PRAIRIE is a live-fire grill in San Francisco’s Mission District from beloved Bay Area chef Anthony Strong. While our roots are in classic Italian cooking, we love to let loose and experiment with an expanded pantry. You’re likely to discover surprising new ingredients from our kitchen, which functions solely using a pair of mesquite grills: a Josper from Spain and a J&R Woodshow Broiler from Texas. With a strong emphasis on Northern California produce, our cooking spotlights vegetables and celebrates the hearth.
We believe food doesn’t have to look beautiful to be delicious, and sometimes ours will be downright unphotogenic. Sit back, eat with your hands, enjoy yourselves and each other.
We offer a full bar with original cocktails and creative takes on perennial classics like sparkling negronis and Toki whisky highballs on tap. Our wines are a mix of Old and New World offerings with an additional selection of highly coveted, limited availability bottles found on our constantly updated Instagram @thereservelist.
Our restaurant, partially named after Anthony’s Midwest high school punk rock band, also evokes a wide open space in which we can create, have some fun, and bring maximum enjoyment to our guests.
About Anthony Strong
PRAIRIE’s chef/owner, Anthony Strong, has been cooking up innovative and delicious dishes in San Francisco for the past 12 years. He is probably best known for his decade-long stint as the former executive chef and creative director for the Delfina Restaurant Group. He opened the first Pizzeria Delfina on 18th Street in the Mission and went on to lead and manage three other outposts in Pacific Heights, Burlingame, and Palo Alto. In 2012, Anthony opened Locanda, a Roman eatery also in San Francisco’s Mission district, where he received a Michelin Bib Gourmand three years in a row. He also has spent time traveling and exploring culinary traditions throughout Japan and Italy.
Before falling in love with Italian cuisine, Anthony cut his teeth at the revered, Michelin three star French restaurant, Le Bernardin, in New York City and in kitchens throughout Minneapolis.
Prior to opening PRAIRIE, he launched Young Fava, the first chef-driven, third party, delivery-only food concept of its kind that worked in partnership with services like Caviar, Doordash, Postmates, and UberEats.
You can find Anthony on Instagram @anthonystrong.
