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Nov 29, 2011 2 min read

Roostertail Opening December 7th in Upper Fillmore

Roostertail Opening December 7th in Upper Fillmore
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Moving into the former Café Kati space, ROOSTERTAIL opens Wednesday December 7th as an upscale, fast-casual (seems to be a recurring theme this year) American rotisserie adding their hip, urban feel to Upper Fillmore. Chef-owners Gerard Darian and Tracy Green plan to serve “familiar favorites” from the American and Californian traditions, using local or at least US-grown produce.

If you haven’t already guessed from the name, the restaurant’s emphasis will be chicken, specifically Mary’s free-range, air-chilled chickens raised in Cali and cooked on a rotisserie spit. Crispy chicken wings tossed in Roostertail’s signature green sauce, and a slow-roasted, spice-rubbed beef brisket will also be on the menu. Sandwich options will include pulled-pork with housemade pickles; beef brisket with sweet onion marmalade; rotisserie chicken, bacon, and Pt. Reyes toma cheese; barbecue chicken with caramelized onion and portobello mushroom; and cheesesteak-style beef brisket, all served on Acme bread. The oversized chopped salads sound almost as hearty as the sandwiches when you add a daily protein, with local cheeses to boot. Some examples: Cobb with applewood smoked bacon and Black River blue cheese; Rooster with spiced walnuts, beets, and Laura Chenel goat cheese; and the Daily Chop with fingerling potatoes, hearts of palm, and buttermilk blue cheese dressing. A good salad is a hard thing to find in this town, so I’m looking forward to trying them.

Hot sides include baked beans, warm bacon slaw, crispy onion rings, smashed potatoes with chicken gravy, mac and three cheese, and Brussels sprout bacon hash. Seasonal sides include roasted squash with walnut caper butter, and green bean and mushroom casserole, with more to come as the seasons change. The dessert menu is old-fashioned by design with draft root beer floats with Straus organic ice cream, chocolate chip bundt cake, fruit crisp, and soft-serve ice cream with a variety of dips. The beverages will include local/domestic tap beers and wines, canned beers, wine cooler cocktails made with seasonal purées, and non-alcoholic bevvies like housemade sodas.

The 1,400-square-foot restaurant will seat 49 in the main dining room with a view of the exposed kitchen, and an outdoor patio is coming soon. Expect lots of natural light, warm wooden floors, wainscoting, and a 47-inch TV (yeah, that’s a big ‘un). Choose from seating at walnut dining counters and tables, or at the black granite bar with red bar stools. Eat-in or order for takeout. Mon-Sat 11:30am-10pm, closed Sun. 1963 Sutter St. at Fillmore, 415-776-6873.

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