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✔️Breakfast ✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
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Refined soul food in a contemporary airport setting with vintage photos & a supper-club vibe.
Hours
| Saturday | 8 AM–11 PM |
| Sunday | 8 AM–11 PM |
| Monday | 8 AM–11 PM |
| Tuesday | 8 AM–11 PM |
| Wednesday | 8 AM–11 PM |
| Thursday | 8 AM–11 PM |
| Friday | 8 AM–11 PM |
Address and Contact Information
Address: 780 S. AIRPORT BLVD TERMINAL G, San Francisco, CA 94128
Phone: (415) 771-7100
Website: http://www.1300fillmore.com/
Menu Photos
Photo Gallery
Related Web Results
1300 on Fillmore: Restaurant & Lounge – San Francisco
1300 on Fillmore: Restaurant & Lounge. We’ve moved! Now open @ San Francisco Int’l Airport. Southern inspired: A Modern Spin on American Tradition.
1300 on Fillmore Is Now Closed [Updated] – Eater SF
1300 on Fillmore, chef David Lawrence’s fine-dining flagship in the Fillmore District, has closed. The restaurant’s last service was Sunday.
1300 on Fillmore shuts down [Updated] – San Francisco Chronicle
Aging S.F. neighborhood|. CA motel deaths|. Chinatown stabbing|. UC admission rates · Food//Inside Scoop. 1300 on Fillmore shuts down [Updated].
Reviews
rob oliver
There are restaurant experiences that linger in your memory like a warm hug, a nostalgic melody, or the smell of freshly baked bread drifting through a childhood kitchen.
And then there are restaurant experiences that linger because your taste buds are still trying to file a formal complaint with HR.
This, dear reader, is the latter.
Ah, the hamburger. The star of the show. The main event. The culinary protagonist.
Except this protagonist had the emotional range of a cardboard cutout and the moisture content of a desert cactus in mid‑July.
The patty arrived looking like it had been liberated from the frozen-food aisle after a long captivity. One bite confirmed my suspicions:
This burger had lived a previous life as a frozen hockey puck and had not fully recovered from the trauma.
The texture? Imagine chewing on a well‑meaning but tragically dehydrated sponge.
The flavor? A haunting echo of “beef‑ish,” as though the cow had merely walked past the grill and waved politely.
The sides arrived with the confidence of foods that believed they were seasoned.
They were not.
The French fries were the culinary equivalent of someone telling you they “added you to the group chat” but never actually did.
Crispy enough, sure, but utterly devoid of the one mineral that makes fries worth living for.
The kettle chips, meanwhile, tasted like they had been handcrafted by monks sworn to a vow of sodium abstinence.
Crunchy? Yes.
Flavorful? Only if you consider “air” a flavor profile.
I found myself staring at them, wondering if perhaps the chef had recently gone through a breakup with salt and was still processing the emotional fallout.
To be fair, the drink I ordered was perfectly fine.
Cold. Refreshing.
A reliable companion in a time of need—like a friend who hands you a glass of water after you’ve just eaten a fistful of unsalted sadness.
The staff were lovely—cheerful, attentive, and blissfully unaware that the kitchen was staging a quiet rebellion against flavor.
They checked in often, which gave me several opportunities to practice my “everything’s great!” smile, the one that looks like I’m trying to hold back a sneeze and a cry for help at the same time.
… moreAnd then there are restaurant experiences that linger because your taste buds are still trying to file a formal complaint with HR.
This, dear reader, is the latter.
Ah, the hamburger. The star of the show. The main event. The culinary protagonist.
Except this protagonist had the emotional range of a cardboard cutout and the moisture content of a desert cactus in mid‑July.
The patty arrived looking like it had been liberated from the frozen-food aisle after a long captivity. One bite confirmed my suspicions:
This burger had lived a previous life as a frozen hockey puck and had not fully recovered from the trauma.
The texture? Imagine chewing on a well‑meaning but tragically dehydrated sponge.
The flavor? A haunting echo of “beef‑ish,” as though the cow had merely walked past the grill and waved politely.
The sides arrived with the confidence of foods that believed they were seasoned.
They were not.
The French fries were the culinary equivalent of someone telling you they “added you to the group chat” but never actually did.
Crispy enough, sure, but utterly devoid of the one mineral that makes fries worth living for.
The kettle chips, meanwhile, tasted like they had been handcrafted by monks sworn to a vow of sodium abstinence.
Crunchy? Yes.
Flavorful? Only if you consider “air” a flavor profile.
I found myself staring at them, wondering if perhaps the chef had recently gone through a breakup with salt and was still processing the emotional fallout.
To be fair, the drink I ordered was perfectly fine.
Cold. Refreshing.
A reliable companion in a time of need—like a friend who hands you a glass of water after you’ve just eaten a fistful of unsalted sadness.
The staff were lovely—cheerful, attentive, and blissfully unaware that the kitchen was staging a quiet rebellion against flavor.
They checked in often, which gave me several opportunities to practice my “everything’s great!” smile, the one that looks like I’m trying to hold back a sneeze and a cry for help at the same time.
Kay Bee
We buzzed through security and had a bit of time until our flight. You can scan the WR code to order and pay. We ordered wine, beer and a chicken quesadilla. The drinks came quickly. The quesadilla a smidge on the greasy side but had a decent amount of chicken.
… moreReena Patel
I just waited 15min by the ‘wait here to be seated’ sign with my daughter in her stroller. 3 staff saw me, walked past and did not show me to a table. Ultimately I walked away and ate elsewhere. Cannot comment on the food however clearly customer service is not a priority for this place
… moreG Oleg
I had what they call the breakfast steak bowl, scrambled eggs, taters and steak. Awful taste and presentation, especially the steak. Never had a worse tasting breakfast. The price is average, then there’s a service charge for who knows what… I suppose charging more for junk food works well for some, plus a service charge, wow.
… moreJacob Van Oosterhout
Some hundred thousand years ago, in the blazing heart of the sun, a photon was born. Over millennia, it slowly, inexorably inched its way past the inferno towards freedom. Back on Earth, civilizations were birthed, rose, and fell, while our little photon approached the Sun’s surface – and freedom.
Upon reaching the surface, the photon’s journey was much quicker and smoother. It shot in a straight path at the highest speed possible in the Universe, with a universe of promise in front of it.
A mere eight minutes after escaping its hell, this photon passed through a window, and struck this sorry excuse for a Belgian waffle. It might have vanished forever into oblivion and anonymity, but through a cruel twist of fate, the photon’s frequency was precisely that needed to reflect off the soggy crust and enter a camera lens, to be recorded for all history.
I pity that photon.
2 stars because the service was ok.
… moreUpon reaching the surface, the photon’s journey was much quicker and smoother. It shot in a straight path at the highest speed possible in the Universe, with a universe of promise in front of it.
A mere eight minutes after escaping its hell, this photon passed through a window, and struck this sorry excuse for a Belgian waffle. It might have vanished forever into oblivion and anonymity, but through a cruel twist of fate, the photon’s frequency was precisely that needed to reflect off the soggy crust and enter a camera lens, to be recorded for all history.
I pity that photon.
2 stars because the service was ok.
Zeke Lyles
In SFO at the end of G gate area. Plenty of seating. Nice selection. Sat down and waited, and waited. Finally recieved a menu as I prefer the paper menu vs scan and search. Then I waited and waited and finally flagged a waiter. Ordered a 20oz draft Blue Moon. Then I wait and waited. BLUE Moon arrived, nice and cold. HiT the spot. While I enjoyed my beer I saw several food orders go bye. They all looked and smelled great. Flagged a staff member down to pay my tab. Then I waited and waited. Finally recieved a receipt. Then I waited and waited until a staff member came over placed a scan and pay device in front of me. I then performed the close out transaction and even printed out my own receipt. I did not know I was a new hire here. I say it will be faster to just buy a beer at one of the shops. KEEP ON WALKING and save yourself about an hour.
… moreBlake Campbell
Food was plain and boring. Steak sandwich was cheap cut with melted cheddar on Turkish with no sauce. Apparent favourite coasting $25 was absolute rubbish. Elite frites were better value but was boring compared to most loaded fries I’ve had before. Most draft beers not available, and the coors was dead flat. Service was ok. Would not recommend or ever eat again.
… moreFred Padron
Came in for lunch. Frier was broken, most of the drinks were gone, portions were tiny but still $20 and over. It seems nice from afar, but it’s basically a cocktail lounge with kettle chips.
… moreHarmeet Bhatia
Great place to hangout in international terminal G. It’s at the very far end and has access to patio as well. Got the quesadilla, it was crisp and warm. Probably one of the best airport food.
… moreBelle Gold
Food was okay. Not great, not terrible. The steak in my quesadilla was cooked well. Dish could have used more seasoning. Some of the staff seemed to be having a bit of an off day and weren’t too friendly but my server Christian was a delight and made up for any of that. Five stars purely for his service. He made the experience worthwhile and you could see him taking his time with each table. I hope he gets a promotion.
… more