New Restaurant, Foliage, Opens on Precita Parkside
By Andy Samwick
Foliage is a restaurant that has emerged quietly yet confidently from the shadow cast by the saga of Marlena’s closure. Under the stewardship of Chef Mo Bejar and his team, it has become a beacon of culinary excellence in the picturesque corner of Precita Park, situated within the charming confines of Bernal Heights. Their tasting menu isn’t just reasonably priced; it’s a thoughtful ode to fresh ingredients, offering a refined dining experience that feels like a warm embrace from home.
Foliage showcases a rich tapestry of flavor’s drawing from Bejar’s childhood, growing up on a farm. From the delicate yellowfin crudo to the indulgent lamb toast, each dish speaks volumes about his culinary journey. The carefully curated selection, including braised eggplant, quail and veal sweetbreads, and mains like gnocchi, trout, and boar, takes diners on a gastronomic adventure.
The journey doesn’t end there. Foliage’s desserts feature local delights like Boho Belle cow milk cheese and olive oil cake, a fitting conclusion to a sumptuous feast. At $75 per person, including wine pairings for $130, Foliage offers uniquely assembled, delicately plated food that leaves guests both satiated and satisfied.
Foliage is also a haven for families seeking to gather around the table on Sundays. Starting at $55 per adult and $25 per child the Sunday Family Meal offers a four-course extravaganza that celebrates the joy of communal dining. Each dish, from the hearty braised pork collar to the delightful lemon poppy pound cake, is a testament to Foliage’s commitment to culinary excellence and community engagement.
In a city where the dining landscape is constantly evolving, Foliage is one restaurant that offers consistency and quality. So, whether you’re celebrating a special occasion or simply craving a taste of culinary perfection, Foliage invites you to experience the magic of its kitchen and the warmth of its hospitality.
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