Take a Peek at the Updated Magnolia Dogpatch, Now Open and Looking Good

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The new booths and banquette seating at Magnolia Dogpatch. Photo: © tablehopper.com.

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The new back indoor beer garden. Photo: © tablehopper.com.

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The baked clams “cioppino” on the new menu. Photo: David Martinez.

Last week, I had the opportunity to swing by the newly updated ~MAGNOLIA DOGPATCH~, formerly Smokestack, and the new team has made some significant changes to the restaurant look and concept, adding a beer garden and neighboring 5,000-square-foot event space.

Hannah Collins Design did quite the makeover, adding dove grey and upholstered booths to the middle of the room, with smoky glass light fixtures, and other touches like black tables and grey tiles under the open kitchen counter for a look that is approachably stylish. You’ll see some nods to founder Dave McLean’s favored 60s and Haight Ashbury aesthetic and roots, including the poster in the main dining room and some of the fun vintage ads in the hallway. The space does a nice job of balancing the masculine and the feminine, and the vintage and the modern.

In the back room, it’s now an indoor beer garden, with picnic tables and bleachers, plus state-of-the-art TVs, along with planters and a large, groovy mural. Whether it’s a game night or a private party, there is room for some rumpus. And: dogs are allowed.

The new ownership team leading Magnolia Brewing Company is Dick Cantwell, co-owner, president, and director of brewing operations; Kim Jordan, co-founder of New Belgium Brewing Company and executive chair; and Brian Reccow, CEO. 

The new chef is Laurance Gordon, who is no stranger to beer-focused restaurants and breweries (Mikkeller, Belga, Thirsty Bear Brewing Company). They have done away with the previously limiting barbecue concept and expanded the style to more of a modern, all-day American menu (subject to change). There are plenty of snacky items (at a preview tasting, I especially dug the baked clams “cioppino”), plus salads (including a Green Goddess wedge with shrimp), sandwiches, a burger, and some mains, including choucroute garni and Magnolia roasted chicken with preserved lemon, plus plenty of vegetable sides. They really wanted to tailor the menu to be more neighborhood friendly, and a destination for guests who will be catching games at the upcoming Warriors’ Chase Center.

As for the beers, there are 20 taps which will feature Magnolia flagships like Kalifornia Kolsch and Proving Ground IPA, plus some new brews, including Cucumber Squeeze, an IPA which I was calling spa beer (it’s brewed with cucumber peel and pulp and Meyer lemon), plus Momomojo Smoked Peach Ale, and beers from New Belgium and Oud Beersel. Taps will change frequently, with new offerings weekly. Beer will also be available for purchase in cans and two-liter growlers.

Wine is now going to be a focus, with an emphasis on affordable but quality selections, with many from California. The bar and cocktail program are in development, so look for more soon (and a little less whiskey), but you’ll find a few cocktail classics for now. The bar still has its marble top, and is an inviting place to perch.   Hours to start are Sun-Thu 5pm-11pm, Fri-Sat 5pm-12am. Weekend brunch and a happy hour are also coming soon. 2505 3rd St. at 22nd St., 415-864-7468   Note: Magnolia Haight Brewery and Restaurant also has a new chef (Roque Mendoza) and menu that remains very pub-like. 1398 Haight St. at Masonic.