Plate Shop's Funky Farm Dining Begins Today

Grid View

• Bar manager Chris Burgeson makes a drink at the 10-seat bar up front. "Benjamin Franklin-style" bulbs swing overhead.
• An 8-seat communal table is the first thing you see upon entrance. Woods used inside are all reclaimed. Alter and partner Matt Kahn spent up to six weeks staining some of them.
• A glimpse at the dining room in the rear. All together, the dining room seats 49 people.

It's all business over at Plate Shop in Sausalito today as the bearer of "hand crafted California food and drink" readies for its grand opening this evening. Past reports have detailed the much-anticipated newcomer: it's nose-to-tail menu practices, on-site vegetable beds and the impressive Ubuntu/Aqua pedigree of its young female chef, Kim Alter. She tells Eater the chief whole animals in usage at the start shall be suckling pigs, which will show up in four or five different preparations on the plate. Then spring lambs, pheasants, ducks, goats and more will surface in the coming months. Now here's a look at the opening menu; as you see, prices won't exceed $27.

Bar manager Chris Burgeson, who calls former colleague Tony Abou-Ganim a mentor, is on board with the theme, touting this "farm-to-glass" cocktail menu here. To that end, there's a huge Ra Chand juice press sitting on the bar top. After two nights of soft opening, Burgeson reports his Bayside Sling with fresh-squeezed blood orange, Absolut Citron, lime and agave has been an early favorite. Please do share your early picks and thoughts in the tip jar or here in the comments.

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