The Chapel Is Opening Its Restaurant: The Vestry


The bar at The Vestry. Photo by Michael David Rose Photography via Urban Daddy.

Well, it started out as a music venue, then became a music venue serving limited snacks, and now it’s got a restaurant. The team at The Chapel is opening ~THE VESTRY~ (the name was revealed via Scoop), a Cal-Med restaurant from À Côté owner Jack Knowles and chef Matthew Colgan. Look for items like fried squash blossoms with carrot and ricotta purée, flatbreads, and a grilled Toulouse sausage with sauerkraut and pickled turnips. Desserts are from pastry chef Elaine Osuna, and include the It IS IT, her twist on the (you guessed it) It’s-It, along with a seasonal fruit galette and custard-filled brioche doughnuts.

Darren Crawford of Bourbon & Branch is consulting on the cocktail list, which will focus on small-batch producers, and obscure or hard-to-find spirits. All syrups and mixes will be crafted in-house, and Crawford is aiming to appeal to a range of tastes. No word on any specific beverages yet. In the wine department, you’ll find a list from Patrick Cress of mostly California wines, all selected to be food-friendly, with bottles from France, Italy, and Spain as well.

The restaurant seats 85 inside, plus room for an additional 50 on the patio. It was designed to maintain the chuch-like feel of the original space (it used to be a mortuary, with a chapel attached), and many touches have been preserved, including the high, arched ceilings and lots of stained glass. Tables were made out of pieces of wood from the space, including old columns, doors, and beams. Hours at the restaurant are 5pm-12am nightly, and at the bar 5pm-2am nightly. 777 Valencia St. at 18th St., 415-551-­5157.