Looking for the best Restaurant - Mexican on Treasure Island San Francisco CA?
Mersea Restaurant can assist you.
When looking in San Francisco, we know there are many local businesses to choose from, we recommend you consider Mersea Restaurant
Executive chef and Restauranteur Parke Ulrich along with co-founding partner MeeSun Boice are extremely excited and proud to present a new and unique dining destination to be located in the heart of Treasure Island (TI) on the Great Lawn. In a community deeply rooted in Naval history, honest values and integrity, Parke Ulrich and partners seek to develop a local gathering place on the Great Lawn of Treasure Island. We believe the unique container-style restaurant and bar, Mersea, will become the heart and soul of Treasure Island and Yerba Buena Island.
Mersea, which means “Island Oasis” in Old English, compliments the new developments on both Yerba Buena and Treasure Island. We believe this project will help foster the ongoing economic, social and cultural renaissance on Treasure Island and Yerba Buena Island. The momentum of the development efforts will cascade around our project.
Executive Chef & Co-Founder
Parke Ulrich attributes his life-long interest in cooking and food to his childhood spent on the shores of New Jersey, an inspiration that has brought him to the position of executive chef at two of San Francisco’s most desirable dining destinations, Waterbar and EPIC Steak.
As a vocal advocate of sustainability sourced seafood and fresh, local, organically-grown produce, the Philadelphia native’s passion for excellence remains the guiding force as the executive chef behind Waterbar and EPIC Steak’s daily-changing menus, bringing an even greater awareness of sustainability to the respective restaurants staffs and guests alike.
In 2014, Ulrich was asked to become the executive chef of Waterbar’s sister restaurant, EPIC Steak, located directly across the piazza, only a few steps away. He took the challenge of heading both restaurants as executive chef. Both restaurants now thrive with a combined revenue exceeding $26 million per annum.
Prior to his role at the helm of Waterbar, Ulrich first collaborated with Chef/Owner Mark Franz as part of the opening team of world renowned San Francisco restaurant Farallon. During Ulrich’s ten-year tenure, seven of which he served as executive chef, Farallon consistently appeared on the San Francisco Chronicle’s Top 100 Restaurant list and Zagat Guide’s Top Ten Most Popular Restaurants. Ulrich’s affinity for seafood as well as his parallel thinking and similar philosophies to Franz regarding cuisine were richly cultivated at Farallon. Ulrich and Franz have proven to be a formidable pairing, as part of the opening team for the critically acclaimed Nick’s Cove Restaurant in Tomales Bay, California.
"Come for the view, stay for the food!" Enjoy a break from the Bay Bridge traffic, delicious comfort-casual food, with full bar, bocce court, professional level putting green, surrounded by hearty succulents. All built from upcycled shipping containers!
Mersea is a partnership between Exec Chef of Waterbar and Epic Steak, Parke Ulrich and his friend of many years, MeeSun Boice. They took a unique approach by building the complete restaurant out of shipping containers and repurposed material such as pallets, reclaimed wood and old bowling alleys. They also built their own bocce court and added a custom designed putting green.
Parke Ulrich's goal was a create a comfort-casual dining experience with a spectacular view!