What
  • Accountant
  • Acupuncture
  • Allergy and immunology
  • Anesthesiology
  • Armenian
  • Arts & Entertainment
  • Automotive
  • Bakery
  • Bankruptcy Law
  • Beauty & Spa
  • Book Store
  • BookKeepers
  • Business Law
  • Cafe
  • Cardiology
  • Chiropractor
  • Civil Rights Law
  • CPA
  • Criminal Defense Law
  • Dentist
  • Dermatology
  • Diagnostic Radiology
  • Divorce and Family Law
  • DJ
  • Doctor
  • DUI Law
  • Education
  • Employment Law
  • Estate Planning Law
  • Family Practice
  • Finance
  • Gastroenterology
  • Geriatric Medicine
  • Grocery
  • Halal Meat Market
  • Health & Medical
  • Hematology & Oncology
  • Immigration Law
  • Infectious Disease Medicine
  • Insurance
  • Intellectual Property
  • Internal Medicine
  • International Law
  • Lawyer
  • Marriage & Family Therapist
  • Mortgage Lenders
  • Neonatal Medicine
  • Nephrology
  • Neurology
  • Obstetrics and Gynecology
  • Ophthalmology
  • Optometrist
  • Orthopedic
  • Otolaryngology
  • Pain Management
  • Pathologist
  • Pediatrics
  • Persian food
  • Personal Injury Law
  • Pharmacist
  • Physical Medicine & Rehabilitation
  • Plastic Surgery
  • Podiatry
  • Psychiatry
  • Pulmonologist
  • Real Estate
  • Real Estate Law
  • Religious Organizations
  • Restaurant
  • Rheumatology
  • Services
  • Sewing and Alteration
  • Shopping
  • Surgery
  • Tax Law
  • Tax Services
  • Turkish Food
  • Urology
Where

OUR STORY

Meso, meaning “middle,” signifies the coming together of culinary influences from across the region coupled with vibrant hospitality. At Meso life is centered around the table and meals bring people together from near and far to reinvigorate connection, conversation, and community.
Chef/Partner

ROLAND PASSOT

Growing up in the culinary heart of France, it is no surprise that Roland Passot made his way into some of the best kitchens in the world. After working as a young man in French gastronomic institutions such as Léon de Lyon, Roland made his way to Dallas to The French Room at the legendary Adolphus hotel in Dallas, where he was awarded a James Beard Award for Best Rising Star Chef in 1980. In 1988 Roland moved to open his own cozy restaurant, La Folie, in the Russian Hill neighborhood of San Francisco. La Folie was an instant success, earning a coveted Michelin star, 4-stars from the San Francisco Chronicle, and a place in the Top 100 Bay Area Restaurants. The Maîtres Cuisiniers de France inducted him in 1991 and awarded him their Lifetime Achievement award in 2015. In July 1994, Roland became the propriétaire and chief culinary officer of the Left Bank Brasseries, a casual alternative to La Folie, as the first location opened in Larkspur, followed by Menlo Park in 1998 and Santana Row in 2003. In 2009, he became the chef owner of LB Steak, a modern American steakhouse.
CEO, Vine Hospitality

OBADIAH OSTERGARD

With over 20 years as a top hospitality executive, Obadiah Ostergard began his journey in the culinary industry as Executive Chef at Gaylord’s in Kauai, Hawaii. He subsequently relocated to Wilmington, Delaware to run Executive Catering for MBNA Corporation. While in Delaware, he co-owned and managed The Vault and Restaurant 821, receiving multiple accolades from Philadelphia Magazine, Zagat, and “3 Bells” from food critic Craig Leban. Later, Ostergard joined Kimpton Hotels and Restaurants in San Francisco. As Director of Operations, he oversaw nine restaurant properties for the company, as well as multiple re-concepts and openings. Prior to joining the Left Bank family, Ostergard was President of Au Bon Repas -Cafe Claude, Gitane, and Gaspar.

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  • Monday11:30 AM - 09:00 PM
  • Tuesday11:30 AM - 09:00 PM
  • Wednesday11:30 AM - 09:00 PM
  • Thursday11:30 AM - 09:00 PM
  • Friday11:30 AM - 10:00 PM
  • Saturday11:30 AM - 10:00 PM
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