Union Larder Opening Very Soon: Get Ready for Meat and Cheese Heaven

unionlarder-coppa.jpg

Housemade coppa. Photo courtesy of Union Larder.

unionlarder-exterior-morning.JPG

The exterior of the soon-to-open Union Larder. Photo courtesy of Union Larder.

unionlarder-interior.JPG

A peek at the in-progress space. Photo courtesy of Union Larder.

We broke the news earlier this year about ~UNION LARDER~ coming to Russian Hill from the Little Vine duo, Melissa Gugni and Jay Esopenko. If everything pans out as planned, they should be opening their doors within a couple of weeks. The 30-seat space is looking great, with a zinc bar, custom-fabricated barstools with comfy upholstered seats, and there’s a hand-cranked meat slicer too. And then there’s all the light that comes in from the huge windows.

We have some project updates for you, starting with the hiring of their chef, Ramon Siewart, who was previously at Quince, Bourbon Steak, and The Cavalier. He will be making all their charcuterie in-house, and they’re building an aging room downstairs for salami and prosciutto (but we’ll have to wait awhile until we can taste the prosciutto—that takes some time). Look for some fantastic charcuterie, ranging from pâté (including sea urchin pâté!) to pork rillettes, ciccioli, duck liver mousse, and cured meats like mortadella, coppa, and lonza. Esopenko also says Siewart’s blood sausage is the best he’s had anywhere! (Noted!)

Another key hire is Kristi Bachman, the buyer at the Cheese School of SF, who is coming over to work for them. She’ll be the cheese director (there will be close to 100 cheeses, whoa, with a focus on artisanal American cheeses), and she will be organizing cheese and wine pairing classes and events too. There will be 30 wines by the glass, including 5 sparklers (I love to hear that). Like we said in our previous post, the inspiration for this place was a cava and jamón bar Esopenko frequented while living in Barcelona 20 years ago. So yes, jamón Ibérico de Bellota will be en la casa. The meat-and-cheese boards will be something really special here: you’ll be able to choose from 30 cheeses and 15 meats. Also on the menu: oysters, housemade boquerones, raclette, fondue, sandwiches, and salads.

The retail side will have Straus milk, Marin Sun Farms meats, and dozens of other grocery items from small producers. Follow along on Facebook for opening updates since tablehopper is going to be dark through September 30th! 1945 Hyde St. at Union.