ROOFTOP 25 IS OPEN! WED-THU: 4-9pm | FRI-SAT: Noon-10pm | SUN: Noon-6pm

Restaurant Hours

Wednesday – Thursday Noon–9:00pm
Friday – Saturday Noon–10:00pm
Sunday Noon–6:00pm
Monday – Tuesday Closed

INDOOR DINING IS TEMPORARILY CLOSED

Indoor dining at the Restaurant and Social levels are temporarily closed as per San Francisco City & County's COVID-19 restrictions.
We're open for outdoor dining at ROOFTOP 25. Enjoy our regular menu and all-day brunch while watching the games and staying cozy under the heaters at our spacious outdoor rooftop patio.

Restaurant Hours

Wednesday – Thursday Noon–9:00pm
Friday – Saturday Noon–10:00pm
Sunday Noon–6:00pm
Monday – Tuesday Closed

View this level
View this level
25 Lusk Street, San Francisco
reservations

CELEBRATE THANKSGIVING WITH US!

Join us on ROOFTOP 25 Thursday, November 26th from 1:00 PM to 8:00 PM. Enjoy a Thanksgiving feast for two while watching the games and staying cozy under the heaters at our spacious outdoor rooftop patio. Our full menu and all-day brunch will also be available!

Pre-order your Thanksgiving feast to pick up and enjoy at home. Pick up available on Wednesday, November 25th from Noon to 5:00 PM and Thursday, November 26th from 11:00 AM to 3:00 PM.

Pre-order Your Thanksgiving Feast

ROOFTOP 25 is open!

For parties of 5 or more only. Please click on the Yelp or OpenTable link below to make a rooftop reservation.

For smaller parties, walk-ins are available.
For larger parties of 10 or more guests, please email events@25lusk.com or call (415) 495-5875.

Careers

Please fill out this
form to apply for
career opportunities
at 25 Lusk.

Submit
UPLOAD RESUME (max 99M)
Submit
Form has been successfully submitted.
Some required fields are empty.
Please enter a valid email address.
You can only upload pdf, doc, docx or rtf files.
Please upload your resume file

Thanksgiving Feast Menu

  • Turkey Breast Roulade
  • Confit Turkey Thigh
  • Traditional Turkey Gravy
  • Roasted Garlic Mashed Potatoes
  • Roasted Brussels Sprouts
  • Sausage Stuffing
  • Chicories
  • Cranberry Sauce
  • Sonoma Apple Pie

Vegetarian Tasting Menu

AMUSE BOUCHE

Sea Salt Roasted Chioggia Beet Tartare

dill, crème fraiche, red onion, buckwheat blini
NV Mont Marcal Brut Rosé NV I France Cava Brut, Spain
NV Michel Gonet Brut Rosé Champagne, France

Coconut and Autumn Squash Stew

lime, jasmine rice, galangal, basil, mint
2016 Allimant-Laugner Riesling Alsace, France
2016 Fürst Centgrafenberg GG Riesling Trocken Nahe, Germany

Yukon Gold Potato Gnocchi

forest mushroom escabeche, wild arugula, fines herbs, butter fondue, preserved lemon, pecorino
2017 Occidental Pinot Noir Sonoma Coast, California
2017 Kistler Pinot Noir Russian River Valley, California

Savory Mushroom Waffle

mushroom ragout, parmesan, maple, basil, cracked spices
2018 Fontanafredda Bricco Tondo Barbera Piedmont, Italy 
2006 La Spinetta Vursu Vigneto Valeriano Barbaresco Piedmont, Italy  

Pt. Reyes Blue Cheese

local honey, Rize Up Sourdough bread
2005 Graham’s Quinta dos Malvedos Vintage Porto, Portugal

Vanilla Poached Pear

organic raspberry, crème anglaise, dark chocolate sauce, ginger ice cream
2011 Badia a Coltibuono Vin Santo del Chianti Classico Tuscany, Italy

 

Mignardise To Go

CHEF MATTHEW DOLAN

Tasting Menu

AMUSE BOUCHE

Local Caviar and Blinis

dill, crème fraiche, red onion
NV Mont Marcal Brut Rosé Cava Brut NV, Spain
2008 Collet Collection Privée Brut Champagne, France

Rosemary Steamed Wild King Salmon

gaufrette potatoes, radish, cucumber, meyer lemon ginger broth
2019 Planeta Rosé Sicily, Italy
2013 Hugel Gewurztraminer Alsace, France

Buttermilk Fried Quail

savory mushroom waffle, watercress, maple game reduction 

2017 Occidental Pinot Noir Sonoma Coast, California
2017 Kistler Pinot Noir Russian River Valley, California

Grilled Black Angus Rib Eye Steak

baby fennel, sunchoke puree, glazed baby carrots, grilled artichoke, roasted garlic demi-glace 
2013 Skouras Grande Cuvée Aghiorghitiko Nemea, Greece 
2015 Cain Five Spring Mountain District Napa Valley, California

Point Reyes Blue Cheese

honeycomb, Rize Up Sourdough bread
2005 Graham’s Quinta dos Malvedos Vintage Porto, Portugal

Vanilla Poached Pear

organic raspberry, crème anglaise, dark chocolate sauce, ginger ice cream
2011 Badia a Coltibuono Vin Santo del Chianti Classico Tuscany, Italy

Mignardise To Go

CHEF MATTHEW DOLAN