860 Folsom St
San Francisco, CA 94107
(415) 995-2061
The third project for restaurateurs Anna Weinberg and James Nicholas & Chef Jennifer Puccio - the team behind Marlowe and Park Tavern. Design by Ken Fulk.
Rocco’s Café is a popular neighborhood café with an open kitchen, which has been serving homemade Italian/American food to a loyal following in the South of Market Area for over 20 years. Chef/Owner Don Dial and Rocco’s were recently featured on Food Network’s “Diners, Drive-ins & Dives” TV show on June 15, 2009, and Chef Don is a regular on local Channel 7’s “View From the Bay” TV show. Over the years Rocco’s has amassed a large collection of photos and other San Francisco memorabilia which adorn the walls. Come visit us for a large choice of homemade dishes, a lively atmosphere, quick service, and big portions. MANGIA!
The Brickhouse Cafe is a refreshing oasis from the hard lines and cold spaces of our urban surroundings. Owned and operated by Fred Reeves and Kim Kobasic, we began simply in 2001 with a mission to provide SoMa, South Beach & Mission Bay with quality, reasonably priced food, and a comfortable space to eat it in. We provide American comfort food with a San Francisco twist specializing in high quality, house roasted, house smoked meats, burgers and other entrées. We’re open 7 days a week with an early breakfast, lunch, dinner and weekend brunch. Our full bar boasts some bitchin’ boutique wine, locally brewed beers and fresh signature cocktails. HAPPY HOUR 3pm-7pm! Monday through Saturday
Jamber is San Francisco's first wine pub! We serve wine on tap (no bottles), beer on draft and local comfort food. Relax on our heated patio, get to know your neighbors and enjoy wine in your flip-flops.
Online menus, items, descriptions and prices for Garden Court - Restaurant - San Francisco, CA 94105
California Pizza Kitchen is a casual-dining restaurant serving up California creativity through its innovative menu items. CPK provides a range of California-inspired dishes, from signature hand-tossed and hearth-baked pizzas, to imaginative salads, pastas, entrees, soups, sandwiches and cocktails. Offering dine-in, take-out, catering, online ordering and an award-winning CPKids Menu. Guests are invited to join the Pizza Dough Rewards program with delicious perks and seasonal sneak peeks. To join, go to cpk.com, download the Pizza Dough Rewards App or sign up with a server at your local CPK in San Francisco.
Denny’s is America’s Diner. Where guests have come for over 60 years to relax and enjoy good, hearty meals at reasonable prices. Open 24 hours a day, 7 days a week, Denny’s restaurants serve classic breakfast around the clock as well as craveable salads, hand-pressed burgers and homestyle dinners. Our menu is broad yet familiar, which makes us a great place to take the kids and family. And now, for a limited time, you can enjoy our Red, White & Bacon menu featuring dishes loaded with our premium, thick-cut Honey Jalapeno Bacon like the New! TRIPLE BACON SAMPLER, New! HONEY JALAPEÑO BACON SRIRACHA BURGER or New! HONEY JALAPEÑO BACON SLAM®! With over 1700 locations worldwide, including the U.S. and in more than 11 foreign countries and territories, Denny’s is always ready to serve you. Welcome to America’s Diner.With over 1700 locations worldwide, including the U.S. and in more than 11 foreign countries and territories, Denny’s is always ready to serve you. Welcome to America’s Diner.
The Keystone, an ode to classic American taverns featuring contemporary Bay Area fare, opens its doors mid-August 2015 at 68 4th Street. With industry veteran, Aric Sandoval, acting as General Manager. The Keystone offers an exciting ambiance with crave-worthy dishes and a rock-solid spirits selection. This talented team is anxious to bring a social space with upscale food and a convivial atmosphere to San Francisco’s SOMA neighborhood. Originally built in 1913 as part of the Keystone Hotel, the restaurant was purchased along with the hotel by Charles W. Mosser in 1981. The Mosser family decided to open a new concept with a name inspired by the original builidng. The Keystone embraces the history of the space it occupies and will pay tribute to the many decades of service with small touches in design elements from wall décor to check presenters. With a passion for providing world-class service, General Manager Aric Sandoval aspires to create a welcoming space for all to enjoy. He spends his time in the dining room where he is constantly educating and communicating standards to staff with an easy-going and friendly demeanor, as well as warmly greeting guests. With an emphasis on approachable cuisine, carefully-selected, affordable wines and beer, and hand-crafted cocktails, The Keystone aims to create a comfortable environment for all types of diners. Paralleling this sentiment is Sandoval’s personal belief in offering great food, great drink, and a great ambiance with open arms to every guest. The Kitchen Team led by Executive Chef Banks White has created a sophisticated menu with flavors reminiscent of American favorites. The dishes found on The Keystone’s menu are indulgent, ever-changing, crafted-American classics with a global influence. While all the dishes are equally as approachable and decadent, a few highlights include: Collard Green Lumpia, Grilled Mt Lassen Trout with Malaysian Curry Butter, alongside our Thai style Fried Chicken. The Keystone has created a distinct beverage program that includes high quality spirits and rare flavor combinations. Highlights of his program include: a large selection of whiskeys, rye, and scotch; herbal elements, such as tinctures, bitters, and herbs; 70% California wine and 30% global wine; and 20 beers on tap. The thoughtful, hand-crafted, signature cocktails are unique, yet approachable made with interesting spices and topped with fun garnishes. Signature cocktails have quirky names to match the energetic vibe of the bar. Designed by D-scheme Studio of San Francisco, renowned designers of the Mandarin Oriental Hotel and Steins in Mountain View, The Keystone has a lively and inviting feel. With warm, mahogany accents and brown, tufted-leather banquettes, the various textures add to the spirited vibe. From the gray paint to the silver-leather wall applications, and the copper finishes to the Edison bulb, pendant lighting, the allure of the room is all in the details. The timeless aesthetic and ambiance of nostalgia is enhanced by the white marble flooring and exposed brick walls. Similarly, the modern metallic fixtures accent the original Edwardian crown moldings, uniting the past and the present. In the main dining room is a large, communal, high-top table made of reclaimed wood and cast-iron that seats twelve guests. The bar with gray slate countertops includes a chef’s counter near the open kitchen and seats six guests. The private dining room, which includes presentation capabilities for both corporate and social events, accommodates groups from 15 to 50 guests and buyouts can entertain up to 250 people.
Located at the edge of the Federal Building at 7th and Mission in the heart of San Francisco, Honey Bistro offers a wide variety of outstanding gourmet breakfast and lunch foods. Honey Bistro is available Evenings and week-end for private parties, and we do off-site and pick-up catering.
Jamber is San Francisco's first wine pub! We serve wine on tap (no bottles), beer on draft and local comfort food. Relax on our heated patio, get to know your neighbors and enjoy wine in your flip-flops.
Zero Zero also features 2 bars with market inspired cocktails, local wines on tap and punch bowl service. We specialize in large groups, up to 18 people
Important: Please read these rules before entering this Contest. By participating in this contest, you agree to be bound by these Official Rules and represent that you satisfy all of the eligibility requirements below. NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS CONTEST. ENTRY: No purchase necessary to enter or win. Contestants will enter by leaving a comment in the comment section of the post. Only one entry per person, per post is accepted. Disclaimer. JILLIAN’S SAN FRANCISCO, Facebook, any participating sponsors, and any of their respective parent companies, subsidiaries, affiliates, directors, officers, professional advisors, employees and agencies (collectively, the "Released Parties") will not be responsible for: (a) any late, lost, misrouted, garbled or distorted or damaged transmissions or entries; (b) telephone, electronic, hardware, software, network, Internet, or other computer- or communications-related malfunctions or failures; (c) any Sweepstakes disruptions, injuries, losses or damages caused by events beyond the control of JILLIAN’S SAN FRANCISCO or by non-authorized human intervention; or (d) any printing or typographical errors in any materials associated with the Sweepstakes. ELIGIBILITY: This contest is open only to California residents, over the age of 18. Employees of JILLIAN’S SAN FRANCISCO (along with its contractors, affiliates and subsidiaries) are not eligible. Void where prohibited by law. Contestants residing in those areas where the contest is void may participate in the contest but may not win any prizes. WINNER SELECTION: One (1) winner will be drawn at random every Thursday at 10 a.m. PST while the contest lasts. Contest ends March, 3 2016. PRIZES: One (1) winners will each receive two (2) free hours of billiards every week until the contest ends, valued at $18 during lunch and $28 during dinner. Prize is not redeemable for cash value. Not valid on ticket, token, prize or photo games. WINNER NOTIFICATION: Winners will be notified within one (1) day after the determination date. GENERAL RELEASE: By entering the contest, you release JILLIAN’S SAN FRANCISCO and all Released Parties from any liability whatsoever, and waive any and all causes of action, for any claims, costs, injuries, losses, or damages of any kind arising out of or in connection with the Contest or delivery, mis-delivery, acceptance, possession, or use of or inability to use any Prize (including, without limitation, claims, costs, injuries, losses and damages related to personal injuries, death, damage to or destruction of property, rights of publicity or privacy, defamation or portrayal in a false light, whether intentional or unintentional), whether under a theory of contract, tort (including negligence), warranty or other theory. The Billiards Contest is in no way sponsored, endorsed or administered by, or associated with, Facebook. By entering this Sweepstakes, you agree to a complete release of Facebook from any or all liability in connection with this contest. CONTENT RESTRICTIONS: • The Submission must not contain material that violates, misappropriates, or infringes upon any law or regulation or the rights of any third party, including any copyright, trademark, or any rights of publicity or privacy, or any other intellectual property or proprietary rights; • The Submission must not disparage any person or entity; • The Submission must not contain material that is inappropriate, indecent, obscene hateful, tortious, and/or defamatory; • The Submission must not contain material that promotes bigotry, racism, hatred or harm against any group or individual or promotes discrimination based on race, gender, religion, nationality, disability, sexual orientation or age; and • The Submission must not contain material that is unlawful, in violation of or contrary to the laws or regulations in any jurisdiction where Submission is created.
Anar restaurant is a Persian cuisine in San Francisco. Its a family business. The whole family are working in order to provide the foods with a highest quality. The restaurant is designed in a way to represent the Persian culture and also to establish a quite, warm and cozy environment. Anar tried to put variety of different foods in its menu in order to satisfy all its customers. Even there are items for vegetarians. Keep our customers happy is our main goal.
Coffee is our PASSION! We serve award-winning @chromaticcoffee | Try our unique breakfast, lunch, and evening menus (+ daily specials!) | In addition, we serve craft beer on tap, select wines and home-baked desserts | Ask us about catering menu and service
www.EatAtFreshroll.com email: [email protected] twitter: @EatAtFreshroll
All About Samovar: Q & A With Founder, Jesse Jacobs Q. How Did Samovar Tea Lounge Get Started? Samovar was born from the realization that our society is focused on the wrong things. We try to so hard to be good students, to please our parents & teachers, to find security in a good career, perfect spouse, perfect kids, perfect body. Our need for security creates all these market forces where people end up becoming seduced by products that claim to give us short cuts to the good life. Along the way we become addicted to quick fixes that don’t change anything. It’s like the image of the snake eating itself. Because we can’t see the overwhelming abundance of the present moment, we consume what we can see — ourselves. I spent years living the corporate dream and for me it was not fulfilling. I wanted to make a difference in the world by helping people remember what it is to be human. Samovar is an alternate reality. A place where we can step out of the rat race. A place where we invite people to slow down, to inhabit the present moment, to disconnect in order to connect. Q. What Makes Samovar Tea Lounge Different? It’s what we believe, and how we manifest those beliefs. We are so proud to be able to offer a retreat from the rat race, an escape from information addiction. We’re about enjoying the basic goodness of being present in the moment. People come in for the delicious, healthy food and drink. They leave with their spirits elevated, nourished, and re-energized. Q. What Does Tea Mean To Us & Where Did The Passion Come From? I was that kid who brought tofu sandwiches and seaweed wraps to school lunch in the 80’s. I was not popular. At the same time, my parent’s passion for healthy food and diverse cultures introduced me to teas from around the world. When I started Samovar Tea Lounge I realized that tea would be the perfect vehicle to satisfy just what the world neeeded today: to slow down, unplug, and wake up. Q. Why Is Samovar Tea Lounge So Popular Among Startup Entrepreneurs & The Tech Community? I don’t know if they realize it, but tech entrepreneurs are the harbingers of a new era for our society. It’s the relentless march of progress, but they must realize consciously or unconsciously their role in bringing it about. This new era is awesome with it’s potential connectedness, for spontaneous movements demanding justice. The efficiencies we have created have given more power to each of us than we’ve ever had—in the history of humankind. But the machine is SO powerful. With all these geniuses at work creating new experiences and new devices it shouldn’t be a surprise. But now we’re back to the snake eating it’s own tail. “Crackberry” used to be a derogatory term, now we call them “smart phones.” And as technology pervades every aspect of our society, the perspective has flipped and the machine we created to serve US starts to make decisions FOR us. From the innocuous Netflix or Amazon recommendation, to the more insidious things like Facebook and Twitter that while powerful, also demand us to change our expression, and even our thinking patterns in order to conform to the machine’s demands. So Samovar is a fantastic escape into what really matters and nobody appreciates that more than these tech entrepreneurs. Samovar’s food is some of the most delicious and healthy you can find, pretty much anywhere, and the tea a state of mind that is really different from the norms like coffee or beer. Tea is about being present. It’s relaxing and also energizing. I don’t hate technology, or progress. I love it and recognize it’s inevitable. What I care about is making sure that WE are driving the machine and not the other way around. Q. Where Is Our Tea Sourced? We’ve been in business for more than 10 years and in that time have made amazing relationships with artisan tea farmers around the world. From China, to India and Japan, these tea farmers have committed themselves to preserving an ancient art, and helping the planet along the way. Tea farming is a hard life, but a good life. We source almost entirely organic products which means more sustainable practices, and a better product. The whole chain benefits. One of my favorite farms is this little place in Hawaii. A couple started the farm in Volcano Village after leaving their deadend jobs in New York City. I’ve spent quite a bit of time there and it’s amazing. You really see that tea is real food. Picked by hand from the Camilia Senisis bush and then laid out to dry, cooked, rolled, even packed in dirt and aged like wine. The whole experience is amazing. The tea is only available in small batches and we try to buy them up as soon as we can because our customers really love it. I’m so proud to be a part of the chain that support farmers like them. Q. How We Train Our Staff: Creating Tea Masters We have a kind of secret tea school that all our tea tenders have to take. We’ve started offering some of the courses to the public. In February 2013 we launched the Samovar Tea Lounge Ultimate Beginner’s Guide To Tea which is a tea set and video series where I talk with a friend about the in’s and outs of teas. It’s a great tool for people who can’t get to the lounges and talk to me or our expert staff in person. The real secret to our employee success, though, is in the attitude. We need and love people who are passionate about tea, but even more, passionate about connecting with our customers. Everyone appreciates a little authentic attention, and caring. And that’s what separates our staff from the typical restaurant or coffee shop. With a little time you can teach anyone to appreciate tea, the origins, the processing differences, the food pairings. But to teach someone to genuinely care about a total stranger, that can take lifetimes. Q. What’s The Difference Between Coffee, Alcohol & Tea? It starts with a question, “What’s your objective?” Each drink has survived and thrived because it meets some core human need. Let’s start with coffee. Don’t tell anyone, but I actually love coffee. I’ve got my favorite San Francisco coffee spots and if you’re lucky you might find me hiding out there with a cup of joe and copy of Outside Magazine. But the coffee culture is completely different than tea. The coffee culture is all about Go-Go-Go. It’s like a burst of jet fuel. Drink a little and you get morning boost. Drink a lot and your hands are shaking and you talk so fast no one understands you. Go into your typical coffee shop and amongst all the laptops what you get is a cup of caffeine and some kind of white flour, sugar pastry. It’s no surprise that these are all extremely addictive substances. And that’s the danger of coffee. It can come to rule you and if it does, it ain’t pretty. Beer, wine, alcohol, they’re at the other end of the spectrum. When you start the day with a tank of jet fuel, it’s inevitable that you need some kind of antidote at the other end. As a society we swing between hyperactivity and numbness. In the right situation alcohol can be a wonderful enhancement to food and social interaction. It’s been widely appreciated for a long, long time. Craft beers, incredible wines, do-it-yourself winerys, small batch distillery’s, it’s all apart of the backlash against industrialization of our lives. Tea culture really shares a lot with this world. Alcohol can be a great complement to food, celebrations, and so on. We’ve even been experimenting with some tea infusion cocktails—you can join our mailing list if you want to get the recipes when we release them. And that brings us to tea. Tea is the drink that you can keep by your side all day long. You can start with a nice black tea to pull your eyelids back and help focus your attention. You can drink a pot of Ryokucha with is a green tea powder blended with toasted rice grains–earthy, savory depth topped with that unique bright green tea flavor. This one is really great because the powder is so fine that you can actually ingest it along with all the cancer-fighting health benefits. And of course there are many, many choices. So you pick your morning tea, and with two tablespoons of tea leaves, you can brew 10, 15, or more cups of tea. Keep the tea leaves in the pot and then just keep adding hot water. We just added a completely glass electric tea kettle to our online ship that is perfect for the office. So now you can have a perfect tea setup for your workplace. Tea kettle boils water. Pour it into the teapot with a couple tablespoons of tea. Count to thirty, and pour it into your cup. Each infusion tastes a little different. Experiment with the timing. But you’ll have tea for the whole day, and enough left over to serve your friends while you make your plans to be the next Instagram. Later in the day you might want to switch to an herbal blend. Herbal blends are another timeless tradition of infusing water with delicious, healing plants. Each blend has it’s own unique properties of relaxing, inflammation fighting, cancer-fighting, and so one. I’m not a doctor so I can’t make any claims about the health benefits, but it’s all out there. And since we source organic ingredients whenever we can, I can say it takes great and it is good for you. So you rinse your brewpot and then toss in two tablespoons of your favorite herbal blend—popular choices are Tumeric Spice, Hibiscus Bliss, and Ocean of Wisdom, a blend we prepared to serve the Dalai Lama when he visited San Francisco—get your water going again, and you’re all set. And tea is a naturally social drink. One pot can serve many people, so you can order a Tea Service at our Lounges and get a whole variety of teas and complementary foods. You drink, sample, share, laugh. It’s a very basic but at the same time much needed experience that is on the edge of extinction in our society. A friend told me that when she’s figuring out what to do with her girlfriends at night, everytime she recommends Samovar people are really excited. They realize it’s just perfect. They want to be together, and they don’t want the bar scene. And they love the food and tea combination. And that’s what brings people to tea and to Samovar Tea Lounge. We host corporate holiday parties, wedding shower’s, wedding receptions, baby showers, family reunions, you name it. Because Samovar Tea Lounge is a place where people can experience the joy of being human in the here and now. Alone or with friends. Being present and being truly connected. And tea is vehicle that makes it all possible. In Gratitude, Jesse Jacobs, Founder & Owner Samovar Tea Lounge
The third project for restaurateurs Anna Weinberg and James Nicholas & Chef Jennifer Puccio - the team behind Marlowe and Park Tavern. Design by Ken Fulk.
This is purely a fan page that has been set up and hosted by a devoted fan of all things Pazzia.
Cupola Pizzeria offers Neapolitan-style pizza, including whole wheat and gluten free options, from a handcrafted Stefano Ferrara pizza oven imported from Naples, Italy, in addition to salads, Panini, housemade pastas and desserts. Cupola, which means “dome” in Italian, is located in the Restaurant Collection on the fourth floor of the Centre, under the iconic Emporium dome ceiling. The restaurant features the flavors, seasonal ingredients and style of Neapolitan pizza in a fashionable atmosphere without pretense.
TAP (415), n. a modern urban eatery focused on sourcing and highlighting local goods to create a unique menu of fresh, handcrafted American favorites; characteristics include freshly baked breads, fine burgers and artisanal sandwiches to taps with local, craft beer, wine and cocktails.
Our new SF SOUP MOBILE is just another way you can enjoy our homemade soups and food. This time, let us come to you. Check in daily to see where the mobile will be stopping next.