In 1864, French-born chef George Voges opened a restaurant on Sacramento Street. Jack’s was named for the jackrabbits that roamed the Financial District at the time. For more than a century, the eatery served as a gathering place for everyone from Mark Twain and Ernest Hemingway to Alfred Hitchcock and Cary Grant.

Although the dining destination closed in 2000, it was recently reborn as a cultural space. Jack’s 2.0 “is a space defined less by category and more by purpose,” says owner Stephanie Blake. “It isn’t a restaurant, a private club or a traditional events venue. It’s a civic living room. Or perhaps the kitchen—as that’s where everyone ends up gathering organically.”

The storied dining room at Jack's

Blake is the mastermind behind Skylight (byskylight.com), a brand that specializes in transforming historic buildings into modern spaces. Skylight’s past projects include High Line Park in New York, Michigan Central in Detroit and, closer to home, the San Francisco Ferry Building. “Jack’s is a place for thoughtful gathering where ideas, culture and community can come together to contribute to the betterment and beautification of San Francisco,” says Blake. “We will encourage long-form conversation, suggesting phones go away in pouches, to allow for the meandering ways our minds interact and unfold together when we’re not distracted or interrupted.”

Jack’s is Skylight’s most intimate concept yet, and Blake built it out over the past year, thoughtfully and intentionally. “The bones of the space and its history were what initially drew us to the project,” explains Blake. “The scale of the room, the patina, the architecture. These elements carry energy and remind you that you’re stepping into something that existed long before you arrived, and will exist long after you leave.”

The building, which dates back to 1864

The color palette features pretty pinks and rich golds, and the decor includes rabbit motifs and custom wallpaper commissioned by local artist Kellie Menendez (@kelliesf7).

For the culinary side of things, Blake partnered with Wolfsbane’s Rupert Blease and Foxtail Catering. “Rupert and the Foxtail team share a belief that hospitality is about people first—about making people feel seen and cared for,” says Blake. “Their approach is refined but never precious, thoughtful without being performative. Rupert also studied in France for a decade and felt at home with his appreciation of the convivial nature of French food, brasserie style.” The menu pays homage to the luxuriousness of French bistros, with classic, refined versions of soupe à l’oignon, boeuf bourguignon and a grand seafood tower.

Although most of Jack’s events will be private gatherings, Blake plans to open the doors to the broader community and hopes to partner with organizations such as the San Francisco Historical Society, San Francisco City Guides and San Francisco Heritage. She hopes that Jack’s becomes a meaningful place for people to deepen relationships and develop ideas.

“There’s a real need and desire for connection, for spaces that remind us what it means to be human, what it means to be in community—what this city has always stood for,” says Blake. “Jack’s felt like a responsibility as much as an opportunity: a chance to reinvest in the cultural fabric of San Francisco and to create spaces that honor and celebrate the art of conversation and the value of gathering in real life.” 615 Sacramento St., jacks-sf.com

Original article on Modern Luxury