The Vault Garden
Restaurant · Financial District
Plaza Level, 555 California St, San Francisco, CA 94104
Highlights
Upscale Cal-American restaurant with chic, moody ambiance.
Upscale Cal-American restaurant with chic, moody ambiance.
"If you want to have Easter brunch outside, The Vault Garden will be offering a three-course prix-fixe menu on April 4th from 11am-2pm. The meal includes everything from truffled deviled eggs and a lamb loin tartine to carrot cake donuts for dessert. Tickets are available here, and it’s $49 per person ($25 for kids)." - julia chen 1
"The Vault Steakhouse dove back underground and is once again tempting diners into the sexy space with tomahawk steaks and caviar tots. Slide into a leather banquette and peruse a menu built around a selection of Black Angus steaks accompanied by tableside Caesar salads, creamed spinach, and crab cakes." - Dianne de Guzman
"At the Vault Steakhouse, FiDi diners can order steaks with sauces like black truffle bordelaise or bearnaise alongside luxurious sides like truffled mac n’ cheese and sweet creamed corn. Start your meal with raw bar favorites, including a massive shrimp cocktail or caviar service with savory waffles and chives." - Dianne de Guzman, Eater Staff
"From Friday, November 29 through the new year, the Vault Garden transforms into a winter wonderland strung with garland and dripping in ribbon and wreaths. Best of all, it’s a fully tented space so you can enjoy the decor and views of the enormous tree at 555 California Street without having to brave any weather. There’s also a special cocktail menu: Favorite concoctions from years past have included the “Hot and Buttered,” made with banana and roasted walnut butter. Make a reservation via Open Table." - Justine Jones
"The Vault Garden hosts groups inside covered and heated tents with views of the massive outdoor space. Semi-private and private setups are available for up to 60 guests. The menu remains meaty with options including seared scallops, roasted chicken, and steak frites. Learn more on the restaurant’s website." - Dianne de Guzman
