Located in San Francisco's Embarcadero neighborhood, Piperade by the Chef Gerald Hirigoyen serves authentic flavors of the Basque Country. The restaurant, which opened its doors in 2002, specializes in "West Coast Basque Cuisine" that fuses these two cultures with a menu featuring items made with fresh local ingredients.
Dungeness Crab “Txangurro”
Start your meal with this fantastic seafood salad made of lump dungeness crab. The juicy, sweet crab meat is mixed in with espelette pepper and chunks of sweet mangos in basil aioli, and topped with frisee.
Braised Seafood + Shellfish Stew “Bizkaiko”
One of the fan favorites is the seafood stew made of plump, juicy shrimp, mussels, clams, calamari, scallop, and fish all braised in hearty tomato-pepper sauce. You'll want extra bread to dip into this delicious broth.
Rack of Lamb
Another standout dish is the rack of lamb served with juicy merguez sausages, braised fennel, roasted bread, pecan, cumin, and date relish. The lamb is cooked perfectly to the temperature of your liking. Savor each and every bite until you realize you are licking on an empty plate.
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