Rosemary & Pine, a modern American concept from the Omakase Restaurant Group, emphasizes ingredients from local, greenmarket purveyors intermingling with the flavors of Executive Chef Dustin Falcon’s childhood favorites.
Falcon, whose inventive yet precise culinary approach earned Niku Steakhouse a Michelin star—a rare honor for a steakhouse— remains at the helm of Niku.

The origin of Rosemary & Pine harkens back to the early years of Chef Dustin’s career. One morning, Dustin was tasked with picking rosemary from the garden at Thomas Keller’s Napa restaurant, Ad Hoc. Eager to help, he was only too happy to head to the garden, shears in hand. Bleary-eyed and moving quickly, Dustin gathered the requisite herbs, only to find out upon returning to the kitchen that he’d picked pine branches, with a side of rosemary. Dustin’s mistake became a long-running kitchen joke and a humbling experience for the young chef.

Melding novel and nostalgic sensibilities, Rosemary & Pine is a refined yet playful dining experience. The menu includes vibrant salads, inventive pasta offerings, fresh seafood, and woodstone oven-cooked meats. The food offerings are complemented by a cocktail program, under the direction of Michael Hart (Spin; 25 Lusk), that incorporates an extensive base of spirits with an emphasis on tequila and gin-based cocktails, all of which fluctuate according to optimal seasonality. Additionally, both the beer and wine selections draw exclusively from California breweries and AVAs. Guests can enjoy their meal in the chic, welcoming interior complete with vibrant wall art or on the breezy exterior patio notable for its cheerful yellow and white cabana striped umbrellas.