The owners of Hat Trick Hospitality (Aventine, Sabrosa, The Brixton, Redford ) are expanding their repertoire even further, with the opening of a fifth restaurant inside Hotel Zeppelin. The newest venture, called Rambler, will feature the unofficial cuisine of SF (read: Californian), and join the group’s varied portfolio, which includes Italian, Mexican, and traditional American.
The food, from executive chef Robert Leva (Salt House, Redd), leans slightly Italian, with pizzas pastas like fromage blanc gnocchi, and mains such as California white sea bass with shelling beans and basil. The pizza oven is actually the original from Postrio, Wolfgang Puck’s restaurant that operated in that very space for many years.
Two bars separate bars will lubricate diners— one is separate from the dining room and has banquettes and tables, and the other is in the dining room with four seats, called Zinc Bar. Bar manager Simone Mims (Rich Table, Foreign Cinema) is overseeing the drinks, which will include a fair mix of classic and seasonally-inspired options.
The 100-seat space is being designed by Lori Yeomans (Wayfare Tavern, El Paseo) to match the food — a modern California vibe with gilded light fixtures, geometric screens with exposed brick, factory-style windows, and encaustic tiles.
Owners Adam Snyder, Hugo Gamboa, and Andy Wasserman are not only handling food operations for the restaurant space, but also for the entire Hotel Zeppelin, including Fireside (Hotel Zeppelin’s lobby lounge), room service, and 4,000 square feet of event space.
Rambler will open at 545 Post St. early-to-mid October for dinner only at first, with breakfast, lunch, and brunch to follow. Stay tuned for more details closer to opening.