Pavilion, located in San Francisco’s Ferry Building, is the city’s definitive representation of Northern Californian cuisine.
Led by Executive Chef Alexander Hong of Michelin starred Sorrel, Pavilion is aptly named as a gathering place at the intersection of our region's seasonal ecosystem and the vibrant, local restaurant culture.
Our Purpose
Culinary Vision: Pavilion is designed to embody the essence of seasonal, local Northern California that is reflected in the renowned farmer’s market atmosphere of the Ferry Building. It offers guests an authentic taste of the region's rich produce and a concept that celebrates the natural bounty of the area and cooking over live fire.
Diversified Experiences: Spanning 8,000 square feet, Pavilion is a multifaceted destination featuring a large format restaurant, a bar and lounge, and a full-service bakery. The space is crafted to reflect the scenic Bay Area, offering an open, fresh atmosphere inspired by its connection with the local environment and sustainable practices.
The Location
Historic Landmark: The San Francisco Ferry Building is an example of Beaux-Arts architecture that opened in 1898. It is listed in the National Register of Historic Places and is designated as a San Francisco Historic Landmark.
Iconic Location: Situated on the Embarcadero, the Ferry Building offers stunning views of the Bay Bridge and waterfront, making it a prime location to showcase the natural beauty of the San Francisco Bay.
Culinary Attraction: The location is a celebrated culinary destination, housing a marketplace and adjacent farmers market that attract 40,000 shoppers weekly.
Transit Hub: The Ferry Building is a major transit hub that welcomes over 10,000 commuters daily.
Layout & Design
Three Distinct Experiences: Pavilion spans 8,247 sq ft, featuring a full-service restaurant, a lounge, and a quick service bakery serving pastries and to go items.
Open Floor Concept: Designed for engagement, the heart of Pavilion is the centrally located, open-concept kitchen—inviting guests to witness the backdrop of a live fire centerpiece.
Visual Displays: The restaurant features displays of in-house fermentations and preserves, alongside a transparent wine storage room.
Global Aesthetic Influence: Pavilion’s design aesthetic draws inspiration from Alex’s international travels though France, Italy, Copenhagen, Tulum, and Mexico City.
Minimal, Natural Elegance: The design style is clean and minimal while utilizing as much natural light as possible. The color palate consists of calming natural tones, live plants, and materials such as lime wash walls, light woods, and concrete.
The Restaurant
Landmark Dining: As the largest restaurant in the Ferry Building, Pavilion anchors the renowned culinary destination.
All Day, Every Day: Capitalizing on the Ferry Building’s constant flow of visitors, the restaurant operates lunch and dinner 7 days a week. Pavilion sets itself apart as the only establishment in the Ferry Building offering a seated weekend brunch service.
Panoramic Vistas: Floor-to-ceiling windows frame the San Francisco Bay and patrons have the option to dine al fresco with available outdoor seating.
Event-Focused Design: A modular private dining room enhances event hosting capabilities.
Total Restaurant Seats 276:
Indoor 171 Chef’s Counter 9 Outdoor 52 Private Dining 14 Bar & Lounge 30
The Bakery
Prime Location: Situated on the north side of the Ferry Building at the bustling ferry commuter entrance, the Pavilion Bakery is uniquely positioned as the only establishment in the Ferry Building dedicated to laminated pastries and morning baked goods.
Strategic Hours: Open daily from 7 AM to 6 PM, we tap into the strong morning crowd and maintain a welcoming presence throughout the day.
Versatile Offering: With a dedicated kitchen and production area, the bakery shifts into an afternoon café offering casual a la carte items and retail goods produced in house.
Engaging Design: The bakery's open seating area merges with the active public hallways, spreading the aroma of fresh pastries while also serving as an access point to the Pavilion restaurant.
The Lounge
Warm Vibe: The Pavilion bar is a dedicated, 30 seat area featuring upbeat music and lounge seating. The room is designed to welcome both walk-in guests and those awaiting their reserved dining experience, offering both a lounge menu and the full restaurant menu.
Bar Program: The bar approach is the same as our cooking: sourcing the best product and handling it with care. We utilize seasonal ingredients to create unique and refreshing cocktails as well an expansive offering of non- alcoholic and low-alcohol handcrafted beverages.
Wine Selection: Pavilion draws on the established wine program and distributor relationships at Sorrel to provide accessibly priced wines from the world’s best vintners.
Event Ready: With the ability to partition the space, the lounge is an ideal venue for cocktail receptions and private events, presenting an additional revenue opportunity.
The Team
Alex Hong
Executive Chef & Culinary Director
Colorado native Alex Hong first discovered his love for cooking through his aunt and uncle, a pair of Missouri farmers who shared homegrown organic produce and cooked simple farm to table dishes with the family on their frequent visits. Alex attended The Culinary Institute of America in Hyde Park, New York. Alex worked in kitchens such as Jean-Georges in New York City, Quince in San Francisco, and Frasca Food and Wine in Boulder, Colorado.
In 2012, Alex began to operate his own emerging concept, Sorrel, as a pop-up in a small boutique Hotel in Union Square. During three years of pop-up service, he began the process of opening his brick-and-mortar Sorrel Restaurant.
After a year and a half of opening Sorrel in 2018, Alex was nominated for James Beard Rising Star Award and received three and a half stars from long time restaurant critic Michael Bauer from the San Francisco Chronicle. Around the same time, he and the Sorrel team were able to secure Sorrel's status as a One-Star Michelin restaurant.
In 2006, Joel graduated from Wheaton College with a degree in Psychology and moved to San Francisco where he joined Michelin two star Atelier Crenn as General Manager. In addition to his management role, Joel also led the wine program and concurrently attained his Level 2 Sommelier Certification through the Court of Master Sommeliers.
In 2015, Joel moved to Michelin three star Benu as their General Manager where he worked for two years before pivoting to the role of Director of Operations for Gabriela Camara’s San Francisco outposts. Joel joined Sorrel in 2021 as Director of Operations.
Joel Wilkerson
Director of Operations
In 2006, Joel graduated from Wheaton College with a degree in Psychology and moved to San Francisco where he joined Michelin two star Atelier Crenn as General Manager. In addition to his management role, Joel also led the wine program and concurrently attained his Level 2 Sommelier Certification through the Court of Master Sommeliers.
In 2015, Joel moved to Michelin three star Benu as their General Manager where he worked for two years before pivoting to the role of Director of Operations for Gabriela Camara’s San Francisco outposts. Joel joined Sorrel in 2021 as Director of Operations.
Nasir Zainulabadin
Bakery Executive Chef
A native of Chennai, India, Nasir took up baking at age 15 when he began apprenticeship at his father’s bakery. He attended the Welcome Group Academy of Culinary Arts and graduated with a Bachelors in Culinary Arts. Nasir did his externship at Taj group hotels as part of the University program.
After Graduation, Nasir worked with Oberoi hotels and JW Marriott, Bangalore. A year later he went on to join Chef Girish Nayak at Olive, Bangalore for two years before heading to Singapore for a stage at 2am Dessert bar by chef Janice Wong.
In 2018, Nasir moved to the USA where he has worked at Sorrel and Saison restaurants perfecting his craft in pastry.
Thomas Renshaw
Beverage Director
Born in the San Francisco Bay Area, Thomas was first exposed to wine while working at a bistro and wine bar in 2009. Working with a sommelier for the first time, he discovered the joy of matching the right wine with the right guest. Inspired by that feeling, Thomas became driven to learn as much as possible to better serve his guests. Training with Master Sommeliers and working closely with his peers, he aspired to be the best beverage professional he could be.
In 2016, he was awarded the Advanced Sommelier certification by the Court of Master Sommeliers. Thomas joined Sorrel as Wine and Beverage Manager in April 2022
Our Food
Pavilion celebrates the bounty of Northern California. We showcase ingredients in their purest form and utilize cooking over wood fire, fermentation, and preservation techniques.
The menu is divided into sections that represent the varied terrains of California and local, sustainable seafood.
TO BEGIN are Pavilion’s bread offerings. It consists of an array of different style breads and crackers with fun, unique dips, spreads, and condiments.
GARDEN features fresh compositions of the best produce the bay offers. This section consistently changes with the seasons and each dish highlights the ingredients in their purest form.
SEA & LAND consists of local fish and game and features farms and fisheries on the California coast. We will be working with the best local purveyors to procure the freshest products that are sustainable, organic, and pasture raised.
FROM THE FIRE will consist of whole roasted proteins that are cooked over a wood fired hearth. These dishes are meant for two to four people.