The Lounge can be accessed post-security from Terminal 3 or from International Terminal G. All terminals are not connected post-security at SFO. If you are flying out of another terminal, you may be able to use your boarding pass to enter through T3 security, subject to approval by the TSA agent. After visiting the Lounge, you will need to exit through security, take the AirTrain or walk to your terminal and re-enter through security.
Hours: 5 am – 11 pm
Learn more about who can access the lounge.
From the moment you walk in, you'll see that things are different here. Unexpected touches like a Napa Valley wine tasting area and a well-appointed shower suite meet productive workspaces with high-speed Wi-Fi.Explore All Amenities
Dine in decadence with cuisine designed by one of Zagat’s top 30 under 30 chefs, Cédric Vongerichten. Savor succulent dishes like Fried Chicken with a Honey Lemongrass Glaze and Chocolate Mousse with Mint Cream.View Sample Dishes
A graduate of the prestigious Culinary Institute of America, Cédric Vongerichten was recognized by Zagat as one of the top 30 chefs under 30 and has worked in some of the most celebrated kitchens in the world. After stints at Hong Kong’s Mandarin Oriental and El Bulli in Barcelona, he is now Chef de Cuisine at the renowned Perry St. in New York City.
Enjoy a cocktail developed by one of the nation's top mixologists, Jim Meehan, or explore wines handpicked by renowned wine authority Anthony Giglio.View Sample Drinks
Get a taste of our San Francisco-inspired cocktails and wines. The full menu is available in the Lounge
Jim Meehan is one of the nation's top mixologists, a contributing editor of FOOD & WINE, the deputy editor of FOOD & WINE's annual cocktail guide, and the author of the PDT Cocktail Book: a bartender's guide from his James Beard Award-winning bar.
Anthony Giglio is one of the most entertaining wine and spirits authorities on the planet. He has authored several books, including three editions of FOOD & WINE's Wine Guide; five editions of the Mr. Boston Official Bartender's Guide, and his highly regarded first book, Cocktails in New York.