Mandarin Oriental is Brasserie S&P, a decidedly more casual California-inspired restaurant and bar set on the hotel’s ground floor with floor-to-ceiling windows overlooking the plaza outside. Shorthand for the intersection where it resides - Sansome and Pine (not Standard and Poors, despite its FiDi locale) - the new 90-seat restaurant jettisons the old Cal-Asian concept for a new midpriced menu of shared plates and entrees overseen by Adam Mali (formerly of Nick’s Cove and Gary Danko) that runs the gamut from baked Drake’s Bay oysters and steamed pork buns to mains such as faro spaghetti vongole and a grilled 28-day dry aged steak.Ushering in a new era in dining at the
S&P also aims to lure in the bar crowd (and Mad Men buffs) with a new cocktail program overseen by bar manager Priscilla Young that includes a section entirely dedicated to gin and tonics, one that includes 31 varieties of gins (replete with tasting notes), a choice of tonic waters (including two housemade varieties) and an array of garnishes. The bar also stocks an exhaustive beer and bourbon selection, as well as wine from lesser-known producers including an original vintage the hotel has developed with a local producer.
S&P Brasserie is open daily for breakfast, lunch and dinner.
Brasserie S&P: 222 Sansome Street, inside the Mandarin Oriental; 415-986-2020