The Bear & Monarch - Loews Regency San Francisco Hotel’s new restaurant and bar features approachable and rustic fare. The cuisine focuses on locally sourced ingredients, strong flavors, and several house-made specialties. Adding to a robust menu full of fresh vegetables, seafood, and hearty pastas, is the dry-aged program, offering a 16-ounce New York Strip and a 32-ounce côte de bœuf, both aged 108 days. Not to be outdone, the cocktail menu packs a punch of its own, with standouts like signature drink “The Bear,” combining sweet vermouth with a walnut and golden raisin infused Bulleit Rye. Much like The Bear & Monarch’s menu, the restaurant design draws inspiration from San Francisco itself, and gives subtle nods to the city’s Gold Rush and maritime history. The industrial yet sophisticated space is characteristically dark and moody, evoking an elevated, modern day tavern. For intimate events, a private dining area is also available and seats up to 30 people. The hotel’s bar, a long-standing local favorite, has been transformed as well, with a walnut wood bar top and stools made of black velvet and custom gold print. Chef Ko joins Loews Regency San Francisco after previously working in some of the country’s most renowned and legendary restaurants, and his experience includes various fine dining and Michelin-rated California restaurants such as The French Laundry in Yountville, The Restaurant at Meadowood in St. Helena, Balboa Café in Mill Valley, and Mélisse in Los Angeles. During his time in New York, he also worked at Restaurant Daniel, DB Bistro Moderne, and Picholine.