Chef Parke Ulrich, Liam and MeeSun Boice (Photo credit: Foodie Chap/Liam Mayclem)

(Photo credit: Foodie Chap/Liam Mayclem)

The Foodie Chap Discovers An 'Island Oasis' at MerSea

Liam Mayclem
September 13, 2018 - 10:37 am

SAN FRANCISCO (KCBS RADIO) - Executive chef and restauranteur Parke Ulrich along with co-founding partner MeeSun Boice are extremely excited and proud to present a new and unique dining destination to be located in the heart of Treasure Island (TI) on the Great Lawn. In a community deeply rooted in Naval history, honest values and integrity, Parke Ulrich and partners have developed a local gathering place on the Great Lawn of Treasure Island. The unique container-style restaurant and bar, MerSea is attracting locals and visitors alike and is the culinary heart and soul of Treasure Island and Yerba Buena Island.

MerSea, which means "Island Oasis" in Old English, compliments the new developments on both Yerba Buena and Treasure Island.

The MerSea menu features approachable, affordable fare, crowd pleasers for every palate. A burger for $12, fantastic fish & chips $15. The standout breakfast item (served daily until 3pm) is the 'Jersey Girl Sandwich' at $11. Its stacked to the gills with Taylor's pork roll, arugula, egg & kimchi on an English muffin. It is the perfect sandwich and a nod to Chef Parke's East Coast childhood.

Parke's Fish Chowder is another must have - as good as any chowder I have ever had. It's a hearty but not heavy chowder with the right balance of fish & vegetables - you'll leave satisfied but will want to return for more. 

Then there's the billion dollar view of San Francsico - reason alone to make a trip here but there's also a bocce court, putting green and a grand lawn for special events. In less than 15 minutes from Embarcadero to the Island you are transported to a magical place where good food, cocktails, vino & views combine to make for the perfect culinary escape.  Put MerSea on your “eat here” list - you'll be ALOHA happy you did.

Enjoy my chat with owners MeeSun and Parke and enjoy the tasty steak recipe below. 

Cheers, Liam!

MerSea's Filet Skewers Panzanella (Photo credit: Foodie Chap/Liam Mayclem)
Roasted Filet Skewers
with Summer Panzanella Salad and Red Wine Butter

Serves 4


  • 24oz Filet of Beef
  • 5ea ripe tomatoes
  • 1 pint cherry tomatoes
  • 2 cups arugula
  • ½ ea shaved red onion
  • 1 qt rustic bread croutons
  • 1ea zucchini roasted
  • ¼ cup balsamic vinaigrette
  • 2 oz red wine butter

For the Skewers:
Cut 1 oz pieces from the filet of beef; you need 24 pieces.  Skewer the beef and alternate beef and cherry tomato.  Each portion will be six pieces of meat.  Season the skewers and either grill them or roast them until the desired doneness (about 5 minutes for medium rare).

For the Panzanella:
Take the croutons and shaved red onions and place in a large bowl.  Dress with balsamic vinaigrette to moisten and soften the croutons.  Cut the tomatoes into any desired shape and add them and the squash to the croutons. Toss and season with salt and pepper.  When the steak is finished cooking lightly mix in the arugula to the tomatoes.

To Plate:
Divide the tomato salad on to four plates or bowls.  Place the steak skewer(s) on top and then dollop the red wine butter on top of the steak.  Serve immediately and enjoy!

699 Avenue of the Palms - Treasure Island
San Francisco, CA 94130
Open: 9:00am - 9:00pm Daily
(415) 851-8118