From Minneapolis to Montpellier, and now deeply rooted in San Francisco’s Glen Park, chef Joseph Magidow has crafted La Cigale (Cicada in English) as both a culinary experience and a neighborhood gathering place.

Joseph grew up in a home where cooking mattered, kitchen gigs in high school gave him his first taste of the craft, and time spent in France convinced him to go professional. After formative stints at Delfina and Taleb in San Francisco, Joseph set out to create something distinctly his own: an Occitane restaurant that captures the warmth, diversity, and hospitality of Southern France: La Cigale.

 

The Atmosphere

Inside La Cigale, intimacy takes center stage. The rectangular 15-seat chef’s counter means there’s no back-of-house: every dish is prepared, plated, and served directly by Joseph. The wood-burning earth oven is at the heart of the kitchen, 

Inspired by Omakase restaurants – Omakase literally means “I leave it up to you” in Japanese – Joseph wanted “high touch hospitality”: food and conversation flowing easily between the chef and guests. His goal was simple: keep it fun, casual, and connected. 

“We wanted intimacy,” says Joseph, “a place that felt like someone’s house, not a special occasion restaurant.” And Glen Park’s tight-knit, multi-generational community was the perfect match. Much like the easily accessible European cafés Joseph remembers, La Cigale is just steps from the BART station. Does it get more European than using SF public transportation to go for dinner?

While Joseph runs the kitchen solo, La Cigale exists thanks to the second part of the duo: Daisy Lindon, Joseph’s wife and the creative heartbeat, from interior design and communication and all the way to the handwritten menu on a chalkboard – oh so French! 

On the Plate

While focused on French cuisine, La Cigale embraces our beloved San Francisco farm-to-table mindset, adapting the menu daily based on what arrives from Bay Area farms. Deliveries come three to six times a week, and Joseph deliberately buys in small quantities to keep ingredients fresh and menus agile.

The DNA of Occitanie cooking guides him, Joseph likes to remind us that “with constraints come creativity”. While fresh produce are always the starting point, the traditions give me direction.”  he adds. This approach showcases the Bay’s bounty while honoring the flavors of Southern France in all their regional diversity—a refreshing departure from the Paris-centric menus often seen at the French restaurants in the US. 

The Twist

La Cigale’s pricing philosophy is unique, at least for US standards. One set price—$140 for a three-course menu—includes everything. No separate line for tax, gratuity, or service. It’s not rocket science. “Most of the world operates like this,” Joseph explains, noting that he wants the last impression to be as positive as the first bite. Even the check is handwritten: one last personal touch before guests head home.

Reservations follow à la minute booking: The waitlist opens at 6 PM on the day of service, ensuring locals can walk in without weeks of planning. “What’s the point of having a cool restaurant in your neighborhood, if it’s always booked up?” Joseph asks. 

As per the restaurant website, guests waiting for their turn can be “served an apéro while enjoying some people watching from La Cigale front windows” or grab a drink at the Glen Park Station Bar on Diamond Street. 

Curious to taste the flavors of Occitanie and discover Chef Magidow neighborhood? La Cigale is probably what you are looking for: a unique chef’s touch, the diversity of California’s food ecosystem and a dash of neighborhood spirit. I can’t wait to stop by, do some people watching while I wait for my table, and see Joseph operate his magic. 

MerciSF Rapid fire: 

Favorite French restaurant: L’Ardoise on Noe Street. It does feel like you are in Paris, it’s inviting and full of locals.What do you miss the most from France? the markets, or the “farmers markets” as we would call them in the US. You can just pop in on a daily basis.Favorite dish from Occitanie? Seafood in Aigues Mortes, especially tellins, which are tiny clams, enjoyed with a nice glass of wine on the beach.If you were to leave the area, what dish/food would you miss the most? I think SF has the best and most diverse regional Chinese cuisine. For example,Terracotta Warriors has delicious Xi’an hand pulled noodles – warm, delicious and nourishing.

La Cigale, 679 Chenery St, San Francisco, CA 94131
Opens Wednesday – Saturday 6-9PM