Update on Causwells, Opening Wednesday July 2nd

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Deviled eggs. Photo: Hardy Wilson.

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Doughnut. Crack. Bread. Pudding. Photo: Hardy Wilson.

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Alvin Garcia and Tom Patella. Photo: Antonio Velez.

We have been tracking the upcoming ~CAUSWELLS~ over here since its inception, and now we have some solid news to report: the opening is slated for Wednesday July 2nd! To recap, biz partners Alvin Garcia and Tom Patella have brought on chef Adam Rosenblum (previously a sous at Flour + Water), who will be serving a menu of “eclectic American cuisine with European influences.” Sample menu items include deviled eggs with smoked trout; a kale Caesar; grilled octopus with garbanzos, fennel, watercress, and chile; and smoked brisket with onion jam, rye crumbles, and spicy mustard. There will also be a number of housemade items, from the ricotta cheese to cultured butter to salumi. For dessert, get ready for this one: they’re making doughnut “crack” bread pudding, using doughnuts from Marina shop Allstar Donuts. Whoa.

With wine director Tom Patella (previously California Wine Merchant) overseeing the list, expect a lot of attention to be paid to the selections (and there will be plenty of snacks to go along with them). There will be 20 wines by the glass, featuring small-production, family-owned, and good value wines, with primarily Cali wines, plus some quality European bottles. Bartender Erin Vogel, who is studying for her cicerone certification, will be selecting an esoteric craft beer list, and will be looking for the best representations of beer varieties.

The 1930s Deco space (previously Bechelli’s) is being designed by the Bon Vivants Design+Build (they also did Trick Dog, Shakewell, the new Chubby Noodle), and will keep some vintage details, including repurposing the old cast-iron barstools.

The team just launched a Kickstarter to raise money to get the outdoor area all set up, with four four-tops (that would be 16 seats) and heaters installed. Help ‘em out? It’ll make for a much more comfortable SF summer out there. Bonus: they’ll be open nightly (starting at 5pm) and serving food until 1am. Lunch (11am-2:30pm) and weekend brunch (9am-2:30pm) will begin two weeks after opening. 2346 Chestnut St. at Divisadero, 415-447-6081.