Located In The Heart Of San Francisco's Iconic Union Square
Rambler Is a Spirited Spot for Great Food + Craft Cocktails + Conversation.
Pop in for snacks and sips, post up at the bar for pizza from the wood-fired oven, or go all out with a multi-course meal in the dining room. If you’re a cocktail enthusiast, you’ll appreciate the clandestine vibe of Rambler’s petite Zinc Bar.
On the menu: flavorful California fare with Mediterranean influences, craft cocktails, and well-chosen wines, served in a comfortable, lively setting. Our menu evolves every day based on what’s fresh and in peak season, but you can bet that there’s something for everyone. Rambler serves breakfast, lunch, afternoon fare, and dinner on the daily, as well as weekend brunch.
Formerly the site of celebrity chef Wolfgang Puck’s iconic “Postrio” restaurant, Rambler maintains the spirit of conviviality and social energy that Chef Puck established during Postrio’s 20-year lifespan. Rambler's culinary and social efforts are led by Chef Banks White (FIVE, Berkeley) and Hat Trick Hospitality (Redford, Sabrosa, and Brixton).
Meet the Chef
Chef Banks White's extensive experience at Michelin rated restaurants has instilled in him the finer touches and finesse that comprise high-quality dining. He is adept at utilizing simple techniques to make food stand out and was awarded, as the Executive Chef of FIVE, the distinction of Michelin Bib Gourmand. Chef White comes from Northern California where he deepened his appreciation for using local, organic products and the importance of working with local farmers. He is an avid traveler which has taken him recently on a six-month culinary tour throughout Southeast Asia. He pursued his passion for cooking and culture with extensive visits to Thailand, the Philippines, Hong Kong Malaysia, Cambodia, and Vietnam. Born and raised in Texas, Banks' journey with food started at the New England Culinary Institute in Montpelier, VT where he learned classical French techniques as well as developed a keen appreciation for the sustainability movement. He is excited to introduce his skill at translating cultures and flavors throughout a meal.