Former Hog Island chef Ian Marks’s project formerly known as Salt Block is on track to open soon, with their liquor license having just cleared the final hurdle. As the Chron reported back in May, the deal to buy the La Provence space at 1001 Guerrero hit a snag, and we hadn’t heard any updates since. But now Marks tells Grub Street that La Provence served its last dinner over the weekend, and he’s picking up the keys today. “The restaurant’s going to be called Beast and the Hare,” Marks tells us. “Not Salt Block. And we’ll be doing some late night stuff, some oysters. Fingers crossed we hope to open by November 1st.”
Beast and the Hare will feature a short, seasonal, “new age American” menu with a farm-to-table focus, and a price cap of $18. Marks, who also previously worked at Fatted Calf, will be doing his own charcuterie, and pairing it with some exclusive local beers. Running the front of the house will be partner Dylan Denicke, who also worked at Hog Island with Marks.
But most exciting for Missionites: They’ll be open late, with a late-night happy hour from 10 p.m. to 1 a.m.
Earlier: Hog Island Chef to Open Salt Block in La Provence Space [Scoop]
Real Estate Perils [Chron - 7th item down]
