Grande Creperie, a debut concept from husband and wife duo Patrick Ascaso and Joanna Pulcini-Ascaso of beloved family-owned Le Marais Bakery, celebrates the naturally leavened-style crêpes that are the cornerstone of casual French cuisine, and offers a selection of both savory and sweet crêpes and artisanal all butter croissants and pastries. The menu highlights seasonal, Bay Area-grown ingredients from the region’s local farmers, those Chef and Le Marais Bakery owner Patrick Ascaso have purchased from for the past decade.
Handmade tastes better. Cholita Linda makes everything from scratch, from hand-battered fish tacos to agua frescas, because they think it just tastes better. They don’t take shortcuts, they only do what’s delicious.
The philosophy at Cholita Linda is to have fresh, vibrant food that not only tastes of Latin America but speaks to its tradition, its culture, and its warmth. In Peru, Chola or Cholita, is a term of endearment that means a girl of native or mixed heritage and “Linda” means pretty or sweet—a perfect representation of the food cooked at Cholita Linda.
Daily Driver opened San Francisco’s first ever creamery and bagel shop in an expansive and beautiful space in the Dogpatch last summer, with a dedication to using the highest quality local ingredients possible in everything they create.
When David Kreitz’s boiled, wood-fired bagels were first paired with Hadley Kreitz’s cultured butter and organic cream cheese, they knew that a wholesale/retail space was essential. So, Daily Driver happened and the team grew from there.
Stop by their Ferry Building location to pick up amazing wood-fired bagels, hand-paddled butter, fresh cream cheese and other delicious grab-and-go options.
Donut Farm was started in 2006 by Josh Levine, a San Francisco native with a long history in the music scene, activism with “food not bombs”, Berkeley needle exchange, and founding member of 924 Gilman street the all ages punk venue.
By supporting Donut Farm, you are supporting sustainability, compassion towards creatures and the planet, small local businesses, and the vegan community.
Donut Farm does their best to minimize their footprint and meticulously pick local and organic ingredients beyond a standard most any other donut shop can claim.
The Slanted Door is reopening in 2022!
The Slanted Door is Charles Phan’s nationally-acclaimed Vietnamese restaurant that anchors the north-east corner of the Marketplace. A wall of floor-to-ceiling windows overlooks the Bay in the contemporary, open-space design. Charles, owner and Executive Chef, first opened The Slanted Door in the Mission District of San Francisco in 1995. He has long been known for using top-quality, local ingredients — organic whenever possible — including sustainable fish, poultry, and meat. His food has been lauded as the pinnacle of Asian cuisine.
The 175-seat restaurant serves lunch and dinner seven days a week and has a full bar with signature cocktails. The menu ranges from Vietnamese street food to complex meat and seafood entrees.
Imperial Tea Court at the Ferry Building Marketplace is an elegant, traditional Chinese tea shop and salon. Renowned as an exclusive source for many of the most sought-after teas produced today, Imperial Tea Court carries over 100 teas, including organic teas, and a beautiful selection of tea pots, many of which are handmade by masters in China.
The shop entrance features a signature moon gate and dragon sofa made from aged reclaimed wood from China. Visitors can purchase bulk tea at the stunning black granite (imported from China) counter — or pause for tea and snacks, comfortably seated at one of six rosewood tables.
Hog Island Oyster Company is the San Francisco oyster bar, full-service bar, restaurant, and retail outlet for the Tomales Bay oyster farm of the same name. A seat at the stunning oyster bar on the north end of the Ferry Building Marketplace provides a great water view – through floor to ceiling windows looking out on the San Francisco Bay – and impeccably fresh oysters. The menu offers an assortment of raw oysters on the half-shell, a traditional oyster stew, steamed clams, and clam chowder – along with beer, wine, and cocktails.
In 1983, Hog Island began farming oysters in the tiny hamlet of Marshall on scenic coast Highway One just about a two hours north of San Francisco. Today, the company grows and sells over 3 million oysters a year. Hog Island shellfish are grown using a refined technique from France. All shellfish is sorted by hand and put into a state-of-the-art seawater tank system using an ultraviolet sterilizer to purify the seawater. Close monitoring provides extra assurances of safety and quality.
In the style of European wine merchants, Ferry Plaza Wine Merchant is a classic, hands-on, service-oriented shop for buying, tasting, and learning about wine. The nearly 3,000 square foot shop carries smaller production wines from around the world, as well as everyday, high-quality labels. There is a strong but selective emphasis on California and other American wines; wines from great French, Italian and Spanish producers; offerings from new regions, such as in New Zealand and Australia; and less widely recognized favorites from Germany and Austria. Icons help shoppers easily identify dry and sweet wines, organically grown wines, etc. Seated at the dark wood wine bar, visitors can taste from selections that change weekly.
Argentinean ex-pats and local devotees line up for these El Porteño‘s hand-made empanadas. El Porteño owner Joseph Ahearne got the recipe for his buttery and flaky empanada pastry from his Argentinean grandmother. El Porteño uses the best local ingredients in the empanadas. An example of empanada offerings include: The Carne – filled with Prather Ranch Organic Dry-Aged Grass Feed Beef, Pimiento Stuffed Olives, Raisins, Hard-Boiled Eggs; The Pollo – filled with Fulton Valley All Natural Chicken, Chicken Chorizo, Raisins, Olives; and not to be missed the Fugazzeta – plump with Aged Cheddar Shaved Organic Onions, and Oregano. Seasonal empanadas are offered as well: The Acelga – filled with Swiss chard, gruyere, pine nuts, and raisins.
There are always specialty cookies available like the delicious Alfajores de Dulce de Leche, which for those of you who don’t know are Argentine cookies joined together with dulce de leche. You can also order special empanada platters for pick up.
Our kitchen is your kitchen.
Let us cook for you.
Let us bake for you.
Let us share wholesome helpful picks from our bar, our Larder, our farmers.
Visit our ONLINE SHOP
To Place Your Order for PICKUP or S.F. DELIVERY
To get new online shop menus by email, subscribe at [email protected]
OUR Midweek ONLINE SHOP:
Order on Tuesdays
for Wednesday 4-6 pm Pickup
or 4-6 pm SF Delivery
OUR Weekend ONLINE SHOP:
Order on Thursdays
for Friday 4-6 pm Pickup or 4-6 pm SF Delivery
for Saturday 9am-2pm Pickup or 9am-2pm SF Delivery
OUR Outdoor DINING:
Back plaza facing the bay
Front patio facing the Embarcadero
Wood-Fired Pizza, Spreads, Dips, Salads
Cocktails, Beer, Wine
Tuesday – Friday
12PM – 7PM
Saturdays 8:30 AM – 3 PM
Sundays 11 AM – 3 PM