Catch O’ Day : Sanddabs & Succotash!

June 24, 2014

Sanddabs, a small light delicate white fish, is an old San Francisco favorite rarely seen on menus today.  Served, bone in, the fish is gently pan roasted so that the meat falls off the bone in one beautiful filet.  Basking in a butter, lemon, garlic and herb sauce that doesn't overwhelm the light fish but truly brings forth the subtle seafood flavor. The sanddabs are served over a bright succotash- a mixture of corn, tomatoes, collard ...

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Simply Perfect Wings

January 21, 2014

I think we can all agree there's not much you need to do to fried chicken to make it delicious.  With just a shake of salt + pepper and the perfect crust, Chef Matt's new SALT + PEPPER WINGS are undeniably scrumptious.  Each wing is dredged in a light batter and then fried making the meat wonderfully tender without leaving an oil slick on your napkin.  The wings are served with a blue cheese dipping sauce that's thin almost like a blue ...

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Ruben Sandwich SF Style

December 12, 2013

There's Katz's Deli in New York and Langer's in LA, but if you've been looking for a CORNED BEEF SANDWICH in SF you may have come up short...until now! Chef Matt has concocted a version of the classic ruben sandwich putting his own SF spin on the traditional recipe.  First of all, he doesn't use rye bread.  In his efforts to always keep it local he's opted for the SF native sourdough.  This may seem like culinary blasphemy for some ruben ...

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BLUEGRASS on the Bay

November 26, 2013

They may have dismantled the America's Cup Music Pavillion right next door but you can ALWAYS hear world class music on the waterfront at PIER 23 CAFE. Just this past weekend, Barren Vines tore it up with their upbeat style of Bluegrass/Americana. Check out the music page for upcoming shows at Pier 23!

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The Fairest of Them All

November 24, 2013

The fanciful colors of the new SCALLOP CRUDO appetizer make this dish a true beauty to behold. Slivers of pink ruby grapefruit, shaved fennel, and watermelon radish are delicately layered on top of thinly sliced scallop.  The presentation is as impeccable as it tastes.  The citrus acidity, light licorice notes from the fennel, and subtle bitter bite of the radish add some zing to the velvety flavor of the seafood. A light drizzle of extra ...

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The Unveiling…Pork Medallions

November 1, 2013

We've just added some new dishes to our menu.  Here's a sneak peek of the culinary delights CHEF MATT has been conceiving in the PIER 23 CAFE kitchen. Our new PORK MEDALLIONS entree is already a favorite!  Seasoned pork shoulder is sliced then expertly grilled to tender perfection.  Crowned with blistered sweet peppers and cherry tomatoes that burst with flavor and served with a dollop of basil aioli on the side.  The pork, alone, is so ...

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One Last Taste of Summer

September 12, 2013
Ahi Tuna & Watermelon Salad

For those who just don't want to say goodbye to summer, we have the perfect salad for you, a beautiful Asian inspired AHI TUNA and WATERMELON SALAD. The fresh AHI TUNA is sliced into bite sized pieces and then tossed with delectable chunks of crisp watermelon in a miso vinaigrette and sambal oil.  The tuna combined with the miso vinaigrette strikes a wonderful salty sweet balance with the summer melon.  The salad is topped with thin threads ...

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PIER 23 CAFE needs your VOTE!

April 8, 2013

If you love PIER 23 CAFE now is the time to show it! SF Heritage is calling on people to nominate their favorite SF local hot spots for their "LEGACY BARS & RESTAURANTS" list.  So we need your help to insure Pier 23 Cafe makes the cut! Established way back in 1937, Pier 23 Cafe has became a time-honored San Francisco institution serving fresh seafood, delicious cocktails, and live music.  We pride ourselves on being the kind of ...

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Spring Forward with these SPECIAL SALADS!

March 14, 2013

SEARED BEEF & PAPAYA SALAD BUTTER LETTUCE SALAD These new salads will surely put a pep in your step this Spring. Now if you're looking to start off the season with more of a kick, you definitely want to go with The SEARED BEEF & PAPAYA SALAD.  The chile crusted sliced beef will leave your lips tingling with fiery heat.  Fortunately, the green papaya offers a soothing relief.  Topped with pickled onion, toasted peanuts, and ...

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Craving CARBONARA?

March 13, 2013

For those of you who didn't think LINGUINI CARBONARA could get any better....try this! CHEF MATT starts with the basic elements of a classic carbonara - linguini, bacon, red pepper flakes, white wine cream sauce finished with fresh egg yolk.  But always the innovator, he riffs off the old recipe bringing in his own special ingredients like scallops and kale!  The scallops are the perfect vehicle to soak up the white wine cream sauce.  The ...

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