Neighbor Hospitality Group, the dynamic team behind Trestle, MAMA and The Vault Garden, will officially open The Vault Steakhouse in San Francisco’s Financial District on October 1st. Housed in the landmark 555 California building, The Vault is a reference to the restaurant’s unique space, which was originally a bank vault. With an elevated and fun menu from Executive Chef Ryan Cerizo, a wine program by Lucas Bierbower, and enticing cocktails by Nicky Beyries, the restaurant is a delicious spot for a new era of dining in San Francisco.
The Vault Steakhouse brings to downtown a modern take on the classic steakhouse, featuring traditional steaks and seafood, with fresh, unexpected sides. High-touch service will be a focus with cart service, twists on classic cocktails, and a sophisticated and sexy vibe. Diners will also delight in choosing their own steak knife from an eclectic assortment.
“The Vault Steakhouse honors its location in the landmark 555 California Building with intimate service, ongoing events, and a private dining space for meetings or celebrations. When our team came together to discuss what concept we wanted to put in this location, we kept returning to one thing that we all crave in our own lives: the comfort of a steakhouse,” says Ryan Cole, of Hi Neighbor Group.
The Food:
Executive Chef Ryan Cerizo brings his refined, yet modern style of cooking to The Vault Steakhouse, with a classic, yet playful menu developed alongside Hi Neighbor Director of Culinary Development, Joe Humphrey and Hi Neighbor Executive Chef and Partner, Jason Halverson. As the executive chef of The Vault Garden and now The Vault Steakhouse, Cerizo lends his deep culinary experience to the menu of steakhouse classics with contemporary touches. The menu at the Vault Steakhouse focuses on affordable luxuries, with an updated feel.
Highlights include:
Starters include “PIGS IN A BLANKET”, THE VAULT CAESAR SALAD and SCALLOP CRUDO
Mains include BROILED LOBSTER, TRUFFLE-STUFFED CHICKEN and MUSHROOM & TRUFFLE LASAGNA
Sides include BEEF FAT FRIED RICE, BLACK TRUFFLE MAC & CHEESE and MAITAKE MUSHROOMS
Desserts include BAKED ALASKA and SEVEN LAYER CHOCOLATE CAKE
The Drink:
The bar program, designed by bar star Nicky Beyries, will feature a specialty cocktail menu with modern touches, as well as extensive Manhattan and Martini menus.
Highlights include:
PARIS OF THE WEST Michter’s Rye Whiskey, Montenegro Amaro, Cocchi Di Torino, Campari Apéritif, Lemon Zest
17 REASONS WHY! House Blend Of Aromatized Wines, Mezcal, House Blueberry and Champagne Shrub
LIKE WATER FOR CHOCOLATE Lo-Fi Gentian Amaro, Banhez Mezcal, Cocchi Americano, Lime, Cacao Bitters, Valrhona Chocolate
MY FRIENDS THE BEES Aberfeldy 12yr Scotch, Queen Of Sheba Honey, Lemon, Ginger
The Design:
San Francisco-based D-Scheme Studio designed The Vault Steakhouse with top-quality finishes and comfortable yet handsome furnishings to achieve a modern, sleek and upscale space. Textured stained glass sliding doors open from the building’s lower lobby into the space where a rich, deep color palette and luxurious materials such as velvet and leather are prominent. A slatted wood ceiling adds a lofty feel while authentic elements pay homage to the venue’s past, including safety deposit boxes repurposed as décor and storage behind the bar. A set of vintage low-ball glasses trimmed in gold depict a graph outlining the historic price trends of the valuable metal over the years, while a variety of polished glass and metallic lighting accent the environs.
With capacity for approximately 215 guests, The Vault Steakhouse welcomes guests into the lounge upon arrival, with a mix of cozy semi-circular booths, plush banquettes, oval wood tables, and comfortable leather side chairs that encourage guests to socialize and linger. A striking Carrara marble-top bar with communal seating for 15 partitions the space from the main dining room, which features striking blue velvet seating, leather booths and a private dining room that seats up to 25.
