Adding to San Francisco’s Progressive and eclectic food scene is Hot Spud, a fresh and fun dining spot that capitalizes on Europe’s longstanding love affair with the jacket potato. Located at the edge of North Beach in Fisherman’s Wharf at 2640 Mason St. in San Francisco, this new venture promises to be a destination for both locals and tourists searching for a fast and healthy all-in-one meal.
Hot Spud encapsulates the ultimate convenient eating experience. A well-edited menu focuses on the nutritious potato and its ability to be an amazing vessel for flavorful and healthy toppings. Entrée salads with the same potato topping options and in-house prepared soup give the non-potato eater an alternative choice for lunch, mid-day snack, dinner, or late-night bite.
Every 16-ounce potato is baked in an imported king Edward convection oven producing a light and fluffy interior and evenly browned exterior. Signature spuds include the Wharf with crab, corn, red and green onion, and lemon beurre blanc sauce, and the veggie Spud with broccoli, cheddar cheese, peas, corn and sour cream. Filling options include steak, chicken, sausage, shrimp and crab. Custom sauces (all complimentary) include chipotle tartar, lemon beurre blanc and spicy wing. Both signature and personalized spuds come with sour cream, butter, and cheese.
Whenever possible, menu items are sourced locally with a concerted effort to incorporate as many organic items as possible. Of special note, 90% of the menu is gluten free. All meat and seafood toppings are grilled-no microwaves or frying units on premises. Soups and signature sauce toppings are produced from scratch, and all dairy items are rBST-free. Some desserts incorporate the use of sweet potatoes as an added health and flavor boost and are prepared by chef Simone Powers.
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