If you love PIER 23 CAFE now is the time to show it!
SF Heritage is calling on people to nominate their favorite SF local hot spots for their “LEGACY BARS & RESTAURANTS” list. So we need your help to insure Pier 23 Cafe makes the cut!
Established way back in 1937, Pier 23 Cafe has became a time-honored San Francisco institution serving fresh seafood, delicious cocktails, and live music. We pride ourselves on being the kind of restaurant everyone can enjoy! From world class dignitaries, undercover celebrities, international travelers, to Bay Area locals (young and old!), Pier 23 Cafe guarantees an authentic SF experience right on the waterfront. Honestly, is there any other place you’d rather be on a hot sunny day?
Time to vote for the timeless classic. Pier 23 Cafe needs your vote! Be sure to vote before May 5!
Just click on the link below and VOTE TODAY on SF Heritage’s Facebook wall or on their Twitter page using the hash tag #SFLegacyProject!
The PIER 23CAFE family sincerely thanks all of you for the support over the years!
These new salads will surely put a pep in your step this Spring.
Now if you’re looking to start off the season with more of a kick, you definitely want to go with The SEARED BEEF & PAPAYA SALAD. The chile crusted sliced beef will leave your lips tingling with fiery heat. Fortunately, the green papaya offers a soothing relief. Topped with pickled onion, toasted peanuts, and garlic chips, that add nice crunch and layers (and layers!) of flavor that reveal themselves more with each bite.
Perhaps spice isn’t your thing. Then you’ll want to order the BUTTER LETTUCE SALAD, a cool alternative to the seared beef & papaya salad. Thin slices of cucumbers, mangoes and shards of watermelon radish, are tossed with red onion all served over butter lettuce and dressed with a coriander vinaigrette. This is a wonderful salad to share or to even start off your meal. It’s a perfect palate cleanser and light enough so you have room to order more…like dessert!
If you want something healthy without sacrificing flavor, come down to PIER 23 CAFE and try one of these new salads today!
For those of you who didn’t think LINGUINI CARBONARA could get any better….try this!
CHEF MATT starts with the basic elements of a classic carbonara – linguini, bacon, red pepper flakes, white wine cream sauce finished with fresh egg yolk. But always the innovator, he riffs off the old recipe bringing in his own special ingredients like scallops and kale! The scallops are the perfect vehicle to soak up the white wine cream sauce. The kale is lightly braised keeping the slight bitterness of the vegetable to cut through the rich flavors of the pasta dish just like a true superfood.
Topped with fresh parmesan cheese, you will never want carbonara any other way!
They may be short but these ribs are packing BIG FLAVOR!
CHEF MATT patiently braises these bad boys to “fall off the bone” tenderness. Easily surrendering to the fork’s touch, the meat just collapses onto the utensil. Served over a bed of red and white quinoa, chioggia beets, watercress and then topped with shallot, parsley and a mandarin zest relish. The shavings of mandarin orange provide a nice delicate acidity that complement the savory earthiness of the meat.
This new dish is special indeed. And let’s admit it, sometimes eating ribs with your hands just isn’t how you want to start your FRIDAY night out…especially if you’re on a date (or looking for one)!
Thought we’d kick off 2013 by tantalizing you with our wonderful BAKED OYSTER appetizer.
Garlic, cayenne pepper and parsley explode in your mouth like New Year’s fireworks. Followed by a subtle ocean flavor bursting from the plump Fanny Bay Oysters. A nicely charred crust tops off each oyster with a bit of texture.
Raw oysters are so 2012. Ring in the new year right with an order of BAKED OYSTERS today!
The OCEAN is in trouble. Pollution, Global Warming, Overfishing.
Competing sailors in the upcoming 34th America’s Cup show solidarity in this brilliant video by taking a pledge to keep the ocean clean.
As San Franciscans, surrounded by one of the most gorgeous bays in the world, we experience life on the water daily. If the ocean suffers, the bay suffers, we suffer.
So check out this video and show your love for the SF bay by making your very own pledge to keep the ocean clean!
A frigid chill cuts through the San Francisco streets. Get your big coats and scarves out because winter is finally here.
To honor the coldest season of the year we are debuting some new dishes that will surely warm your soul. Like this beautiful bowl of PASTA BOLOGNESE!
It’s made with a Lumachine noodle which hails from the Neopolitan region of Italy. Similar to macaroni but fatter, the hollow space in the center is perfect for housing large amounts of the mouth watering bolognese sauce. Each bite literally bursts with bolognese!!
Blending ground pork along with the classic beef gives the sauce a more layered flavor and nice rich velvety texture. Thin ribbons of fresh basil and grated parmesan are tossed in at the last minute finishing off the pasta beautifully.
Be sure to check back in with us as we’ll be featuring a few more new dishes from our WINTER MENU in the next coming weeks!
Just coming off a high from the stellar series against the St. Louis Cardinals, our clothes are finally dry after celebrating Monday night in the pouring rain… and we’re READY for more!!!
Down at Pier 23 we are all fired up to watch the Giants tonight play the first game in the 2012 WORLD SERIES. We’ve got 4 large screens (3 indoor and 1 on the outside deck) so no one misses out on the action. Come down and join the fun!
The whole PIER 23 FAMILY wishes the best of luck to our hometown boys, THE GIANTS!!
Yes, this CHIPS & DIP is as delicious as it looks.
Inspired by the South American cazuela which means “cooked pot”, it’s the perfect vehicle for CHEF MATT to illustrate his love of single pot dishes and command of Latino flavors.
Black beans are slow cooked with chipotle cheese, red pepper, poblano chile, queso fresca, chili sauce, shredded cheddar and jack cheeses then finished off with fresh chopped cilantro.
Seriously, you can dip my chip into this CAZUELA any day!
No offense to any Italian grandmothers out there. We love you ALL …
But, have you tried Chef Matt’s CIOPPINO lately??
Large prawns bathe alongside hunks of Dungeness crab, Mediterranean mussels, manila clams, and day boat scallops in a brilliant orange seafood broth. Dipped sourdough toast points are poised to be soaked, plucked, and devoured!
To start the dish off, CHEF MATT roasts shrimp shells. He then gets right in there squeezing and crushing the shells to leech as much flavor as he can out of the crustacean. The result is a rich deep sea water flavor that carries through each bite. The gorgeous autumnal hue is derived by adding red peppers, onions, carrots, celery, leeks, garlic (of course!) and a dash of tomato paste to the stew. While endowing a gorgeous color palette to the dish this vegetable medley also provides a silky texture to the broth. It’s also a nod to Chef Matt’s French culinary background which he uses to refashion this cioppino recipe a Portuguese neighbor once shared with him.
Did you know Cioppino originated right in North Beach, the heart of SF’s historic Italian American neighborhood?
Created by Italian and Portuguese fishermen in the late 1800s, they would make it from the catch of the day. Cooking the stew while still on the boats fishing in the rough waters! It became so popular that soon restaurants all over SF started to serve the traditional fisherman stew…
And so delicious it is, restaurants all over the world are now serving this wonderful dish 100 years later!
