OUR STORY - SAN FRANCISCO

The Marina District · Since 2014

A neighborhood spot, from the start.

Founded in 2014, Causwells was created to be a true neighborhood gathering place in San Francisco’s Marina District. Rooted in the Northern California style of cooking, the restaurant celebrates fresh, seasonal ingredients and thoughtful hospitality. From day one, the goal has been simple: serve exceptional food and drinks while creating a welcoming space where locals, neighbors, and newcomers feel at home.

From the kitchen.

Chef Adam Rosenblum brings decades of culinary experience and a diverse background to Causwells. After starting in restaurants as a dishwasher in high school, he went on to study at the Culinary Institute of America before working in New Orleans alongside acclaimed chef Donald Link at Herbsaint. His career took him through farm-to-table kitchens, teaching roles, and restaurant consulting before arriving in San Francisco in 2013. The following year, he opened Causwells—bringing together his passion for seasonal ingredients, rustic techniques, and global influences from French, Spanish, and Italian cuisines.

From the bar.

Causwells’ bar program has become an essential part of its identity. Beverage director and co-owner Elmer Mejicanos has built a cocktail program known for creativity and balance, blending classic techniques with playful ideas and low-proof innovations. With experience leading acclaimed bar programs from New York to San Francisco, his approach elevates the dining experience through thoughtfully crafted drinks designed to complement the kitchen’s seasonal menu. With accolades from publications such as Food & Wine, Best Bars in America, Esquire Magazine, and many other San Francisco publications, you’re sure to find something you’ll love at Causwells.