Menu Guide

Spruce San Francisco Menu: What to Order

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Compiled by the Restaurants for Kings editorial team · Sourced from the venue, its published menu and city food press · How we work · Corrections

Spruce hides two restaurants inside one Michelin-starred address at 3640 Sacramento Street in Presidio Heights. In the dining room, chef Mark Sullivan runs a $125 three-course prix fixe of clean, ingredient-led contemporary American cooking backed by a Wine Spectator Grand Award cellar. At the bar, one of the best burgers in San Francisco costs $14. What to order depends on which door you walk through.

Order the Bar Burger First

If you sit at the bar, start and possibly end with the burger — dry-aged beef on a house English muffin that soaks up the aioli and beef drippings, finished with caramelised onions, and priced at $14. It is only available at the bar, it is one of the best in the city, and it is the single most-ordered thing Spruce makes. Pair it with a glass from a cellar that regularly runs into rare Burgundy and Bordeaux. Our Spruce review treats the bar as the neighbourhood’s smartest walk-in.

The Dining-Room Prix Fixe

In the dining room the order is the $125 three-course prix fixe, where Sullivan’s kitchen shows its range: crudo to open, then a main such as the pistachio-and-coriander-crusted duck breast or a binchotan-grilled Wagyu bavette, and a chocolate tartelette to close. Seasonal luxuries surface as supplements — white Alba truffle risotto in autumn, Maine lobster spaghetti when the shellfish is right. Lunch ($65) and brunch ($98) run lighter, shorter versions of the same cooking. For the reservation strategy and the best tables, see our guide on how to book Spruce.

Which Room to Book

The decision that shapes the bill is bar versus dining room. The bar is a $14-burger-and-a-glass walk-in, ideal for a solo dinner or a low-key catch-up; the dining room is a $125 prix-fixe occasion with a serious wine list, built for a Presidio Heights celebration or a client lunch. Both come out of the same kitchen under Sullivan, who oversees Bacchus Management’s Michelin-starred rooms. Spruce anchors our impress-clients list and the San Francisco entries on the fine-dining guide.

Not for a cheap group blowout in the dining room — the prix fixe is $125 a head before wine, and the bargain burger is a bar-only, walk-in affair.
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Frequently Asked Questions

What should you order at Spruce in San Francisco?

It depends on where you sit. At the bar, order the $14 burger, dry-aged beef on a house English muffin with caramelised onions, widely rated one of the best in the city and available only at the bar. In the dining room, take the $125 three-course prix fixe, building around a main such as the pistachio-and-coriander-crusted duck breast or the binchotan-grilled Wagyu bavette, with a glass from the Grand Award cellar.

How much does dinner at Spruce cost?

The dining-room dinner is a $125 three-course prix fixe before wine, with seasonal supplements such as white Alba truffle risotto. Lunch is $65 and brunch $98, both lighter versions of the same cooking. At the bar, the famous burger is just $14, so a bar visit can cost a fraction of a dining-room dinner. Wine can move the bill significantly given Spruce's Wine Spectator Grand Award cellar. See our guide on how to book Spruce for table strategy.

Is the Spruce burger available in the dining room?

No; the dry-aged burger is a bar-only item at Spruce and is not served in the main dining room. That is by design: the bar operates as a more casual, walk-in-friendly counter, while the dining room runs the $125 prix fixe. If the burger is your target, ask for the bar rather than a dining-room table. It is one of the most-ordered things chef Mark Sullivan's kitchen makes, at $14.

Who is the chef at Spruce?

Mark Sullivan is the executive chef, overseeing the cuisine across Bacchus Management Group's restaurants including Michelin-starred Spruce and The Village Pub. With more than three decades of cooking and no formal culinary training, Sullivan built his reputation on clean, ingredient-led food that leans on old-world technique. At Spruce that shows in the $125 prix fixe and dishes like the pistachio-and-coriander-crusted duck breast in Presidio Heights.