Besharam / બેશરમ
1 An insult, wielded in Gujarati culture to shame women into silence.
2 Shameless. Vulgar. Immodest.
At Besharam, there is no other way to be but bold, vibrant, unapologetic, hungry. We turn shame into flavor, survival into joy, and contradiction into a feast. Feast with us if you are Besharam enough.
About Besharam
Besharam is a regional Gujarati restaurant in San Francisco’s Dogpatch district, co-owned and helmed by Chef Heena Patel. Opened in 2018 within the Minnesota Street Project, Besharam reclaims the word “Besharam” — Gujarati for “shameless” — as a celebration of boldness, resilience, and unapologetic self-expression.
The restaurant showcases Heena’s innovative approach to Indian dining, blending the rich traditions of Gujarati vegetarian cuisine with seasonal California ingredients and a fine-dining lens that challenges expectations. Its ever-evolving menus and spice-driven beverage program create an experience that is playful, layered, and deeply personal.
Since its debut, Besharam has been named among the Top 100 Restaurants by the San Francisco Chronicle, included on Eater SF’s list of the 38 Best Restaurants in San Francisco, and awarded a 9.0 rating by Infatuation SF. More than a restaurant, Besharam is a statement — turning a word of shame into one of joy, survival, and celebration.
Heena Patel
Heena Patel is the Chef and Co-Owner of Besharam, a Gujarati restaurant in San Francisco’s Dogpatch district. A self-taught chef who never attended culinary school, Heena forged an unconventional path into the industry, channeling her heritage and creativity into a cooking style that is fearless, personal, and distinctly Californian.
Since opening Besharam in 2018, she has worked to redefine what Indian dining can look like in the United States — marrying bold Gujarati flavors with seasonal California ingredients, and building menus that are as playful as they are rooted in tradition. Her work has earned acclaim from Eater San Francisco (Restaurant of the Year, 2019), The Washington Post, The New York Times, and the James Beard Foundation.
Beyond the kitchen, Heena serves as a Board Member of La Cocina, the culinary incubator where she first launched her career. In that role, she mentors and uplifts the next generation of women, immigrant, and BIPOC entrepreneurs, furthering her commitment to building an inclusive and innovative food community.
Paresh Patel
Paresh Patel is the Co-Owner, Sommelier, and General Manager of Besharam, where he leads the wine program, bar, and overall operations. Before Besharam, Paresh built three decades of expertise running a fine wine and liquor store in San Rafael, where he cultivated a deep knowledge of wines, spirits, and hospitality. With more than 20 years of experience in wine, he is adept at pairing bold Gujarati flavors with thoughtful selections from around the world. At Besharam, Paresh’s leadership behind the bar and in the dining room creates a welcoming and energizing atmosphere.
HOURS
Monday - Tuesday: CLOSED
Wednesday - Sunday: 5PM - 9PM
FIND US
1275 Minnesota St
San Francisco, CA 94107
(415) 580-7662
info@besharamsf.com
Frequently Asked Questions (FAQs)
When are you open?
We're open for dinner Wednesday through Sunday, 5:00 PM to 9:00 PM. Reservations are recommended, but we always save some space for walk-ins at the bar (and you can get our full menu there).
What if I need to cancel?
If your party is 1–5 people, please let us know at least 24 hours ahead of time. If you don't, there’s a small $10 per person cancellation fee.
What about parking?
Heads up: Dogpatch is busy, and finding parking can be a real struggle! We definitely suggest arriving about 15 minutes before your reservation so you have time to grab a spot.
How long can we hang out?
We have limited space and hours, so we have a few time limits:
◦ Tables of 2–5 get 1.5 hours.
◦ Large groups of 6–12 in our semi-private wine room get 2.5 hours.
Please be on time! We can only hold your table for 15 minutes past your reservation. We'll do our best to seat you if you're late, but please give us a call to let us know.
Corkage policy (bringing your own wine)?
Sure, you can bring your own wine, but please limit it to two 750ml bottles per table. It’s $45 for the first bottle and $45 for the second.
Can I bring my kids?
We ask that children be at least 10 years old. Keep in mind our food is pretty spicy and we can’t make special, non-spicy "kid" meals. If your child is a fine-dining pro and you think they'd be comfortable, great! Just let us know in advance so we can seat you properly. We don't have high chairs, and stroller space is limited, so let us know about those too. If a kiddo gets upset, please step into the atrium or outside for a moment to soothe them. Also, any phones or tablets should be used with headphones or have the volume off. Thanks for understanding!
Can you deal with my allergies or dietary restrictions?
We work hard to accommodate most needs because we want everyone to enjoy their meal. However, for safety, we cannot accommodate allergies to alliums, rice oil, chilies, or any severe peanut or celiac allergy (since these ingredients are heavily used and cross-contamination is a risk). Please, tell us about all dietary needs when you book. If you show up with surprise allergies, we might not be able to serve you safely.
Laptops and tablets?
We’re all about human connection and taking a break from the digital world when you’re here. So, we kindly ask that you keep your laptops and tablets tucked away while you’re in the dining room.
What about service animals?
Task-performing service dogs (and mini horses!) are absolutely welcome—we follow all federal and state laws. If your service companion is on the larger side, a heads-up is helpful so we can save you a table where they’ll be comfortable and safe from foot traffic. Please note: we can't allow emotional support animals, as they are not classified as service animals under the law. We definitely understand the difference for psychiatric service dogs that are trained to perform a task, and they are welcome to join you!