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.
Capt. Cailean McElheny is accustomed to serving his country. But on Christmas Eve, the Top of the Mark had the honor of serving him instead.
McElheny, a Marine forward air commander based at Camp Lejeune, N.C., had never been to San Francisco, and his girlfriend, Shirley Jereos, wanted him to see the city. Really see the city. She had done some research on legendary places in San Francisco, Jereos said, and “the Top of the Mark kept popping up.”
Besides, Jereos laughed, “I’d never seen him in his dress blues.”
For McElheny, the dress uniform and the sparkling view were a far cry from the din of war. Since 2007, McElheny has deployed twice, serving first on the USS Bataan, then the USS Iwo Jima, with security operations in the Mediterranean and Persian Gulf. He served as an air expert to ground commanders in battle, deploying air support to execute their intent.
McElheny, 30, sits with flagpole posture, and speaks of all of it with a smile. “We’re there to support the 18-year-old kid who’s just come over,” he says softly.
McElheny flew CH-46s, aka “Phrogs” – the same helicopter, oddly enough, in which his father was shot down over Vietnam in the 1970s. But his father survived, and that same fighting spirit clearly prevails in Cail, as he is called by those close to him.
It’s certainly what kept his energy burning for 11 days this past November, when he was in New York for perhaps the duty of a lifetime. McElheny was chosen to lead 116 Marines in five units in commemoration celebrations for the USS New York, the brand-new warship forged with 7.5 tons of steel from the fallen Twin Towers. The steel was re-melted into the bow of the ship, emblazoned with the words “Never Forget.” And New Yorkers did not forget, McElheny said, with firefighters, police officers, World Trade Center victims’ relatives and everyday citizens showing profound respect and appreciation to the military members throughout the ceremonies and celebrations. “New York treated us well,” he said.
McElheny will deploy again in July, supporting the U.S. mission in Afghanistan.
“It’s never easy,” said Jereos. But it’s part of the call to serve.
