You’re walking past the Ferry Building, the bay breeze is kicking up, and you realize you're hungry for something that isn't a trendy popup or a deconstructed taco. This is where One Market Restaurant usually enters the chat. It's been a fixture at 1 Market Street for over thirty years, which is basically an eternity in San Francisco restaurant years. Most people looking up the one market sf menu are trying to figure out if it's still that "power lunch" spot for lawyers or if the food actually holds up for a regular Tuesday dinner.
Honestly? It's both.
Chef Mark Dommen has been at the helm since 2004. Think about that. While other chefs are hopping between three different concepts in two years, Dommen has been refining a very specific brand of farm-to-table American cooking. It’s the kind of place where you can get a serious steak, but you can also find a chickpea tagine that doesn't feel like an afterthought for the one vegetarian in the group.
The Lunch Hustle and the $39 Secret
Lunch at One Market is an institution. If you walk in at 12:30 PM, the room is buzzing. It’s loud, it’s professional, and it smells like truffle fries. The one market sf menu during the day is built for people who have 60 minutes to make a deal but still want to eat something impressive.
The "Market Lunch" is the move here. For $39, you get a three-course meal. In 2026 San Francisco, finding a three-course lunch for under forty bucks at a white-tablecloth joint is getting increasingly rare. Usually, it starts with something like their seasonal soup—maybe a sunchoke velouté—or a Caesar salad that actually uses enough anchovy to matter.
But let’s talk about the burger.
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The One Market Burger isn't trying to be a "smash burger" or some viral TikTok creation. It’s a thick, juicy beast served on a brioche bun with bread and butter pickles. They use high-quality beef, and you can tell. If you’re not in the mood to slip into a food coma before your 2:00 PM meeting, the grilled Gulf shrimp salad is the lighter alternative that people actually order. It’s not just a pile of lettuce; it usually features something like avocado, citrus, and a vinaigrette that has enough acid to keep things interesting.
Dinner at One Market: From Latkes to Ribeye
When the sun goes down and the office crowds thin out, the vibe shifts. The dinner one market sf menu is broader and leans heavily into the "Farm-to-Table" philosophy that Bradley Ogden championed when he opened the place back in '93.
The starters are where the kitchen shows off its range. You have the signature potato latkes. These aren't your grandma's latkes (unless your grandma worked at a Michelin-star spot). They are crisp, golden, and served with house-made applesauce and sour cream. People come back specifically for these. Then you have the tuna tartare. Dommen likes to play with textures here—often incorporating something crunchy like puffed rice or radish to contrast the buttery fish.
The Main Event: What to Order
If you’re looking at the entrees, you’re basically choosing between "Comfort" and "Craft."
- The 12-Hour Pot Roast: This is arguably their most famous dish. It’s fall-apart tender, served with horseradish mashed potatoes and glazed carrots. It’s the kind of food that feels like a hug. It’s consistently the best seller for a reason.
- Day Boat Scallops: For those who want something more refined. The sear is always perfect. They usually pair it with whatever is peak-season at the Ferry Building market across the street—think English peas in the spring or a corn succotash in the summer.
- The Grill Section: This is for the purists. You’ve got your New York Strip and your Filet Mignon. They use wood-fired grills, so there’s a distinct char that you just can't get in a standard home kitchen.
One thing that surprises people is the wine list. Sommelier and partner Tonya Pitts is a legend in the industry. She’s curated a list that highlights California classics but also brings in some really funky, interesting labels from smaller producers. If you're overwhelmed by the massive binder of wines, just ask her or the staff. They aren't snobs about it.
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The 1:1:1 Happy Hour (The Local Pro Move)
You can't talk about the menu without mentioning the bar program. One Market has one of the best "hidden" happy hours in the Financial District. They call it the 1:1:1.
Basically, it’s one drink, one snack, for one price (usually around $10-$12 depending on the year's adjustments). It’s available at the bar, and it’s the best way to experience the high-end kitchen without the high-end bill. The bar menu features things like duck fat fries, pulled pork sliders, and even a smaller version of those famous latkes.
The cocktails are stiff. No neon-colored syrups here. Expect a proper Old Fashioned or a crisp Martini with blue-cheese-stuffed olives. It’s a very "San Francisco" experience to sit at that long bar, look out toward the Embarcadero, and watch the city move while you sip a drink that actually tastes like gin.
Addressing the "Stuffy" Misconception
There’s this idea that One Market is only for people in suits. That’s just not true anymore. While the service is formal in the sense that they know which side to serve the plate from, the atmosphere has leaned into a more relaxed, modern feel over the last few years. You'll see tourists in Patagonia vests sitting next to CEOs and couples on their way to a Giants game.
The dining room is massive. It has high ceilings and large windows that let in that grey, moody SF light. It doesn't feel cramped, which is a luxury in a city where most restaurants are squeezed into tiny storefronts.
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Why the Menu Works
The secret to the one market sf menu's longevity is that it doesn't chase trends. You won't find foams or "activated charcoal" anything. It relies on the quality of the ingredients. When you buy your produce from the growers at the Ferry Building, you don't have to do much to make it taste good.
Dommen’s style is "New American," but that’s a broad term. In his hands, it means taking classic techniques—braising, roasting, searing—and applying them to the best of Northern California's bounty. It's predictable in a good way. You know the steak will be cooked to the exact temperature you asked for. You know the bread will be fresh. You know the service will be professional.
Essential Next Steps for Your Visit
If you're planning to head down to the Embarcadero, keep these practical tips in mind to get the most out of the experience:
- Make a reservation for lunch: Even though the dining room is big, it fills up fast on weekdays. Use OpenTable or call them directly.
- Check the "Larkspur" connection: If you're a fan of the menu, keep an eye on their sister properties under the Larkspur Hotels and Restaurants umbrella; they often share a similar philosophy toward hospitality.
- Request a window seat: If you want to people-watch or see the bay, specifically ask for a table near the front. The back of the restaurant is quieter and better for business meetings, but the front has the energy.
- Don't skip the Valet: Parking near the Embarcadero is a nightmare. One Market offers valet, and it’s honestly worth every penny to avoid circling the block for 30 minutes.
- Look for the "Chef's Table": If you have a group, ask about the table right by the kitchen. You get to see the line in action, which is a totally different vibe than the main dining room.
One Market remains a cornerstone of the SF dining scene because it understands its identity. It’s not trying to be the "coolest" spot in town—it’s trying to be the most consistent. Whether it's the 12-hour pot roast or a simple plate of latkes, the kitchen delivers a level of execution that justifies its place on your short list of Embarcadero favorites.