Impala

Delivering an exceptional menu put together by Chef/Partner Kerry Simon and Chef Jamal Taherzadeh, Impala’s food is rich with accents from all over Mexico, creating a health conscious approach to traditional Mexican fare. With a rich, lavish décor consisting of vintage woods, wrought iron, and South-of-the-border accents, Impala’s stunning position and classy international crowd makes it one of the most glamorous restaurants in San Francisco. Once taste buds have been satisfied, the blend of dim lit lights and sultry beats seduces the late night crowd for an evening of lavish cocktails, intelligent conversation and temptuous dancing. VIP Bottle Service is available in our exclusive VIP Lounge for those who come prepared to be pampered................................................... ...........................................................I mpala in San Francisco Impala opened its doors May 5, 2005. The latest addition to the North Beach dining scene, Impala delivers an exceptional menu put together by our Chef/Partner Kerry Simon. Rich with accents from all over Mexico, our food is a health conscious approach to traditional Mexican fare....................................................... ...........................................................S urrounded by business plazas, fine restaurants, and entertainment arenas, Impala seeks to provide its guests an upscale cuisine based upon the admired characteristics of London, New York, Miami, and LA. With a rich, lavish décor consisting of vintage woods, wrought iron, and South-of-the-border accents, Impala’s stunning position and classy international crowd make it the most glamorous restaurant in San Francisco, if not the Bay Area....................................................... ...........................................................T he Rock n'Roll Chef Not only had this culinary star attracted the likes of David Bowie and Iman, Matt Dillon, Diane Keaton, Debbie Harry and INXS, Chef Simon began a trend that renewed the popularity of chef's tables in kitchens throughout many fine restaurants in the United States. This critical response to Simon's special brand of culinary genius was noticed by Rolling Stone. In 1991, the magazine named him one of the top personalities of that year, and bestowed him with the unofficial title of "Rock n' Roll Chef.".......... ........................................................... ...........................................................