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  • Nob Hill Club at the Mark Hopkins

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Nob Hill Club at the Mark Hopkins
Nob Hill Club at the Mark Hopkins

Nob Hill Club at the Mark Hopkins Details

  • Dining Style: Casual Elegant
  • Website: http://www.nobhillclub.com
  • Phone: (415) 616-6940
  • Hours of Operation:

    Breakfast: M-Su 6:30am-11:00am

    Lunch: M-Su 11:00am-2:30pm

    Dinner: T-Sa 2:30pm-9:00pm
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Californian, American, Contemporary Asian
  • Executive Chef: Nenad Stefanovic
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Bar Dining, Bar/Lounge, Beer, Cafe, Farm to Table, Non-Smoking Restaurant, Personal wines welcome (corkage fee applies), Private Room, Wheelchair Access, Wine, Wine Bar

Getting there

  • Cross Street: California & Mason Streets
  • Public Transit: Powell Street Cable Car, California Street Cable Car
  • Parking: Hotel Parking
  • Parking Details: Hotel garage entrance is on California Street just east of Mason Street. Extremely limited street parking available.
A word from Nob Hill Club at the Mark Hopkins
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.Continued
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Diner Reviews
  • "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."
    Dined on 8/8/2014
  • "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."
    Dined on 7/4/2014
  • "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."
    Dined on 5/11/2014
  • "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. "
    Dined on 5/10/2014
  • "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+"
    Dined on 4/26/2014
  • "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. ."
    Dined on 2/27/2014