San Francisco Quick Hits: Matrix Closed for Remodel, Epic Steak Announces Propriety Brew

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The MatrixFillmore
The MatrixFillmore

Yesterday the MatrixFillmore as we know ceased to exist. The PlumpJack Group has closed the bar for renovations that will last through Spring. When it reopens, bar goers can expect an entirely new experience. The interiors will be refreshed by ShopWorks, the design firm behind the group’s other recent acquisitions in Vail and Carmel. The new look will be brighter with more tables. Think more neighborhood speakeasy than the club-like space it used to be. Jacques Bezuidenhout and Ken Luciano, the duo who is leading PlumpJack’s latest cocktail efforts, will craft the drink menu, extensive spirits selection, and diverse wine program.

Epic Steak
Epic Steak

Epic Steak, the waterfront steakhouse frequented by the Bay’s top athletes, has just announced a new proprietary beer, Epic Proportions. Bar Manager Nick Henry partnered with Barebottle Brewery to make the beer with late-addition, dry hops, including citra, amarillo, centennial, and simcoe. Epic Proportions has a robust hop flavor without the bitterness that is typically found in IPAs. It’s fruity with hints of pine and bold citrus. The beer is available now at Epic Steak and its upstairs bar, Quiver Bar.

One of our favorite bars, The Treasury
One of our favorite bars, The Treasury

Photo Credit: Aubrie Pick

The San Francisco Chronicle is reporting on a new bill, from democrat Scott Wiener, that would allow bars and restaurants to serve alcohol between 2 and 4 a.m. Of course, the appropriate permits and approval from the California Department of Alcoholic Beverage Control would be required. Wiener says that more bars are hoping to stay open later to increase revenue from younger patrons who are down to stay out late. We say party on!

Porchetta at Tartine Manufactory, which is a semi-finalist for a James Beard Award
Porchetta at Tartine Manufactory, which is a semi-finalist for a James Beard Award

Photo Credit: Tartine

The semi-finalists to the 2017 James Beard Awards have been announced. This is a long list of restaurants, chefs, and bars that will be whittled down twice. First when the finalists are announced on March 15 and finally when the award winners are named on the first Monday in May. Here are the Bay Area-based semi-finalists.

Best New Restaurant
In Situ, San Francisco
SingleThread, Healdsburg, CA
Tartine Manufactory, San Francisco

Outstanding Baker
Belinda Leong and Michel Suas, B. Patisserie, San Francisco
Outstanding Bar Program
Bar Agricole, San Francisco

Outstanding Chef
David Kinch, Manresa, Los Gatos, CA
Christopher Kostow, The Restaurant at Meadowood, St. Helena, CA

Outstanding Pastry Chef
Melissa Chou, Mister Jiu’s, San Francisco
Nick Muncy, Coi, San Francisco

Outstanding Restaurant
Nopa, San Francisco
Quince, San Francisco

Outstanding Restaurateur
Gabriela Cámara, Cala, San Francisco

Outstanding Service
Saison, San Francisco

Outstanding Wine Program
Benu, San Francisco
Press, St. Helena, CA

Outstanding Wine, Spirits, or Beer Professional
Vinnie Cilurzo, Russian River Brewing Company, Santa Rosa, CA
Miljenko Grgich, Grgich Hills Estate, Rutherford, CA
Ted Lemon, Littorai Wines, Sebastopol, CA
Steve Matthiasson, Matthiasson Wines, Napa, CA
Lance Winters, St. George Spirits, Alameda, CA

Rising Star Chef of the Year
Sara Hauman, Mister Jiu’s, San Francisco

Best Chef: West
Dominique Crenn, Atelier Crenn, San Francisco
Christian Geideman, Ippuku, Berkeley, CA
Ravi Kapur, Liholiho Yacht Club, San Francisco
Mourad Lahlou, Mourad, San Francisco
Corey Lee, Benu, San Francisco
Anthony Mangieri, Una Pizza Napoletana, San Francisco
Preeti Mistry, Juhu Beach Club, Oakland, CA
Joshua Skenes, Saison, San Francisco
James Syhabout, Hawker Fare, San Francisco
Karen Taylor, El Molino Central, Sonoma, CA

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