Photo from Beast and the Hare’s Facebook page.
Well, the wiley wittle wabbit has been caught: opening this Wednesday November 17th is ~BEAST AND THE HARE~ from Ian Marks (Hog Island, Fatted Calf) and Dylan Denicke. The Mission’s former La Provence has been transformed into a modern tavern, with wood tables and banquettes, and a cypress bar in the back.
On the menu: a selection of house charcuterie, which currently includes lardo with persimmons and salsa verde, smoked duck breast, and chicken liver toast ($14 for three, $10 each); and a few smaller plates, like shaved beets, fennel, burrata, bagna cauda ($8), slow-cooked pork leg, frisée, roasted almonds, mustardy shallot vin ($9), salt-roasted prawns ($10), and baked egg, house bacon, cheesy toast ($8). A couple larger plates are fresh ricotta and farm egg ravioli in brodo, shaved pecorino ($14), and lamb t-bones and sweetbreads, braising greens, and spelt salad ($18). You can also order some $5 sides of fried cauliflower or white corn polenta with roasted tomato. For dessert, there’s Basque cake with market fruit compote, or Rogue hazelnut porter ice cream with a gingerbread biscuit (both $6). Hours are Wed-Mon 5pm-10pm (closed Tuesday). Once they get settled, look for them to try late-night hours and weekend brunch.