretty obvious that you're not 20,000 leagues under the big blue sea.
The restaurant has that great combination of excellent food and classy yet casual atmosphere. This isn't a jacket required place and, to me, that makes the meal even more enjoyable.
Seafood is the theme and its also the main attraction on the menu. The crab salad with mango and basil sauces was excellent and the portion is larger than it appears. The wild Alaskan salmon was probably not the best bet for the freshest seafood but the chef did a good job with this one as well. It came with a tomato based cream sauce which was a bit much for the salmon but was still very good.
Desserts are the real menu attraction here. Although the selection is varied and tempting, there really isn't much in the way of chocolate. The chocolate caramel tart is the closest you'll find, and its more the latter than the former. Its a seriously sweet, two bites is more than enough dessert which is perfect for sharing, but with more chocolate and less caramel this would be a real winner.
The restaurant doesn't do the fixed price menu, unless you arrive early, so you can pick and choose and you please. Its definitely not cheap, but its worth it.
As you enter the Farallon you will feel as if you have entered an underground sea world. Inspired by the building's former life as an indoor swimming pool, it has been turned it into a watery dream world. The decor at Farallon has light fixtures that resemble jellyfish suspended from the ceiling over the bar, the Nautilus Room is spiral-shaped and the main dining room combines the old pool's vaulted ceilings with mosaics and huge blown-glass lamps. With subdued lighting and soft, muted colors of verdigris and burnished gold, walls with graceful arches, artistic sea urchins; kelp-covered columns; sea-urchin chandeliers and jellyfish light fixtures, interior designer and co-owner Pat Kuleto has set an enchanted stage for your dining pleasure. It’s reported to have cost $4 million, so enjoy it. The decor and Union Square location attract scads of tourists, but Farallon -- which seats over 300 -- can handle the crowds.
When the hostess seats you take time to soak in the sea-inspired art and mesmerizing fixtures of this modern day Atlantis. Shell-shaped wall sconces, elaborate Gaudi like tile works and a copper fish-scale canopy covering the prep area. A unique wood fire range emits subtle campfire aroma, adding to the romantic ambiance.
But a romantic dining experience is not created by ambiance alone. The service and the food must deliver or the setting means nothing. Fortunately, the service Farallon is prompt, courteous and most professional, without being intrusive.
Favorite Dish Seafood is king here, and the menu features lots of shellfish and many butter-based sauces. The menu changes regularly, but fried squid with squid-ink risotto, artichoke soup with brioche croutons, and local petrale sole with linguine and sugar snap peas circulate in and out of the offerings. Nationally known pastry chef Emily Luchetti Meyer has been replaced by Jennifer Creager, but her flavors and creations are still seen and still pops in from time to time. Try the BITTERSWEET CHOCOLATE FUDGE CAKE with rocky road ice cream, candied almonds, and vanilla bean caramel sauce. Remember that the food's a splurge for the waistline and the wallet.
This has to be one of the most creative decors I have ever seen. From the moment you walk in the door, everything has an underwater theme. I loved the jellyfish bar-stools, the painted walls and the dark blue celing. I never got the chance to sit up on the upper level, but I can only imagine the atmosphere of being submerged in the deep ocean.
Favorite Dish We only sat for a while and enjoyed a cosmopolitan, but just taking in the scene was enough for that trip.