Five Cents Donated from Each Oyster Sold to Local Charities That Champion The Bay and The Community
Waterbar co-owners Pat Kuleto, Mark Franz, Pete Sittnick, and Parke Ulrich are pleased to announce the restaurant’s new “Oyster Give Back” campaign, in which five cents from each oyster sold will be donated to charities that champion the bay and the local community. The campaign, which began on “Ocean Day,” June 8, will continue on an ongoing basis, supporting a different charity each quarter. The program’s initial beneficiary, The Watershed Project, focuses on sustaining and rebuilding the oyster population in the Bay Area. The Watershed Project will benefit from proceeds from oyster sales through the end of September of this year.
“Waterbar has continually strived to set the standard for serving sustainable seafood,” said Executive Chef Ulrich. “The ‘Oyster Give Back’ was conceived to showcase the need for continued dedication to the environment and responsible living. We want diners to become a part of this movement. While enjoying oysters and sipping Champagne, they also will be helping with a very important cause – supporting local organizations that help protect our waters and our community.”
With its popular central oyster bar, the restaurant serves approximately 2,000 oysters per day and has served more than two million oysters since opening in January 2008. Known for offering the freshest sustainable seafood available, Waterbar showcases the most eclectic selection of oysters in San Francisco. Capitalizing on strong relationships with farmers, the restaurant often is able to feature oysters available only at Waterbar.
The ever-popular daily featured oysters and “Come Unhinged!” happy hour will continue with chef’s featured oysters offered for only $1.05 from 11:30 a.m. to 5:30 p.m. daily. The price increases to $2.05 beginning at 5:30 p.m. The featured oyster changes each day, typically highlighting a locally sourced oyster.
Waterbar is located at 399 The Embarcadero South, next to the familiar bow and arrow sculpture, Cupid’s Span. The restaurant is open daily for lunch and dinner and offers continuous bar service throughout the day. For more information, please visit the Waterbar website at www.waterbarsf.com. Reservations can be made by calling 415.284.9922.
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 and Prince Edward Island, and New Brunswick. 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. The restaurant is open daily for lunch and dinner and offers continuous bar service throughout the day. For more information, please visit the Waterbar website at www.waterbarsf.com. Reservations can be made by calling 415.284.9922.
About The Watershed Project
The Watershed Project’s vision is “people committed to a healthy San Francisco Bay watershed.” Since 1997, they’ve pursued that vision through initiatives that restore and preserve unique, local ecosystems; give students, teachers and volunteers the tools to preserve healthy watersheds; bring a watershed perspective to the urban environment; support grassroots watershed organizations; and nurture young people who aspire to environmental careers working for positive change in our Bay Area communities. The Watershed Project is located in Richmond, Calif. For more information, visit www.thewatershedproject.org.
