We reported in February, Craig's Place shuttered after two years in residence at the 18th and Guerrero Mission epicenter. As we eagerly await the slated March 10 opening of Ebb & Flow, here's an exclusive peek inside. Owner and Executive Chef Vincent Schofield -- who worked at Boulevard and most recently at the sustainable seafood-oriented Willows Inn on Washington's Lummi Island -- is rightly pumped to give the hood a seafood-focused causal restaurant with the lowest carbon footprint possible. He's teamed up with the former Craig's Place partners, Craig and Tony Droplas, on the venture. If you ever went inside Craig's, you'll notice not much of the interior has changed except the paint job. But that's where the similarities -- dare we say it -- ebb.
During the day, the restaurant will play the part of casual fish shack, serving hand-picked Dungeness crab melts, shrimp Louis, and the like. At night, items like braised octopus with potatoes and olives will all remain below the $22 mark. Wine selections curated by Boulevard sommelier, Rob Perkins, will stay tied to the West Coast; and Bi Rite's new bakery, which should open shortly beforehand (more on that later), will supply ice cream and desserts. Schofield hopes the rusty anchors and vintage fishing charts he hasn't yet nailed up will create a lived-in, nautical feel. Out of the gate, weekend brunch will be served and no reservations will be accepted.