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Luxe FiDi Restaurant From Trestle Team Arrives Next Week

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The Vault opens for business on April 24

Courtesy of the Vault

Here comes The Vault, the fine dining restaurant from the Hi Neighbor Group (Trestle, now-closed Stones Throw) that’s opening in a former bank vault. It’s now set to open Wednesday, April 24 for lunch and dinner.

The restaurant is moving into a bustling downtown neighborhood rife with casual lunch restaurants, but relatively fewer options in the fine dining genre (restaurants like Michael Mina, Bob’s, and Leo’s Oyster Bar stay busy). Chef Robin Song (Stones Throw, Gibson) has planned a menu with the appropriate amount of luxury ingredients, 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).

“Fine dining is not dead,” Hi Neighbor partner Ryan Cole told Eater last fall. “Everyone at Hi Neighbor came from fine dining, and we used that experience to serve upscale food in non-fine dining, neighborhood settings like Stones Throw. We’ll still have a neighborhood here, it’s just going to be the 5,000 employees in the building above us and around us.”

This is the most upscale of the group’s restaurants thus far. Partners Ryan Cole, Jason Kirmse, Tai Ricci and executive chef Jason Halverson are behind neighborhood gems like Trestle, Stones Throw, Corridor, and Fat Angel; the Vault will take top billing for price and atmosphere.

The 160-seat space, which has no windows but lots of carefully designed lighting, is all about that FiDi life, featuring private wine and liquor locker for workers with offices in the building (those include Goldman Sachs and Morgan Stanley). A big bar and lounge will give space for cocktails from Tyler Groom, and wine consumption, curated by Jason Kirmse and Lucas Bierbower.

And as any good restaurant beneath an enormous office building full of bankers should, there’s a happy hour menu Monday-Friday from 4 p.m.—6 p.m. with discounted martinis, beer, wine, and snacks.

Check out the menus for lunch, dinner, and dessert from pastry chef Tara Lewis, below.

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