A 51-year-old beloved Outer Richmond seafood restaurant is up for sale\u00a0\u2014 and if its owners can\u2019t find a buyer, it could close permanently.<\/p>\n
Frank Gundry and Ross Warren, who have owned Pacific Cafe at 7000 Geary Blvd. together since 2014, are looking to retire, as first reported by the San Francisco Chronicle<\/a>. (The Chronicle and SFGATE are both owned by Hearst but have separate newsrooms.) They hope to sell the restaurant to someone willing to carry on its legacy. The asking price<\/a> is $195,000, with a monthly rent of $4,800\u00a0\u2014 and a yearly revenue over $1 million, according to the listing on LoopNet.<\/p>\n The reservationless restaurant is most known for its free glasses of wine while you wait for a table, but there\u2019s also<\/a>\u00a0creamless clam chowder, breaded calamari steak and side portions of tender rice pilaf on the menu. Gundry and Warren hope to sell Pacific Cafe to someone who will keep its vintage charm, but will close it if no buyer comes forward, the Chronicle reported.<\/p>\n \u201cOur hope is to find a new owner who will carry on the spirit of Pacific Caf\u00e9 \u2014 someone who will continue the traditions, quality, and warm hospitality that have defined this place for so many years,\u201d Gundry and Warren wrote<\/a> in a letter on the restaurant\u2019s website. \u201cIt means a great deal to us that the restaurant continues in the same style and manner that you\u2019ve come to know and love.\u201d<\/p>\n SFGATE reached out to Pacific Cafe for comment but did not hear back in time for publication.<\/p>\n Original owners Tom Hawker and Jim Thomson started the free wine custom just days after opening on July 4, 1974, according to the Chronicle. The mantra<\/a> of the restaurant became \u201crain or shine, if you stand in line you get a free glass of wine.\u201d Usually, the complimentary glass<\/a> is white, though an ask for red can be accommodated.<\/p>\n Gundry was a server for about four decades and eventually became co-owner with Warren in 2014, the Chronicle wrote. Gundry told the newspaper that post-pandemic difficulties like the rising cost of goods, utilities and labor presented the restaurant with challenges.<\/p>\n