Sizzling on the heels of the lengthy, lengthy-awaited reopening of Kin Khao on the Parc55 Lodge and the debut of La Société at Hyatt Regency San Francisco Downtown SOMA comes the rise of yet one more downtown San Francisco dinner hotspot. On September 30, Tenderheart begins pushing out plates of candy and bitter quail, corn agnolotti, and lionhead meatballs on the bottom flooring of the brand new LINE SF lodge, perched on the tip of the wedge the place Market and Turk streets meet. The menu comes from chef Joe Hou, who’s overseeing the meals throughout all of the lodge’s retailers. For Tenderheart, the chef says he drew inspiration from each Northern California’s bountiful native elements and his identification as a first-generation Chinese language American.
Tenderheart will start serving breakfast, joyful hour, and dinner Friday and is likely one of the lodge’s first meals and beverage retailers to open. The all-day restaurant gives each indoor and outside seating on a small patio off Turk Road. Later this yr downtowners also needs to be capable of stomach as much as Darkish Bar within the lodge foyer and a brand new rooftop bar and restaurant Rise Over Run, opening October 14, amongst their eating and ingesting choices. The primary Bay Space outpost of LA-based Alfred Espresso additionally opens on the lodge at the moment.
Hou, an East Coast native who beforehand cooked at Angler and Le Fantastique right here in San Francisco, says the Tenderheart menu represents an eclectic mashup of “issues that I take pleasure in in my life.” The son of two Taiwanese American immigrants, Hou says dishes reference elements he grew up consuming — however with a sublime and at instances playful twist. A kampachi crudo, for instance, pulls within the flavors of fermented black beans and sudachi to reflect a steamed fish dish he ate together with his dad and mom as a child. He additionally applies French method to Chinese language lionhead meatballs, reinterpreting the dish as an infinite pork crepenette delivered to diners on the bone “as a result of why not.” A smattering of Jimmy Nardello peppers offers the entire thing a distinctly Northern California sensibility.
Hou expects the candy and bitter quail may change into a menu staple. He wished to do a refined model of the neon red-orange Chinese language American basic, substituting native quail for rooster and pairing the sticky sauce-covered chicken with slices of fermented pineapple. “Who does not like a fried chicken that’s mainly all darkish meat?” the chef jokes. “In the event you do not like that, I am sorry, I can not aid you.”
The meals comes alongside a cocktail menu from skilled barman Danny Louie, a San Francisco native who was born and raised within the Richmond District. On high of launching canned cocktail firm Gāmsāān Cocktail Co. in 2019, Louie additionally spent greater than a decade behind the stick on the Alembic on Haight earlier than serving to launch the cocktail program at Mister Jiu’s. For Tenderheart, Louie infuses drinks with international flavors together with bitter melon, rau ram (additionally known as Vietnamese coriander), and white truffle. The Take Oaxaca, for instance, marries agave spirits with sherry, ardour fruit, black pepper, and cilantro, whereas the New Common riffs on the basic with a rye-bourbon base over banana, winter melon, smoky Sfumato amaro.
Hou says when Darkish Bar opens in “a number of months” there will probably be a small meals menu for that outlet as nicely, although the crew’s nonetheless engaged on what the choice of gentle bites will embody. “I might love to make use of that as a spot for all of the cooks right here to attempt issues out to take probabilities,” he says. There may even be a wholly separate menu for the rooftop bar and restaurant Rise Over Run, the chef says, an effort to make sure that even when company by no means wish to step foot exterior of the lodge, they’ll have entry to a spread of meals and beverage choices. Hou, who lives only a few blocks from the lodge (near late-night Korean meals vacation spot Cocobang, to be actual), says he desires to take probabilities with all three of the LINE lodge’s restaurant menus. “We’re not making an attempt to alter the world,” he says. “However this neighborhood deserves to have nice meals.”
Tenderheart on the LINE SF (33 Turk Road in San Francisco) opens September 30 and will probably be open day by day for breakfast from 7 to 11 a.m. Completely satisfied hour will probably be from 3 to six p.m. Monday by Friday, and dinner will probably be served Tuesday by Saturday from 5 to 10 p.m. Reservations can be found by OpenTable.