Terrace + Bay Room at Epic Steak
Terrace at a Restaurant
·
Private space
69 The Embarcadero, San Francisco, CA 94105
–
South Beach, San Francisco, CA
About this space
The Bay Room at Epic Steak is a private dining space located on the second floor, offering unobstructed views of the San Francisco Bay and the iconic Bay Bridge. Spanning approximately 1,200 square feet, this space features plush blue seating and industrial-style accents, creating a modern yet inviting atmosphere.
The Bay Room is fully equipped with AV capabilities and features a dedicated kitchen and chef team, ensuring seamless service for every event. Whether you're planning an intimate dinner for 10, a corporate meeting, or a celebration for up to 70 seated guests, our space provides a refined yet comfortable environment.
Prices
Sunday
11:30 am –
9:00 pm
from
$7024
min. spend
Per session
11:30 am –
9:00 pm
from
$7024
min. spend
Note:
Alcohol licence until 9:30 pm.
All prices include sales tax.
Minimum spend above includes 22% service charge, 8,625% state tax, and 6% local health tax.
- Starters
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
Monday
4:00 pm –
9:00 pm
from
$7024
min. spend
Per session
4:00 pm –
9:00 pm
from
$7024
min. spend
Note:
Alcohol licence until 9:30 pm.
All prices include sales tax.
Minimum spend above includes 22% service charge, 8,625% state tax, and 6% local health tax.
- Starters
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
Tuesday
4:00 pm –
9:00 pm
from
$7024
min. spend
Per session
4:00 pm –
9:00 pm
from
$7024
min. spend
Note:
Alcohol licence until 9:30 pm.
All prices include sales tax.
Minimum spend above includes 22% service charge, 8,625% state tax, and 6% local health tax.
- Starters
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
Wednesday
4:00 pm –
9:00 pm
from
$7024
min. spend
Per session
4:00 pm –
9:00 pm
from
$7024
min. spend
Note:
Alcohol licence until 9:30 pm.
All prices include sales tax.
Minimum spend above includes 22% service charge, 8,625% state tax, and 6% local health tax.
- Starters
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
Thursday
4:00 pm –
9:00 pm
from
$7024
min. spend
Per session
4:00 pm –
9:00 pm
from
$7024
min. spend
Note:
Alcohol licence until 9:30 pm.
All prices include sales tax.
Minimum spend above includes 22% service charge, 8,625% state tax, and 6% local health tax.
- Starters
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
Friday
4:00 pm –
9:30 pm
from
$7024
min. spend
Per session
4:00 pm –
9:30 pm
from
$7024
min. spend
Note:
Alcohol licence until 9:30 pm.
All prices include sales tax.
Minimum spend above includes 22% service charge, 8,625% state tax, and 6% local health tax.
- Starters
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
Saturday
11:30 am –
9:30 pm
from
$7024
min. spend
Per session
11:30 am –
9:30 pm
from
$7024
min. spend
Note:
Alcohol licence until 9:30 pm.
All prices include sales tax.
Minimum spend above includes 22% service charge, 8,625% state tax, and 6% local health tax.
- Starters
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
- Beef Tartare: Quail egg, caper berries, radish, and potato gaufrettes - $21
- Dungeness Crab Cakes: Fresh garbanzo puree, pomegranate, orange vinaigrette, and Calabrian chili aioli - $38
- Land & Sea
- Charbroiled King Salmon: Fresh shelling beans, honeynut squash, broccoli rabe, and huckleberry tapenade - $45
- Lobster Fra Diavolo: Maine lobster, oil-cured olives, Spanish chorizo, and garlic sourdough bread crumbs - $38
- Steaks
- The Best Damn Filet: Filet mignon from Schmitz Ranch, California. Available in 6 oz for $56 or 9 oz for $70
- Ribeye Steak: USDA Prime from S.F. butcher Bryan Flannery, 14 oz - $63
- Desserts
- Chocolate Indulgence Cake: Warm fudge sauce, brandied cherries, and chantilly cream - $14
- Sticky Toffee Bread Pudding: Candied pecans and crème fraîche ice cream - $14
Pricing updated by venue 3 months ago
Capacity
Standing
up to 120
Dining
up to 70
Catering and drinks
In-house catering available
American cuisine
No external catering allowed
Venue provides alcohol
Alcohol licence until 9:30 pm
No BYO alcohol allowed
Facilities
Music & sound equipment
Play your own music
Bring your own DJ not allowed
No noise restrictions
Accessibility
Wheelchair accessible
Accessible toilets
Ground level
Accessible parking spot available
Lift to all floors
Cargo lift
Rules of the space
Allowed events
No promoted and ticketed events allowed
No wedding licence
No temporary Event Notice (TENs) available
Host rules
No smoking in the building.
About Epic Steak
Located on San Francisco’s Embarcadero waterfront, Epic Steak offers stunning views of the Bay, Bay Bridge, and city skyline. Our venue features three unique spaces for private events: the Bay Room, a fully private space with floor-to-ceiling windows and a terrace; the Enclosed Bayside Piazza, a semi-private area with a fireplace and retractable walls; and the Quiver Lounge, an intimate setting with a cocktail balcony and event bar.
Perfect for any occasion, Epic Steak combines exceptional cuisine with modern design and unforgettable views.
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