Restaurant, Lounge Part of Huge Renovations at Grand Hyatt San Francisco
After a major overhaul, part of a $70 million renovation, the Grand Hyatt San Francisco launched the OneUP Restaurant and Lounge this week, along with a sustainable food initiative and the city’s first hotel-operated food truck.
Designed by CCS Architecture, the visionary firm behind many Bay Area restaurants (Twenty Five Lusk, Perbacco, La Toque), OneUP now features a restaurant and lounge with all the modern amenities that diners have come to expect from the designers. There is a 56-seat dining room complete with an open kitchen. Separating the restaurant and bar/lounge is a luxurious wine and liquor library, which features interactive touch screens that display the entire catalog of spirits and wines available. There are also several display cases featuring wines and other spirits.
The bar program is being overseen by mixologist Scott Beattie, the mastermind behind several other restaurant bars in San Francisco and up north in Wine Country. He said the cocktail list, which he is in the process of finalizing, will feature many familiar items. “A lot of the cocktails are creations that I’ve had on other cocktail lists in the past. As always, I’m focusing on produce and seasonality. We’ll also feature a lot of bottled cocktails or mixes, which will make the process of serving up drinks seamless and easy, especially during our busy times,” Beattie said.
The kitchen will be headed by Executive Chef Ian Libberton and Chef De Cuisine Adam Nichol. A new and exciting focus on locally-sourced, sustainable ingredients will mean a smaller, more compact menu, all part of Hyatt’s global campaign – Food. Thoughtfully Sourced. Carefully Served.
“We have developed a great relationship with our local farmers and producers. So while our menu is constantly being updated with what we are able to get that’s in season, we are also able to work a bit on the fly,” said Libberton. “A lot of our guests are staying for multiple nights. They might come in with a request that first night and it’s something we may not have in stock. But I’ll go to our producers and try to get the item they requested before they leave. It’s just a small part of the service we want to provide for our guests.”
Starters on the opening dinner menu include a Roasted Brussel Sprout Salad and Dungeness Crab Salad; mains include “One Up” Cioppino, Milk Braised Pork Cheeks and a Dry Aged NY Strip. There will also be soups and salads, sandwiches and other entrees for lunch and breakfast items such as omelets, egg benedict and french toast. “We have a small kitchen and even smaller storage space so we’re not able to have all the ingredients that we’d probably like to have available. But our team is really creative in getting a nice variety of dishes on the menu,” said Libberton. “It’s great to have such a positive impact on local farms and producers along with providing guests with plenty of healthy and exciting options on our menu.”
Along with the restaurant and lounge, the Grand Hyatt will also be the first hotel in the city to launch it’s own food truck, offering San Franciscans a sneak peek of OneUP dishes around the city. Profits from the mobile vendor will benefit charitable organizations throughout the Bay Area.
A beautiful new space that is sure to impress hotel guests and visitors for years to come. The Grand Hyatt San Francisco is located at 345 Stockton Street.
