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Cuisine | Mediterranean | |
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Hours | Lunch Mon-Fri 11:30am-3pm; dinner Tues-Thurs 5:30-9:30pm; Fri-Sat 5:30-10pm; Sun 5-9:30pm; brunch Sun 10am-2:30pm | |
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Address | 1782 Fourth St | |
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Location | Between Delaware and Hearst, Around Town | |
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Reservations | Reservations recommended | |
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Phone | 510/525-1440 | |
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Web site | www.caferouge.net | |
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Prices | Main courses $14-$32 | |
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Credit Cards | MC, V | |
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Frommer's Review
After cooking at San Francisco's renowned Zuni Cafe for 10 years, chef-owner Marsha McBride launched her own restaurant, a sort of Zuni East. She brought former staff members and some of the restaurant's flavor with her, and now her sparse, loftlike dining room serves salads, rotisserie chicken with oil and thyme, grilled lamb chops, steaks, and homemade sausages. East Bay carnivores are especially happy with the burger; like Zuni's, it's top-notch. During warm days, outdoor dining overlooking the shopping square is ideal.
Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.
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Frommer's San Francisco 2010
Author: Matthew Richard Poole 
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0 stars | Frommer's Recommended |
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1 stars | Frommer's Highly Recommended |
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2 stars | Frommer's Very Highly Recommended |
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3 stars | Frommer's Exceptional |
Frommer's ranks every hotel, restaurant, attraction, shop, and nightlife establishment it reviews for quality, value, service, amenities, and special features using a star-rating scale, an expression of the strong compare-and-contrast opinions that are a brand hallmark.
Other ratings provide stars based primarily on price and amenities; the Frommer's star rating is meant to quantify the kind of intangible, experiential elements that help travelers make informed decisions.
The "baseline" recommendation is zero stars--every hotel, restaurant, attraction, shop, and nightlife establishment that Frommer's chooses to review is recommended; otherwise, we simply wouldn't include it.
