Waterbar Restaurant

San Francisco, United States · Embarcadero

Traditional DiningSeafoodWaterfront / Marina

Insider Compass

An expert assessment built on data, context and gastronomic judgement.

6.89GOOD
7.5Plate
7.3Vibe
7.8Service
8.3Setting

RECOGNITIONS

OAD Top #355

About Waterbar Restaurant

Perched on the Embarcadero with sweeping views of the Bay Bridge, Waterbar has established itself as a seafood-focused destination that puts sustainable West Coast catch front and center. Under Chef Parke Ulrich, who cut his teeth alongside Mark Franz at the acclaimed Farallon, the kitchen delivers pristine oysters, expertly handled fish, and New American preparations that let the ocean speak. The floor-to-ceiling aquariums and waterfront setting create a dining experience that feels both sophisticated and celebratory, ideal for visitors and locals seeking a proper San Francisco seafood feast.

Good to know

Time your reservation for just before sunset to watch the Bay Bridge lights come on—the transition from daylight to evening creates an entirely different atmosphere midway through your meal.

The chef

Parke Ulrich

Parke Ulrich built his foundation in Bay Area seafood kitchens, training under the legendary Mark Franz as part of the opening brigade at Farallon, one of San Francisco's defining seafood temples. He continued that partnership at Nick's Cove Restaurant in Tomales Bay, deepening his understanding of coastal California's marine bounty and the sourcing relationships that separate good seafood restaurants from great ones. His earlier tenure at Lark Creek Inn in Larkspur provided classical technique grounding. Ulrich's philosophy centers on sustainable sourcing and respectful preparation—letting impeccable product shine through precise execution rather than overwrought manipulation.