Farewell to JERSON!

July 23, 2015

We wanted to say a special goodbye to our man, Jerson Martinez. A loyal employee of Pier 23 Cafe for the last 5 years and a talented dancer, he worked the floor like no other. He even met his future wife dancing at Madrón on Divisadero.  Jerson and Sarah quickly fell in love and were married. Shortly thereafter they had Galielo. Lee-lo is even tempered and popular, just like his father. Jerson and his young family have moved to Chicago ...

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July 22, 2015

Crunch is key. That's the philosophy behind the new BEER BATTERED FISH & CHIPS we're serving at Pier 23 Cafe.  Chef Seamus decided to use a live yeast beer batter to achieve the ultimate crispy exterior.  The result is this gorgeously crusted shell that has been fried to a golden hue.  The outside is both crunchy and delicate while the fish, East Coast haddock, remains deliciously moist. The fish is served atop a basket of french ...

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WET DARK ART IV this Friday Night!!

April 23, 2015

"To express yourself needs a reason, but expressing yourself is the reason."- Ai WeiWei In the spirit of excitement, adventure and a fascination with many things Chinese, you're invited to the performance of: Wet Dark Art IV Friday, April 24 8:30 p.m. - 9:30 p.m. Aquatic Park Cove, San Francisco, California Conceived by Pier 23 Cafe owner, Flicka McGurrin, Wet Dark Art IV is a series of drawings on the sand and the waters of Aquatic ...

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February 19, 2015

Brunch just got a lot better. Introducing our new, CRAB CAKE BENEDICT.  Forget the English muffin!  Forget the Canadian bacon! Mouth watering succulent DUNGENESS crab cakes are the foundation for this purely San Francisco dish.  The west coast crab is blended with onion, celery, red bell pepper-a trifecta that adds great texture to the cakes.  After being rounded into little discs, they are then coated in panko crumbs creating that ...

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All About the Bouillabaisse!

January 30, 2015

I'm all 'bout the baisse, BOUILLABAISSE. Sumptuous prawns, Littleneck clams, chunks of cod, mussels and scallops are cooked in a light broth of saffron smoked ham stock, butter, white wine, and Anisette.  Sounds complex but the results are simply delicious.  The ham stock adds a smokiness to the broth that evokes southern flavors and comfort food.  This is offset nicely by the white wine and Anisette that add a dry elegance to the down ...

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SOUL SAUCE playing THURSDAY * 1/22 * 7-10p

January 21, 2015

SOUL SAUCE is a blend of Latin-Jazz and Brazilian styles that features the vibraphone as the lead instrument. The band plays in the Cal Tjader tradition, which is part of the unique San Francisco sound.  The quintet is vibraphone, piano, bass, drums and percussion.

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Can’t Wait for CRAB Season!

October 10, 2014

If you're chomping at the bit to get your hands on some delicious crab you're not alone.  As San Franciscans, we are so lucky to enjoy fresh Dungeness crab each winter but some of us can't wait until November.  In anticipation of our local Dungeness crab season starting up, we are serving ALASKAN KING CRAB. Cooked to tender perfection in butter, garlic, white wine, parsley and olive oil, this delicious concoction is mouth watering good!  ...

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Catch O’ Day : OH MY COD!

October 1, 2014

With temperature in the 80s, the Bay Area feels more like the tropics this week.  So how appropriate that we have this PAN ROASTED COD special that looks as if conjured out of a Tahitian scene painted by Gauguin. The cod rests on a celery root puree floating in a pool of orange chili and green basil oil.  Pan roasting the cod brings out the subtle flavors of the light fish while giving it a beautiful crust.  The celery root puree is silky ...

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Interview with a CHEF

August 21, 2014

We'd like to introduce our new Executive Chef, Seamus Gibney.  During an afternoon chat, we learned a lot about the self-described gypsy as he discussed his past and how he came about working at Pier 23 Cafe. Hailing from upstate NY, Rochester to be exact, he's lived all around the country- Manhattan, Los Angeles, Colorado, North Carolina and now San Francisco.  He's worked in the restaurant business most of his life.  After a stint in the ...

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A Crab Salad Revelation

July 24, 2014

Often when you order a crab salad you receive gobs of louie dressing and an infinitesimal amount of crab.  Not the case with this crab salad at Pier 23 Cafe! Created by our new Executive Chef, SEAMUS GIBNEY, this salad is teeming with big chunks of crab meat.  The crab is tossed in a saffron aioli with avocado, green onion, and slices of radish served over a bed of arugula. The crab and avocado combination are truly a match made in epicur...

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