What makes Town's End special?

We have a fabulous prix fixe menu, with a fabulous price.
We do all of our own baking in-house, and start each meal with a fresh bread basket (scones and mini muffins for breakfast & brunch, breads & Parmesan breadsticks at lunch & dinner.)
We are committed to supporting local & organic farms.
We've been here for over 19 years, and as chef/owners we mean that we have literally been here for over 19 years!
We bring the level of quality that is usually associated with lunch & dinner to breakfast & brunch as well.
We offer almost all of our wines by the glass. That's over 30 carefully selected, moderately priced choices.
Our space is light & airy with a bank of windows along the entire length of the restaurant.

FAQ's

These are questions that we really have been asked the most through the years: Open All Close All

How do you know how much food to order?: In a restaurant, the food is ordered on a rotating basis, and over time an expected "par" is developed. There are times when we run out of a specialty item, which is especially frustrating during a busy service time, but we are usually pretty close based on prior experience. Any leftovers that won't be used are donated to food runners.
Who cooks at home?: When our children were young, Mary cooked most nights. Now we cook relatively little at home, except for special occasions. David is usually not allowed into the kitchen at home due to an excess of exuberance.
Do you have children?: We have 3, who are all now grown. They have all worked in the restaurand at one time or another. Our eldest is an actor/instructor, the next is in astronautics, and the youngest is a nursing student.. They will not be seeking careers in the restaurant industry, probably due to early overexposure.
How long have you been open?: Since May of 1991. We built the restaurant from scratch. The neighborhood has changed enormously through the years, with the addition of the streetcar line, the ballpark, and many, many condos & apartments.
When did you meet?: We met at the California Culinary Academy in 1980. David, after many years in the food industry, was interested in upgrading his skill level. He was chef at a small jazz bar/restaurant downtown, and he hired Mary as his pastry chef. It was kismet.
How can you work together as a married couple?: We almost always have worked together. We each have our own responsibilities, our own "spheres of influence," so although we make decisions together, we don't step on each other's toes too often. It is not, however, a good idea for us to work the cooking line together.
How does the ballpark affect your business?: It's a mixed bag. Although we do have some customers who are attending baseball games, our regular customers don't like to fight the parking & traffic. Actually, except at the beginning of the game, traffic is not too bad, but we have to admit that parking is an issue. For us, the best part of the ballpark is that it has really driven the development of the area, which had been stalled for a number of years.
Didn't you used to have a different restaurant?: We opened a small breakfast & lunch restaurant - Home Plate - on Lombard Street in 1986. We sold it in 1989 to build Town's End.
After so many years in the food industry, how do you stay so youthful?: Okay, I made that one up.

Breakfast

Tuesday - Friday
7:30am - 2:00pm

Lunch

Tuesday - Friday
11:30am - 2:00pm

Dinner

Tuesday - Thursday
5:30pm - 9:00pm
Friday - Saturday
5:30pm - 9:30pm

Brunch

Saturday - Sunday
8:00am - 2:30pm

Closed Sunday
Evening & Monday

(415) 512-0749