Raise a glass to late summer with our travel-inspired outdoor dining and cocktail series at SF Proper. Every Friday in September and October, come together on our patio for a curated dinner series inspired by European and Asian culinary traditions paired with California’s farmers’ market bounty. We’ll be releasing the menu every week on our Instagram — follow along to discover what destinations will be inspiring Chef Jason Fox’s menu in this limited edition series.

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Hours

Every Friday in September & October: 4:oopm – 10:00pm

*Please note we will only be accepting credit card payment at this time

Contact Us

415.735.7777
Patio@properhotel.com

Location

San Francisco Proper Hotel
1100 Market Street
San Francisco, CA 94102
Valet parking is available.

Menu

Cocktails

KURENAI
Kairo Mizunura or Nikka Gin, Campari, Sweet Vermouth. Served on the rocks 16

ENDLESS RAIN 
Nikka Vodka or Nikka Gin, Lemongrass, Lime. Served up 16

TIME TRIP LOVING
Suntory Toki, Ume Plum, Bitters. Served on a large cube 16

Japanese Whisky

Served neat on a large cube 

HIBIKI HARMONY
Rose, Lychee, Hints of Rosemary, Long Finish, Hint of Japanese Oak. Osaka 22

KIKORI
Floral, Fragrant, Caramel, Vanilla, Bright Finish. Kumamoto 18

KAIYO MIZUNARA
Mizunura Oak, Vanilla, Dried Fruit, Cherry, Long Finish. Osaka 19

SUNTORY TOKI
Basil, Honey, Green Apple, Sweet and Spicy Finish with a hint of Ginger. Osaka 18

KAIYO CASK STRENGTH
Mizunura Oak, Malt, Dark Chocolate. Complex. Osaka 28

YAMAZAKI 12
Spiced Wood, Dried Cranberries, Malt, Orange. Osaka 25

Wine

BUBBLES

ADRIANO ADAMI GARBEL PROSECCO TREVISO BRUT
NV, Veneto, Italy 16/64

BILLECART SALMON BRUT RESERVE
NV, Champagne, France 32/135

WHITE AND PINK

BARBARA OHLZELT ZOBINGER GRUNER VELTLINER
2017, Kamptal, Austria 16/64

FRANCIOS CHIDAINE CHENIN BLANC
2018, Loire, France 16/64

MINUTY
2019, Cotes de Provence, France 17/68

RED

MAISON L’ENVOYE GAMAY NOIR
2018, Beaujolais, France 18/72

LITTLE BOAT PINOT NOIR
2017, Russian River Valley, California 22/88

Beer

FORT POINT ANIMAL IPA 8
KIRIN ICHIBAN LAGER 9

Bites

DEVILED EGGS WITH MISO, NORI AND CHARRED SHISHITO PEPPER 4

JAPANESE POTATO SALAD WITH CORN, CARROT AND BURDOCK 7

SPINACH AND CRISPY TOFU SALAD WITH SESAME DRESSING 8

CHAWANMUSHI WITH SEA URCHIN, NORI AND CORN FURIKAKE 17

AMBERJACK SASHIMI WITH DASHI GELLE AND FRESH WASABI 16

GRILLED BEEF FILLED RICE BALL WITH CARMELIZED ONION AIOLI 11

GRILLED CHICKEN MEATBALLS WITH PICKLED WASABI LEAF 10

GRILLED CHICKEN WINGS WITH SICHIMI TOGARASHI 12

GRILLED CHICKEN LIVER WITH UME 11

GRILLED CHICKEN THIGH WITH NEGI 12

PORK TONKATSU WITH HOUSEMADE SAUCE, LEMON AND SHREDDED CABBAGE 21

MISO GLAZED TROUT WITH LOCAL GREENS 22

Sweet

JAPANESE CHEESECAKE WITH MATCHA ICE CREAM 9

What is Proper?

Proper began as a feeling, not as an idea. The feeling was something akin to empathy; an acute awareness that despite the current proliferation of “boutique” and “lifestyle” hotels and residences, there were precious few properties designed for and around today’s global creative nomad. Many in our milieu share the same daunting challenge: staying fresh and focused, energized and inspired—all whilst bouncing between London and Hollywood and Austin and San Francisco and Portland and back again. For them, intuitive service is a given. Mere table stakes. What they need and seek beyond accommodation, even at its most luxurious, is an inspiration. From the elevated and often surprising interiors imagined by Kelly Wearstler. From the sense of immersion in, and connection to, the vibrancy of the local culture. From the highly curated amenities. From the inspired collaborations with the city’s best and most innovative chefs and mixologists. From music and art. From every detail, every interaction, every moment. This is only Proper. And no one else.

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