Off The Menu: Radhaus Brings Pub Culture To Fort Mason

Finally about time a decent beer garden / restaurant at Fort Mason. Like c'mon.

From the minds of Aaron and Matt Hulme, the team behind Biergarten and Suppenküche, opened a gorgeous bayside eatery filled with Kalifornien interpretations of traditional German classics, served alongside the gold standard of Bavarian Biers from some of the world’s oldest breweries, including Weltenburger Kloster, an operating monastic brewery since 1050.

“We grew up at Fort Mason. Greens was one of the first restaurants I remember from childhood, mainly because as seven year-olds we tried to climb their iconic J.B. Blunk sculpture,” said Aaron Hulme, co-owner of Radhaus. “Opening Radhaus here allows us to join, and give back, to a community we love and that helped shape us.”

But a word to the wise, the new spot is currently garnering the lines and rushes of SF's good eats crowd—expect a wait. Radhaus hopes to blend the bustling atmosphere of Biergarten in Hayes Valley and culinary takes on the cuisine of Suppenküche also in Hayes Valley. Though a pro-tip for those hoping to enjoy the German styles of Radhaus, go on an off-night and not on days/nights where major events are happening at Fort Mason, we suggest a Tuesday night right as they switch over from lunch to dinner.

Some dishes we're currently mouthwatering over include a chicken schnitzel sandwich with buttermilk sauce, cucumber, dill and pickled onion; a fresh take on griebenschmaltz incorporating chicken fat and cracklins (rather than the usual pork) with marjoram, apple and house-made crackers; a roast half chicken with bread dumplings and more. Happy eating Marina folk.

// Radhaus, 2 Marina Blvd., Bldg A; radhaussf.com.

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Anthony is the founder of Bob Cut Mag and the director of business development. Anthony writes on LGBT, people, and gender issues but catch him also writing about other shenanigans he finds himself in. Want to partner with Bob Cut? Email him at anthony@bobcutmag.cm


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