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Inspired by the locality of San Francisco, Terrene’s menu is rooted in an abundance of local, fresh, organic and sustainably-sourced ingredients. Fresh ingredients for dishes and cocktails grow on the rooftop chef’s garden while beehives facilitate on-site honey production.
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Terrene’s beverage offering highlights an extensive collection of organic agave mezcal and tequila spirits, zero-waste cocktails, ingredients sourced within 50-miles, and cocktails inspired by San Francisco’s neighborhoods and landmarks. Additionally, the menu features a variety of local breweries and wineries with a selection of sustainable, organic, and Napa Green certified wines.
Chef Scott Koranda
As Executive Chef, Scott Koranda oversees all daily operations of the restaurant and is the driving force of the vision behind Terrene, which focuses on ingredients sourced within 100 miles. Hailing from Ames, Iowa, a center of agriculture, Scott channels his roots and delivers a menu grounded in an abundance of local, fresh, organic and sustainably-sourced ingredients. Scott’s background built his foundation in ingredients and community and sparked his love for restaurants and cooking.
For almost 20 years, Scott has been working through the ranks of restaurant kitchens ranging from Austin to New York City. At Terrene, Scott creates dishes inspired by the seasonality of the Bay Area’s produce and showcases local products in new ways. Taking the menu one step beyond farm-to-table, Scott puts zero-waste initiatives into practice by employing creative culinary techniques.
