Come join us for dinner at Fog City! Recently revamped, this New American restaurant is highly recommended by SF Foodies' organizers! We'll share their best dishes family style.
Smoked Paprika and Bacon Roasted Peanuts
Grilled & Raw Kale
Market Stone Fruit, Manchego Cheese, Sherry Vinaigrette, Marcona Almonds
Blistered Summer Peppers
Sea Salt, Extra Virgin Olive Oil
Broccoli di Ciccio
Flame Grilled with Lemon, Garum, Fiordolio Olive Oil, Garlic Chips
Hand- Cut Furikake Fries
Bonito Flakes, Garlic Aioli
Wood Oven Clams
Green Garlic Tomato Broth, Grilled Portobello Mushrooms, Straus Butter
Spice Roasted Wild Boar Ribs
Pickled Celery, Jalapeno, Carrot and Honey Slaw
Grilled Local King Salmon
Baby Carrots, Mariquita Farm Erbette Chard, Dill Scented Greek Yogurt
Wood Oven Whole Chicken
Roasted Cabbage Hearts, Bacon, Crispy Potatoes, Chili Butter, Spiced Salt
Grilled Spiced Lamb Skewers
Tomato, Red Onion, Lemon, Vadouvan Yogurt, Butter Lettuce Cups
Cream Biscuit, Seascape Strawberries, Brown Sugar Whipped Cream
(menu subject to change upon chef's discretion)
Total Eclipse of the Diner Under Bruce Hill and Erik Lowe, Fog City has undergone a smoky-eyed makeover
by Jonathan Kauffman (Tasting Table)
When we heard that the iconic Fog City Diner was reopening as "Fog City," we thought the change would be merely superficial.
Gone are all traces of 1930s nostalgia. Also gone: most of the interior walls. A new U-shaped bar is topped with glowing alabaster and the open kitchen is on fire.
Or, as chef de cuisine Erik Lowe calls the restaurant's custom-built cooking apparatus, a "wall of fire." He enthuses, "It's by far the most awesome grill I've ever seen or worked on."
The former Bix chef de cuisine now uses fire and smoke the way most chefs use black pepper: as a primary seasoning. He roasts baby carrots ($12) in the attached wood-fired oven, serving them with a subtle black-garlic mole and micro cilantro. Albacore fillets ($26) are grilled over high flames and served with fat, creamy-centered beans and dashi spiked with Hatch chiles.
Carrots and the oven they're cooked in (Photos: Kristen Loken & Heimo Schmidt)
The only trait left over from the old Fog City Diner may be its culinary eclecticism, which Lowe and executive chef Bruce Hill have brought up to date.
Skip one heritage item, the Fog City burger ($14), and instead get the chicken for two ($29). Its spice-rubbed skin is rendered crisp in the wood-fired oven, and the meat is brightened at the table with a sprinkle of coriander-lemon salt.
Diner no more.
$48 nonrefundable ticket covers our dinner, tax, Healthy SF mandate, tip and PayPal transaction fee, and is required for attendance. Drop-in diners will not be given a seat. Additional dishes and beverages may be purchased separately.