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Octavia Restaurant

@sf_octavia

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Elevated seasonal cuisine by @m_perello
Chef de Cuisine: Jack Irving
Tues-Sat 5-9:30pm
Also: @sf_frances @lorella_sf

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What an honor to be included in @infatuation ‘s list of Most Exciting Bakeries In The Country Right Now! 💙🥐✨

Our Saturbake pop ups have been a great way to share @melissaloar ‘s passion for breads and pastries while getting to know our neighbors and friends in a whole new context.

As we work to bring you pastries seven-days-a-week (@lorella_sf opening this fall) we’ll keep you updated on progress and future Saturbakes right here- stay tuned!

Many thanks to @peewong @infatuation

Read the full list at our link in bio.

photos: @krescentcarasso taken in Octavia by @sf_octavia

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a month ago

If you’ve stopped by Octavia’s Saturbake pastry pop-ups, you’ve seen a glimpse of what we’ve been building behind-the-scenes- and today, the secret’s officially out!

In an ongoing partnership @melissaloar and @m_perello are proud to announce Lorella, a new bakery opening this fall on Polk Street in Russian Hill . ✨

Lorella is our shared vision for a space that feels like a sanctuary. It’s an evolution of our Saturbake pop-ups at Octavia, grown into a permanent home that will be open 7 days a week. We wanted to build a space that fellow moms and neighbors would love to make part of their daily ritual—where high-quality pastries meet warm neighborhood hospitality.

As we work on remodeling our new space, our Saturbake pop-ups will continue at Octavia through the summer- follow @sf_octavia for more dates and details.

We can’t wait to welcome you to Lorella this Fall. In the meantime, follow our progress at @lorella_sf. 🤍🥐

Many thanks to @sfstandard and @beckyduffett for sharing the news and telling our story. 🔗

photo 2: @krescentcarasso A news clipping from SF Standard featuring a photo of Melissa Loar and Melissa Perello. Headline: “One of SF’s best pastry chefs is opening a bakery in Russian Hill.” taken in San Francisco, California by @sf_octavia

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3 months ago

Thank you @nic_the_sneak and @sfgate for this thoughtful look at Chef Jack and his impact here at Octavia.

As his rising talent has been known within our walls for some time, we’re so happy to have Jack’s story and his journey through our kitchen shared in print.

Read the full piece at the link in our bio and stop in soon to see us for the full experience. ⛓️‍💥

photos: @charlesrussophoto - SFGATE
#risingstar #cheflife #octaviasf #sfgate taken in Octavia by @sf_octavia

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7 months ago

Join us for this Sunday’s Bake Sale for Humanity. We’ll be joining forces with @18reasons and a number of our favorite chefs and bakers across the city to raise funds for Hospitality for Humanity, a delegation of chefs and farmers heading to the West Bank in solidarity with Palestinian farmers to help ensure they have a safe olive harvest.

As Palestinians fight to defend their livelihoods and ancestral land from settler and military violence, standing with them on the land is solidarity in action. It’s an effective way for us to help preserve an important part of Palestinian culture and economic sovereignty, which along with their dignity, continues to be stripped from them. It’s a way to help in a horrific situation that often leaves one feeling helpless and hopeless.

While in the West Bank, the delegation will:

-Join the olive harvest on three farms
-Build partnerships with Palestinian agroecology, food sovereignty, and cooperative economy projects
-Learn Palestinian ancestral foodways and practices of collective care
-Share concrete tools and strategies for resisting displacement and colonization
-This is more than a trip; it’s a movement-building exchange meant to help preserve an important economic and cultural Palestinian tradition.

Your support will help fund:

-Travel and training for dedicated food workers
-Nourishing meals and safe lodging
-Stipends for Palestinian guides, drivers, interpreters, and facilitators
-Direct support to Palestinian farmers and supporting organizations

If you can you can’t make it to the bake sale but want to support this cause, you can DONATE via the QR code or on the event webpage (link in bio.)

We hope to see you there 💗

•SUNDAY, OCT 18
•10am-2pm
•18 Reasons, 3674 18th St. SF, CA taken in 18 Reasons by @sf_octavia

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3 days ago

The TOAST of the town 🥖🥂

Our wild mushroom TOAST is served on house-made ciabatta with chanterelle and lobster mushrooms from @blackdiamondmcsf , tonnato, and @devoto_orchards mutsu apple.

Now on the menu. ✨ A top-down played shot of the fully composed dish. taken in Octavia by @sf_octavia

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11 days ago

When “I could eat” becomes urgent and hungry becomes hangry, might we suggest these in-between-bites and flavor-packed snacks?

Chef-owner Melissa Perello discovered our shop years ago, after a hunt for Urfa Biber led her to us. Her restaurant Octavia’s take on a “Devil’s Egg” features a jammy center and plenty of Eastern Mediterranean Spice, highly recommended with a side of crusty bread for dipping.

We are so excited to welcome Flour + Water to our community! They opened their first Oakland outpost last year, and their Grand Lake Shake wings have been a staple on the menu ever since.

Kampot Peppercorns are the star of Michelin-mentioned Nite Yun’s Khmer Fried Chicken. Just looking at these crackly-craggy-crunchy-wings, studded with peppercorns, makes us want to hop on the ferry to seek them out.

Grand Lake Kitchen has been our neighbor-besties for nearly 14 years! These juicy Lamb Merguez meatballs feature a smoky-savory pistachio Salsa Macha chile oil. We may or may not grab a plate on our lunch break.

TAROCCO is our Berkeley warehouse team’s favorite lunch spot for flavor-packed salads. Their bright purple charred cabbage transforms lunch into art, and lunch-al-desko into something worth celebrating.

Joodooboo is a tofu and banchan shop in North Oakland serving fresh dooboo and hyper-seasonal veggies. They’re featuring our Vadouvan dusted atop crispy-fried tofu this October like it’s 2010 again.

Umami architects Yoko and Kayoko are serving up bowls of Sesame Miso Shake popcorn at their sake bar this October, the perfect pairing for our two collab cocktails also on the menu.

Slide 9: Oaktown Spice Shop x Your Favorite Restaurant. October 8-25 by @sf_octavia

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4 days ago

Knowing exactly where our beef comes from matters, which is why we’re proud to work with @flannerybeef —a local family business with top-tier commitment to quality. Enter our newest menu addition:

flannery beef ZABUTON, tomatillo glazed cabbage, smoked badger flame beet, jus

We give the Zabuton a 24-hour brine before grilling and pairing it with charred arrowhead cabbage glazed in fermented serrano and sherry. Served alongside badger flame beets slow-smoked to near demi-sec, and garnishing with jus. ✨

Stop by and see us for dinner this week to try the latest. ⛓️‍💥 Flannery beef ZABUTON, tomatillo glazed cabbage, smoked beet, just plated in a low bowl in front of Octavia’s window. taken in Octavia by @sf_octavia

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19 days ago

Meet Melissa…and Melissa 👯👯

Our leadership has a lot in common…starting with their name. But the deeper connection lies in a shared vision for neighborhood hospitality, a passion for seasonal ingredients, and their determination to go the extra mile for a damn good pastry.

Drop a 🥐 in the comments if you’re as ready for opening day as we are!

🎥: @kindasortastudio taken in San Francisco, California by @sf_octavia

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24 days ago

Now on the menu ✨

SMOKED MUSSELS, old bay sauce, peach tomato, butter crackers

#mussels #oldbay #localvore #octaviasf #sf A top down shot of the composed smoked mussels and tomatoes in a shallow bowl next to a small bowl of butter crackers. taken in Octavia by @sf_octavia

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23 days ago

We’re excited to be participating in @Foodwise ‘s Sunday Supper this October in support of local farms, food access, and youth education. Foodwise’s work has long been a vital support for our community, facilitating the Ferry Building Farmers Market (and many others), as well as education programs to connect eaters of all ages with our local foodshed. They’re a big reason our farmers markets are so diverse and abundant, and their palpable support for small farms continues to uphold the Bay Area as a vibrant destination for seasonality.

We hope you’ll join Chef @jackrving and our team for @Foodwise Sunday Supper: A Farm to City Feast on October 18 at the @FerryBuilding! 🍐🥂✨ Enjoy an abundant walkaround reception and elegant four-course dinner, featuring 35 top restaurants and the freshest farmers market produce. Proceeds provide vital funds for Foodwise’s work championing an equitable and sustainable Bay Area food community.

🎟️ Check out the lineup and reserve your seat today: foodwise.org/supper

#FoodwiseSundaySupper

🌟 Participating Restaurants: @a16sf @restaurantabaca @azalinas_ @bpatisserie @bonappetitmgt @breadbellysf @buddythebar @burdell_oak @californiossf @causwells @dandelionchocolate @delfinarestaurant @flourandwatersf @thehappycranesf @sfjoujou @littlesainthealdsburg @lunette_cambodia @magorestaurant @maritime.sf @misterjius @nopasf @nopafishmarket @sf_octavia @paulaleduc @piccinopresidio @pigletxco.sf @theprogress_sf @reemscalifornia @roohbayarea @saisonsf @sergeantmasf @sorrelrestaurant @tartsdefeybesse @terrene.sf @tiya.social @therealtsarnicoulai + more to come!

Emcee: @liammayclem Foodwise flyer featuring multi-colored pear with red and yellow on a green background. taken in Octavia by @sf_octavia

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24 days ago

ciabatta babies @sf_octavia @lorella_sf by @sf_octavia

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a month ago

Ten (or more) components on a single plate used to be the norm for Pastry Chef Melissa Loar (@melissaloar) until the team at Octavia (@sf_octavia) pushed her toward restraint. Her signature vanilla mousse is what came out the other side of that shift: a vanilla fromage blanc base she pairs with hibiscus-poached rhubarb, gelée made from that same syrup, macerated strawberries, and candied pistachio. Loar's inspiration was a refined take on strawberries and cream, her go-to flavor combination, using local strawberries and rhubarb she'd just started getting in for the summer season. Her original plan leaned toward an Eton mess, cream and fruit under a wilted meringue, but San Francisco's heat kept collapsing the meringue before service, so she swapped in candied pistachio instead, planning to bring the meringue back once humidity drops. "I try not to do too much to the fruit," she says, a philosophy she credits directly to her move to California, where produce this good doesn't need much help. by @sf_octavia

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