About Our Wines

At Yield all of our wines are made with the environment in mind. Most are made with grapes grown according to organic or biodynamic practices. Wines that have been certified organic or certified biodynamic are designated as such on our printed wine list. Additionally, we feature wines that are produced or distributed using environmentally responsible practices that go beyond industry standards. To learn more about organic certification, visit CCOF, and to learn more about biodynamic practices and certification, visit Demeter.


Of equal importance to the reduced environmental impact of our wines is their taste. At Yield, the wine tastes good because what’s the point of drinking wine if it doesn’t taste good? And what’s the point of good-tasting wine if you can’t afford it? At Yield you won’t break the bank just to take a break from your day. We keep our wine list reasonably priced so you can stop by as often as you like.


While you’re here at Yield you may notice many rare and noteworthy wines on our wine list. That’s because the wines we source are unique and often only available at select establishments, or are exclusive to Yield. We feature wines from wineries big and small across the globe and our wine list changes frequently. We always keep searching for new wines and hope that every time you stop by you’ll discover something new to enjoy.


If you enjoy the wines at Yield, stop in at Millennium Restaurant the next time you’re in San Francisco’s theater district. Chris, Yield’s owner and co-founder, also serves as the wine director at Millennium.

 
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Newer Items

  1. •Wild Pacific Thai-Style Cod Cakes served on little hamburger buns with avocado and sriracha aioli and wild arugula salad

  2. •Tempura Asparagus Spears and Mandarin Slices with lemon aioli

  3. •Arancini di Riso filled with house-made green curry, roasted shallots, shitake mushrooms and pea tendrils over pickled kimpira salad

  4. •Tartine of Caramelized Onions, Lentils, Rhubarb Compote, Baked Strawberries, and Morel Mushrooms with parsley/thyme oil

  5. •Ceylon Tea Glazed Walnuts


Old Favorites

  1. •House Marinated Olives

  2. •Darjuan's Chevre-Stuffed Medjool Dates with pomegranate molasses and ancho chile oil

  3. •Fried Calamari with smoked paprika aioli

About Our Food

Our chef Kevin spent an inspiring month-long trip in Thailand recently, where he had the pleasure to visit and cook on an organic farm, indulge in a few Thai cooking courses, and cook at the famous Khun Lek street food stall in Bangkok.


Kevin came back to San Francisco feeling very inspired to expand Yield's food menu beyond traditional dishes prepared in wine regions. While we're all spoiled by the range of fresh ingredients that can be found in the Bay Area, Kevin became spoiled by the simplicity of food menus in Thailand. Most of the menus don't have a price written next to every dish: each item costs the same amount. Simple. He loved how he and his friends didn't have to perform a cost-benefit analysis just to decide what to order. They only had to think about what they wanted to eat. This puts the emphasis on the food, instead of the price, and since everything is meant to be shared, it encouraged them to take more chances when ordering. Much like tapas in Spain, or izakaya in Japan, it is simple, inexpensive, social dining, often paired with good drinks. And it is what we've decided to do at Yield.


Everything on our new food menu in now just $5. You can feel free to order whatever you like without worrying about how much it costs. If you love one dish so much you simply must have more, just order a double! And when you come in with friends you can order several dishes to share without worrying about how to split the bill later. Our new foods continue to complement our diverse wine list, and we'd be more than happy to help you make the perfect pairing. As always, we focus on local, seasonal, and sustainable produce and seafood. The menu below is just a sample, and may change on a daily basis.

 


  1. •Warm Farro Salad with seared broccolini, roasted spring onions, horseradish leaves, and blood orange supremes

  2. •Russet Potato Gnocchi with seared broccolini, red onion, arrabbiata sauce, and fried capers

  3. •Taleggio Cheese Stuffed Fried Tofu Pouches with seared black trumpet mushrooms over wild arugula salad with Buddha's Hand vinaigrette

  4. •Julienne of al dente Russet Potatoes with spicy cod roe and creme fraiche

  5. •Thai Tea Infused Coconut Custard served in a banana leaf boat with cardamom creme anglaise



  1. •Warm Spinach Dip with parmesan crisp

  2. •Tartine of Wild Alaskan Coho Salmon Confit with pickled baby fennel and tarragon

  3. •Poco Dolce Bittersweet Chocolate Tiles