Skip the touristy Fisherman's Wharf and mingle with the locals at Off the Grid: Fort Mason Center. This outdoor night market is back for another season of indulgence, music, and craft cocktails. This is a must-try experience for first time visitors and adventurous foodies.
Fort Mason Center is just one of the places where you can find this roaming food truck extravaganza. Founded on the idea of bringing communities together through shared food experiences, Off the Grid currently hosts over 50 weekly public markets throughout the Bay Area.
Off the Grid: Fort Mason Center offers top tier vendors every Friday evening from 5 - 10 PM. Sample a mix of San Francisco staples (think pizza from A16), up-and-coming food entrepreneurs (visit Instrucktional to preview the future chefs of our city), and pop-ups from SF favorites (including Tai Chi Jianbing from the Inner Sunset).
To complete the experience, Off the Grid: Fort Mason Center will feature live DJs from 5 - 7:30 PM and live bands from 8 - 10 PM. After you get your fill, you'll be ready for your Friday night on the town. Need recommendations for bars or lounges? Just let me know.
Insider Tip: Once the sun sets, you'll want to be sure you have plenty of layers. The Bay offers amazing views, but the winds are no joke.
Off the Grid: Fort Mason Center
Every Friday from March 3, 2017 through the end of October
5 PM - 10 PM
For a sneak peak at another Off the Grid event, take a look at my Insider video. Presidio Picnic will be back for its fifth season on Sunday, March 19th.
TRACE joins for another year of San Francisco's favorite foodie event: SF Restaurant Week. Top restaurants across the city will be participating in this celebration of, in my humble opinion, the best dining scene in the country. Each restaurant will prepare a prix-fixe menu for lunch and dinner showcasing their best dishes.
Chef Jason Rea has crafted yet another all-star menu for SF Restaurant Week. Our prix-fixe lunch and dinner menus give the opporunity to try some of Chef Jason's best work. Start with our fried (so good you'll forget they're vegetables) brussel sprouts before your main course. Try our hard-to-resist TRACE burger or my very favorite broiled salmon with a black bean glaze.
LUNCH (2 Courses): $25
DINNER (3 Courses): $40
MARTINI ON THE SIDE
Because you can't have dinner without a cocktail. Insider tip: our award-winning holiday cocktails are still on the menu through January. Try our Winter Sunrise with Junipero gin, egg whites, blood orange liqueur, fresh mandarin and hibiscus syrup.
San Francisco Restaurant Week
Share you Restaurant Week photos with #SFRW and @TRACEWSF
Union Square has a new addition to its collection of outstanding restaurants with the opening of Rambler. Rambler opened its doors last week at 545 Post Street, the same space that Wolfgang Puck's Postrio restaurant used to call home.
Though it has its own contemporary style, Rambler draws some inspiration from its predecessor. Wolfgang Puck's original pizza oven still exists in the building, which is used by chef Robert Leva for wood fired pizzas.
Chef Leva (formerly of Salt House, Redd and Auberge du Soleil) has a unique Californian style of cooking. His Italian influence is also brought out in many dishes. Chef Leva uses all high-quality, locally sourced ingredients (which we love here at W San Francisco). Picture charred little gems and broccoli with anchovy and manchego dressing, pickled chilies, and walnut croutons (drooling), or the Kurobuta pork chop with braised red cabbage and pickled mustard seed.
The cocktail menu will make your mouth water just as much as the food. Bar Manager Simone Mims, from Rich Table and Foreign Cinema, crafted a roster of innovative cocktails that use fresh-pressed juices and house-made tinctures. One of my favorites is Grape Expectations - Singani 63, Pierre Ferrand dry curacao, concord grapes, and tarragon. And who doesn't love a good pun?
545 Post Street
San Francisco, CA
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Mr. Tipple’s Recording Studio traverses unknown territory in the Mid-Market neighborhood. Craft cocktails are nothing new to San Francisco. However Mr. Tipple’s offers much more than yet another spin on a Tom Collins.
The lounge evokes a feeling of sitting around with friends in a recording studio where the owner keeps your glass full. The theme is inspired by the fictional Mr. Tipple, who is just “a simple and laughable bloke hailing from London” that is often found “spinning cocktails, not reeling tape.” After a few of those cocktails, he often just sits back to enjoy the music and the company. “Regardless, the band is always jiving, the whiskey is always cold, and we’re always having a smashing good time.”
To complete the list of essentials when lazing around with friends listening to music, Mr. Tipple’s offers a mean patty melt to satisfy that late night craving. With live music every night, often featuring local bands, and no cover – there is no excuse not to pay your friend Mr. Tipple a visit.
Mr. Tipple's Recording Studio
39 Fell Street
Meat, meat and more meat. Top Chef Masters Champion Chris Cosentino makes a bold statement with Cockscomb and his “head to tail” style of cooking. Chef
Cosentino is redefining San Francisco food trends, which tend to highlight the variety of fresh produce available in Northern California. Cosentino, on the other
hand, sticks to his reputation as an offal chef, utilizing every part of the
Everything is fair “game” at Cockscomb – from beef heart, to chicken skin, liver and pig’s head. Looking for a healthy option? Think again. Even the vegetables, or
“daily requirements” as the menu declares, are cooked with duck fat, crème fraiche and a heavy dose of butter.
INSIDER TIP Fernet has been a cult favorite in the Bay Area, with Fernet Branca monopolizing the taste buds of San Franciscans. Expand your horizons and try the many varieties of Fernet and Amaro that Cockscomb has to offer.
564 4th Street
San Francisco, CA