Excelsior Planning November Opening In San Rafael

Dave McLean’s new brewpub will occupy the former State Room Brewery space

Maressa Ribeiro News Writer
The beverage program will include beer brewed partly on-site, along with a full bar and wine (Image credit: Facebook: Magnolia Brewing Co)

Excelsior, a new brewpub from Magnolia Brewing Co. founder Dave McLean, is preparing to open at 1132 Fourth St. in San Rafael,  according to The San Francisco Chronicle October 2026 roundup of anticipated Bay Area restaurant and bar openings, projecting a November debut.

McLean launched Magnolia Brewing Co. in San Francisco’s Haight-Ashbury neighborhood in 1997. He later left the business following its bankruptcy filing in 2015. Excelsior is part of his newer craft beer venture, Hidden Splendor.

McLean plans to build a neighborhood-focused brewpub rooted in the English gastropub tradition. He has described its food approach as “global beer cuisine,” combining pub-style dining with a broader range of culinary influences.

The beverage program will include beer brewed partly on-site, along with a full bar and wine. The restaurant will take over the former State Room Brewery premises, providing space for approximately 80 guests indoors and another 25 on a semi-enclosed outdoor patio.

The planned layout gives the business both indoor dining and outdoor seating areas. The Chronicle’s report identifies November as the projected opening month, although the information provided does not establish a specific opening day.

Excelsior will bring McLean’s latest brewing venture to Marin County, where the former Magnolia founder has developed a new business under the Hidden Splendor name.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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