Amélie To Open New Wine Bar In San Francisco’s Hayes Valley

The French-inspired restaurant group lists 528 Laguna Street as an upcoming location

Maressa Ribeiro News Writer
Amélie operates as a wine bar, with an extensive selection of wines available by the glass and a kitchen serving French bistro fare (Image credit: Facebook: Amelie)

Amélie is preparing to open another San Francisco location, with a new wine bar planned for 528 Laguna St., San Francisco. The company lists the Hayes Valley address as coming soon on its official website. A California Department of Alcoholic Beverage Control filing also identifies the location under the name Amelie, associated with FAMELIE26 LLC.

Founded in New York City, Amélie opened its original location on Polk Street, San Francisco. According to the company’s website, the restaurant was its first East Coast location and established the French bistro and wine bar concept that would later expand to other markets.

At its core, Amélie operates as a wine bar, with an extensive selection of wines available by the glass and a kitchen serving French bistro fare designed to complement its wine offerings. The menu features French classics, while the restaurant’s format accommodates dinner service, casual drinks, and weekend brunch.

Amélie’s concept combines French-inspired cuisine with an extensive wine selection. Its menu features dishes such as French onion soup, escargots, beef tartare, steak frites, and seasonal specials. The restaurant also offers brunch, cocktails, and a selection of cheeses and desserts.

The company has since expanded beyond New York, with locations in Washington, D.C., and California, including San Francisco and Fairfax. The upcoming Hayes Valley restaurant will add another San Francisco address to its portfolio.

The upcoming Hayes Valley location will bring the concept to another San Francisco neighborhood, expanding the company’s presence in the city.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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