Just open August 8, Buffalo Theory is San Francisco’s new beer lovers’ destination with playful-creative, Asian-influenced pub food from executive chef Tim Luym. Appealing to the “buffalo theory” that drinking can make you smarter (just ask when you visit), beer flights come in custom card catalog trays, while an explorer’s “lounge” area houses old cartography maps and vintage newspaper clippings. Photos from the neighborhood decades (and a century) past line the walls.
THE DRINK TO DRINK: With 30 drafts, a good half of them house staples and the other half rare, rotating barrels from breweries around the world (not to mention a house cicerone program where all staff will be cicerone-certified), there’s something for everyone. Rare beers may include the likes of Altamont’s (from Livermore, Calif.) Blood Orange Undersized IPA on nitro tap or Allagash’s (Portland, ME) sour red ale beauty, Nancy, brewed with cherries.
KNOW BEFORE YOU GO: Luym’s dishes will delight the foodie as they will heartily sop up all that beer. Think Japanese curry-beef short rib shepherd’s pie, buffalo meatballs enlivened with kaffir lime-laced tomato sauce or aran-chino (a.k.a. Chinese arancini), fried balls of sticky rice laden with mushroom, shrimp and lap cheong Chinese sausage.
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