The Live and Let Die. Photo by Natalie Darville.
Trout crudo. Photo by Natalie Darville.
As previously mentioned on tablehopper, Bruce McDonald (Foreign Cinema), Anderson Pugash (Crossroads Nightlife Group), and David Brinkley (Vessel) have brought on bar program director Russell Davis and chef Randy Lewis for a new SoMa project, ~BERGERAC~, which officially opens this Saturday September 21st. Cocktails include choices like the Unforgiven, with mezcal, Ransom Old Tom gin, Carpano Antica, maraschino, spring water, a Duke’s orange, and “shined” tobacco tincture, or the Bain [sic] of My Existence, which is a shot of green Chartreuse with a root beer back (oof). Look for house-blended spirits, including vermouth, as well as barrel-aged bourbon.
The globally inspired food is intended to pair well with the drinks, including options like the Bergerac Egg (inspired by a Scotch egg), a freezer-cured egg yolk wrapped in black pudding and fried in panko, or crudo of McFarland Springs trout, cucumber “gravlax,” and rye crackers, meant to pair well with a gin cocktail.
The space was designed by Josh Rowland, with inspiration from Villa Nellcôte, the French villa where the Rolling Stones recorded Exile on Main Street. The space is quite large (3,500 square feet), and includes several different seating areas. The walnut bar seats 25, plus there are high tables in the bar area. Velvet and leather tufted couches and chairs at coffee tables keep the center space loungy, and in the back is a fireplace with love seats. A draped private banquette is available for more, er, privacy. Reservations available for parties of eight or more. Hours are Tue-Sat 5pm-closing (more specific closing times will hopefully emerge after they’ve been open a few weeks). 316 11th St. at Folsom, 415-255-9440.