The story
MKT Restaurant & Bar occupies the fifth floor of Four Seasons Hotel San Francisco, sitting above Market Street in the Financial District with views across downtown. The setting works equally well for a business lunch, a client dinner, or a relaxed weekend brunch — and the kitchen earns its place on the table through ingredient sourcing rather than spectacle.
The menu is built around Californian cuisine with a clear commitment to regional producers: Mary's chicken, Liberty Farms duck, and Five Dot Ranch prime steaks anchor the protein side of things, while seasonal dishes shift the focus to whatever the region does best at any given moment. Breakfast, lunch, dinner, brunch, bar bites, and desserts are all offered, giving the restaurant a versatility that few hotel dining rooms manage to pull off without compromise. The weekend brunch — served Saturdays and Sundays from 11:30 AM to 2:30 PM — features a seasonally changing menu that has included dishes like Dungeness Benedict.
The wine program earned a Wine Spectator Award of Excellence in 2020, recognition that reflects a carefully curated list designed to complement the California-forward cooking rather than overshadow it.
Executive Chef Shaun Acosta is a Northern California native with more than two decades of Four Seasons experience across properties from Hawaii's Big Island to New York City and Napa Valley. Now back in the Bay Area, he brings what he describes as a "less is more" philosophy — blending simplicity and innovation to let the season and the region speak clearly on the plate.
The Bar & Lounge runs from 11:00 AM to 11:00 PM daily and serves its own menu, including dinner on Sunday and Monday evenings when the main restaurant closes for dinner service. Outdoor seating and private dining options make MKT a practical choice for gatherings of most sizes, and its proximity to the Moscone Center keeps it on the radar for visitors and locals alike.
Recognition
Ambience
Location