The Red Rooster at Horsefeather. Photo courtesy of Horsefeather.
At long last, the transformation of Ziryab into Tsk/Tsk and now ~HORSEFEATHER~ is complete—and the Divisadero Corridor has a swell new watering hole. The team is Justin Lew, Ian Scalzo (both previously of Future Bars), and chef Ryan Chinchilla (formerly Foreign Cinema and Blue Plate). Look for some inventive and well-executed cocktails with hand-cut ice that will change with the seasons, like the Red Rooster (pineapple, brown sugar, Ancho Reyes, lemon juice, riesling, soda, and Aperol). The new interior takes some inspiration from the American Arts and Crafts period (by James Lagoc of Local Produce Design), with tufted banquettes, quartersawn oak wood paneling, and let’s not forget that heated patio.
Sample items on the eclectic menu include summer veggies with quinoa, harissa, soft-cooked egg, and bread crumb salsa; halibut ceviche tostada with jalapeño crema, chermoula, and avocado and cucumber salsa; claypot chicken wings with fish sauce, caramel, fried garlic and ginger, and cilantro; and buttermilk-brined fried chicken with Thai cabbage slaw, mashed potato, and sriracha honey. Brunch items will include two sunny-side up eggs with crispy potato kale hash, shaved pork, arugula, saba, and a tortilla omelet with chermoula, harissa, and mâche.
Open Mon-Fri 5pm-2am, Sat-Sun 11am-2am, with late brunch that will be served until 4pm, yay. (Brunch will begin soon.) 528 Divisadero St. at Fell.