Nightly Happy Hour
Nightly Happy Hour
Spaghetti Brothers is the perfect place to host your dinner event. We offer many options for private and semi-private dining for up to 60 guests. Our private dining room can accommodate up to 10 guests. Our semi-private lounge can be enjoyed by groups of 12-30. Parties of 30-60 can be held privately in our curtained off dining room. We have a number of menu options you can choose from, or we can help design the perfect menu for your event.
The restaurant is also available on a "buy-out" basis. We can accommodate 100 guests for sit-down dinner, and standing receptions of up to 150. We charge a minimum flat rate for seated dinners or standing receptions. If you book the restaurant for the evening, we will work closely with you to develop a menu and plan the event you have in mind.
For more information please contact Will Sanders at email@example.com or by calling (415) 400-8500.
Erik Lowe, a native of Salt Lake City, Utah, began his culinary career by way of the Pacific Northwest. Ever since he was a boy, he and his family have visited relatives in Washington State where he learned to fish for Dungeness crab and taste water to table cooking for the first time. During high school, he worked at a few local restaurants in Salt Lake City before taking a position at the Porcupine Pub & Grill where his passion for cooking began to take hold. One blizzard-struck day, Lowe decided to skip class at the local community college and go skiing. En route, his car broke down. He proceeded to hitchhike his way to the slopes when chef Gary Pankow of the lauded Café Diablo serendipitously picked him up. What began as a casual conversation during the ride ended in a job offer. Lowe skipped town and moved to southern Utah where he spent the summer season cooking refined Southwestern food.
In 2001, Lowe enrolled at the California Culinary Academy in San Francisco. Upon graduating in 2003 he took a job at Jeanty at Jack’s under the tutelage of chef Justin Deering. Lowe quickly ascended to sous chef, a post he held for two years. From there, he helped launch the now-closed Tartare restaurant and intermittently cooked at Piperade and Bocadillos. In 2006, Lowe joined Hiro Sone’s team at Ame as Greg Dunmore’s exectutive sous chef. Together, the team was awarded a Micheline star in 2008. In 2009, he landed the chef de cuisine job at BIX, a beloved San Francisco fine dining establishment. He helmed the kitchen for four years before helping chef-owner Bruce Hill and the Real Restaurants team re-open another San Francisco institution, Fog City.
It was during his time at BIX and Fog City that Lowe met his now business partner and pastry chef Aaron Toensing. Together, they began to joke about opening a restaurant, a fantasy that evolved from a burger spot to a traditional red sauce joint to the soon-to-open Spaghetti Bros., a refined San Francisco eatery serving up innovative American standards.
At Spaghetti Bros. Lowe’s plan is to create comfortable American cuisine with an open minded approach. The food will be straight forward and seasonal with a hint of smoke from his new favorite toy, the Josper Grill.
Born in St. Croix Falls, a small Wisconsin town bordering the Mississippi River, Aaron Toensing launched his culinary career on a riverboat the summer after eighth grade. In a region where dining out was rare and restaurant options slim, the boat offered a glimpse into the exotic world of fine dining and entertainment. That summer, and every summer until high school graduation, Toensing returned to kitchens where he continued to gain skills in service etiquette, event catering, and cooking. Buoyed up by his cooking experiences on the riverboat, Toensing enrolled at University of Wisconsin-Stout to pursue a degree in hospitality and food service. Realizing mid-education that he wasn’t interested in hotel management or food service administration, 22-year-old Toensing left Stout to work as a line cook at a nearby Hilton Hotel where he soon found himself in the pastry department. From the beginning, he was drawn to the science of desserts. In pastry, he discovered that his aptitude for precision in the kitchen was well suited to the high degree of organization and meticulous methods needed to execute consistently superior desserts.
In 1996, Toensing enrolled in the pastry program at California Culinary Academy in San Francisco. Degree in hand, he signed on as pastry cook at Postrio in 1998, where he stayed for three years working under Janet Rikala. 2001 brought an offer to oversee the pastry program at Bix. The restaurant provided a platform for Toensing to explore, evolve, and refine his pastry prowess in addition to meeting now business partner Erik Lowe. Toensing and Lowe worked together for four years before helping chef-owner Bruce Hill and the Real Restaurants team re-open Fog City. Shortly thereafter, Toensing and Lowe decided to open their own spot, Spaghetti Bros., in the Marina district.
At Spaghetti Bros., Toensing’s dessert menu reflects his “simple is better” philosophy. His five to six rotating desserts include house-made gelato; his take on traditional tiramisu; seasonal fruit dishes such as apple pie with hatch green chiles and a cheddar-flecked crust; and grilled nectarines with brown butter. Toensing also oversees the pasta program at the restaurant. His pastas are made using an Italian brass extruder, the sound of the machine echoing the hum of a Mississippi River paddle wheeler.
William Sanders was born in the rural mountains of Tennessee. There his connection to food was shaped by working in his grandmother’s garden, family Sunday suppers and summer fish fries. After graduating from high school in Chattanooga, he decided to travel abroad, a trip that marked a pivotal period in his culinary maturation. It was there, between English dairy farms and the Italian countryside, that he felt a revitalization of his senses. He can still recall the intensity of the tomatoes; a taste that helped define his understanding of what good food could be.
In 1994, Sanders enrolled in the Philosophy and Creative Writing programs at the University of Tennessee at Chattanooga. Upon graduating, he landed in Benin, West Africa as part of the Peace Corps before returning to Tennessee where he became the general manager of Two Twelve Market and subsequently Back Inn Café and Tony’s Pasta Shop & Trattoria. The pulse and rhythm of restaurants – their inherent nature to entertain coupled with the need for an organized infrastructure – resonated with Sanders.
In 2002, he secured the general manager position at BIX in San Francisco where he stayed for two years. In 2004, Sanders’ itinerant predilection took hold once more and he found himself travelling again. When he returned in 2006, he was accepted into the graduate poetry program at Brooklyn College. In school, he ran a magazine and printing press, respectively called They are Flying Planes and Amphibole Books, while also working at BeerCraft, Applewood, and then Giorgio’s of Gramercy. From pupil to professor, he went on to teach English at Brooklyn College and, subsequently, University of Tennessee at Chattanooga.
In 2013, Sanders returned to San Francisco and BIX to manage the restaurant and focus on an innovative yet simultaneously classic cocktail program. It was here that he connected with Erik Lowe and Aaron Toensing. Soon after learning about Lowe and Toensing’s endeavor to open their own restaurant, Sanders joined the team.
For Sanders, dining out is a sensual experience where the restaurant creates a space that enables an exchange of food, wine, and ideas. At Spaghetti Bros., he hopes to foster an environment where people can gather to engage in the serious fun of sharing food and spirits.
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