|A rendering of the forthcoming Mission Rock Resort|
The Look: Clocking in with more than 10,000 square-feet, the two-floor bar and grill overlooking Crane Cove is a behemoth that will include 350 seats, evenly divided between the indoor and outdoor spaces, plus another 23 seats at the oyster bar. The downstairs area will be primarily oriented for take- away and casual eat-in breakfast and lunch service, while the upstairs, anchored by the oyster bar and full windows overlooking the waterfront, will be the main dining area for the slightly more formal lunch and dinner service, though the most coveted seats are likely to be those directly on the 110-seat deck.
The Food: Overseeing the all-day seafood-centric menu, which includes a full raw bar and locally sourced meats and produce, will be Osborne’s corporate executive chef Tony Flier and chef de cuisine Sam Ehrlich, who’ll tap into local vendors such as Drake’s Bay Oysters, Acme and Pan-o-Rama breads and Mr. & Mrs. Miscellaneous ice creams. Look for dishes such as Dungeness crab and Bay shrimp lettuce cups, fish 'n chips and The Mission Rock Burger served until 11 PM nightly. In addition, the kitchen will service breakfast all day along with sweet and savory pastries and Mr. Espresso coffee to lure in the morning crew.
The Drinks: Drinking has always been the primary activity at The Rock and that shouldn’t change. The bar program will include locally brewed craft beers, approachable Old and New World wines and a signature cocktail list with jaunty names such as the Sailors Shipwrecked Punch and a large selection of frozen cocktails such as coladas and daiquiris.
The Details: Mission Rock Resort: Opening August 8; 817 Terry Francois Boulevard; 415-701-7625