Hustle & Flow

I don’t think many tears will be sniffed over the closure of Craig’s Place in the Mission, which is now opening as ~EBB & FLOW~ this Wednesday. Chef-partner Vincent Schofield (Boulevard, Sundance Kitchen, Willows Inn on Lummi Island in Washington) has partnered up with the owners, Craig and Tony Dropalas. After a brisk remodel, they are going to be open for dinner this Wednesday, and starting lunch on Thursday. The “fine diner” menu will highlight sustainable West Coast seafood, with oysters, crab Louie, and, as Schofield said, “other classics done right.” There will also be four daily specials for dinner based on what’s freshly caught, plus a ribeye and a burger on the menu. Brunch will kick in the weekend of the 20th, with dishes like a house Benedict made with grilled sourdough, spinach, and tonnato sauce, and a Nova Scotia breakfast of fish cakes, eggs, and beans (Scofield’s co-chef is David Vogler, who hails from Nova Scotia—they both met as line cooks in the Boulevard kitchen).

Look for 12 West Coast beers on the menu and a selection of wines chosen by sommelier Rob Perkins of Boulevard. There are 40 seats, with four at a counter. To be expected, there is now some nautical decor, including nets, buoys, and a large fishing chart of the San Francisco Bay. Hours will be Mon-Fri 11am-10pm and Sat-Sun 9am-10pm when weekend brunch begins.