Dobbs Ferry Showcases Evolving American Cuisine Prepared By Accomplished Chef

Dobbs Ferry which recently opened in San Francisco continues to provide the city with an intriguing new dining option. Executive Chef Mike Yakura, in partnership with restaurateurs Danny Sterling, Scott Broccoli, and Todd Trippany, present a menu showcasing a blend of New York style cuisine with California influences.

Chef Yakura grew up in Southern California and graduated from San Francisco State University in 1995. Now 38 years old, he was most recently the Corporate Chef for the Ozumo Restaurant Group with locations in San Francisco, Oakland and Santa Monica. Previous appointments have included positions at Le Colonial (San Francisco), Sutra (San Francisco), Jianna Restaurant (San Francisco), Restaurant LuLu (San Francisco), Marché (Menlo Park), and Elroy’s (San Francisco). While the Executive Chef at Le Colonial, Yakura was named a San Francisco Chronicle newspaper “Rising Star” and has appeared on the television programs Bravo’s Top Chef (season 1 and 2), California Country, and Feast or Famine, a culinary reality show that he co-hosted for almost three years.

Working with Yakura to insure that the entirety of the Dobbs Ferry dining experience is a good one is co-owner and Director of Operations Danny Sterling. Rounding out the team is Chef de Cuisine Comer Smith (previously at Henry’s Gastopub in Berkeley), Managers Rebecca Finstad and Dennis Ngai, and Private Dining and Events Coordinator Amanda Pinkham.

Among the notable offerings found on the Dobbs Ferry San Francisco opening menu are such starters ($6.00 to $15.00) as Braised Pork Belly and Cornmeal Crusted Sweetbreads. Among the large plates ($18.00 to $32.00) are Chicken Scarpariello and Rosemary Veal Marsala. For dessert, diners can enjoy Strauss Farms soft serve ice cream.

The Dobbs Ferry bar, headed up by Evans Horn (formerly at Spruce and Ozumo), offers a section of contemporary, classic and original cocktails. The domestic focused wine list includes 40 selections with 17 available by the glass. A weekday bar menu is offered beginning at 5:00 PM.

The restaurant, designed by Abueg Morris working with SRG Architects, has table, banquette and booth seating for 100 people in two separate and distinct dining areas connected by a common kitchen. Highlights include soft white colored wainscoting, directional ceiling lighting on tracks plus recessed spots, wall sconces, thick wood topped tables, brick walls in the bar/lounge area, an oversized skylight, wood panel flooring, and a display of photographs taken by Michael Sterling depicting the town of Dobbs Ferry, New York. The lounge area has high-top tables, plus elevated banquette and bar counter seating. There is a private dining space with room for up to 45 seated guests and a banquette booth that can accommodate 15. Off-premise catering is a specialty of the house.


Dobbs Ferry is located at 405 – 409 Gough Street between Grove and Hayes Streets in San Francisco, California. The restaurant is open for dinner nightly, Monday – Thursday 5:00 to 10:30 PM, Friday – Saturday 5:00 to 11:00 PM, and Sunday 5:00 to 9:30 PM. Lunch (beginning 11/21) is served Monday – Friday 11:00 AM to 3:45 PM and weekend brunch (beginning 11/19) is featured 11:00 AM – 3:30 PM. There are private garages or lots in the area and metered neighborhood street parking is sometimes an option. For more information or for reservations, which can also be made via OpenTable.com, call (415) 551-7700. The Web address is www.dobbsferrysf.com.