What to Eat at Pause Wine Bar, Opening Next Week

It was closed at the time but you get the picture...
It was closed at the time but you get the picture… Photo: Grub Street

Pause, the new wine bar from the Yield folks in the former CAV space next door to Zuni (1666 Market) has been softly open this week, and opens officially on February 2. As we mentioned earlier, the menu has a veggie and fish focus, with cheeses and bruschetta perfect for wine pairing as well as a selection of heartier plates like spicy thai chile patatas bravas and a roasted trout with house made carrot spaetzle. See the full offering below courtesy of owner Chris Tavelli, and if you want to head in for a preview this weekend you should note that it’s cash-only for the soft opening. For an idea about the wine list and pricing, check out the one at Yield.

Soft Opening Menu
subject to change

Bruschetta 5 each
grilled Monterey sardine, Italian butter beans

nettle & green garlic, maldon, & lemon olive oil

nauliflower w/ Romesco sauce & Sonoma co. chevre

Oysters 3 each
w/ cocktail Sauce, lemon

Beau Soleil (New Brunswick)
Kushi (British Columbia)
Miyagi (Tamales Bay)

Cheese Selection 8 each
w/ fresh bread

St. Jorge Hard Raw (mild, cow) w/ grilled Satsuma vanilla bean balsamic reduction
Artequeso Manchego Hard (mild, sheep) w/ spiced white wine pear butter
Barely Buzzed Coffee & Lavender Hard (bold, cow) w/ smoked chili and pumpkin seeds
St. Agur Blue (medium, cow) w/ Ceylon tea-glazed walnuts and honey
Taleggio washed rind (strong, cow) w/ housemaid vegetable pickles
Pierre Robert Triple Brie (rich, cow) w/ huckleberry dried cherry compote


House-marinated olives w/ citrus and fresh Herbs 5

Seared Shishito peppers w/ blood orange olive oil and maldon 6

Grilled Broccoli Raab w/ toasted almond & lemon zest 7

Spicy Thai Chile Patatas Bravas w/ crème fraiche 7

Baked Artichokes w/lemon bread crumbs, garlic, & Pecorino 8

Moroccan Chickpea Soup
w/ root vegetable, preserved lemon, & saffron aioli 7

Little Gem Salad 11
w/ pickled beets, mascarpone poppy seed crackers, Sonoma Co. chevre, & dill vinaigrette


Hamachi Crudo 12
w/ pickled white carrot, baby fennel, blood orange, & sea Salt

Trio of Fish 16
w/ crostini
steamed & smoked salmon rillette
smoked trout w/crème fraiche & dill
olive oil poached yellowtail

Roasted Trout 18
w/ house made carrot spaetzle, thyme, & seared brussels sprouts


Chai ice cream w/ hazelnut granola 5

House-made Sampler 9
walnut blue cheese, & cheddar black pepper crackers, white chocolate thyme biscotti,
chocolate almond bark, strawberry-cherry rugelach

Pause - 1666 Market Street - 415.241.WINE - Open Wednesday to Sunday, 5 p.m. to midnight

Pause Wine Bar Will Have a Vegetarian-Focused Menu [Grub Street]
Pause Takes Over CAV Space [Grub Street]

What to Eat at Pause Wine Bar, Opening Next Week