Boulette's Larder San Francisco
Painting by Deborah Oropallo (detail)

ten years and growing

Ten years ago when we opened Boulettes Larder in the San Francisco Ferry Building the word larder was a bit misunderstood. The transformative power of time and so much work has blessed us with a loyal clientele and a business, which has expanded to include Boulibar. It made a certain sense to combine a restaurant located in the heart of the San Francisco farmer's market, with a place where patrons could experience the journey of the ingredients from the farms into our open kitchen to our dining room tables and also into home larders and onto the tables in the homes of our guests.

Over these years, the open originality that our larder expresses has given a contemporary energy to the word larder in the food press, and many larder referenced businesses have popped up coast to coast.

The excitement, experience, and information available to our guests through our daily work in the kitchen illustrates the beauty of the creative process and of course, the stunning quality of ingredients which we are privileged to employ in our cuisine at Boulettes Larder and Boulibar.

Through the larder shop, we have been able to show and select many fine and useful culinary products from around the world. These are also employed in our restaurant and our guests can gain first hand experience and information about the ingredients when considering purchasing for their home use. The wait staff as well as the Larder retail staff, along with the chef, are all on hand to give useful information and service regarding these ingredients.

Chef Amaryll Schwertner (artist, designer, thinker, practitioner) works in partnership with Lori Regis (responsible for many important leadership roles at the restaurant and embodies tireless gumption), and with Mary Lee (our talented + dedicated chef de cuisine).

Through the talented front of house and kitchen staff of Boulettes Larder and Boulibar, we are able to give a personal quality and voice to the hard work of cooking from farm to table.

Over our 10-year tenure in San Francisco Ferry Building we have been featured in national and international press and have been awarded Michelin recognition.