Manager
| Phil Evers
Kristen Capella
Alice Van Fleet |
Private Dining Coordinator
| Peggy Boston
Steven Houang |
Hours of Operation
| Lunch: 11:00 AM - 3:00 PM Daily
Dinner: 5:00 PM - 9:00 PM Wednesdays and Sundays; 5:00 PM - 9:30 PM Thursdays through Saturdays
Closed Thanksgiving & Christmas |
Price Range
| Lunch Appetizers: $5 - $13
Lunch Entrées: $14 - $24
Dinner Appetizers: $9 - $18
Dinner Entrées: $21 - $32 |
Credit Cards
| Visa, Master Card, American Express, Diner’s Club |
| Parking | Music Concourse garage or street parking |
Seating Capacity
| Dining Room - 65
Bar - 12
Private Dining Room - 14
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| Reservations | Recommended for dinner, but not required.
415-876-6121, www.themossroom.com or www.opentable.com
Museum admission is not required to dine at the Moss Room.
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| Address | 55 Music Concourse Drive
Golden Gate Park, San Francisco, California, 94118 |
| Proprietors | Loretta Keller and Charles Phan |
| Architect | Olle Lundberg, Lundberg Design
Cathy Simon, SMWM |
Opening Date
| September 27, 2008 for lunch; October 8, 2008 for dinner |
| Accolades | Selected as one of the “50 Best New American Restaurants” by Travel + Leisure Magazine
Named one of 2009’s Top 100 Bay Area Restaurants by the San Francisco Chronicle |
Special Events
| The Moss Room and the Academy Cafe are both available to reserve for private events.
In addition, the Wine and Dine program is offered every Sunday evening. It includes a wine reception, a one-hour behind-the-scenes tour of the California Academy of Sciences, as well as reservations at The Moss Room for a 3-course dinner menu.
For celebrations and private functions, The Moss Room features a private dining room for up to 14 guests. |
Sustainable Practices
| - Both the Academy Cafe and Moss Room are committed to sustainability, organics and proper farming – values which are harmonious with the California Academy of Sciences’ mission to explore, explain and protect the natural world.
- The Moss Room is a Monterey Bay Aquarium Seafood Watch Restaurant Partner.
- Both restaurants operate aggressive recycling and composting programs.
- Ingredients are sourced from suppliers which are local, certified, and/or organic whenever possible.
- Menus emphasize the seasonality of ingredients.
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