Dreams. We all have them.
But when the sommelier from Frances and a chef from Coi dream of opening a drinks-forward neighborhood restaurant together, suddenly we’re all dreaming the same thing.
Wake up and smell the Morris. It’s that very restaurant, and it’s opening soon in the former Slow Club space. First, have a look around. Now, have a menu.
The sommelier is Paul Einbund of Frances and Octavia fame. And, yes, he and chef Gavin Schmidt are about to open a place that is relaxed and feels personal and is named for Einbund’s father. This one. This very place.
You’ll enter off Mariposa to find a small open kitchen to your right and a stocked wine cellar to your left. The latter features a line map of the Bay Area, which marks where the restaurant sources everything from.
Head past the cozy collection of white ash tables and start with a Chartreuse Slushy and a round of foie gras dumplings in the bar before heading to your table. Housemade charcuterie. Whole smoked duck. It’s all about to happen.
Maybe you’ll even dive into the 50-plus-page cellar list filled with old-world gems and funky California finds (hello, ’83 Caymus), plus vintage spirits and Madeira and Chartreuse selections.
Just in case your dreams include Chartreuse, too.
But when the sommelier from Frances and a chef from Coi dream of opening a drinks-forward neighborhood restaurant together, suddenly we’re all dreaming the same thing.
Wake up and smell the Morris. It’s that very restaurant, and it’s opening soon in the former Slow Club space. First, have a look around. Now, have a menu.
The sommelier is Paul Einbund of Frances and Octavia fame. And, yes, he and chef Gavin Schmidt are about to open a place that is relaxed and feels personal and is named for Einbund’s father. This one. This very place.
You’ll enter off Mariposa to find a small open kitchen to your right and a stocked wine cellar to your left. The latter features a line map of the Bay Area, which marks where the restaurant sources everything from.
Head past the cozy collection of white ash tables and start with a Chartreuse Slushy and a round of foie gras dumplings in the bar before heading to your table. Housemade charcuterie. Whole smoked duck. It’s all about to happen.
Maybe you’ll even dive into the 50-plus-page cellar list filled with old-world gems and funky California finds (hello, ’83 Caymus), plus vintage spirits and Madeira and Chartreuse selections.
Just in case your dreams include Chartreuse, too.
