Nancy Oakes

At Boulevard, Nancy Oakes is able to fulfill her dream of giving diners a truly sensuous experience.
She and her crew continue to cook 'a la minute' for each diner, having created a
menu such that in any evening, they are preparing a relatively small number of each item.

"When you order a chicken, we actually cook it to order for you over the open fire in
our wood-burning oven. There are no shortcuts. Even our pastries and cookies are made
in small batches so they have a home-baked quality.
We all feel a reverence for the food we use... we choose diver scallops rather than dredged,
and fruits and vegetables straight from the farm or the farmer's market. In our kitchen, we
all share San Francisco's love and commitment to good food," says Oakes.