The Top of the Mark has sizzled its way into a place of distinction -- a spot on Playboy magazine's list of America's Greatest Bars.
Writer-at-large and nightlife aficionado Steve Garbarino, along with the Playboy staff, cruised the country for the hottest cocktail spots. The Top of the Mark, with its 100 Martini list, live music five nights a week and stunning wraparound views of San Francisco, must have been a natural.
The list, unveiled (if you will) in the magazine's August issue, names fewer than 20 bars, and only one in San Francisco -- the Top of the Mark.
Join Chef Christophe Depuichaffray at Macy's Cellar on Saturday, June 12, as he shows off his well-honed culinary techniques, straight from the kitchens of the InterContinental San Francisco, the InterContinental Mark Hopkins and the legendary Top of the Mark!
Summer becomes a gourmet affair when Chef Christophe prepares a refreshing Cherry Gazpacho with Sea Scallops, and a succulent Rack of Lamb with Apricot and Tagine Jus.
Join him at the Cellar Kitchen, Lower Level, Macy's Union Square on Saturday, June 12, at 2 p.m.
The Top of the Mark has reached the top!
The sumptuous brunch at the City's favorite sky lounge has been rated No. 1 in the Bay Area and one of the Top 50 nationwide by more than 640,100 diners on OpenTable, the nation's premier online reservation site.
We are thrilled to have earned this honor, but the thanks go to you, our cherished guests.
For 70 years, the Top of the Mark has been a proud San Francisco tradition. We are prouder still to be part of your tradition.
CONGRATULATIONS TO OUR BIG CHEESE
On Cinco de Mayo, EXECUTIVE SOUS CHEF TB COLLINS swung the Mark Hopkins' Real Grilled Cheese Sandwich straight from the lunch menu into a second place finish during the 2nd Annual Grilled Cheese Sandwich Cookoff at AT&T Park!
Sandwiches were judged on presentation, taste and creativity, as well as "overall." Chef TB's own creation, recently added to the Top of the Mark's SHARE lunch menu, was a hit with the judges and with the dozens of visitors sampling the creations as well. "Humboldt Fog is one of my favorite cheeses, and walnuts, honey and quince paste go so well with it," says Chef TB on his inspiration. "They're even better grilled all together as a sandwich."
Coming in ahead of nearly a dozen other competitors, we'd say he hit that one out of the park.
Southwesterners got a nice tip when Arizona Foothills magazine made mention of the Top of the Mark.
During a recent interview on KEZW-Denver's popular "Breakfast Club" radio show, Assistant Food & Beverage Director Mark Oza talked with host Rick Crandall about the Top of the Mark'scherished role throughout history -- starting with the landmark lounge's watershed beginnings just prior to World War II.
Over 200 young professionals filled the Mark Hopkin's Peacock Court on July 22 to hear an artistic conversation with SF Symphony's principal pianist, Robin Sutherland, and General Manager John Kieser, in anticipation of Symphonix annual Opening Night Gala on September 9.
