As previously mentioned on tablehopper, there’s a new bar and restaurant at the Four Seasons, called MKT RESTAURANT - BAR. After a revamp by New York-based design firm AvroKO (the first since the bar opened in 2001), the space now has dark oak floors, hunter green and black leather accents, and recycled newsprint wallpaper. The bar area seats 83 and flows into the dining room, which seats 74. There are also three different private dining rooms to accommodate different-sized groups. The menu has been adjusted to be more fun and playful, and the bar program has been updated to reflect San Francisco’s quality cocktail culture.
The focus will be on high-quality, hyper-local cocktails (all of the ingredients for the signature cocktails were sourced from within 100 miles of San Francisco), plus small plates and steaks. The place is intended for groups, with punch served in vintage bowl sets and small plates for sharing. Check out the Back to the Bank Exchange, with Encanto pisco, pineapple juice, gum syrup, lime, and Hum liqueur served with a pineapple garnish. You’ll find updated classics, too, like the Sazerac or the Joe Collins, check out the full list here.
On the small plates menu by executive chef Mark Richardson and restaurant chef Chris Aguirre, there are dishes like soft scrambled egg topped with Fort Bragg uni, or handmade pastas like duck confit agnolotti with braised pistachios and pickled leeks. Steaks include Five Dot Ranch’s 10-ounce prime bone-in NY strip and Brandt Farms’ 16-ounce rib-eye. They’ve also got two versions of their burger: the classic with sirloin, cheddar, and fries, or the duck fat burger with American Kobe and, duh, duck fat. The menu will be available both in the dining room and at the bar. Open for breakfast, lunch, and dinner daily 6:30am-12am. Four Seasons Hotel San Francisco, Fifth Floor, 757 Market St. at Grant, 415-633-3838.
A punchbowl at MKT. Photo courtesy MKT.
