Opening This Friday: Routier, from the B. Patisserie Team and John Paul Carmona

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The entrance at Routier, opening for takeout Friday August 14th. Photo: © tablehopper.com.

While I was having brunch on Saturday at Scopo Divino (and taking pics for this week’s giveaway!), I heard the news that after delays (both Covid-related and the usual construction/SF delays), ~ROUTIER~ is finally opening from Belinda Leong and Michel Suas (partners in the neighboring B. Patisserie and B. on the Go) and chef John Paul Carmona (recently a private chef, but formerly chef de cuisine at Manresa, where he worked with Belinda).

Routier is opening in the corner restaurant space that was formerly Wild Hare, kitty corner to B. on the Go. The name refers a French roadside restaurant, although this will be a San Francisco interpretation of one, and obviously more of a to-go style for now. (Think: destination-worthy neighborhood restaurant that is casual and creative.) Their current menu will be designed for pick-up service, available Friday to Sunday (you’ll be able to pre-order starting this Wednesday).

They’re going to start with a set three-course menu (“Formule Routier”) for $39—a traditional “formule” is a quick but satisfying set menu for one, known for its value, and there will be a vegetarian option as well. The first menu will feature roasted beet and strawberry salad with shallot dressing, quinoa; caramelized beef brisket, potato pavé, and creamed kale (or whole-roasted cauliflower, creamed kale, and potato); and dark chocolate mousse, coffee crumble, and Chantilly cream for dessert.

Some à la carte options from a preliminary menu include swordfish rillettes, lightly pickled cucumber, dill ($13); pork rillettes, apple, and mustard ($12); marinated local tomatoes, albacore tuna sauce, capers, and crisp bread ($16); lamb shoulder braised with farro, preserved lemon, and broccoli ($25); and a really fun dish: lobster “Grand Aïoli,” served cold with raw and cooked vegetables, tarragon, and miso ($45). You can also order the dishes in the Formule Routier menu à la carte. Dessert includes fresh-baked Routier financiers ($13)—oui.

There’s going to be a special offering of wines and cocktails, selected by Renée-Nicole Kubin (she was a senior sommelier at Gary Danko for nine years, and the wine director/GM at Chateau du Sureau)—expect both Old and New World wines, and there will be plenty to discover that is new and interesting. The cocktails will put you in a Mediterranean summer mood: look for a variety of spritzes that guests will be able to pour over ice and top off with the tonic, soda, or sparkling wine provided. And we’re not talking about the usual suspects: there will be spirits like La Quintinye Vermouth Royal or Licor Pajarote.

Friday August 14th will be the first day of pick-up, from 5pm-8:30pm. Preordering on their Toast portal on their website should be available starting Wednesday, but guests will be able to order the day of as well. Follow along on Instagram at @routiersf for updates. 2801 California St. at Divisadero.