EVENT INFORMATION

Wolfgang Puck's Postrio, a dramatic tri-level restaurant, opened on April 1, 1989 to universal acclaim. Along with Puck, Chef de Cuisine Jordan Grosser, has created a menu that reflects the bounty of the Bay area with echoes of the Mediterranean and Asian cultures that are so much a part of San Francisco. Postrio is open for breakfast, lunch, and dinner. The restaurant has a beautiful patio room (located right off the main dining room), for private events and is available for exclusive parties up to 300 people.

LUNCH FUNCTIONS
For lunch, Postrio can hold events in our private "Patio Room" for a sit down lunch with 36 guests. For all lunch parties, the food and beverage minimum is $1,000. The Lunch minimum does not include the room charge, tax or gratuity. All groups order off a pre-set lunch menu with assorted pizzas, a choice of two appetizers, one pasta course (optional), three entrees, and a dessert sampler. Menu prices for lunch are $45 per person for a three course menu or $52 for a four course menu.

DINNER FUNCTIONS
For dinner, Postrio can hold events in our private "Patio Room" for a sit down dinner with 36 guests. The food and beverage minimum in the private room is $3500 Sunday through Thursday and $4000 Friday and Saturday nights. The dinner minimum does not include the room charge, tax or gratuity. There is a $75 room charge for all private dinner parties. Our Main Dining Room can accommodate groups up to 18 guests with no minimum. All groups over 12 order off a pre-set dinner menu with assorted pizzas, a choice of two appetizers, one pasta course (optional), three entrees, and a dessert sampler. This menu is $65 per person or $75 with pasta course.

RESTAURANT EXCLUSIVE EVENTS
The restaurant is a perfect venue for corporate buy-outs or exclusive social events. The Main Dining Room can accommodate up 120 people for sit down dinners, 200 utilizing the Mezzanine and private "Patio Room." Postrio can accommodate up to 300 guests for a reception with food stations and passed hors d'oeuvres. The food and beverage minimum for restaurant exclusive events is $28,000 Sunday through Wednesday. The minimum is $35,000Thursday through Saturday. All food, beverage and liquor costs go towards these minimums and do not include tax or gratuity.

RECEPTIONS AT THE PRESCOTT HOTEL
Postrio caters receptions in the Prescott Hotel's Mendocino Penthouse and Living Room. The Mendocino Penthouse can accommodate a reception up to 40 guests, 50 with adjoining suite 701, with a food and beverage minimum of $1000. The Living Room can host receptions up to 60 people and the food and beverage minimum is $1000. There is a set $500 room charge with no furniture moved and a set $1,250.00 room charge with furniture moved.

FEES & DEPOSITS: A credit card guarantee or check deposit is required at the time of booking to secure the space. An 8.5% California state sales tax, 18% service charge and room charge are additional.

PRIVATE DINING ROOM
Tucked away off the main dining room, the Patio room offers an intimate dining experience. The space is ideal for breakfast meetings, business luncheons, rehearsal dinners, or wedding brunches and seats up to 36 people.

Renovated by San Francisco architect, Eric Engstrom, the focal point of the room is a 10' x 10' glass sculpture by Seattle artisan Dale Chihuly. Created specifically for Postrio, the extraordinary blown-glass installation is part of the "Persian Series," a group of designs that express the rhythms and forces of life. The illuminated glass art pieces and architectural elements reinforce a sense of drama and procession in the private dining room.

Contemporary sketches by Chihuly, crisp white linen, and Villeroy & Boch china compliment the dining atmosphere. The room is available daily for breakfast and lunch. In the evening the room is based on availability.

An elegant contemporary restaurant, Postrio is located just off San Francisco's bustling Union Square. Postrio's menu features locally grown products and Puck and Jordan Grosser's exciting interpretations of Contemporary American Cuisine.

ROOM PARAMETERS: 40' x 10'

MISCELLANEOUS

  • Floral arrangements, place cards, audiovisual equipment, and other special arrangements can be made
  • Our wine director, Doug Johnson, is available to help all groups with wine pairings and assistance
  • Personalized printed menus available at no cost
  • Credit card numbers are required to confirm all reservations

FACT SHEET

EXECUTIVE CHEFS
Culinary Duo - Executive Chef Wolfgang Puck and Chef de Cuisine Jordan Grosser

GENERAL MANAGER
James Minch

PASTRY CHEF
Chenoa Bol

DATE OPENED
April 1, 1989

SIZE
Seating for 120 people, plus 50 seats in the bar

SERVICE

  • Breakfast service daily from 7:00 – 10:00 am
  • Café open continuously from 11:30 a.m. until closing. Full bar menu available.
  • Dinner service Sunday thru Thursday from 5:30 – 10:00 pm, Friday thru Saturday 5:30–10:30 pm

MENU

  • Contemporary American Cuisine. Menu changes daily.
  • Emphasis on Bay Area produce and ingredients.
  • All breads, pastas and pastries and condiments are prepared in house.

AMBIANCE

  • Contemporary American design accented by works of modern art by Rauchenburg, Rosenquist, and Chihuly.
  • Three levels: bar area, mezzanine, main dining room. Combination of booth and table seating.
  • "Garden patio room" off main dining area - available for private functions/parties.
  • Striking four-color ribbon pattern in carpet. Marble floor and handrails tie the levels together.
  • Large exhibition kitchen in main dining room.
  • Wood-burning pizza oven and grill in bar area.
  • Exotic hardwood bar with decorative copper accents.

AWARDS
Mobil Travel Guide Four-Star Award
Zagat Guide voted No. 1 for "People's Choice" awards
Focus Magazine "Pastry Chef of the Year" award
HOTELS Magazine voted Postrio 1 of the 10 Great Hotel Restaurants of the World
Epicurean Rendezvous Award
Where San Francisco First Place - Annual Visitors' Choice Awards
Wine Spectator Best Award of Excellence
Gault Millau Best of San Francisco and Northern California