Yield is a small, intimate wine bar located in the heart of San Francisco's historic Dogpatch Neighborhood and is San Francisco's first eco-friendly wine bar. We are committed to supporting sustainable winemaking and agriculture, as well as family owned and operated wineries. All of our wines featured on our rotating wine list are environmentally friendly — they are made from grapes that are farmed organically or biodynamically. While many of our featured wineries even receive certification, all of them are as focused on making the best wine possible as they are on making it in the most environmentally conscientious way.

At Yield, we have created an environment reflecting our philosophy that one cannot take from nature without giving back. In addition to having an exclusively eco-friendly wine list, Yield’s interior consists of many eco-friendly materials, including reclaimed wood, salvaged lighting fixtures and an eco-smart fireplace. To the extent possible, we also utilize eco-friendly materials for service and day-to-day operations, and limit the amount of waste we create by recycling and composting as much as possible.

Your Drinking Buddies at Yield

Owner, Wine Director 

Chris co-founded Yield in August of 2006. Prior to opening Yield, Chris was a server and wine director at Millennium Restaurant. Originally from Mendocino, Chris has a background in food and wine, starting out at a very young age working in his mom's deli. When Chris is not obsessing about wine, he enjoys running, spending time with his dog Bernie, and making dinner for his beautiful wife Lila.

Bar Manager

Duncan has been working at Yield from day one, even helping remodel our site. Also from Mendocino, Duncan brings a wealth of knowledge about wine varietals, and his French nose is invaluable. When not at Yield, Duncan enjoys rock climbing, board games, Parkour, getting out of trouble, and hosting special events or parties at his home.

Chef 

Kevin grew up in a small Midwestern town of 300 people, where the local fare consisted of frozen and canned goods. Upon moving to San Francisco, Kevin immersed himself in cooking all types of cuisines, from regional specialities to recipes from the Far East. A common thread in his cooking has always been using fresh, local produce, and the belief that food can bring people together. In his spare time Kevin likes to read, write, play guitar, and bike throughout the Bay Area.  

Bartender 

Nic just recently relocated from Sacramento to San Francisco to bring his talent to Yield. He is Chris’ cousin and shares a similar passion for talking about and drinking wine. When he is not at Yield, Nic is usually at theatre rehearsal. Theatre is his other love, and he does everything from acting to stage management.

Cheers from the gang at Yield!