History

Eos, meaning the ancient Greek goddess of the dawn, has become the hub of the quaint Cole Valley neighborhood for its unique Asian fusion small plates and its extensive and eclectic wine list.

When Eos opened in 1995 they were one of the first restaurants in the country to do Asian fusion food, and it was quickly hailed by renowned chef and food writer Micheal Bauer as the first American restaurant to do Asian fusion well. In addition, Eos Wine Bar was one of the first wine bars in San Francisco and remains one of the few wine bars today that also serves award-winning food. Soon after its opening, Founding Chef Arnold Eric Wong was named the 1996 Rising Star Chef by Gourmet Magazine.

When Eos opened in 1995 they were one of the first restaurants in the country to do Asian fusion food, and it was quickly hailed by renowned chef and food writer Micheal Bauer as the first American restaurant to do Asian fusion well. In addition, Eos Wine Bar was one of the first wine bars in San Francisco and remains one of the few wine bars today that also serves award-winning food. Soon after its opening, Founding Chef Arnold Eric Wong was named the 1996 Rising Star Chef by Gourmet Magazine.

Today, Eos continues to captivate diners with the bold and deliberate flavors of its Asian-fusion cuisine, its unique wine list, and its outstanding service and atmosphere.


Executive Chef

Executive Chef Chris Long joined Eos in May of 2011.  Following his early training at The Greenbriar, Chris has done stints at top fine-dinning restaurants from Illinois to Colorado, most notably as Leader at Charlie Trotters in Chicago. He holds a degree in Culinary Arts from the New England Culinary Arts Institute.

For Chris, cooking is about having fun and creating dishes that feel right. He has begun adapting classic Eos dishes and innovating new dishes to put together diverse seasonal menus.