Step Inside Keiko à Nob Hill, Opening Tonight

The updated main dining room.

We showed you the menus yesterday, and today we bring you a slideshow of the newly refreshed interior of Keiko à Nob Hill (1250 Jones Street). Back in the late nineties and early aughts this plush, elegant space was home to Charles Nob Hill — a fine-dining destination for the elite of S.F. which also served as proving ground for chefs Melissa Perello, Jeremy Fox, and at one point Michael Mina. Co-owners Seigo Takei and his wife Keiko Takahashi — who also serves as chef and namesake — have simplified the décor and stripped the space of some of its pomp, adding some modern furnishings to the front lounge and dining room, and converting what was most recently a billiard room (while the place was Le Club) into a second dining room with a mirrored ceiling and a bright, feminine feel.

Check out our full slideshow of the restaurant, which opens to the public tonight, November 9, as well as a few preview dishes. Book your table here, but note that the restaurant will be operating at half capacity for a few weeks while they ramp up, so reservations will become more abundant in December. Nob Hill denizens and businesspeople with clients to impress should also take note: They serve lunch!

Keiko à Nob Hill - 1250 Jones Street at Clay - 415.829.7141 - Opening November 9 - Open Tuesday through Sunday, 11 a.m. to 2:30 p.m. for lunch; 5:30 p.m. to 10 p.m. for dinner

Earlier: What to Eat at Keiko à Nob Hill, Opening Tomorrow

The front lounge will operate as a reception and waiting area for now, but eventually Takei says the bar menu will be available in here.

For a la carte options, guests can sit in the bar and order off the izakaya-inflected bar menu.

Takei and Takahashi have added more black and simplified the interior of the formal front dining room.

The former billiard room of Le Club has been converted back to dining space, with pink and pale blue the dominant hues.

Also note: mirrored ceiling.

Another view of the bar area.

Featuring artichoke hearts, two kinds of beets, fava beans, and Brussels sprouts, all cooked by different methods (roasted, braised, steamed).

Another of Keiko’s signatures, this dish is served with an artichoke purée and an espresso-bean reduction.

With the foie Takei served his own Pinot Noir which he blends from Willamette Valley grapes, under the label La Chouette.

The squab breast was cooked sous-vide and seared, served with a squab jus. And under the cabbage dome was a warm country pate almost of chopped squab leg and offal.

A classy, dense dessert served with chestnut ice cream and passion fruit caramel.