Scoma's Restaurant, an iconic San Francisco restaurant, announced its 50th anniversary celebration on Fisherman's Wharf.

Scoma’s will not only be celebrating its Golden Anniversary, but also will be introducing an updated version of itself. The updates include cosmetic changes to the interior, menu philosophies based on “fresh, local, sustainable” foods and lounge enhancements that include a “barrel-to-table” wine tap system along with a craft cocktail program.

Scoma’s has also brought on Gordon Drysdale, San Francisco-based chef and restaurateur, as its new Culinary Director. Together with newly appointed Executive Chef Efren Sandoval, 40-year restaurant veteran Drysdale has successfully forged relationships with local farmers and vendors to provide the freshest ingredients possible for the newly upgraded menu. The recipes of the “Scoma’s Classics” have remained untouched and have their own section of the menu; the only change being all are made with 100% sustainable and verifiable sources. The culinary duo both recognize the need for Scoma’s to not only provide fresh, sustainable ingredients from the ocean, but also understand the need for one of the busiest family owned restaurants in the country to lead by example.

The new bar lounge in Scoma’s is focused on providing an “unintimidating” but interesting wine and cocktail experience for guests. The “barrel-to-table” tap wine program is spearheaded by Nick McGreevy (General Manager/Wine Director) and the crafted cocktail program is under the auspices of Matt Talbert (Assistant GM/Bar Director).

Through the end of the year, Scoma’s will be inviting its loyal customers and fans to celebrate its 50th anniversary with a series of events and promotions such as “Throwback Thursdays” menu items and a Sicilian-inspired video recipe contest hosted onFacebook for a chance to win a Celebrity Cruises Europe Cruise for Two.