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About Nob Hill Club at the Mark Hopkins
San Francisco, CA 94108
The Nob Hill Club at the InterContinental Mark Hopkins offers an ever-changing menu reflecting the seasonality and bounty of California ingredients in one of San Francisco’s most classic hotel settings. Under the direction of Executive Chef Nenad Stefanovic, the Nob Hill Club is both a restaurant and lounge, inviting guests to conduct a casual business meeting, enjoy a meal or gather for after dinner drinks. The restaurant’s commitment to seasonality and sourcing as local as possible is reflected in the menus which feature details on purveyors and their proximity to the hotel. The California-centric wine list features by-the-glass and bottle selections from wineries in Napa and Sonoma to Monterey and Alameda counties.
Californian, American, Contemporary Asian
Hours of Operation:
Breakfast: Mon-Fri 6:30am-11:00am
Breakfast Sat-Sun 6:30am-12:00pm
Lunch: Mon-Sun 11:00am-2:30pm
Dinner: Tue-Sat 3:00pm-9:00pm
California & Mason Streets
$31 to $50
AMEX, Discover, MasterCard, Visa
Hotel garage entrance is on California Street just east of Mason Street. Extremely limited street parking available.
Powell Street Cable Car, California Street Cable Car
Private Party Facilities:
The Nob Hill Club offers semi-private dining in a timeless ambiance that combines modern chic and classic elegance for up to 14 guests seated and 20 standing. Chef Nenad Stefanovic draws inspiration for his modern American fare from seasonal bounties of the surrounding farms and ranches.
Private Party Contact:
Joanna Carrasco: (415) 616-6940
Bar Dining, Bar/Lounge, Beer, BYO Wine, Cafe, Corkage Fee, Farm to Table, Non-Smoking, Private Room, Wheelchair Access, Wine
There was plenty of attention to detail, with a thoughtful explanation of the wine list, a small tasting session offered, and a variety of other gems. The crab cake salad, as appetizer, was excellent. No blemish on any aspect of this last-minute restaurant selection. Would love to return on my next trip to San Francisco!
Good hotel brunch buffet
As would be expected with a restaurant in a 4.5 star hotel, the food was plentiful and varied. Not as extensive as the Ritz-Carlton but good enough. The hostess was very courteous and greeted us by name and made sure that the main waiter knows our name as well, which was a nice touch. As with every buffet some items, especially the hot ones, were out too long and started to get dry. The house coffee was a bit of a disappointment, it was weak yet tasted burned so we had to order americanos instead. The ambiance has some old world charm with plenty of wood and brass, however feels a little cramped if they have a full house.
When we have booked with OpenTable and came it said that they dont work with reservations. Price for on person who doesn't stay in a hotel is $10. So for one dish for both and two glasses of wine we payed $80 in total. But anyway, view is awesome, and live-music as well.
Was going to an event in the area and this seemed the best of the very limited options in the area. Somehow I expected better from the main restaurant in the Mark Hopkins. Mediocre wine list --pretty much all grocery store wines, especially by the glass. Boring menu. Was just looking for a light dinner. Ordered the giant prawns -- they were properly cooked but been a long time since I saw 3 prawns sitting alone on a plate, not even a decent garnish. Salad was recommended and boring. The main courses looked pretty unexciting and heavy on steak -- but real steak houses do better. (What is it with Nob Hill- everything seems to be a steakhouse! Would hardly know SF was a great, creative food city. Mostly hotel restaurants. Perhaps this is what the hotels think tourists want. I remember when SF hotels used to have good restaurants.)
Everything good but the food
I ordered a $79 steak to share, medium rare. Half of it was well done and the other half medium at best. I did not send it back because I had invited friends and they ordered fish - which was about four mouthfuls in size. They were half way done in a few minutes and I did not want to delay things. I would not recommend going here but I would go back myself to give it another try.
Hoped for more.
I checked this out for dinner. Given the food selection at the Top of the Mark is limited, I was hoping for the opposite at this latest edition to the iconic hotel. Though nicely prepared, the offerings seemed more like bar food and like the Top of the Mark, the choices were very limited. I would not make this a destination for an evening out. The ambiance was also lacking, though I cannot put my finger on exactly why... Perhaps it was because nobody was there.
Elegant Atmosphere and Delicious
I booked a table for Mother's Day Brunch and was delighted with the result. The Nob Hill Club was recently renovated and has a lovely elegance with a classic San Francisco charm. Looking out the corner window you can see down to the Trans America Building. The brunch was not over the top with seafood choices or a carving station, but was a reasonably priced, traditional hotel brunch with delicious hot items, salmon, fruit, pastry, and smoothie selections. I was impressed with the service I received from the hostess. She was extremely friendly and went above and beyond to make it a great Mother's Day for my mom and it was greatly appreciated. I was charmed with the whole experience and I will definitely be coming back and recommending it.
Suprised it wasn't better
I was excited to find a new high end place had opened in town, but unfortunately the food and wine were underwhelming. Many better places to explore in the city. We ate the Smelts which did not seem completely fresh and were not enjoyable (I love smelts and was excited that it was on their menu). The rack of lamb was awesome and tender, but the flavoring was not exciting. My boyfriend had the vegetarian pasta and seemed OK with it, but when I tasted it also did not impress. Hazelnut dessert was great though! Friendly service.
Your time is up
My steak was superb. My partner's dish was nice, the fish excellent, the potatoes were salty and bland, less salt would have been nice.
Our waiter was polite and none of this was his fault.
I recommend the following to your manager: Do not start using the vacuum cleaner while diners are still eating. Nor turn on the bright lights as if we were in a cheap bar and it's last call for drinks.
Do not rush patrons to order dessert, or out the door. Pay your waiters and help for overtime as needed so people are not rushed/and pushed out. How very un-European of you!
We ended up going to another restaurant for dessert, and expresso.
Grading you a B-/C+
The dining room at the Mark Hopkins has been renovated and the room is attractive. Unfortunately, both the menu and "front of the house" need to be improved. The menu is limited and unusual. Almost every dish had something exotic in its preparation. The chef is trying too hard. In fact, the food was actually pretty good. Although not busy, we had a long wait to get a waiter. There were several managers on duty who just ignored us. We brought a 30 year old Bordeaux to dinner and when we did get the waiter he had no idea how to handle or open the wine. There is no sommelier. After he destroyed the cork, I had to open the bottle. I give them credit for waiving the corkage.
Clearly the chef has talent but they still have work to do. .
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