CEO Jim Woods said the Fisherman’s Wharf menu is still in development. “I think each neighborhood has a need for something different,” he said. “I think that the food should reflect that.”
For Fisherman’s Wharf, while that might mean some nods to the site’s history, don’t expect a seafood-heavy menu. “I don’t think we will be focusing on fish, which will probably be welcomed by all of our neighbors as they deo a really great job at it,” Woods said. The Wharf is home to San Francisco institutions including Italian seafood restaurant Sabella & La Torre, sourdough-focused Boudin Bakery and the Franciscan Crab Restaurant.
Woods said the cocktail program will serve up classics, as well as more experimental offerings developed by Outerlands bartender Jeremey Luca-Flaherty. Compared to Woods’ other locations, customers can expect an approachable, streamlined draft menu, to account for the expected tourist-heavy foot traffic. “Ten awesome taps can go a lot farther than having 40,” Woods said.
Woods remembers walking along Taylor Street as a child when the Wharf was the go-to spot for his family to bring out-of-town guests. Woods said while it has “fallen out of favor with locals,” he believes the sweeping views of the Golden Gate Bridge and the nostalgia of the location can lure them back.
“I think that the time is right for getting some new operators in there and then people can rediscover these gems that have been there for a very long time,” he said.