One of San Francisco's best loved hotels, the Mark Hopkins has added a new restaurant to the mix. The Nob Hill Club serves a dual purpose providing all day dining and club level amenities for hotel guests and visitors alike.
The Club has a timeless ambiance combining classic elements with modern décor into a chic and elegant space. The inspiration for the cuisine is California fusion and international influences utilizing local, seasonal ingredients with an ever changing menu from Executive Chef Nenad Stefanovic.
The wine list features Northern California wines, by the glass and bottle, a perfect start to any meal. We were intrigued by the monkey bread, served in a casserole dish, warm and savory. We also enjoyed the melty goodness of the Arancini made with Manchego; grown up grilled cheese using Gorgonzola and served with a tomato dipping sauce; and the Arctic char with capers.
Meat lovers will enjoy the Wagyu hangar steak, pork belly or the mouth watering lamb, marinated in yogurt, accounting for its tenderness. There are also fish, fowl and vegetarian selections to round out the offering.
Save room for dessert because they are worth every calorie. The Meringue with milk chocolate, Baileys, custard, and banana was the perfect end to our meal. Lucky guests have only to take the elevator to their room after a fabulous meal.
The Mark Hopkins is one of San Francisco's historic gems perched on top of Nob Hill. The legendary Top of the Mark has been part of local celebrations for 75 years, serving cocktails with panoramic views and light bites. Speaking of celebrations, their Sunday champagne brunch offers a decadent selection of sweet and savory dishes, not to be missed. During summer months you can see a classic film along with popcorn and cocktails.
About the Author: Karla writes about global destinations, food, wine, horse racing and exotic car events. Discover more from over 400 travel articles of places to explore.
©Karla Erovick 2014 article
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