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