Renowned chef Parke Ulrich (Waterbar, EPIC Steak) and co-founder MeeSun Boice have announced plans to open Mersea restaurant on San Francisco’s Treasure Island in fall 2017, with an official opening date to follow. The restaurant and bar, built entirely of recycled shipping containers, will offer an elevated, comfort-casual menu developed by Chef Ulrich and boast panoramic views of the San Francisco skyline, Bay Bridge and Golden Gate Bridge from every seat. Mersea—a name deriving from an Old English word meaning “island oasis”—marks a significant milestone in the island’s growing community.
“We’re thrilled to bring Mersea to the growing Treasure Island community and provide neighbors and visitors with a welcoming gathering place to enjoy breathtaking views along with fresh, locally-sourced food in a relaxed atmosphere,” says Ulrich.
“We’re also incredibly proud to partner with the Treasure Island Homeless Development Initiative (TIHDI) and member organizations—Toolworks and Bakeworks—that provide career opportunities and job training for low-income and formerly homeless individuals,” says co-founder MeeSun Boice. “Our team is committed to providing TIHDI members with on-site restaurant industry training to make positive, measurable changes in the Treasure Island community, as well as provide job opportunities for people with barriers to employment.”
Celebrated as the executive chef of landmark San Francisco waterfront restaurants Waterbar and EPIC Steak, Parke Ulrich brings his high standards, creativity and passion for fresh, sustainably sourced ingredients to his comfort-casual menu at Mersea. The menu will feature delicious, approachable items from an array of cuisines representing the cultural diversity of the Bay Area. Unique dishes with Asian and Latin inspired flavors include Pork Roll and Egg Sandwich with kimchi, aioli and arugula; Togarashi Spiced Kettle Corn; Pozole Verde; and Corn on the Cob with cojita cheese and lime. An array of American classics, prepared with Chef Ulrich’s special touch, includes Clam Chowder, Double Stacked Wagyu Cheeseburger, Tuna Melt, and an assortment of salads, soups, sandwiches, seafood favorites, snacks, and desserts. Breakfast offerings will include assorted pastries by Bakeworks, as well as house-made egg sandwiches, Brioche French Toast and a build-your-own toast option.
Mersea’s innovative design approach, created by Mavrik Studios, utilizes recycled industrial shipping containers, an environmentally conscious reuse of local materials as well as a nod to San Francisco’s history as a major port. Several shipping containers have been repurposed to create the indoor dining space, an impressive military-grade kitchen, sleek restrooms, and private dining spaces. The space also includes an expansive patio area. Floor-to-ceiling windows unify the indoor and outdoor spaces into one integrated experience and allow for stunning views over the island’s San Francisco-facing Great Lawn.
As part of the industrial design, Mersea utilizes a Field Food Service System (FFSS), a mobile, technologically advanced military-grade kitchen built within three ISO dimensional containers which are capable of serving 1,700 meals per day in even the harshest weather conditions. The FFSS comprises a streamlined Marine Rapid Deployment Kitchen (MRDK) outfitted with top-of-the-line appliances and fittings.
