More.
The moral of today’s story is more.
A dozen oysters Rockefeller to start, followed by lobster cioppino for two and a pair of Old Fashioneds on tap, and an ice cream sundae to finish.
That’s going to happen to you at Finn Town, the new Castro tavern from Top Chef’s Ryan Scott. It’s open now on Market, looking just like this, with this beautiful beast of a menu.
Everything, from the jewel-toned leather bar seats to the velvet curtains, suggests opulence with a decidedly jolly twist. But if the design doesn’t convince you, the presence of two bars might.
Sit at one when you arrive, likely during the first of two “Rocks & Rosé” happy hours. Order a dozen of one and a glass of the other while taking in the menu that’s filled with just everything. Beet blini with caviar and salmon, duck confit pot pie, that cioppino for two and a list of cocktails honoring Bay Area legends like Janis Joplin and Jack London.
Then there are the weekly specials to contend with like Thursday Friendsgivings, Saturday cornflake-crusted fried-chicken sandwiches (a favorite from Scott’s Market & Rye), dessert and, of course, brunch.
“Contend” may not have been the right word.
The moral of today’s story is more.
A dozen oysters Rockefeller to start, followed by lobster cioppino for two and a pair of Old Fashioneds on tap, and an ice cream sundae to finish.
That’s going to happen to you at Finn Town, the new Castro tavern from Top Chef’s Ryan Scott. It’s open now on Market, looking just like this, with this beautiful beast of a menu.
Everything, from the jewel-toned leather bar seats to the velvet curtains, suggests opulence with a decidedly jolly twist. But if the design doesn’t convince you, the presence of two bars might.
Sit at one when you arrive, likely during the first of two “Rocks & Rosé” happy hours. Order a dozen of one and a glass of the other while taking in the menu that’s filled with just everything. Beet blini with caviar and salmon, duck confit pot pie, that cioppino for two and a list of cocktails honoring Bay Area legends like Janis Joplin and Jack London.
Then there are the weekly specials to contend with like Thursday Friendsgivings, Saturday cornflake-crusted fried-chicken sandwiches (a favorite from Scott’s Market & Rye), dessert and, of course, brunch.
“Contend” may not have been the right word.
