The location of the newly renovated FOG CITY restaurant is steeped in history — one that goes back way beyond the 1985 opening of the original Fog City Diner. From feeding hungry sailors before they shipped out to serve in WWII to housing a railroad building servicing trains in San Francisco’s first railways, and acting as a docking point for ships during the Gold Rush, this site has always been an integral part of the rich tapestry of San Francisco history. With its newly renovated space, the latest incarnation of FOG CITY looks forward to adding another exciting chapter to the history of 1300 Battery Street.
Located along the Embarcadero, FOG CITY is a beautiful and historic destination for modern, eclectic San Franciscan cuisine and cocktails. The original Fog City Diner, which opened in 1985 and closed for renovations in March 2013, has been completely re-imagined by renowned Chef Bruce Hill and its founders, Bill Higgins, and Bill Upson. Maintaining the energy and approachable spirit of the beloved original, FOG CITY offers innovative menus in a sophisticated, warm and open space created by Bay Area architect Michael Guthrie.
Bruce Hill has been cooking for San Franciscans since he arrived in the city from his hometown of Washington D.C in 1984. Starting out at groundbreaking Bay Area eateries such as Stars, Aqua, Oritalia and Waterfront Restaurant, Chef Hill then became a partner at Real Restaurants, and was a co-owner at Bix, Picco, Pizzeria Picco and Zero Zero. As both a partner and Executive Chef, Hill has garnered acclaim wherever he goes, including the Wine Spectator Rising Star Chef award at Waterfront in 1997, helping Bix earn its first three-star review from the San Francisco Chronicle in 2002, and earning Zagat’s award for Best Pizzeria at Pizzeria Picco in 2012. Innovation has always been at the forefront of Hill’s work, so much so that he developed and patented the Chef’s Press, which is now an essential culinary tool for many chefs across the country. At FOG CITY, Chef Hill was able to customize every aspect of the kitchen, and looks forward to continuing his innovation by presenting seasonally driven cuisine in an eclectic, modern way.
Brett has always had a passion for restaurants; the fast pace work environment, food always available and co-workers who always turn into family. Brett is a native of Mill Valley attending public schools K-8, Marin Academy High School and Northern Arizona University with a degree in Business Marketing.
He began his restaurant career serving tables at a local Italian restaurant as a summer job freshman and sophomore year of college. During his college years he woked at an upscale steak and seafood grill that catered primarily to a prestigious Arizona golf course. After college Brett came running back to the Bay Area and quickly got a job at Horizon's Restaurant and Ondine Events in Sausalito, where he went from runner, server, banquet server to banquet captain. After working at Horizon's for almost three years Brett was approached to be a managing partner at Tamalpie Pizzeria. Brett and his partner worked closely with the construction of the restaurant, finances, and building a strong team. The knowledge he learned from building and operating a restaurant from the ground up was priceless. After two and a half years at Tamalpie Pizzeria Brett was approached by the Real Restaurant Group, a group of restaurants Brett was always very fond of. Brett was the General Manager of Betelnut Pacific Peiju Wu, a Pan Asian restaurant on Union St in San Francisco. Betlenut was a restaurant loved by many for the past 20 years but unfortunately closed its doors September 2015 because the lease was not renewed. Brett Joined the Fog City Team in October 2015. He looks forward to helping FOG CITY evolve, from keeping the wine, beer and spirit lists current and interesting, to ensuring that everyone in the restaurant is happy and satisfied.
Chef de Cuisine
A Tennessee native, Chef Kenny Fox’s approach to cooking resonates with years of farming, gardening, canning, fishing and country philosophy. His background is cultured in Southern Cuisine and hospitality.
Unlike most chefs who attend culinary school, Kenny attended the school of hard knocks. Seeing that the education he could learn from working under great chefs far exceeded what he would learn in a classroom. Using hard work, and determination with an eagerness to learn, Kenny built his skills and knowledge from his mentors.
His career first began in Nashville, Tennessee. Kenny landed his first cooking job at the esteemed Bound’ry Restaurant under chefs Lee Guidry and Michael Cribb. There he worked his way to become be Sous Chef as well as Executive Chef of Catering. Upon leaving Bound'ry Kenny worked as Sous Chef at other popular Nashville eateries such as: Table 3 Restaurant, The Yellow Porch, and Top Chef Alum Arnold Myint’s restaurant BLVD.
Feeling a need to experience what the west coast had to offer Kenny packed his knives and moved to the Bay Area. His first position upon arriving was under Michelin Starred chef James Syhabout. Working under Chef James Syhabout, Kenny was Chef de Cuisine at Box and Bells in Oakland, California. There he honed his craft, working closely with Chef James, absorbing his ideals and cooking methods. After departing from Box and Bells Kenny decided to take a new direction in his career and worked as Chef de Cuisine for Twitter in San Francisco. There he learned the corporate side of cooking, heading a large brigade of staff and using unique ingredients and cooking techniques to wow the social media outpost. After conquering all that Twitter had to offer Kenny made the decision to return to full service cooking.
At Fog City Kenny’s focus is direct contact with farmers and local purveyors to ensure each guest receives the very best nature has to offer. He has developed a menu that not only lets his southern roots shine but also brings a touch of west coast inspiration to each plate.
The bar crafts classic and signature cocktails made with custom ice and the finest American-made spirits, featuring local distilleries. There are 16 wines on tap, which change regularly and feature small production, local wineries as well as an extensive list of wines by the bottle. The beer program at FOG CITY boasts a large artisanal beer selection, including seven beers on tap, some of which will be brewed exclusively for the restaurant.
Designed by renowned Bay Area architect Michael Guthrie in a timeless style that accentuates the building’s history, location and individuality, the atmosphere is energetic and comfortable, with abundant natural light and sweeping Bay views. An exhibition kitchen greets the guests as they walk in, and treats them to a theatrical “behind the scenes” show throughout their meal, complete with a magnificent fire element showcased in the wood-fired oven and seven-foot grill. The lively bar area is open and inviting, and features a subtle tribute to the classic Fog City Diner with its glowing onyx-hued bar, lit from underneath with LED lights.