An Evolutionary Restaurant in San Francisco
6:00a.m. - 12:00p.m., Saturday and Sunday
11:30a.m. - 2:30p.m., Monday through Friday
12:00p.m. - 2:30 p.m., Saturday and Sunday
5:30p.m. - 10:00p.m., daily
An open space with a rich, modern palette, Eclipse offers a refreshing San Francisco dining experience. One of the top restaurants in San Francisco using sustainable foods, Eclipse features a contemporary and responsible approach preparing food with local, seasonal ingredients.
Executive Chef Victor Litkewycz has been with Hyatt for 18 years and his career has taken him from coast to coast. His style of cooking is evolutionary, drawing on many influences while combining European techniques with global flavors.
At Hyatt, we focus on our "Food. Thoughtfully Sourced, Carefully Served" philosophy that centers around quality, local ingredients of the season. Eclipse serves simple, yet creative cuisine that allows the flavors and textures of each ingredient to shine.
- Breakfast, Lunch & Dinner
- Local Seasonal Ingredients
- Energetic Atmosphere
- Casual Bar Menu
- Expanded Wine List
Try our new and exciting lunch and casual bar menus at Eclipse!
Executive Chef Victor Litkewycz has been with Hyatt for 18 years and his career has taken him from coast to coast with stops in Michigan, Washington, DC, Los Angeles, San Francisco and the Caribbean Island of Aruba. His style of cooking is evolutionary, drawing on many influences while combining European techniques with global flavors and he continues to find inspiration in travel, experimentation, and from his diverse staff.
Recently promoted to be our Executive Sous Chef, Chef Cynthia Motta also involves in many of the Hyatt initiatives such as Green team, which focuses on sustainability practices within the hotel and Women@Hyatt, which concentrates on the continuing development of women. After living in San Francisco for 3 years, Chef Motta truly embraces her local environment and channels her energies to integrate food in a holistic way to overall healthful living.
At Hyatt, both chefs focus on our "Food. Thoughtfully Sourced, Carefully Served" philosophy, which centers around using quality, local ingredients of the season to create uncomplicated dishes that draw out the best qualities of each ingredient.