At PAYAKK, our culinary journey is deeply rooted in the lifelong philosophy of Chef Tobb—shaped by over 30 years of experience, starting in a family kitchen in Phichit, a small town in the lower northern region of Thailand. From those early days to formal training at top culinary schools in Thailand and Japan, Chef has remained committed to a core belief: that food should be sustainable, health-conscious, and creatively inspired by local ingredients.This philosophy lives on at PAYAKK. We honor Thai culinary traditions while reimagining them for today’s world—sharing the stories and flavors of Thailand with the Bay Area and beyond. Our approach is guided by a deep respect for the environment, a passion for ingredient integrity, and a desire to create meaningful cultural dialogue through food.Chef Tobb believes that every dish connect East and West—and that true sustainability begins with mindful choices in the kitchen. At PAYAKK, every plate is a step toward that vision.
From sip to savor, T’zunun is committed to providing a Mexican culture based experience. With an eye for sustainability, T’zunun’s focus on unique artisan and local ingredients to create trend-setting modern Mexican plates. An experience marked by local and Mexican wines, organic hand crafted cocktails, perfectly paired with delicate yet approachable dishes.
Mercado 925 is a casual family-owned restaurant that offers non-traditional and unique inspired Mexican food. All crafted with love using fresh local ingredients. Our vibrant atmosphere comes alive with color, rhythmic music, and a warm, inviting ambiance. We are proud in offering a selection of fine mezcal and agave-based beverages.
San Francisco is a global dining capital – and Union Square is at its heart. The Post Room is a café, bar, and brasserie shaped by history and designed for the way the city gathers today. Set beneath soaring vaulted ceilings and surrounded by eclectic artwork, the room carries the quiet grandeur of its past while feeling unmistakably alive in the present. The vibrant social venue serves breakfast through supper every day, with brunch served on weekends.
While Slanted Door is opening this new location in Napa, it all began with an idea to open a Vietnamese crêpe stand or a noodle shop in the Tenderloin neighborhood. Charles Phan searched for a location but was told that there were already too many Vietnamese restaurants in the area. He moved the search to his own neighborhood: the Mission. He quickly found an available space on Valencia Street.The Slanted Door was born in 1995 with the goal of elevating Vietnamese food to the next level—modern design, sustainable local ingredients, quality teas, and wine pairings. The Slanted Door was quickly recognized and became too small to accommodate the reservation requests. The growing restaurant moved to South of Market in 2002. It was there that the team integrated a craft cocktail program, which was one of the first restaurants in San Francisco to offer craft cocktail menus. The Slanted Door moved again to the San Francisco Ferry Building in 2004.
