7 Adams

The story

7 Adams – Michelin-Starred Californian & Contemporary Dining in San Francisco

A Homecoming on Sutter Street

In the heart of San Francisco’s Fillmore neighborhood, 7 Adams brings a deeply personal vision to the table. The restaurant takes its name from the street address of Chef David Fisher’s childhood home – a nod to the belief that time spent around food with loved ones is time well spent. Together with his wife, Pastry Chef Serena Chow Fisher, and Hi Neighbor Hospitality Group, David has created a space that feels both intimate and ambitious.

Less than a year after opening, 7 Adams was awarded a Michelin Star. The guide praised the restaurant’s “signature magic” and “thoughtful flavor combinations allowing quality seasonal ingredients to shine.” It’s a fitting description for a kitchen that celebrates the best of Californian cuisine.

The Menus: Three Ways to Taste the Season

The restaurant offers three distinct experiences, all built around hyper-seasonal ingredients. The 5-Course Tasting Menu ($87) is the nightly standard, updated as the weather shifts. For those wanting more, the 7 at 7 Tasting Menu ($127) expands the journey to seven courses, with an optional wine pairing ($77). A recent menu shows dishes like Hokkaido scallop crudo with goddess melon, spaghettini all’amatriciana, and poached northern halibut with squash and lobster mushroom.

The most exclusive option is the Chef’s Counter. Just six seats a night, it offers an 8-to-10-course menu that changes often and lasts about 2.5 hours. At $157 per person with a $105 wine pairing, it’s a true surrender to the chefs’ instincts.

The People Behind the Plate

David Fisher’s path includes stints at Michelin-starred kitchens in New York and chef de cuisine roles at Bird Dog and Sorrel in California. In 2020, he and Serena opened Marlena in Bernal Heights, earning a Michelin Star there as well. Serena, named Esquire’s Best Pastry Chef in America in 2021, brings a refined touch to the dessert course – think chocolate semifreddo with Brentwood corn mousse and cara cara orange.

The front of house is led by General Manager Danny Barrious, whose career spans San Francisco institutions, and Assistant General Manager Rachel Sobel, a former wine director at Niku Steakhouse. Together, they ensure the service is as warm and precise as the cooking.

Contemporary Californian, Pure and Simple

At 7 Adams, the food is rooted in simplicity and technique. The kitchen lets quality ingredients – from toy box tomatoes to Washugyu striploin – speak for themselves. It’s a contemporary Californian approach that feels both grounded and refined, served in a setting that invites you to stay a while.