Our 49-seat space, in SF’s historic Fillmore district, is a neighborhood spot in the best sense of the word. People are welcome to drop in for a drink and a quick bite — there is extensive bar seating if desired — or to come and stay for a more substantial meal. We are both casual and fancy. We offer both small and large plates, a quirky wine list that includes bottles as well as wine and beer on tap, aperitifs, and post-dinner bitters if desired.
Gardenias is just off the main thoroughfare of Fillmore Street on Sutter and falls at the intersection of two great neighborhoods: lower Pac Heights and the Western Addition. Our mission has always been to be an accessible place where people come to revive and be together.
Our food bows to the unique bounty of Northern California, is seasonally influenced and intelligible, with our own particular twists. Our cooking style is wide-ranging, which does not mean fusion. We believe whole-heartedly in one plate | one country. If we had to choose a part of the world that most influences us it would probably be the Mediterranean, but we lean beyond that, too. We adore California freshness, grains, greens. See photos of our plates
Dana Tommasino was born in Santa Monica, California, and holds a Master’s degree in literature from Mills College and a cooking degree from the California Culinary Academy.
As chef/co-owner, along with Margie Conard, of Woodward’s Garden for 22-years — the first restaurant of its kind in SF’s Mission District — she helped get what was a small diner under the freeway, recognition. Woodward’s was, among other acclaims, Michelin Guide noted and a top SF pick by Martha Stewart, who said that Tommasino & Conard ‘spearheaded the farm-to-table movement.’
Tommasino fell truely-madly in love with the breadth & beauty of Northern California produce during her tenure at Greens Restaurant, where insane flats of leaves, herbs & veg arrived daily and ridiculously early at the back door from Zen Center’s Green Gulch Farms. And she was a contributor to the Fields of Greens Cookbook.
Her essays have also appeared in Narrative Magazine, Seneca Review, Brevity & the Rumpus
As she did at her previous restaurant, she plans to curate and host events/readings at Gardenias.
Margie Conard also from Southern California, holds a BA in American Studies from UC Santa Cruz, and an AA degree from the California Culinary Academy in their Professional Chef Program.
Conard, with Tommasino, opened Woodward’s Garden as co-chef, then transitioned to the front of the house, where she was maître d and created an acclaimed wine list.
She is a restaurant veteran with past experience at Wolfgang Puck’s Postrio, Enrico’s and an apprenticeship at Joyce Goldstein’s Square One.