About Us
Crafted Over Time, Perfected in San Francisco
Boboquivari’s opened on Lombard Street with one obsession: elevate classic steak-house fare with California ingredients and Italian soul. Founder and Executive Chef Andrea Froncillo has insisted upon working with one of the few purveyors who has a Total Quality Control USDA-rated facility that can age beef for four to six weeks under the strictest conditions. His commitment to quality produced the Bone-In Filet that still anchors Bobo’s menu today.
Every decision — from rigid dry-aging specifications to roasting whole two-pound Pacific Dungeness crabs in our addictive garlic-butter sauce — serves a single goal: delivering an unforgettable San Francisco steak-and-seafood experience for residents and visitors alike.
About the Chef
Italian-born chef Andrea Froncillo directs the kitchen at Bobo’s Steakhouse in San Francisco, calling on nearly five decades of classical training and restaurant innovation. Raised in a seaside village outside Naples, he learned to cook beside his Nonna, sparking a lifelong respect for texture, fragrance, and presentation.
Froncillo graduated with honors from E.N.A.L.C. in Trieste in the early 1970s, completed a six-month internship at Genoa’s Hotel Foresta, and refined his craft aboard luxury cruise liners before settling in the United States in 1978. His résumé spans captain and sommelier duties at San Francisco landmark Ernie’s and the launch of more than a dozen acclaimed dining rooms across Nevada, Alaska, and California.
Locally, he has helmed some of San Francisco’s most celebrated restaurants, including Calzone’s, The Stinking Rose, Crab House at Pier 39, The Dead Fish, The Franciscan, The Old Clam House, and Salito’s before throwing his full creative energy into Bobo’s. Froncillo still calls North Beach home and returns to Italy several times each year to track emerging culinary trends.
Culinary Philosophy
Ingredients first. Certified USDA Prime beef dry-aged 4–6 weeks; whole Pacific Dungeness crab; produce selected at peak freshness.
Technique matters. Steaks are pan-seared in their natural juices with garlic and rosemary, then finished over high heat; shellfish sizzle in iron skillets.
Hospitality above all. We don’t treat you like family; we treat you better — anticipating every need before you ask.
Awards & Press Highlights
USA Today “Top 10 Steakhouses in the U.S.”
Eater: San Francisco’s Best Steakhouses
San Francisco Magazine: Top 10 San Francisco Steakhouses
Nob Hill Gazette: Best San Francisco Steakhouses
Restaurant Guru: Best Steakhouse, five years running
Opentable Diner's Choice: 2019 – 2025
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