Press Release

Stephanie Stone (415) 379-5121 sstone@calacademy.org
Kelly Mendez (415) 379-5133 kmendez@calacademy.org

MOSS ROOM FACT SHEET

The Moss Room is a fine dining restaurant in the California Academy of Sciences.


Executive Chef
and Proprietor


Charles Phan

Chef de Cuisine

Mario Martinez

Pastry Chef

Chucky Dugo

General Manager

Edward Vicedo

Hours of Operation

Lunch: 11:00 AM - 3:00 PM Daily
Closed Thanksgiving & Christmas

Price Range

Lunch Appetizers: $5 - $15
Lunch Entrées: $14 - $25

Credit Cards

Visa, Master Card, American Express, Diner’s Club

Parking

Music Concourse garage or street parking

Seating Capacity

Dining Room - 65
Bar - 12
Private Dining Room - 14

Reservations

Available, but not required.
415.876.6121, www.themossroom.com or www.opentable.com
Museum admission is not required to dine at the Moss Room.


Phone

415.876.6121

Website

www.themossroom.com

Address

55 Music Concourse Drive
Golden Gate Park, San Francisco, California, 94118

Architect

Olle Lundberg, Lundberg Design
Cathy Simon, SMWM

Opening Date

September 27, 2008

Accolades

Selected as one of the “50 Best New American Restaurants” by Travel + Leisure Magazine

Named one of 2009’s Top 100 Bay Area Restaurants by the San Francisco Chronicle

Special Events

The Moss Room and the Academy Cafe are both available to rent for private functions and evening dinner programs.

For intimate celebrations, The Moss Room features a semi-private dining room with seating for up to 14 guests.

For catering inquiries, please contact catering@slanteddoorgroup.com

Sustainable Practices
  • Both the Academy Cafe and Moss Room are committed to sustainability, organics and proper farming – values which are harmonious with the California Academy of Sciences’ mission to explore, explain and protect the natural world. 
  • The Moss Room is a Monterey Bay Aquarium Seafood Watch Restaurant Partner.
  • Both restaurants operate aggressive recycling and composting programs.
  • Ingredients are sourced from suppliers which are local, certified, and/or organic whenever possible.
  • Menus emphasize the seasonality of ingredients.