What is the top of the Mark?
A fixture for eight decades, the Top of the Mark is, quite simply, a quintessential San Francisco experience. Offering spectacular views of the San Francisco skyline from the hotel’s 19th floor, our iconic sky lounge dazzles dignitaries, celebrities, and in-the-know visitors with its creative cocktails, and signature martinis.
Is top of the mark still a good place to eat?
Top of the Mark used to be the place. Unfortunately, it's way past its prime. Hopefully, a renovation of the Intercontinental Mark Hopkins happens and Top of the Mark returns to its former glory. We won't return until that happens. In a city with so many great restaurants and bars, we also can't recommend Top of the Mark.
What is the top of the mark in San Francisco?
Slip past the velvet ropes and into your own semi-private dining area at the Top of the Mark. Featuring views of the Bay Bridge, TransAmerica Building, Sutro Tower, and more, the Top of the Mark is available for receptions or buffet dinners.
What happened to top of the Mark?
Top of the Mark used to be the place. Unfortunately, it's way past its prime. Hopefully, a renovation of the Intercontinental Mark Hopkins happens and Top of the Mark returns to its former glory. We won't return until that happens.
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Memorable Dining on San Diego Bay
From our perch atop The Fish Market restaurant we offer expansive views from Coronado to Point Loma. Whether joining us for cocktails on our rooftop deck or for intimate seating in our elegant dining room, you can anticipate superior, attentive service and a truly elevated sea to table experience.
Our Team
In 1976, a sport fisherman, business partner, boat captain and gourmet chef joined forces to open The Fish Market. With a pure love of seafood and a single goal in mind, they went on to build one of California’s most beloved seafood institutions.
Local & Sustainable
Because freshness is so important to us, we own and operate our own seafood processing and distribution facility, Farallon Fisheries, thus fulfilling our commitment to being seafood people in the restaurant business.
