Sometimes, a spectacular restaurant forever changes an entire city’s dining scene. In San Francisco, that restaurant is Boulevard. Nancy Oakes created Boulevard in 1993 at the beaux arts Audiffred Building overlooking the Ferry Plaza. Little did Nancy know at the time that she would be the person who changed and modernized San Francisco dining.
As trends have changed and restaurants have come and gone, Oakes has kept the seats filled at Boulevard for nearly 20 years! Her culinary experience spans three decades.
Nancy Oakes and Boulevard have been continuously nominated for many awards, including best restaurant in the U.S. by the James Beard foundation. Today, she is one of the most recognized and celebrated chefs in America, and in 2010 she was named Best Chef in California by the James Beard Foundation.
In 2010 Nancy, along with Pam Mazzola, and Kathy King, opened the beautiful and contemporary restaurant Prospect, in San Francisco’s flourishing South of Market/Embarcadero area. Featuring American cuisine in a spacious urban setting, Prospect has quickly become a favorite for dinner and Sunday brunch.
Oakes and Mazzola also collaborated on Boulevard: The Cookbook, with 75 recipes, including pan-roasted wild king salmon in cider sauce with potato-bacon-watercress cake and shaved apple and fennel salad; buttermilk-brined fried little chickens with cream biscuits; and veal chops with porcini and asiago cheese stuffing, roasted fingerling potatoes, tomatoes, pancetta, and arugula.