After a bit of a waiting game, chef Ian Marks, previously of Hog Island Oyster Company, will be opening his restaurant, ~BEAST AND THE HARE~ in the former La Provence space on Guerrero Street. His business partner is Dylan Denicke (another Hog Islander), who will manage the front of house. They have the keys and are currently cleaning and painting the 48-seater, pushing for an early November opening. The menu will be very “San Francisco farm-to-table,” along with oysters (natch), and since Marks spent some time at Fatted Calf, he’ll be doing his own charcuterie. (He also mentioned possibly doing his own cheese down the road as well.) The menu will feature about seven small plates, and two larger entrées, with nothing over $18. The look will be rustic and “old tavern-y,” with exposed wood, including a cypress communal table and bar top. Hours will be 5pm-10pm, and they’re also going to try out late hours Thu-Sat from 10pm-1am for industry folks, and weekend brunch.