The dining room at Padrecito. Photo: Dana Massey-Todd. © tablehopper.com.
Communal tables at Padrecito. Photo: Dana Massey-Todd. © tablehopper.com.
The bar at Padrecito. Photo: Dana Massey-Todd. © tablehopper.com.
Bar area seating. Photo: Dana Massey-Todd. © tablehopper.com.
A report by Dana Massey-Todd. As previously mentioned in tablehopper, the crew from Mamacita is opening ~PADRECITO~ in the former EOS space in Cole Valley. The team, which is also responsible for places like Tipsy Pig, Umami, and Blue Barn, includes Nate Valentine, Sam Josi, and Stryker Scales.
The new spot is quite large, with three different levels. On the main level is the dining room, which includes intimate booths for two, communal tables, and bistro-height tables. The second level, off to one side, accommodates the bar, and a mezzanine level upstairs has additional seating that will eventually be available for large groups and private parties.
The agave-focused bar program was developed by David Ruiz and features lots of tequila- and mezcal-based drinks (por supuesto), though gin and whiskey lovers will also be able to find something to love. The cocktail menu was illustrated by local artist Alyson Thomas and is pretty freaking cute too. The bar area is a fashionable take on a Mexican cantina, with rough-hewn wood (reclaimed, of course) and indigo walls with lots of black-and-white photographs and art objects on the wall. It seems like the sort of place where Diego Rivera might be equally likely start a fight or initiate an affair.
The dining room has very high ceilings and dramatic windows, which many will remember from the EOS days, and the height has been kept comfortable with natural-weave and punched-metal hanging lamps. The wall at the back of the bar is cut out, too, so diners can see the bottles through a faux window, which adds some nice dimension.
The menu, from head chef Luis Contreras (who is also a partner) is smaller and more focused than the one at Mamacita, and everything is housemade from scratch, including corn and flour tortillas and all of their salsas and sauces. Look for tacos served in pairs, enchiladas and chilaquiles, and an array of appetizers and sides, which will change with the seasonal availability of ingredients. As much of the restaurant’s produce as possible is coming from Oak Hill Farm in Glen Ellen (owned by Josi’s grandmother, adorable), and they’ve arranged for the farm to plant some special items just for them, so you’ll find some unusual vegetable choices on the menu, like crispy kale sprouts.
Padrecito is set to open on Tuesday March 12th (that’s today). They’ll be open Tue-Sun at 5:30pm and will likely stay open until 10:30pm, though that may change depending on how busy they are late at night. They are also hoping to add brunch and lunch in the future, so stay tuned. 901 Cole St. at Carl, 415-742-5505.