Update on TBD (No, Really, That's the Name)

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A view of the mezzanine and the bar overlooking the open kitchen. Rendering courtesy of TBD Restaurant.

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An overhead look at the open kitchen. Rendering courtesy of TBD Restaurant.

We have some updates to AQ’s upcoming ~TBD RESTAURANT~ project that is coming to Mid-Market this fall. To recap, AQ’s chef Mark Liberman (working closely with his sous at AQ, Alex Phaneuf) will be focusing on cooking proteins and vegetables via open-fire grilling (on a Grillworks grill), as well as smoking, rotisserie cooking, and baking over a custom-built hearth.

It may all sound primal, but initial dishes include artichoke and Dungeness crab with spiced rhubarb and sea urchin ($6) from the “Grill + Plancha” section, fluke crudo with sunchokes and buttermilk ($18) from the “Smoked” part, and you’ll find a duck cassoulet ($12) in the “On the Hearth” section. There will also be a “Raw” section, dishes for sharing (including tableside carne crudo, $18), and you know you’ll find a version of s’mores for dessert (plus soft-serve ice cream).

The 50-seat restaurant features a mezzanine, plus bar and kitchen counter seating, a lounge area, and a communal table. The look is definitely going to have some Field & Stream-inspired elements, like red Dietz lanterns, retro plaid thermoses, and vintage ice chests, along with antlers, furniture made from raw wood, and other camping-inspired components juxtaposed against steel, wood, and clean lines.

Keeping things civilized: 50-plus global wines (assembled by AQ’s beverage director, Kristen Capella), 20 beers on tap, low-proof cocktails (under the direction of bar manager Tim Zohn), and an extensive sherry selection. Dinner will be served Mon-Thu 5pm-10pm, Fri-Sat 5pm-11:30pm. Lunch, afternoon snacks, and late-night dining are coming later. 1077 Mission St. at 7th St.