Photo from Skool.
~SKOOL RESTAURANT AND BAR~ is now open at the base of Potrero Hill. The project is from Andy Mirabell (Blowfish Sushi To Die For), with executive chef Toshihiro Nagano (Bushi Tei, Bushi Tei Bistro, Blowfish Sushi To Die For), and director of operations Olia Kedik (Blowfish Sushi To Die For). In a unique twist, they are starting with lunch, and adding dinner and brunch later this summer. Look for a fish-focused menu of international dishes with Japanese flair using seasonal, often locally sourced, sustainably raised, and organic ingredients. The lunch menu includes starters like hirame crudo (yukari-cured halibut, toy-box radish, and blackberry coulis) and Sun Smiling Valley Farm eryngii mushroom fries; main courses include a Washugyu sandwich (coffee-marinated Japanese Washu beef, mozzarella cheese, Parmesan cheese, caramelized onion, pepper cress, and creamy wasabi aioli, served open-faced on Napa bâtard sliced wheat) and spiced panko salmon. The Lunch Box feature ($11-$15) includes a choice of five different main courses accompanied by the soup of the day and either local mixed greens or French fries. Once the liquor license kicks in, there will be both cocktails and a local wine list with some international selections. Décor highlights include an exhibition kitchen, a communal table, custom-made chairs and refurbished resin-encased walnut tabletops made by a local designer, a polished concrete floor, counter seating, and a sunny, spacious off-street patio with room for 35 (45 inside). Lunch Mon-Fri 11:30am-2:30pm.