Bacchus Food Group—the culinary masterminds behind The Village Pub, Spruce, Mayfield Bakery, and more—have raised the bar on Peninsula fine dining. Their latest addition, Selby’s (in the former Chantilly location), is helmed by award-winning Executive Chef Mark Sullivan. The menu of modern continental cuisine will feature luxurious and bold interpretations of classic dishes with contemporary approaches to flavor and presentation. Dishes range from a Black Label Burger to Grilled Whole Lobster to hyper-seasonal vegetables with ingredients sourced from Bacchus’ private farm, SMIP Ranch.
Selby’s pays homage to the classic art of fine dining by offering several dishes prepared tableside, including Dry-Aged Roast Crown of Duck for Two, Ratatouille Pithivier, and show stopping flambéed desserts. Poised to be one of the most significant restaurant openings in the San Francisco Bay Area this year, Selby’s will become a unique dining destination for guests to enjoy an intimate business dinner, after-work gathering, a casual meeting at the bar for midweek bites and wine, a romantic date, or a celebratory night out.
The historic 10,000-square-foot restaurant—complete with several private event spaces—was designed by Stephen Brady, whose credits include work with Ralph Lauren Home, Gap, and Williams-Sonoma. The new restaurant features a modern, bold space with deep green mohair walls, club-style black-paneled wainscoting, custom avant-garde chandeliers, and metalwork from artist Magnus Schevene that all interplay with a renowned collection of over 175 original pieces of art curated by Lost Art Salon owner Rob Delamater. A few elements from the building’s past have been restored as well, including original doors and an antique armoire.
In addition to the fabulous food and décor, Selby’s boasts one of the most substantial wine lists in the U.S., with an impressive selection of nearly 4,000 wines from first-class producers around the world, as well as a premium cocktails and spirits program that includes an interactive Martini Cart serving the coldest martini on the West Coast.