After months of tedious negotiations, former Hog Island Oyster Company executive chef Ian Marks finally got the keys to the former La Provence space on Guerrero. He's "already covered in dirt and smiling" as he and managing partner Dylan Denicke move forward on that rustic, farmy, beast-centric concept we told you about in June. Take note, the name has been changed from Salt Block to Beast and the Hare, conveying an old-style, animal-driven vibe.
Get a better grasp with a peep at this early copy of the menu Marks was kind enough to share. They plan to change offerings monthly and the owners' three favorite farms: Capay, Star Route and County Line, will feature prominently, though others will certainly be used. When the space opens -- and they're currently targeting November -- brass, steel and exposed wood will get a lot more play than they did in the previous design and an "unwind" menu will take hold from 10 p.m. to 1 a.m., so industry types can come by for late "libations and nibbles" in exchange for an unspecified donation at the door. "We're banking on people's giving nature," Marks says. If everything goes swimmingly, a few soft-opening parties should happen after October 15th. Reminder: the landlord here is indeed that Luisa, but Marks and Danicke tell us they have a great relationship with her. Sticky dealings aside, it's nice to see some homeless chefs find their stomping grounds. We'll keep you up on Hare and the Beast as it nears opening day.