Weekly Specials
Signature Dishes
A Chef-Connection
Adrian and Ismael began their careers as chefs working in kitchens all over the world until they crossed paths in San Francisco. Their friendship began while they both cooked at the One Market Restaurant and continued as they took on various roles within the Lark Creek Restaurant Group. Ismael became chef of Lark Creek Steak, while Adrian went from Chef at One Market to Vice President and Culinary Director.
In 2015, they ventured out on their own business and started a wholesale seafood distribution company called Four Star Seafood. Adrian and Ismael expanded and moved the business from Pier 45 to the Bayview. Then, Ismael's brother Esteban joined the team. Together, all three decided to open Billingsgate Market in Noe Valley.
The Concept: A cafe and market that would give the home consumer access to the highest quality seafood and provide a meeting place for a light meal and glass of wine in the neighborhood. Adrian and Ismael imagined that we would eventually bring in chefs to instruct and demonstrate that cooking seafood isn't as difficult as many of us believe!
Billingsgate opened quietly in early December 2020. In 2025, we expanded to Rockridge's Market Hall.
Gallery
Our Eco-Friendly
Approach
Sustainability Focus
At Billingsgate, sustainability is at the core of our practices. We source our seafood responsibly to protect marine ecosystems and support local fishermen. By promoting sustainable seafood choices, we aim to safeguard the oceans for future generations.
Local Sourcing
Supporting Fishermen
We prioritize locally-sourced seafood to reduce the carbon footprint and strengthen the community's economy. By working with fishermen directly, we ensure freshness and support sustainable fishing practices.
Seasonal Menu
Freshness Guarantee
Our seasonal menu is designed to showcase the freshest catches of the season. By adapting to the natural rhythms of seafood availability, we offer dishes that reflect the changing bounty of the sea.
Testimonials
