Opening this Friday December 2nd is chef Ryan Scott and business partner Rick Hamer’s FINN TOWN in the Castro, taking over the former Barracuda. It’s designed to be an upbeat and lively space (a “tavern with a twist”), with two bars, two happy hours, big booths, and plenty of cocktails to choose from, including three on tap (perfect for those “just give me a drink!” moments).
The dinner menu from chef de cuisine Jason Raffin is extensive, starting with oysters (raw, Rockefeller), beet blini with salmon and caviar, and smoked trout rillettes, moving to all kinds of small plates, like an iceberg wedge and chop salad and Parmesan polenta, and, of course, Scott’s killer deviled eggs. Hearty mains cover lamb meatloaf, tea-brined fried chicken, and brined and braised short ribs. Mascarpone gnudi with smoked mozzarella and brown butter will almost make you check your LDLs, but there’s grilled kale pistou on there, so whew. Burger, a double stack, check. And in a fun offering, there are a few entrée salads, with steak, chicken paillard, and grilled market fish.
Regulars will start tracking the weekly specials, which includes spaghetti and chicken-and-mortadella meatballs, and Friendsgiving (so clever) on Thursdays (duh). Items are made in-house, and I already mentioned Cheryl Storms was lending her baking expertise to all kinds of items, so yeah, save room for dessert.
Dishes are priced at a very neighborhood-friendly level (less than $25), and Saturday and Sunday brunch will launch at the opening. Bring on the fried egg sandwich with rosemary pepper bacon, white cheddar, and triple-egg aioli on an English muffin. This Saturday December 3rd, chef Ryan Scott will be hosting a special Finn Town inaugural brunch—Booze, Brunch and Books—and signing copies of his new cookbook One to Five, starting at 10am. Books will be available for purchase at the door.
Anthony Parks of Fifty Fifty Cocktail Co. (Mourad, Dorian, Palm House) put together the cocktails, and there’s a “down low” list you can request too.
Hours are Mon-Wed 5pm-12:30am, Thu-Fri 5pm-1:30am, Sat 10am-1:30am, Sun 10am-12:30am. 2251 Market St. at Noe, 415-626-3466.
Beet blini with caviar and cured salmon. Photo: Lara Hata.
