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Now open: Fog City - San Francisco Chronicle
http://www.sfchronicle.com/restaurants/article/Now-open-Fog-C...
Restaurants
Now open: Fog City
John Storey, Special To The Chronicle
A U-shape bar anchors the center of the refurbished Fog City. The restaurant's former diner name
and look are nowhere to be seen.
September 29, 2013
Other than the missing neon stripes out front, the first thing you notice at the new and
reimagined Fog City is its openness.
Rather than the two narrow rooms that gave the original Fog City a dining car feel, the new
one is airy and spacious, with a bar in the center and booths wrapping the perimeter of the
triangular space.
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10/22/13 3:24 PM
Now open: Fog City - San Francisco Chronicle
http://www.sfchronicle.com/restaurants/article/Now-open-Fog-C...
When Fog City Diner closed in the
spring after 28 years, founders Bill
Higgins and Bill Upson worked with
architect Michael Guthrie to revamp and
renovate the former San Francisco
hotspot. He added more windows, warm
leather on the booths and wood accents
on the ceiling.
Upson and Higgins also brought in
chef-owner Bruce Hill (Bix, Zero Zero,
Picco and Pizzeria Picco) to oversee the new menu and kitchen, which is headed up by Erik
Lowe. The open kitchen's wood oven and 7-foot-long grill figure prominently in the
offerings.
The menu features snacks like beer-battered long beans with ponzu. The vegetable section
encompasses starters and sides like butter lettuce salad with pepitas, radishes and smoky
avocado dressing; and roasted baby carrots with black garlic mole, toasted almonds and
cotija cheese.
Seafood and meat plates to share include an alder-planked half trout, served with fingerling
potatoes skewered to look like a fish skeleton, topped with the fish's head.
Making the transition to fall, stewy Berkshire pork cheeks arrive on a pool of white polenta
with Hatch chiles, wild mushrooms and bacon-braised romano beans.
Sixteen wines are on tap and by the glass, and the in-progress cocktail list promises to
include a Fog City Milk Punch made with clarified milk, bourbon, brandy and dark rum.
For dessert, look for made-to-order crullers and frozen custard that comes with a choice of
toppings like Flavor King plum sauce and frothy egg yolk caramel.
Fog City, 1300 Battery St. (at the Embarcadero), San Francisco; (415) 982-2000.
www.fogcitysf.com. Dinner nightly; lunch and brunch to begin in October. Full bar.
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10/22/13 3:24 PM
Now open: Fog City - San Francisco Chronicle
http://www.sfchronicle.com/restaurants/article/Now-open-Fog-C...
Reservations accepted. Snacks, $6; vegetable, seafood and meat dishes to share, $6-$38;
desserts, $5-$8.
-Tara Duggan
© 2013 The Hearst Corporation
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