October 8, 2019

October 8, 2019
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The stylish, new Fort Point Valencia taproom. Photo: Sarah Chorey.

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The pork chop bun at Fort Point Valencia. Photo: Sarah Chorey.

Last Friday, I attended a preview of the new Fort Point Beer Company taproom, ~FORT POINT VALENCIA~, and it’s quite a looker (and taster). You won’t recognize the former St. James Brasserie space—Fort Point Beer Company’s creative director, Dina Dobkin, created a sleek, stylish place, with natural light from the skylights, round communal tables (there are smaller tables in the back), a monochromatic palette that gets hit with bright pops of color—like the custom neon pieces by Peterson Neon, the blue entrance and table stands, and the back archway of red—and check out the sunken beer taps and chic light fixtures. They also did some stealth sound paneling so you can hear yourself think.

You’ll find a tap list of 12 Fort Point beers, plus 7 guest drafts (including experimental, draft-only beers from Black Sands Brewery), and 2 ciders. And there’s a pretty sweet wine list too, with minimal intervention producers—it’s like a secret wine bar.

Executive chef Eric Ehler (previously Mister Jiu’s) is putting out such a creative and delicious menu, with elements of Chinese cuisine, Cali freshness, and basically all the things you want while drinking beer, like dill chips with fluffy Millionaire’s Dip, a pork chop bun on Dutch crunch that is going to own you, and his famed cheeseburger, which he became known for while at Black Sands (there’s also a yuba club sandwich). Of course you’re going to get the party bread, and I definitely had a moment with the egg salad tartine on rye topped with corned beef tongue and chicken liver.

Open daily 11am-12am. 742 Valencia St. at 18th St.

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