Posted on Leave a comment

A Mindful Supper II

Scoma’s Mindful Supper II – The Producers !!

May 15, 2019   5:30pm

We invite you to join us for our second “Mindful Supper,” a series of events dedicated to showcasing our wonderful purveyors in the Bay Area who take a mindful and attentive approach to the food they produce and the environment in which it is cultivated.  This five-course supper, “The Producers,” features the bounty from local farmers, foragers, and artisans with a menu lovingly created by our Guest Chef Gordon Drysdale.  And as an added bonus, The Fishwives band will be making an appearance, serving up some raucous and irreverent songs of the sea. (Click here to learn more about Fishwives Band) 

Participants include:

  • Nick Krieger, F/V Take Time (Commercial crab boat captain & of Deadliest Catch fame)
  • Andy Griffin, Mariquita Farm (Third generation farmer and an industry “go to” favorite)
  • Michael Recchiuti, Recchiuti Chocolates (Hand-making confections for more than 20 years)
  • Julie Rossotti, Rossotti Ranch (Producing some of the most humane and highest quality meat available in the US)
  • Kirk Lombard, The Sea Forager (Writer and sea forager and leader of the #1 walking tour by SF Weekly)
  • Jim Reichardt, Sonoma Poultry (Fourth generation duck farmer widely known for humanely raising their highly-sought-after Liberty Ducks)
  • Connie Green, Wine Forest Mushrooms (Bringing wild mushrooms and foods to the country’s best chefs and kitchens since 1982)

“As chefs, we sometimes put too much focus on what is on the plate, and not how it got there.  Hence, the creation of Scoma’s Mindful Suppers– showcasing the great minds and methods behind the ingredients that go into creating delicious and wholesome food.”  – Chef Gordon Drysdale

Since its inception in 1965, Scoma’s has recognized the significance respecting the environment and has taken a similar approach in its fishing and sourcing methods.  Only using the freshest locally-caught seafood and locally-sourced ingredients, the restaurant prides itself on maintaining a mindful way of running a restaurant and always being respectful and grateful of nature and what the ocean and land have provided us.

We hope you will be able to join us for this evening of wonderful food, drinks, music, people and conversation.

Scoma’s also offers complimentary valet parking.

Posted on Leave a comment

Craft on Draft

Craft on Draft

Scoma’s Most Popular Cocktails on Tap, Served Fast and Perfect, Every Time

Batched cocktails are the way of the future. More and more bars are implementing it into their repertoire. Regardless of how close you are to your staff, or how much they respect you as the cocktail curator, bartenders take liberties with house recipes all the time. So, on one hand to eliminate consistency problems or recipe discretion batching is great. You don’t have to worry about one guest having three Manhattans from three different bartenders, with the same ingredients, three different ways. Therefore batching is great for quality control. Its other great benefit is for speed of service. In a restaurant of our size where we consistently see over 1,000 people a day during the busy season, we can’t have guests waiting for cocktails.

Posted on Leave a comment

Meet Scoma’s Signature Cocktails

Meet Scoma’s Signature Cocktails

The founding premise of Scoma’s reinvented cocktail program from Bar Director Matthew Talbert, was to take a classic cocktail and put a modern spin on it. These three cocktails are the foundation of our Signature series:

1965 Manhattan

Any bartender can make a great Manhattan, but what makes it great is not just the bartender, it’s also the ingredients. We took that one step further by barrel aging the entire cocktail for one thousand, nine hundred, and sixty-five hours (to honor the year we opened, 1965) in new American white oak 10 liters barrels charred to a #3. We’ve been told many times that our Manhattan is arguably one of the best Manhattans people have ever had. Our Manhattan follows the New York recipe and area code: 2-1-2–two ounces of Whiskey, 1 ounce of vermouth, and 2 dashes of Angostura bitters.

Anchor Negroni

The name “Anchor Negroni” is an older iteration to what we now just call the House Negroni. It is our version of a classic Negroni that goes through a semi-seasonal and creative rotation. A Negroni has three parts, gin, Campari, and sweet vermouth. We have done anything from using local ingredients, such as the “The Local 2”, which uses Bummer and Lazarus Gin (Treasure Island Gin), Spirit Works Sloe Gin (Sebastopol), and Tempus Fugit Gran Classico Bitter, to our current version, where we slow sous vide orange peel and vanilla beans in Campari at a low temp for 4 hours to infuse the flavors.


Pisco Punch

The Pisco Punch is San Francisco’s quintessential cocktail. It dates back to the Gold Rush era with a man named Duncan Nicol, the owner of the Bank Exchange which was located where the Transamerica Building now stands. This cocktail became so popular at his bar that he would make it in the back room by himself. Even his bartenders didn’t know what was in it. Our recipe keeps true to this tradition. We make it in the cellar and don’t tell the bartenders what’s in it. Everyone knows a Pisco Punch has Pisco in it, some kind of viscus sweetener like Gum Syrup, and pineapple juice. We tell everyone that’s our base and the rest is a secret. Come try it!

Posted on Leave a comment

A Mindful Supper at Scoma’s

Experience A Mindful Supper at Scoma’s!

March 13, 2019   5:30pm

This marks the first of a series of “Mindful Suppers” Scoma’s and Chef Gordon Drysdale will be hosting throughout 2019.

Join us at a special five-course supper at Scoma’s in San Francisco highlighting Benziger Family Winery’s lovely biodynamic and sustainable wines, expertly paired with Scoma’s, Guest Chef Gordon Drysdale’s delectable dishes. Benziger Winemaker Lisa Amaroli will be on hand to chat about the wines, the winery and their practices and to share her thoughts on the pairings. 

Benziger has always taken a mindful approach to the biodynamic methods in which they create their wines, cultivating the land and vines with the best intentions of environmental stewardship and Scoma’s has done the same since its inception in 1965. 

  • Mindful approach – Sustainable – Organic – Awareness
  • Freshest locally-sourced and foraged ingredients
  • And always respectful of Mother Earth

Scoma’s also offers complimentary valet parking.

Posted on Leave a comment

2017 was a little brighter with you in it!

For the Scoma family, 2017 was a little brighter with you in it!

We Thank You for the opportunity to be a part of your family events, Corporate Dinners, Reunions, and Celebrations over the past year. Stay tuned for more interesting offerings in 2018! This includes... Off-site Catering, Corporate Crab Feeds, On-Line Seafood Pier-to-Plate Market, Group Breakfast/Brunch options and more! Please do not hesitate to contact our event coordinator at jacqueline@scomas.com for more immediate details. Happy New Year!
Posted on Leave a comment

Pre-Order Cooked Crab for your Holiday Party!

Let Scoma's Take the hassle out of your holiday! it doesn't get more Pier-to-Plate than this...

Scoma’s is now offering cooked crab to order and for pick up at the our Pier-To-Plate Market located next to the restaurant.  Just order online, let the restaurant know what day, what time, and how many you’d like to pick up.  Free parking when pickup! Get your pre-orders in for the holidays and let Scoma’s do the rest!!   We also provide “Crab Feed Kits” that include fully cleaned & cracked the crab you bought, sauce, lemons, sourdough bread & bibs. See details on our market. All upcoming Christmas orders need to be made by 12/21 (Thursday), for Friday or Saturday pickup.  Scoma’s is closed on Christmas Eve & Christmas Day.