Selected quotes from recent publications

San Francisco Louis Vuitton City Guide, 2013

“… Chef Parke Ulrich’s menu includes only the best sustainably caught and raised seafood … Lunchtime on nice days is ideal for a terrace table on the water with a view of the Bay Bridge.”

TheDailyMeal.com, 1-17-13

“Waterbar offers a panoramic view of the Bay and the San Francisco skyline. The bar/restaurant also boasts 19‐foot, floor to‐ceiling aquariums filled with exotic fish. Seasonal sustainable seafood is the highlight, served straight from the back‐lit raw bar.”

Chow.com, 12-07-12

“The best spots for oysters in San Francisco... For an extensive shellfish menu that pulls from growers in Alaska, Rhode Island, and everywhere in between, try Waterbar, which also features a full bar and a view over the San Francisco Bay—the perfect accessory for downing oysters.”

MercuryNews.com, 11-06-12

“San Francisco is home to so many stellar seafood restaurants, but between the enormous oyster bar and the talents of chef Parke Ulrich, Waterbar is one of the best.”

FoxNews.com, 10-23-12

“Situated right on San Francisco's Embarcadero, Waterbar treats both the eyes and the palate with its up-close and‐personal views of the Bay Bridge and seafood dishes like miso‐roasted Monterey sardines or seared Hawaiian ono with chanterelles and green olive gazpacho.”

San Francisco Magazine, August 2012

“Check out the patio cam on the restaurant’s website, which lets you see the weather conditions in real time. What to order: A glass of champagne and oysters on the half shell.”

San Francisco Chronicle, 04-01-12

“With a handsome dining room featuring two floor-to-ceiling fish tanks and windows overlooking the Bay Bridge, there’s something aquatic to look at no matter where you sit.”

7x7 SF Guide – Spring 2012

“… Pat Kuleto’s bay-side megaproject has floor-to-ceiling windows that take full advantage of the views of the water and the Bay Bridge.”

Marin Magazine – January 2012

“When writing dessert menus in winter I want to make sure there is some color and brightness of flavor.” – Emily Luchetti, Executive Pastry Chef at Waterbar