Waterbar and EPIC Steak co-owners Pat Kuleto, Mark Franz, Pete Sittnick and Chef Parke Ulrich are pleased to announce the 16th anniversary of the sister waterfront restaurants, located on San Francisco’s scenic Embarcadero. To celebrate, both restaurants will offer special programming, including the return of favorite menu items from the restaurants’ original menus. Since opening on January 29, 2008, Waterbar and EPIC Steak have become treasured mainstays in the ever-changing culinary landscape of San Francisco.
“With this year’s celebration, we want to pay homage to our dear friend and EPIC Steak’s opening executive chef, Jan Birnbaum, who passed in 2018,” said Managing Partner Pete Sittnick. “Our talented culinary team will bring back some of his most loved dishes from the opening year. We’re excited to mark this special anniversary with our guests.”
For the occasion, each restaurant will feature a selection of beloved menu items and guest favorites that first appeared on the opening menus, all at 2008 pricing. Waterbar’s special menu will run from January 26 – 29 while EPIC Steak’s offerings will be available from January 26 until February 1.
Renowned throughout the culinary world as an unrivalled architect of creative cuisine and a virtuoso of bright flavors and intensity, Birnbaum brought his signature philosophy of honest cooking and the experience of an acclaimed, 30-year career to create a menu of fun, inventive, and contemporary interpretations of traditional steakhouse favorites. To honor his memory, Chef de Cuisine Colton Hays of EPIC Steak will offer Creole Lyonnaise with grilled chicories, bacon custard egg, duck tasso and spiced pecans ($10); Cornmeal Crusted Oysters with braised pork belly, spicy remoulade, maple-Fresno chili glaze ($14); and Steak and Cake with coffee rubbed petite filet and Dungeness crab cake, bourbon-peppercorn sauce, crab hollandaise ($47). For dessert, Pastry Chef Angel Oviedo will offer Birnbaum’s beignets with powdered sugar accompanied by dipping chocolate sauce and crème anglaise ($10). One of Birnbaum’s favorite cocktails, the OG Sazerac with Sazerac rye, herbsaint and Peychaud’s bitters ($10) will also be available.
Waterbar and Epic Steak’s 16th Birthday Bash.
At Waterbar, Chef de Cuisine Josh Su collaborated with Executive Chef Parke Ulrich to recreate some of the restaurant’s most beloved opening offerings including Emma’s Salad with
Belgian Endive, Meyer lemon vinaigrette, smoked gouda toast and Honeycrisp apple (an ode to Parke’s daughter); ($10), along with a Rock Cod “Colbert” with yuzu remoulade, citrus slaw and pomme frites ($32). For a sweet finish, diners can enjoy a Brown Sugar Brownie Parfait with butterscotch pudding, salted caramel and candied pecans, a recipe by opening Executive Pastry Chef Emily Luchetti ($10). Special wines will also be on offer by Beverage Director Valentina Moya including Love & Terroir, Chenin Blanc, Santa Ynez Valley, 2022 ($12 glass / $54 bottle) and Drappier, Brut, Côte de Bar, Urville, Carte d’Or NV ($18 glass/$80 bottle).
“Both restaurants have thrived in San Francisco’s competitive culinary scene because our entire team is focused on creating the ultimate guest experience,” said Executive Chef Parke Ulrich. “From expert sourcing and careful preparation, to setting new sustainability standards every year, I’m proud of what we have accomplished. As we look ahead, we remain committed to these pillars of excellence, alongside our focus on community service, with initiatives such as Waterbar’s Oyster Give Back Campaign and annual OysterFest, and EPIC Steak’s annual High on the Hog event, all benefitting local charities.”
Since opening in 2008, Waterbar has set new standards of sustainability, variety, and excellence in the sourcing, preparation and presentation of food from the sea. Under the guidance of Executive Chef Parke Ulrich and Chef de Cuisine Josh Su, Waterbar presents a daily menu of fresh-caught, sustainably raised fish as well as the most expansive selection of oysters on the West Coast. Through the restaurant’s Oyster Give Back Campaign, Waterbar has raised over $230,355 since 2014 for local charities, including most recently San Francisco Baykeeper. Waterbar features a full bar and an extensive wine list from the world’s great seafood-centric cultures curated by Beverage Director Valentina Moya.
EPIC Steak, also led by Executive Chef Parke Ulrich and Chef de Cuisine Colton Hays, is the city’s only waterfront steakhouse. The menu goes beyond the traditional steakhouse experience, reflecting the diversity of the city with innovative cuisine that offers exciting preparations of steak, meats, poultry, seafood, and lighter fare. Handmade cocktails, domestic and imported beers, and a well-selected wine list, overseen by Beverage Director Grace Newport, complement the menu.
About Waterbar
Widely regarded as San Francisco’s foremost seafood restaurant and offering one of the city’s most extraordinary views of the San Francisco Bay, the Bay Bridge, the famed Ferry Building, and the Embarcadero skyline, Waterbar has set new standards of sustainability, variety, and excellence in the sourcing, preparation, and presentation of food from the sea. Under the guidance of Executive Chef Parke Ulrich, Waterbar presents a daily menu of fresh-caught, sustainably raised fish as well as the most expansive selection of oysters on the West Coast, served sparklingly fresh from the famed oyster beds of California, Washington, British Columbia, Alaska, Massachusetts, Maine, Virginia, Prince Edward Island, New Brunswick, and beyond. Waterbar features a full bar and an extensive wine list culled from the world’s great seafood-centric cultures.
Waterbar is located at 399 The Embarcadero South, next to the familiar bow and arrow sculpture, Cupid’s Span. The restaurant is open daily from 11:30 a.m. to 9 p.m. for lunch, 2:30 to 5 p.m. for happy hour, and 5 to 9 p.m. for dinner. For more information and to book reservations, please visit www.waterbarsf.com or call (415) 284-9922.
About EPIC Steak
EPIC Steak is a contemporary waterfront steakhouse, featuring interpretations of traditional favorites and more by Executive Chef Parke Ulrich and Chef de Cuisine Colton Hays. The menu goes beyond the traditional steakhouse experience, reflecting the diversity of the city of San Francisco with innovative cuisine that offers exciting preparations of steaks, meats, game, poultry, seafood, and lighter fare. Handmade cocktails, domestic and imported beers, and a well-selected wine list complement the menu overseen by Beverage Director Grace Newport. The restaurant features an intimate upstairs bar and lounge with panoramic views of the city, San Francisco Ferry Building, and bay featuring the full restaurant menu as well as its own separate bar menu.
Read Also: Executive Chef at Thesis Hotel, per Food & Beverage Magazine
EPIC Steak is located at 369 The Embarcadero in San Francisco and is open Monday-Thursday 4 to 9 p.m., Friday 4 to 9:30 p.m., Saturday 11:30 a.m. to 9:30 p.m., and Sunday 11:30 a.m. to 9 p.m. For more information and to book reservations, please visit www.epicsteak.com or call (415) 369-9955.
