A report by Dana Eastland. After months of popping up at Sugarlump coffee shop, chef Michael Mauschbaugh is opening a brick-and-mortar location of SOUS BEURRE KITCHEN on Thursday February 5th. The new spot is just down the street from Sugarlump, at 24th Street and Potrero, and offers cuisine inspired by Provence, but with Northern California ingredients and flair. The name translates to “in butter” in French, which is definitely a good sign.
The menu will change daily, with à la carte options, or you can opt for the five-course tasting menu. Sample winter dishes include pressed breast of pheasant with turnip, wild mushrooms, spelt risotto, and jus; or Mendocino uni with consommé, celeriac timbale, mustard greens, and house-cured trout roe. Look for pasta dishes and charcuterie on the menu, as well, along with classics like beef tartare, bouillabaisse, and bavette steak.
Sous Beurre Kitchen is also one of many local restaurants to do away with the traditional tipping system for service. Instead, labor costs and taxes will be built into the price of each dish, allowing all employees to be compensated fairly. As for the space, it was designed by Said-Jon Eghbal, whose previous work includes Rich Table and The Monk’s Kettle. The 74-seater is intended to be approachable, with soft gray walls, French oak, white marble, and brass elements, as well as antiques and objects found during Mauschbaugh’s trips to France. There is also a communal table was was custom-built by Mauschbaugh’s father out of French oak.
The doors will officially open on Thursday February 5th, and hours will be Mon-Sat 5:30pm-10pm. 2704 24th St. at Potrero, 415-874-9831.
The dining room at Sous Beurre Kitchen. Photo by Patricia Chang.
