Forget about brunch standards like French toast and mimosas—enterprising minds are organizing one-of-a-kind Father's Day dining events around the Bay Area. If you're set on brunch, there's a build-your-own Bloody Mary bar at the Terrace Room in Oakland, or enticing Euro-Asian specials at Chaya Brasserie(think buttermilk fried chicken with jalapeno bacon cornbread and Sriracha ketchup). Otherwise, look into the following:
Presidio Social Club’s annual Hawaiian-themed party brings live reggae music, mai tais, beer and wine to the back patio overlooking San Francisco’s Presidio National Park, where chef Ray Tang roasts all-natural whole hogs on his Caja China. Arrive early, and Chef Tang will school you and Dad on the finer points of pig carving.
June 16. Sun., carving class starts at 3pm; dinner starts at 5pm. Presidio Social Club, 563 Ruger Street, San Francisco, (415) 885-1888
Take a drive down to the Monterey Plaza Hotel & Spa for their “BBQ, Blues and Brews” party, featuring live blues from the John “Broadway” Tucker Band. Pair local beers from Carmel Valley Brewing and English Ales Brewery to Santa Maria tri-tip, pork sandwiches, and more.
June 16. Sun., 11:30am–4pm. Monterey Plaza Hotel & Spa, 400 Cannery Row, Monterey, (831) 646-1700
Poggio Trattoria’s Father’s Day dinner special puts an Italian spin on barbecue with the Bistecca alla Fiorentina, an oak-grilled porterhouse, that weighs in at three pounds and serves two to three. Split with Dad for $69.
June 16. Sun., starts at 5:30pm. Poggio Trattoria, 777 Bridgeway, Sausalito, (415) 332-7771
Bourbon Steak launches its “Inside Bourbon Steak” series on Father’s Day. The restaurant’s culinary team, bartenders, and sommeliers will teach guests how to marinate and grill the perfect steak, craft a classic whiskey cocktail, and what summer wines pair perfectly with barbecue. Stick around for a family-style dinner of grilled meats, and plenty of whiskey and wine to go around.
Jun 16. Sun., 3pm–7pm. Bourbon Steak, 335 Powell Street, San Francisco, (415) 397-3003
This Sunday, Chef Kyle Itani will be bringing in whole pigs to prepare a special meal at Hopscotch. His special Tomahawk Chop, a pork loin chop, has the baby back ribs and the St. Louis Rib attached in one piece, and is brined in soy, sake with ginger, thyme, rosemary, and charred red onions before being grilled. Hakushu Japanese single malt scotch and Echigo Red Ale will also be served.
June 16. Sun., 5pm–10pm. Hopscotch Restaurant, 1915 San Pablo Ave, Oakland, (510) 788-6217