The restaurant is moving into what was formerly an actual bank vault, in a large, windowless space underneath underneath the iconic former Bank of America tower at 555 California Street. The building remains full of finance types, and as SF Mag put it a couple months ago, the tower is "finally getting the swanky power-lunch spot the finance bros at Goldman Sachs have been waiting for, complete with private wine and liquor lockers."
Fans of chef Robin Song, who previously cooked at Hog & Rocks (where he earned Rising Star accolades from the Chronicle in 2013), created the menu at Gibson, and ran the show at Stones Throw, will be happy to find him back at work here. His food leans toward contemporary, elevated American food with a comfort angle. Like he did at Gibson, this menu features an array of dips and spreads, this time for fresh-baked Parker House rolls, including chicken liver mousse, Cowgirl Creamery Red Hawk fondue, and Maine lobster salad. (See the full menu here.)
The menu at The Vault will highlight "some of the best local farmers and artisan producers," according to the website, and Eater notes that there will also be "the appropriate amount of luxury ingredients [for a building of bankers], including a raw bar with uni ($18), oysters ($20 for six), and caviar ($70/ounce), beef tartare ($17), and a 28-day dry-aged Flannery Beef ribeye ($49)."
There will also be a happy hour that kicks off at 4 p.m. with discounted martinis, and a full cocktail menu by Tyler Groom.
Starting tomorrow, The Vault will be open for lunch and dinner Monday through Friday, and dinner on Saturday. Find a reservation here.