The Rambler Restaurant
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Union Square Restaurant

Rambler

Conceived by Hat Trick Hospitality, the team behind a host of socially-driven dining and drinking destinations, Rambler is a distinctive Union Square San Francisco restaurant. Executive Chef Banks White serves flavor-forward California fare made with locally-sourced, high-quality ingredients. Choose from small plates like roasted carrot & quinoa salad, ahi tuna tartare, and wood-fired pizzas. As for mains, guests can dig into braised beef short ribs with Anson Mills farro verde and market vegetables, and Steelhead trout with forbidden black rice and Malaysian coconut curry.

Located in the space that previously housed Wolfgang Puck’s iconic Postrio Restaurant, Rambler carries on the spirit of conviviality and social energy that the celebrity chef established when Postrio opened in 1989.

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HOURS

Rambler is temporarily closed. We look forward to welcoming you back soon.

CONTACT

545 Post Street
San Francisco
CA 94102

+1 415 549 8008
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Private Dining at Rambler

With more than 4,000 square feet of flexible meeting space to serve as the artful backdrop to your meeting or special event - we offer five, unique rooms perfect for a corporate dinner, casual happy hour, interactive off-sites, or grand cocktail reception.

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Meet the Chef

Chef Banks White has extensive experience at Michelin-starred 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 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, Vermont where he learned classical French techniques and developed a keen appreciation for sustainability movement.