Rise Over Run Rooftop Bar & Restaurant

Various chairs positioned near the rooftop bar counter, beneath a glass-framed ceiling.

Gaze out over sweeping views of the San Francisco skyline at Rise Over Run, our lush rooftop bar and solarium. Share a cocktail — by local legend Danny Louie — and small plates with friends around a firepit, or stargaze through the glass roof over the American-Asian offerings.

Reserve on OpenTable using the CHECK AVAILABILITY button at the top of the page.

Please note that for reservations of 6-24 guests, a food and beverage minimum spend of $75 per person, exclusive of tax and gratuity is required. Menu selections are due 72 hours in advance. For more information, please email us here:
Large Parties

For reservations of 25 or more guests and private events, please submit your request here:
25+ guests | Private Events

HOURS

Dining

Tuesday & Wednesday: 4pm – 10pm
Thursday – Saturday: 4pm – 11pm

Happy Hour

Tuesday – Saturday: 4pm – 5pm
Tuesday & Wednesday: 9pm – Close
Thursday – Saturday: 10pm – Close

Brunch

Saturday & Sunday: 10am – 2pm

EMAIL
riseoverrun.sf@thelinehotel.com

TELEPHONE
(415) 523-9797

ADDRESS
33 Turk St.
SAN FRANCISCO, CA 94102

Spring San Francisco Restaurant Week | Brunch

Spring San Francisco Restaurant Week | Brunch

OPEN PDF

April 5 – 14, 2024
Saturday & Sunday
30 PP

BREAD BASKET
scallion red pepper biscuits, whole wheat scones, cultured butter

CHOOSE ONE

AVOCADO TOAST
charred snap peas, pea sprouts, pickled radish

GREEN GARLIC FRITTATA
ricotta cheese, chili crisp, sourdough toast

SUNRISE HAMMY OMELET
swiss cheese, smoked ham, potatoes

BOTTOMLESS MIMOSA
20pp for 1.5 hours of service

Spring San Francisco Restaurant Week | Dinner

Spring San Francisco Restaurant Week | Dinner

OPEN PDF

April 5 – 14, 2024
TUESDAY — SATURDAY
45 PP

EDAMAME
sea salt

FOR THE TABLE

COCONUT MUSHROOM SALAD
chili crisp, crispy rice

SALMON TARTARE
tamari, avocado, chives

MARINATED TOFU
scallion, ponzu, crispy shallots

PEANUT CABBAGE SLAW
cilantro, lime, sesame

LIME BLACK PEPPER CHICKEN
all served with rice crackers, wonton chips, lettuce cups

S’MORES
graham blondie, cinnamon ganache, marshmallow

Dining

Dining

RAW STUFF

HAMACHI 16
pickled serrano, grapefruit, chives

SALMON 12
lemon, orange, espelette, alderwood smoke

OCTOPUS 15
poached with ponzu, sesame, chives

THE TRIO 36
Hamachi, Salmon, Octopus

SPICY TUNA 16
avocado crema, chili crisp, bonito mayo, rice chips

VEGGIE THINGS

SINGAPORE CABBAGE SALAD 12
peanuts, tamarind, cilantro

Crispy Rice Mushroom Salad 14
coconut, cucumber, chili crisps, iceberg lettuce

Flatbread 14
spiced tomato, hot honey, crispy shallots, herbs

Burrata 13
chinese spice, cucumber, bagel chips

SNACKY

EDAMAME 8
sea salt

Pot Stickers 14
shitake mushrooms, hodo tofu, ponzu, lime

SHRIMP ROLLS 18
coconut, herbs, saffron oil

CRISPY PORK BELLY 16
black vinegar caramel, golden sesame, mint

FILLING

FRIED CHICKEN BUCKET
4 piece 18 | 6 piece 24
secret korean hot spice with spicy garlic cream, bbq sauce, date molasses
add cheddar chive biscuits +8

ROYALE…WITH CHEESE 18
double quarter pounder, yuzu mayonette, pickled red onions, crinkle-cut fries

SWEET

CHOCOLATE FONDANT 12
flourless chocolate cake, salted caramel, chantilly cream

S’MORES 12
graham blondie, cinnamon ganache, marshmallow

COCKTAILS

SZECHUAN OF A KIND
tequila, green szechuan, plum kernel, mint, almond, citrus 17

PACIFIC COAST PUNCH!
rum, oregano, passion fruit, pineapple, salted grapefruit, chamomile, citrus 16

TUK TUK JULIUS
rum, vodka, thai tea, mandarin, citrus, cream 16

PANDA-MONIUM
rum, pandan, pineapple amaro, piment, winter melon, citrus 17

LATITUDE
mezcal, peanut, chili, passion fruit, chrysanthemum, lime 17

NEGRONI COAST
gin, thai basil, coconut, campari, sweet vermouth 16

ONE WAY TICKET
japanese whisky, thai basil, coconut, peach, lime 17

NOT ALLOWED (ZERO PROOF)
chomomile, cantaloupe, mint, honey, soda water 10

BEER

trumer pils (12oz) 9
fort point animal ipa (12oz) 7
dokkabier yuza blond (12oz) 10

WINE

BUBBLES
PROSECCO, sorgente, italy nv 14/48
CAVA BRUT, bodegas bohegas, spain nv 16/64
CHAMPAGNE extra brut, r.h. cutier, france nv 24/96

–––––––

WHITE
VINHO VERDE, anselmo mendes escholha, portugal 2021 12/40
RIESLING, selbach oster, germany 2020 12/40
SAUVIGNON BLANC, emanuelle mellot, france 2020 18/72
CARRICANTE, calabretta, italy 2021 19/76

–––––––

RED
CARIGNAN/SYRAH blend, broc cellars ‘love red’, 2021 14/48
RIOJA crianza, senorio p. pecina, spain 2015 18/72
PINOT NOIR, ryme, california 2020 21/84

20% Gratuity Added
To Parties Of Six Or More

HAPPY HOUR

HAPPY HOUR

OPEN PDF

FOOD

EDAMAME 6
sea salt

POT STICKERS (4 PIECE) 7
shitake mushrooms, hodo tofu, ponzu, lime

HOT FRIED CHICKEN SANDO 10
soy pickled onions, hot mustard, kinda nashville hot dip

OKONOMIYAKI FRIES 7
bonito mayo, bulldog sauce, salted cabbage, nori

COCKTAILS 10

SZECHUAN DAQUIRI
rum, szechuan, cane, lime

GRANNY APPLE MARTINI
vodka, granny smith apple, honey, lemon

BEER & SHOT
tecate , mezcal or tequila

HIGHBALL
pick your poison
vodka, tequila, japanese whisky, gin, or mezcal with soda

WINE 8

SPARKLING, ROSE, WHITE, RED

BEER 5

TECATE, TRUMER PILS, FORT POINT ANIMAL IPA

Brunch

Brunch

OPEN PDF

FEELING LIGHT

CHIA SEED PUDDING 12 (V, GF)
coconut milk, seasonal fruit, toasted coconut

YOGURT & GRANOLA 12 (VG, GF)
honey, seasonal fruit

AVOCADO TOAST 14
rize up sourdough, soft-boiled eggs, ginger-scallion sambal, piment

LITTLE GEM SALAD 14 (VG, GF)
scallion ginger dressing, tempura crispies, sunflower seeds

MMM...BREAD

BREAD BASKET
bolo bao, butter mochi cake, scallion bacon scone, cultured butter, whipped peanut butter cream cheese, jams
2ppl for 14 | 4ppl for 24

UBE FRENCH TOAST
rize up ube pan loaf, coconut maple syrup, caramelized corn flakes, whipped cream 16

CROQUE MADAME 16
pain levain, jamon de paris, togarashi mornay, sunny egg

FAMISHED

VEGGIE BREAKFAST HASH 16 (V, GF)
poached egg, potatoes, peppers, wild mushrooms, kimchi

BODEGA BREAKFAST SANDO 14
issan sausage, sunny side egg, tomato jam, american cheese

TWO EGGS YOUR WAY 18
bacon or sausage, toast, home fries

FRIED CHICKEN
4 piece 18 | 6 piece 24
secret korean hot spice with spicy garlic cream, bbq sauce, date molasses
kaluga caviar (10g) +48
scallion bacon scones +8

ROYALE…WITH CHEESE
double quarter pounder, yuzu mayo, pickled red onion, fries 16
add fried egg 3 | add bacon 4 | add both 6

GIMME A SIDE OF...

homefries with peppers & charred scallions 8
fries 5 | disco style +3
two eggs your way 6
bacon, spam, or issan sausage 6
white, multi-grain, sourdough, or rye toast 4
fruit bowl 6

(vg) vegetarian, (v) vegan or can be made, (gf) gluten-free

FUEL UP

cup ‘o coffee 4
espresso 4 | double espresso 6
latte or cappuccino 5
hot tea 5
hot or iced chai latte 6
hot or iced matcha latte 6
fresh squeezed orange juice 5
pressed green juice 7

COCKTAILS

BOTTOMLESS MIMOSA
vodka, fresh tomato, horseradish, garden herbs, citrus 35 per person for 1.5 hours

SOMETHING ‘BOUT MARY
vodka, fresh tomato, horseradish, garden herbs, citrus 15

FEEL COLLINS
vodka or gin, elderflower, cucumber, citrus, soda 15

TE KILLA AFTERNOON
tequila, grenadine, fresh squeezed orange juice, sparkling wine 15

TIPSY SPRITZ
pimms or aperol, pineapple, lime, sparkling rose 15

MY-MOSA
grapefruit, prosecco 16

NOT ALLOWED (ZERO PROOF)
chomomile, cantaloupe, mint, honey, soda water 10

BEER

golden state jamaican dry cider (16oz) 9
dokkaebier bamboo pilsner (16oz) 9
master gao baby jasmine tea lager (12oz) 9
fort point animal ipa (12oz) 7

WINE BY THE GLASS

—-BUBBLES
PROSECCO, sorgente, italy nv 14/48
CAVA BRUT, bodegas bohegas, spain nv 16/64
CHAMPAGNE extra brut, tellier, france nv 24/96

—-WHITE
VINHO VERDE, anselmo mendes escholha, portugal 2021 12/40
SAUVIGNON saint bris, jean collet, france 2020 18/72
RIESLING kabinett. selbach oster feinherb, germany 2020 14/48
CARRICANTE, calabretta, italy 2021 19/76

—- ROSE
ROSE ‘romanes’, chateau mesclanes, france 16/64

—- RED
CARIGNAN/SYRAH blend, broc cellars ‘love red’, 2021 14/48
DOLCETTO d’alba, g.d. vajra, italy 2020 16/64
RIOJA crianza, senorio p. pecina, spain 2015 18/72
PINOT NOIR, ryme, california 2020 21/84