Celery Victor Meets Harvey Wallbanger at Thermidor

View Comments (
)
|
Email
|
Print

    NEWSLETTERS

    TK
    SF Curbed

    Here we are inside Thermidor, groovy new venture from Spork chef Bruce Binn and partner Neil Jorgenson, right in the midst of this week's little soft-opening phase.

    You'll notice the design gives a strong nod to 1960's decor, but Jorgenson took care to avoid any cheesy themed-out feeling by exposing the concrete walls and the pipes in the ceiling.

    He even scoured European eBay sites for some of the vintage sconces and chairs. Today's servers handed us tonight's menu, dominated by American throwbacks like scallops Newburg; and they almost convinced us to stay for the baked lobster Thermidor, layered with bechamel.

    A Brooke Arthur-curated list of cocktails inspired by classics, wine list created with the help of Rachel Bassignani and Four Barrel coffee round things out. The fully scaled menu should be on offer by the weekend. [EaterWire]

    COCKTAILS $9

    WATSONIAN SQUIRE
    Spanish brandy, oloroso sherry, honey, lemon, orange bitters

    HARVEY WALLBANGER VARIATION
    Vodka, galliano, sparkling wine, orange juice

    ICEBERG DAQUIRI
    White rum, marashino, vanilla, grapefruit, lime

    WARSAW MULE
    Bison grass vodka, organic apple juice, lime, sunshine bitters, ginger beer

    THE MINT SMASH
    Buffalo trace bourbon, strawberry, mint, crushed ice

    CHARLES AND RAY
    Hendrick's gin, orange blossom water, grapefruit bitters, egg whites, tonic

    (MY) OLD PAL
    Rye, campari, french vermouth, mole bitters

    THE CORDELIERE
    Blanco tequila, pineapple syrup, yellow chartreuse, lemon juice and soda

    MAI TAI
    Light and aged rums, orange curacao, orgeat, lime

    DESSERTS $8.50

    CHOCOLATE MILLE FEUILLE
    blackberry, mint ice cream

    CARAMELIZED POPPYSEED CAKE
    yogurt, strawberries, thyme ice cream

    COFFEE, CIGARETTES, AND DOUGHNUTS
    carrot cake "doughnuts," tobacco-infused white chocolate custard, coffee ice cream

    SELECTION OF ICE CREAMS
    coffee, mint or thyme

    Pastry chef: Kyle Caporicci