Here's a look at the best new and renovated venues in San Francisco such as corporate event venues, party rooms, conference centers, restaurants with private rooms, unique venues, and more. These event and meeting spaces can accommodate groups large or small for winter entertaining including holiday parties, business dinners, cocktail parties, conferences, and private and corporate events.
With interiors inspired by the French mansion where the Rolling Stones composed Exile on Main St., the restaurant and bar Bergerac opened in the SoMa district in late September. Designed by Josh Rowland, the 3,500-square-foot space features rich jewel tones, a 25-seat bar finished with a zinc countertop, and velvet and leather tufted couches. The cocktail menu comes from Russell Davis, co-star of Spike TV’s Bar Rescue and includes soda fountain-era inspired drinks, punches, table-shaken cocktails, and seasonal bottle services; house-blended spirits and vermouths, as well a bourbon aged in a cocktail-infused barrel, are also on offer. The space accommodates 75 people for seated events or 250 people for receptions. For smaller groups, there is a draped private banquette in the back.
San Jose McEnery Convention Center debuted a $130 million renovation and expansion in October. The convention center added 125,000 square feet of additional flexible ballroom and meeting room space, bringing the total usable space to 550,000 square feet. Other features include a new networking lounge; more breakout rooms; event spaces with bright California colors and reclaimed redwood ceilings; and a new open plaza entrance facing downtown that can be used for outdoor events.
Alioto’s Restaurant in Fisherman’s Wharf renovated its banquet rooms in October. The Harbor Room, which seats 55 guests, has large windows with views of the Golden Gate Bridge and San Francisco Bay. The room includes a private bar and is equipped with an audiovisual system, television, and projection screen. The Bridge Room seats 18 guests and includes design features such as antique crystal lighting, granite-top buffets, and bronze leather ceiling tiles; a window frames views of the water.
Downtown's Café Claude has opened a new location, Café Claude Marina, serving its French bistro fare in an Old World, glam setting. The design features burgundy flocked wallpaper, vintage French chandeliers, and tin ceilings. The 1,700-square-foot space includes a 49-seat dining room, a 12-seat bar, and outside tables that seat eight. The restaurant does not offer buyouts, but groups may request the private chef's table, a crescent-shaped leather banquette that seats six. The area is enveloped in damask wallpaper and is separated from the rest of the restaurant by fabric drapes.
Opened in September, 1760 is a Nob Hill restaurant offering shareable dishes made with a select number of ingredients. Signature items from executive chef Adam Tortosa include beef tartare with Marcona almonds, herbs, and chili; fried duck sandwich with slaw, pickles, and spicy aioli; and lobster ceviche with caramelized coconut, pineapple, and coriander. The restaurant seats 68 guests, including 12 at the bar, 12 at a communal table, and 44 in dining room.
Opened this fall downtown, Café Terminus takes its name from its location at the end of the California Street cable car line. The sleek space serves sandwiches during the day and shifts to cocktails at night. Buyouts are available for events, and the space accommodates receptions of 60 people.
As its name indicates, TBD Restaurant has a to-be-determined menu based on what is seasonally available. A sister restaurant to AQ, and located two doors down, TBD serves a Northern California-inspired menu with dishes cooked on a custom-built hearth and Grillworks grill. It opened this month and seats 50.
Contemporary American restaurant State Bird Provisions recently finished a renovation and expansion, adding more options for group dining. Two new alcove tables accommodate groups of eight or combine for groups of 16. For buyouts, the restaurant accommodate 60 guests for seated dinners or 75 guests for a reception. One consistent item on the changing menu is its namesake California valley quail.
The Madrones, an estate located in the Anderson Valley, opened the 16 seat restaurant Stone & Embers this summer. The seasonal menu of artisan pizzas and seasonal foods from a wood-burning stove comes from chef and owner Patrick Meany. The property is adding a meeting and event space adjacent to the restaurant expected to finish in May.
Serving barbecue and a slate of Southern-inspired cocktails, Bitters, Bock & Rye opened on Polk Street. The space holds 300 people and has a bar, dining room, and private event space.
