SAN FRANCISCO

MAY & june 2025

ONE MARKET PLAZA

25 Spear St, San Francisco, CA 94105

  • We are an immersive dinner experience, thoughtfully designed for those who are passionate about food, storytelling, and authentic connection. Stunning 3D visuals are projected onto each table throughout the dinner.

    Select your evening and book your reservation. 5:15 & 8:30 PM reservations are available each night. Guests will be seated at shared tables that accommodate up to 8 people, fostering an atmosphere of conversation.

  • Each night is a special moment in time, never to be repeated.

    The Radiant Table features a new chef and four-course menu every night.

    From celebrated fine-dining innovators to rising stars in the culinary scene, each chef infuses The Radiant Table with their signature style, ensuring no two experiences are ever the same.

    Each dinner will offer a unique Culinary Journey that features a meat & seafood menu or a vegetarian menu.

  • Every reservation includes a welcome beverage upon arrival. Depending on the evening, this may be a glass of bubbles or a craft cocktail.

    Additional beverages will be available for purchase throughout the evening. This includes a carefully curated selection of the region’s finest wines and a cocktail and mocktail menu inspired by the artistry of the experience.

    Guests can elevate their dining experience with a hand-selected wine pairing flight as an add-on, expertly chosen by our chefs to complement each course.

UPCOMING DINNERS

CHEF CHRIS YANG

Cuisine: Modern Asian Comfort Food
Highlights: Eater "Best Restaurants in America 2024", Former Chef de Cuisine at āina, named San Francisco Magazine's Rising Star Chef of the Year (2018).

FRIDAY, MAY 16

  • Chef Chris, the visionary behind Piglet & Co in San Francisco’s Mission District, is celebrated for blending traditional culinary techniques with modern Asian comfort food inspired by childhood memories, family meals, and Taiwan’s vibrant night markets. With a deep commitment to sustainability and local sourcing, his dishes honor both land and community while evoking nostalgia in every bite. His innovative approach has earned widespread acclaim, including being named SF Magazine’s Rising Star Chef (2018), landing Piglet & Co on Eater’s list of Best New Restaurants in America (2023), and securing spots on The Infatuation’s Best Brunches in San Francisco and Eater’s Essential 38.

  • ✦ Amuse-Bouche

    Chicken Kushiage

    Panko Fried Ginger Scallion Chicken Mousseline, Shoyu Pickled Cucumber

    DF, NF, Contains Soy, Contains Alliums, Contains Sesame, Contains Egg

    OR

    (V) Luo Buo Gao

    Tare Glazed Turnip Cake, Eryngi Duxelle, Shoyu Cucumber

    DF, NF, V, VG, Contains Soy, Contains Alliums, Contains Sesame

    ✦ First Course

    Hokkaido Scallop & SF Halibut

    Togarashi Aioli, Smoked Trout Roe, Monterey Seaweeds

    DF, NF, Contains Soy, Contains Alliums, Contains Shellfish, Contains Sesame, Contains Egg

    OR

    (V) Marinated Yuba & Monterey Seaweeds

    Kombu Tare, Hodo Yuba, Monterey Bay Seaweeds

    DF, NF, V, VG, Contains Soy, Contains Alliums, Contains Sesame

    ✦ Second Course

    Roast Duck Ssam

    Black Garlic Shoyu, Market Lettuces & Herbs, Duck Egg Mayo

    DF, NF, Contains Soy, Contains Alliums, Contains Sesame, Contains Egg

    OR

    (V) Asparagus & Mushroom Ssam

    Zuckerman’s Asparagus, Oyster Mushroom, Black Garlic Shoyu

    DF, NF, V, VG, Contains Soy, Contains Alliums, Contains Sesame

    ✦ Third Course

    Smoked Pork Collar

    Kiawe Smoked Pork Neck, Blue Corn Porridge, Jujube Pork Demi

    DF, NF, Contains Soy, Contains Alliums, Contains Sesame

    OR

    (V) Doubanjiang Grilled Brassicas

    Cauliflower Soubise, Fermented Soy Bean, Shiso Chimichurri

    DF, NF, V, VG, Contains Soy, Contains Alliums, Contains Sesame

    ✦ Fourth Course

    Red Bean Nian Gao

    Coconut Sweet Rice Cake, Taiwan Brown Sugar Strawberries, Sesame Peanut Praline

    GF, V, Contains Sesame, Contains Egg

    OR

    (V) Dua Hua Custard

    Silken Tofu Custard, Taiwan Brown Sugar Strawberries, Sesame Peanut Praline

    GF, DF, V, VG, Contains Sesame

CHEF MONIQUE & PAUL FEYBESSE

Cuisine: Contemporary French
Highlights: 2025 James Beard Award Semifinalist for Outstanding Pastry Chef or Baker. Monique is a Top Chef Season 19 contestant and winner of Battle of the Decades (2023). Known for elegant and experimental French cuisine and pastries.

SATURDAY, MAY 17

  • Paul and Monique Feybesse are the founders of Tarts de Feybesse, a top patisserie in the Bay Area, showcasing their love of French cuisine and pastries in a highly visual and delicious way. During the past 18 years, they’ve worked at some of the most prestigious restaurants in the world and have now planted their roots in Oakland, California to offer their unique blend of style while raising their three young children. Classically trained in the culinary arts, they specialize both the sweet and savory sides of the kitchen which makes their special events and pop up dinners unique and memorable. 

    Paul and Monique have had television features as cheftestants on Spring Baking Championship on the Food Network and Bravo’s Top Chef, Season 19. They have recently been nominated as semi finalists of the James Beard Awards 2025 for the category of “Outstanding Pastry Chef or Baker” and are known for blending their French and Filipino roots in creative styles.

  • ✦Amuse-Bouche

    Comté and Arugula Soufflé Tartelette

    French Cheese Custard Whipped with Egg Whites and Baked in a Tart

    NF, V, Contains Egg

    ✦ First Course

    A Celebration of Spring

    Peas, Charred Alliums, Asparagus, Cannellini Beans, and Tomato Water - A Signature Dish

    Our Take on Minestrone Featuring Seasonal Vegetables from our Local Farms. 

    GF, DF, NF, V, VG, Contains Alliums

    ✦ Second Course

    Prawns and Pearls

    Delicately Poached Prawns, Potato Fondant, Crevette Sauce Mounted in Bagoong Citrus Butter, and Finished with Tapioca Pearls

    GF, NF, Contains Alliums, Contains Shellfish

    OR

    (V) Grilled Little Gems with Asparagus and Pearls

    Contains Alliums

    ✦ Third Course

    Herbes de Provence Smoked Shortribs, Corn and Cassava

    Cured Short Ribs Braised with Red Wine and Herbes de Provence Accompanied by Cassava Cake, Fresh Corn, and Eggplant Caviar Spread

    GF, NF, Contains Alliums

    OR

    (V) Choux Farcie

    Elegantly Layered Cabbage Filled with Mushroom and Celery Root, Vin Jaune Sauce

    Contains Alliums, Contains Egg

    ✦ Fourth Course

    Calamansi île Flottante

    Floating Meringue with Smoked Creme Anglaise, Calamansi Curd, and Candied Calamansi 

    GF, NF, V, Contains Egg

chef NELSON GERMAN

Cuisine: Upscale Afro-Latino
Highlights: Michelin Guide, Top Chef Season 18 contestant; known for combining Dominican and Afro-Caribbean flavors with a California twist

SUNDAY, MAY 18

  • Nelson German, Executive Chef/Owner of alaMar Dominican Kitchen, Sobre Mesa and Meski, tells the stories of the African and Dominican diasporas through cultural foodways at his three award-winning restaurants/bars in the Bay Area. Not only has German paved his way to national notoriety (as contestant on Bravo’s Top Chef – Season 18/Portland and Food Network’s Beat Bobby Flay – Season 34), he’s established himself as a community leader and curator of Oakland culture. German’s exquisite menus and architecturally-rich spaces invite a diversity of conversations and connections with Afro-Dominican recipes celebrating his roots. Contemporary techniques meet Chef Nelson’s favorite family dishes from his mother and grandmother’s recipe books.

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

chef OLLIE K.C. LIEDAGS

Cuisine: Modern “Funluxery”
Highlights: Michelin star, 2024 James Beard Award Semi-Finalist for "Best Chef: California". Known for redefining breakfast as an elevated dining experience.

THURSDAY, MAY 22

  • With over two decades of culinary experience, Chef Ollie’s journey began in the early 2000s, when they moved to Charleston, South Carolina immediately after high school. There, Ollie found an invaluable foundation under the mentorship of Chef Mike Lata at the esteemed restaurant Fig — a formative experience that ignited a lifelong passion for refined, ingredient-driven cuisine.

    Eager to expand their horizons, Ollie relocated to San Francisco, where they have since contributed to some of the Bay Area’s most acclaimed kitchens. Their impressive resume includes roles such as Executive Sous Chef at Atelier Crenn, Sous Chef at Mosu, and Chef de Cuisine at Avery. These experiences honed their precision, creativity, and dedication to excellence.

    Today, Ollie brings this wealth of fine dining expertise to Hilda and Jesse, a queer-owned brunch, dinner, and event space nestled in San Francisco’s vibrant North Beach neighborhood. Co-founded with Rachel Sillcocks, Hilda and Jesse is the ultimate expression of Ollie’s culinary vision — a modern, #funluxury concept that blends elevated technique with a sense of play.

    Originally launched through their beloved Brunch for Dinner pop-ups, Hilda and Jesse has evolved into a full-scale, innovative restaurant offering sweet and savory twists on classics. Each dish is meticulously crafted with impeccably sourced ingredients, combining the elegance of fine dining with the warmth of a neighborhood gathering place. For Ollie, Hilda and Jesse is more than a restaurant — it’s a canvas for creativity and a celebration of joyful, intentional food.

  • ✦ Amuse-Bouche

    Broccoli Tart

    Leek Ash Tart Shell, Chili Crisp, Sauerkraut, Dill

    NF, VG, Contains Alliums, Contains Egg

    ✦ First Course

    Hokkaido Scallop

    Rhubarb Gelee, Spring Onion Oil, Half Moon Bay Wasabi

    GF, DF, NF, Contains Alliums, Contains Shellfish.

    OR

    (V) #92

    Spring Onions, Snap Peas, Fermented Ramps, Tofu Dip, Sprouting Lentils

    GF, V

    ✦ Second Course

    Smoked Beets

    Green Garlic Dressing, Fava Bean Dip, Puffed Wild Rice, Cabrillo Cheese

    GF, NF, VG, Contains Alliums, Contains Egg

    ✦ Third Course

    Cabbage Roll

    Chicken Farce, Grilled Morel Mushrooms, Fermented Ramps, Pea Shell Broth, Miso Turnips

    GF, DF, NF, Contains Soy, Contains Alliums

    OR

    (V) Tamari Glazed Maitake Mushroom

    Creamy Coconut Spinach, Date Chutney, Miso Turnips

    GF, DF, NF, V, VG

    ✦ Fourth Course

    Pancakes Without Boundaries

    Grilled Blueberry Maple, Whipped Buttermilk, Butter Pat

    NF, VG, Contains Egg

CHEF BYRON HUGHES III

Cuisine: Culinary collective dining experiences
Highlights: Co-founder of Last Supper Society and chef-partner at Tiger. Known for immersive culinary storytelling blending food, art, and culture

SATURDAY, MAY 24

  • Byron Neville Hughes III has spent the greater part of the last two decades studying and practicing the culinary arts across the globe… his journey spanning from dishwasher to executive chef, from ‘mom & pop’ to Michelin star. Currently, with his culinary design studio Last Supper Society, what inspires Byron the most is the opportunity to design bespoke, human experiences — experiences that exist at the intersection of food and culture.

  • ✦ Amuse-Bouche

    White Linen Tart

    Cucumber Tartare, Gin Onions, Elderflower Vinaigrette

    V, Contains Alliums, Contains Egg

    ✦ First Course

    Brandy-Fried Maiitake

    Mushroom XO, Chinese Hot Mustard

    VG, Contains Soy, Contains Alliums

    ✦ Second Course

    Sacramento Vegetable Presentation

    A Diverse Selection of the Best Produce from Sacramento Farmers, Prepared Simply

    V, Contains Soy, Contains Alliums, Contains Sesame

    ✦ Third Course

    Delta Sturgeon

    Spring Onion Soubise, Wild Mushroom, Sterling Imperial Caviar

    Contains Soy, Contains Alliums, Contains Sesame

    OR

    (V) Delta Asparagus

    Grilled Delta Asparagus, Spring Onion Soubise, Wild Mushroom, 64 Degree Egg

    V, Contains Egg

    ✦ Fourth Course

    Strawberry Shortcake

    Charcoal-Grilled Sacramento Berries, Burnt Meringue, Grilled Shortbread

    V, Contains Egg

CHEF MARK LIBERMAN

Cuisine: Columbian inspired fine-dining
Highlights: Michelin guide, CIA-trained; previously chef/partner at AQ (James Beard Best New Restaurant nominee); worked under Daniel Boulud and Joel Robuchon.

SUNDAY, MAY 25

  • Born in San Francisco and raised in Sonoma County, Chef Mark Liberman had a fertile food foundation—thanks in part to his farm-to-table environs and his Colombian mother and Polish-Jewish father, began cooking at a young age. To make his growing passion for food into a career, Liberman headed to the Culinary Institute of America in Hyde Park, New York.

    After graduating, Liberman staged for four months in France working at the two-star Carre des Feuillantes. He then returned to Northern California, continuing to stage and work at such restaurants as Auberge du Soleil, Aqua, La Folie and Charles Nob Hill. 

    In 2005, Liberman moved to Las Vegas, where he worked as a saucier for Daniel Boulud Brasserie and then as chef de partie at MGM Grand’s L’Atelier de Joël Robuchon. In early 2007, he returned to San Francisco to take the position as chef de cuisine at Michelin-starred La Folie, where he worked closely with Chef Roland Passot. The next year, Liberman partnered with his brother, opening Forte, a contemporary Italian concept, located in West Palm Beach, Florida.

    In 2010, he was invited to New York to participate in the Bocuse d’Or, where he placed among the top 10 finalists. And back in San Francisco, he joined forces with restaurateur Matt Semmelhack to collaborate on the opening of AQ. He was the executive chef of Mercer Restaurant Group, overseeing the opening Bon Marche Brasserie, TBD (wood fire cooking) and Fenix, focusing on Mexican food. In 2016, he formed ML Restaurant Group LLC and began work on a new project, Mägo- showcasing contemporary Colombian inspired, California ingredient focused fine dining restaurant and cocktails. Mägo opened on June of 2019 in Oakland, CA and offers a nightly changing tasting menu of 12-15 courses.

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

chef HEENA PATEL

Cuisine: Regional Gujarati
Highlights: Eater SF’s Restaurant of the Year (2019); one of the few chefs in the country focused on Gujarati cuisine. Alumna of La Cocina. James Beard Foundation Award Semifinalist for Best Chef (2022). Included as #83 on San Francisco Chronicle's Top 100 Restaurants in SF (2025).

WEDNESDAY, MAY 28

  • Heena Patel is the chef and co-owner of Besharam, a regional Gujarati restaurant in San Francisco’s Dogpatch district. Roughly translated to mean “shameless,” Besharam features Heena’s bold interpretation of the flavors and dishes that were prevalent throughout her childhood in India, playfully reimagined within a California context. Since the restaurant’s opening, Heena has received local and national attention for her fearless style, including a recent recognition from the San Francisco Chronicle’s Top 100 Restaurants, James Beard Foundation as a Best Chef California semifinalist in 2022, and accolades from Eater San Francisco as the Restaurant of the Year in 2019. At Besharam, Heena offers an experience that is unmistakably hers, while paying homage to her heritage and every chapter that has informed the journey to this moment.

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

CHEF ALEX HONG

Cuisine: Fine-dining seasonal Californian
Highlights: Chef and owner of Sorrel, which earned a Michelin star in 2019 and has retained it since. Nominated for James Beard Rising Star Award received three and a half stars from long time restaurant critic Michael Bauer from the San Francisco Chronicle.

thursday, may 29

  • Colorado native Alex Hong first discovered his love for cooking through his aunt and uncle, a pair of Missouri farmers who shared homegrown organic produce and cooked simple farm to table dishes with the family on their frequent visits.  Alex attended The Culinary Institute of America in Hyde Park, New York.

    Alex worked in kitchens such as Jean-Georges in New York City, Quince in San Francisco, and Frasca Food and Wine in Boulder, Colorado.

    In 2012, Alex began to operate his own emerging concept, Sorrel, as a pop-up in a small boutique Hotel in Union Square. During three years of pop-up service, he began the process of opening his brick-and-mortar Sorrel Restaurant.

    After a year and a half of opening Sorrel in 2018, Alex was nominated for James Beard Rising Star Award and received three and a half stars from long time restaurant critic Michael Bauer from the San Francisco Chronicle. Around the same time, he and the Sorrel team were able to secure Sorrel's status as a One-Star Michelin restaurant.

  • ✦ Amuse-Bouche

    “Smoked Oyster" Leaf

    Mushroom, Cream

    100% Vegetarian Snack with Smoked Oyster Mushrooms, Smoked Cream, Oyster Leaf

    GF, NF, VG, Contains Alliums

    ✦ First Course

    Wild Pea Shoots and Chrysanthemum

    Artichoke, Strawberry

    A Collection of Bay Area Forged Herbs and Flowers

    GF

    ✦ Second Course

    Marubini 

    Stinging Nettle, Ramp, Mint Woods

    Stinging Nettle Pasta with Green Garlic

    NF, VG, Contains Alliums, Contains Egg

    ✦ Third Course

    Spring Lamb 

    Morel, Fava, Grilled Sticky Date

    Roasted Lamb Glazed in Smoked Chili with Mint Favas and Morels

    DF, NF, Contains Alliums

    OR

    (V) Farro, Black Olive, Cordyceps

    Farroto, with Olive and Local Mushrooms

    VG

    ✦ Fourth Course

    Thai Tea 

    Black Sesame, Salted Cream, Popcorn

    Thai Flavors with Salted Cream and Toasted Grains

    GF, NF, VG

CHEF Mat SCHUSTER

Cuisine: Spanish inspired Californian
Highlights: Chef Mat currently serves on the executive board of the Golden Gate Restaurant Association and is the host of the podcast Food, Wine & the Culinary Mind.

FRIDAY, MAY 30

  • Canela Bistro & Wine Bar, San Francisco, Chef and Owner Mat Schuster specializes in traditional Spanish and Spanish-inspired California cuisine. While finishing his undergrad degree at Emory Universally in business, Mat traveled to Europe to study business but ultimately cultivated his love for cooking.  Upon returning to the United States, Mat joined up with the California Culinary Academy’s College of Food in San Diego and then at Bauman College in Berkeley where he attained his Nutrition Educator status.  Mat has been a class manager and culinary instructor for Draeger’s Culinary Centers as well as Whole Foods Market.  He was the Executive Chef and F&B manager for the San Francisco Bay Club as well as the Golden Gate National Parks Conservancy where he was in charge of 3 cafes.  Mat continues to travel to Spain one to two times per year to stage for continuing education in Michelin Star restaurants such as Echaurren and La Venta Moncalvillo in La Rioja Spain.   In addition to Canela, Mat consults for the Center for Culinary Development as well as continues to teach culinary classes for Draeger's and Ramekins of Sonoma and others.  Mat currently serves on the executive board of the Golden Gate Restaurant Association and is the host of the podcast Food, Wine & the Culinary Mind (iTunes).

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

CHEF paul iglesias

Cuisine: Colombian
Highlights: Chef Paul was included in Michelin’s California Guide and is a founding member of the Oakland Marketing Collective.

SATURDAY, MAY 31

  • Paul Iglesias’ career has been dedicated to a single purpose – to give each guest a memorable experience that will leave them wanting more. To Paul, sharing a meal with a group is one of life’s biggest rewards.

    In the early 2000s, Paul partnered with the Hilton Brothers in DC to help expand their mini empire from just one location to 16. In his last three years with the company, he opened and operated the Brixton, a high-volume, multi-story, 100+ employee bar. During his time there, he managed to triple sales by focusing on creative concepts within private events, catering, and more.

    Paul moved to California in 2015 to simultaneously open two restaurants in the Bay Area with the consultant group Dos Ojos: Calavera in Oakland and Teleferic Barcelona in Walnut Creek. Centering his focus on making exceptional cocktail-forward programs, they earned accolades from 7x7 Bay Area, Eater SF, and Diablo Magazine. From there, Paul moved on to AlaMar, a Dominican-seafood concept in Oakland led by Chef Nelson German. Together, the team developed a “farm-to-cocktail” beverage program that exists to this day.

    For the last six years, Paul has been the General Manager at Canela Bistro & Wine Bar  in San Francisco, a Spanish tapas restaurant. He developed an upstanding front-of-house team, food and beverage program, and a welcoming environment, which ultimately led to an increase of 20% in sales growth annually, even through a global pandemic.

    Outside of Canela, Paul worked to develop a new cocktail program for Napa Valley restaurants – Bottega and Coqueta – as well as Coqueta in San Francisco. Paul also consulted on programming for the Four Seasons in Las Vegas, bringing a collection of innovative and creative cocktails to their poolside bars.

    As a culmination of his extensive restaurant experience, Paul decided to embark on a personal journey with Co-owner Kendrick Wu via the opening of Parche. Paul's goal for the restaurant is not only to pay homage to his Colombian mother but to give the guest a break from reality thanks to a sprinkle of magic in every dish, cocktail, interaction, and fine detail.

    Building on the success of Parche, Paul and his wife and business partner Sophia Akbar are now preparing to open Jaji, a Contemporary Afghan restaurant set to debut in January 2025. Inspired by Sophia’s Afghan heritage, Jaji will share the vibrant and nuanced flavors of Afghanistan with a modern approach, continuing Paul’s mission to create extraordinary dining experiences that tell meaningful stories.

    Paul is also a founding member of the Oakland Restaurant Collective, where he collaborates with local restaurateurs to advocate for the city’s culinary scene, foster community, and support emerging talent.

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

CHEF CELTIN HENDRICKSON-JONES

Cuisine: Southern inspired fine-dining
Highlights: Prelude was added to the Michelin Guide in 2025.

SUNDAY, JUNE 01

  • Born and raised in Sacramento, CA, Celtin Hendrickson-Jones’ culinary journey is deeply rooted in his Southern heritage, particularly influenced by his maternal grandmother from Alabama. Celtin began cooking at a young age both to help his mother and connect with his extended family during their grand Sunday dinners which featured dishes like creamed corn, fruit salads, and lots of fried chicken. These early experiences shaped his passion for bringing people together through food.

    He pursued his passion and focused his skills at Johnson and Wales University. After graduating in 2015, Celtin returned to California and began his career at Morimoto Napa, working as a sushi apprentice under the guidance of chef Dustin Falcon, now the executive chef for the Omakase Restaurant Group.

    From 2016 to 2019, Celtin worked in the kitchen of 2 Michelin-starred Commis under James Syhabout, progressing from chef de partie to executive sous chef. Guided by the example set by Chef James, he embraced a philosophy of personal responsibility and technical excellence, mastering a wide array of techniques from butchery to vegetable cookery.

    In 2019, Celtin moved to Tulum, Mexico, to serve as chef de cuisine at Verdant, a thoughtful, zero-waste restaurant and garden headed up by chef Benjamin Coe. There, he adapted to tropical microseasons and local ingredients, gaining valuable experience in sustainable practices and remaining adaptable.

    Returning home to Sacramento during the COVID-19 pandemic, Celtin started a sandwich pop-up before joining Larkspur’s beloved Picco as executive sous chef. In 2022, he became chef de cuisine at Michelin-starred Niku Steakhouse in San Francisco, where he once again collaborated with Dustin Falcon, further elevating his technique and perfecting his approach to live-fire cooking. 

    Prelude marks Celtin’s debut as an executive chef and it reflects his connection to his heritage and belief in creating soulful, authentic dining experiences. 

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

CHEF Pujan Sarkar

Cuisine: Modern Indian with Californian influences
Highlights: Michelin Guide recommended, Best Sous Chef of the Year from Golden Gate Restaurant Association in 2018

THURSDAY, JUNE 05

  • Pujan Sarkar is the Executive Chef and Owner of Tiya in San Francisco, bringing nearly 20 years of experience leading some of California’s most renowned kitchens. His culinary expertise is showcased in Tiya’s innovative five-course tasting menus—gastronomic journeys that captivate the senses and celebrate creativity. At the restaurant, Chef Sarkar masterfully balances rich traditional flavors and techniques with the finest local ingredients.

    Outside the kitchen, he enjoys foraging for wildflowers and native ingredients in California’s pristine landscapes, savoring the region’s unique fruits, and cycling through Golden Gate Park with his daughter.

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

chef AZALINA EUSOPE

Cuisine: Upscale Malaysian
Highlights: Michelin guide, SF Chronicle Top 100 Restaurants in the Bay Area 2025, 2024 James Beard Best Chef semi-finalist, Eater SF's 2023 Chef of the Year; Fifth-generation street food vendor making Malaysian cuisine luxurious.

SUNDAY, JUNE 08

  • Azalina Eusope comes from a generation of Malaysia street food vendors and is the chef-owner of Azalina’s, a reservation-only restaurant in San Francisco’s Tenderloin neighborhood.

    Beyond her culinary achievements, including being named Eater SF’s Top Chef 2023, 2024 James Beard semi-finalist, NY Times top 25 Where to Eat in SF, SF Chronicle 2025 Top 100 Bay Area Restaurant, she actively works to improve her community. Appointed by Mayor London Breed, Eusope serves on the Sanitation and Streets Commission, where she advocates for cleaner, safer streets and equitable city services. She also offers subsidized meals to local families and teaches weekend cooking classes, blending her passion for food with a commitment to social impact.

  • Menu Coming Soon: Each chef’s curated selection will feature both a meat and seafood dish as well as an artfully crafted vegetarian option. 

salad.jpg
rt-experience.jpg
experience-1.jpg

THE CALENDAR

SEEKING A MORE INTIMATE EXPERIENCE?

For those seeking a more intimate experience, we do allow for full evening buyouts. Please contact us for more information.

Availability is limited.

25 SPEAR STREET
SAN FRANCISCO, CA 94105

 

 FAQs

  • The Radiant Table is located at 25 Spear Street within the One Market Plaza building. The entrance is located directly off of Spear Street - you will see a large Radiant Table logo emblem on the front doors.

  • Each dinner experience is about 2 hours.

  • Your reservation includes a welcome beverage, a 4-course meal and a projection mapped experience.

  • We will clearly list any allergens in each menu. We offer a meat/seafood option or a vegetarian option only.

  • Reservations for The Radiant Table are communal as it is a shared experience. There are 8 seats per table.

  • We always recommend a group wishing to sit together, should book under one reservation. However, if you know a friend that has booked separately, please email us at events@seproductions.us and we will do our best to accommodate your request.

  • We allow guests to arrive as early as 45 minutes before the dinner start time. For our guests joining us at the 5:15 PM reservation time, you can arrive as early as 4:30. For our guests joining us at the 8:30 PM reservation time, you can arrive as early as 7:45.

  • We ask that you dress to impress.

  • There is parking located in nearby lots, as well as street parking on Spear Street.

  • Yes, our host team can take your jacket at the time of check-in and will return it to you at the end of the dinner.

  • As the table serves as the canvas for the evening we recommend you do not place any personal items on the table.

    • You are welcome to use your phone throughout the evening and capture the experience.

    • We will have stools available for any personal items (pursues, bags, etc.)

  • Most evenings will welcome all ages. We may offer specific experiences that are 21+ only but they will be clearly listed as such.

    Please note that regardless of age, each guest in attendance must have a paid reservation and that we do not offer a separate children’s menu.

  • Yes, you may bring your own bottle of wine. There will be a corkage fee associated.

  • Yes, the entire venue is mobility accessible.

  • Yes, The Radiant Table features a different chef and menu every single night. The content that is projection mapped will also change with each menu.

  • The Radiant Table is in San Francisco for a limited time only. We anticipate that reservations will extend into early June at the latest.