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545 Post Street
San Francisco, California
Google Map
p. 415.776.7825
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| Breakfast: |
Daily, 7 a.m. - 10 a.m. |
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| Bar |
Daily, continuously 11:30 a.m. - closing.
Full bar menu available until 11:30 p.m.
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Since Postrio debuted nearly two decades ago, Wolfgang Puck's San Francisco restaurant continues as a local favorite while still garnering international acclaim. Just steps from Union Square, guests can indulge as comfortably in jeans as in a tuxedo, enjoying one of Wolfgang's signature wood-fired pizzas or a four-course meal and Champagne.
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Postrio's Fine Dining will be closed for renovation until further notice, however, The Cafe will remain open for lunch daily.
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The name Postrio has always drawn from the culinary genius of a trio of chefs at this Post Street restaurant. Today, Wolfgang Puck, along with new Executive Chef Seis Kamimura and Pastry Chef Ian Flores, redefines California cuisine while confirming Postrio as one of Northern California's most popular culinary destinations.
Wolfgang Puck, Executive Chef
Wolfgang Puck is synonymous with culinary passion and innovation. Inspired by his mother Maria, a hotel chef, Austrian-born Puck started his formal culinary training at age 14. He moved to the U.S. when he was 24 and opened Spago on the Sunset Strip only nine years later. It was an instant success and culinary phenomenon, especially thanks to Puck's signature gourmet pizza topped with smoked salmon and caviar. When Postrio opened in 1989, he completed his first venture outside Southern California, continuing on to build one of the largest and most renowned restaurant empires in the world.
Seisuke Kamimura, Executive Chef
"Seis," as he's known to friends and loyal guests, brings 15 years experience to his role at Postrio. His culinary education includes a degree from the famed French Culinary Institute in New York and his career includes a roster of some of the hottest restaurants on the West Coast. Highlights, like leading the kitchen at Boka Kitchen + Bar & Bada Lounge in Seattle and Chi in West Hollywood and well as working under the tutelage of Wolfgang Puck at Spago Beverly Hills, pair with his recognition in publications such as Food + Wine, Wine & Spirits, The Seattle Times, The James Beard Foundation and the Wall Street Journal.
Ian Flores, Pastry Chef
A native Californian, Ian's approach to pastry is heavily influenced by nature, allowing the flavors of simple, yet pristine ingredients to shine through. Most recently, he was the pastry chef at Wolfgang Puck's CUT in Beverly Hills. While at CUT, the restaurant was named "Restaurant of the Year" by Esquire Magazine and was nominated by The James Beard Foundation for "Best New Restaurant," both within the first year of opening. Before CUT, Ian was the pastry chef at Spago at the Four Seasons Resort in Maui.
Dinner Menu (PDF) Dessert Menu (PDF) Wine List (PDF)
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Postrio's bar is a destination in and of itself. The 50-seat bar makes a perfect spot to pop in for a casual bite before or after shopping or the theater. Or, if time doesn't permit the full culinary experience in the dining room, sip on one of our signature cocktails while taking in a little people-watching.
Cocktail Menu (PDF)
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Postrio is renowned for hosting events from 12 to 300 with elegance and expertise. Choose the Patio Room, a private enclave off of the main dining room, complete with original Chihuly glass sculptures, or a convivial dinner in our festive and buzzing dining room. Our dedicated private event team will expertly carry out your event with ease. For more information and to book your next event, contact Sharon Yates at 415.776.8358 or via e-mail at Sharon.Yates@Postrio.com.
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