Bryan's Grocery

Outstanding attention to customers, and thoughtful attention to details. All the products are carefully procured or made onsite. The owner even helped my husband pick the perfect cheeses from a huge and diverse selection from different countries. We were on the hunt for a certain French cheese.The feeling inside is calm, pleasant and positive. I adore the gorgeous flowers displayed outside the back entrance!!

For a small, single store market Bryan's caters to the upscale crowd.There's a meat/butcher and seafood counter. Regulars are greeted by name!The shelves are super well-kept. You can find most things that you're going to need.The standout for me is their floral section. It's in the back (parking area side).The buyer of flowers has an eye for beauty. 'Cause he knows his customers are looking for this.If i had to buy a bouquet of flowers want to arrange a floral display myself, I'll come to Bryan's. They have the most picturesque flowers.

Love the Olive bread here. I have a hard time finding Olive bread, there usually isn't enough olives or there isn't enough crunch. The store is small and easy to navigate. Prices are high.

Still a gem. Best tiramisu in town. Puts all those North Beach cafes to shame. A prolific deli selection. High quality seafood counter, with prices to match. Attentive service. What's not to love?

Good quality meats and vegetables. Prepared foods can be hit or miss (mac and cheese had no flavor). However, the sandwiches are all great; one of the best turkey sandwiches ever. I do all my grocery shopping here and the atmosphere is very comfortable. Large enough to have everything you need but not so large you feel like you're in a warehouse.

There is not a way to give feedback to the Bryan's Grocery staff on their website so I am going to post on Yelp. I am so grateful to this store for the many family holiday meals that I hosted over the years. We would wait in a long line to pick up the reserved meats and seafood for our memorable family celebrations. It is still a go-to destination to find specialty and delicious deli items (bean and pasta salads), chocolates, and having butchers on the premises. It is a lovely, well-appointed grocery store and shelves are always well-stocked even during the pandemic. The staff at the check-out lines was first-rate and long-time employees who knew regular customers. I went to high school with one who has since retired.Unfortunately, the last dozen times I went to Bryan's, the staff at the check-out lines were dismissive and rude and, as a person of color, it was blatantly obvious. Sadly, it appears that the long-time employees have moved on. With this post, I am asking Bryan's to remind their staff to treat everyone the same as you would like to be treated. The quality of your products is first-rate but, for some of us, the experience is one star.Side note: I will send a letter to them via post. Everyone is going through a very difficult time right now, and I am empathetic with the challenges for many businesses.

Bryan's has the freshest fish and meat in town. I always buy salmon here. I make it with a light sauce of Indian seasoning and flavor. It's delicious. Subject: Nina's Salmon RecipeFor 8 people8 Fillets of fish(6oz each with skin but scales removed. Farmed is more tasty than wild because it has a more buttery taste)1 large yellow onion2 large tomatoes - chopped skin removed(Alternative option use 2 cups or more whole grape tomatoes)1 Serrano pepper2 inches finely diced fresh ginger4 cloves crushed garlic1 generous heaped teaspoon turmeric1 generous heaped teaspoon ground coriander1 generous heaped teaspoon ground cumin1 generous teaspoon cumin seedsOlive oil(2 Oz Butter optional)Chopped cilantro optionalMethod:Line large cookie sheet with foilSpace out salmon fillets onto sheet-do not wash the fish,Check for bones and remove them- use tweezers to pull them outCarefully Sprinkle fish with Kosher salt -(No more than 1 teaspoon)Set aside at room temperatureTurn on oven to high broilSet oven shelf at second level from topPrepare sauce:Medium heatHeat 2-3 tablespoons olive (or avocado oil or grape seed oil) in large frying panWhen hot add cumin seeds.When cumin seeds are dark brown add diced onion.Stir onions until soft - do not brown them.Add crushed garlic, diced ginger, diced Serrano pepper.Stir and cook for 3 minutesAdd ground spices- turmeric, coriander and cuminAdd half teaspoon saltAdd a dash of fresh black pepperStir - cook 2 minutesAdd tomatoes stir- and turn off heat immediately.Add butter if you like some.Now put salmon fillets under broiler for 5 minutes -It might create some smoke - open the windows!After 5 minutes take salmon out of oven IMPORTANT STEP: change oven setting to 350°F convect.Spread sauce evenly all over salmon filletsReturn salmon + sauce to oven for 4 minutes more.Check temperature in middle of thickest piece - 130°F is cooked.If it hasn't reached 130° return to oven for 1 minute and check again- check every minuteIt shouldn't take more than 10 - 12 minDon't overcook the salmon.It's better to undercook than overcookNote: it's important to take salmon out of fridge, spread on cookie sheet and salt it before you make the sauce.It should be out of the fridge for 30 mins before you cook it.I always serve it with plain rice, yellow lentil/mung dal and green bean subzi.The salmon is even more delicious with saag.Nina

Good products, but unclear on the mangement team at the butcher counter. We put a phone pre- order in for a pick up of a 4 lb beef tenderloin tied, and when we arrive the butcher looks through 5 sheets of paper for the order and then asks what we want. He goes in the back to make one up and then tells us it doesn't need to be tied,(or he didn't feel like tying it) it will cook even without tying it. Third time this has happened with various different orders. One gets the feeling most of the workers there have one eye on their retirement calendar.

I go to Bryan's two or three times a week to purchase fish. Their prices are high but the quality is very good and the staff have always been very goodI went there this afternoon just before they closed and they had a big saleon local halibut at $19,99 a bound which is real bargain. I had not seen theman I waited on me and apparently he was new. I was in a hurry to get out when I was leaving. When I got home I found I had been charged $29.99 apound for sea bass. We eat as lot fish but never eat sea bass either at homeor when we go out to eat.I am an eighty-three year old man and fins this very disconcerting . I hopewhen I contact them tomorrow that things will get straightened out. I nolonger drive so I may have to take muni.

Super nice people and reasonable prices . Great cold cuts and produce. I like old school bizs especially to support then especially now that they're struggling so much