Shuckin’ GOOD!

April 6, 2016

It's sun thirty...time to go to the Pier! And the best part?  These fresh, plump, juicy oysters are waiting for you.  They're served raw on the half shell with a light mignonette sauce.  The mignonette is made of red wine vinegar, champagne, horseradish, ground black pepper, mint and chopped shallots which adds a nice acidity to the brininess of the oysters. Can't think of a finer way to spend a sunny afternoon than with a dozen of ...

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New Floor!

January 9, 2016

We have completed our second wave of renovations here at Pier 23 Cafe! Come on down and dance on our new wood floors, have a drink and enjoy the live music featured every night. We are also working on new items that will be featured on our up-and-coming menu! Anticipate new savory plates that will encourage your return and rouse cravings that can only be satiated at Pier 23 Cafe.

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November 24, 2015

Pier 23 Cafe is closed Monday thru Thursday this week, but don't fret as we are closed to improve our restaurant and enhance your dining experience! When our doors reopen you will notice freshly painted walls, updated kitchen accessories, and what we are most eager about, a brand new bar-top. These features along with our annual second tent coalesce to offer you a destination you will return to time and time again.

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Crab Cake Benedict

November 10, 2015

Come down for our weekend brunch and try our delicious crab cake bene.  Complete with sriracha hollandaise and bacon, this dish hits the spot every time! Brunch starts at 10am both Saturday & Sunday.  Don't forget, bloody marys and mimosas go well with every dish!!  ;o)

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New Tent

November 3, 2015

The crisp winter winds that come with the changing season have encouraged us at Pier 23 Cafe to assemble our annual second tent on the back patio! Admire the picturesque view of the waterfront in the warm, heated comfort of our additional tent. We invite you to come down and enjoy great food among great service.

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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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