Inside Hops and Hominy: Fried Chicken to Union Square

Grid View

• The dining area seats about 70 with an additional 14 at the bar.
• by Audra Knutson, muralist
  

As you know, Union Square's contender in our current Southern cuisine wave shall be Hops and Hominy, with plans now for a grand opening dinner on Monday the 30th. Take a look. Designer Said Eghbal and the restaurant's partners has done a lot of work with wood here. The floor is made from a reclaimed Petaluma roller skating rink, and the tables are made from a red wine tank with inlaid wood from a former hops factory. The bar—where craft beers and classic cocktails will be served—comes from the bottom of the same tank.
Co-owner David Baeli says they're not going for the typical Southern as-much-food-as-you-can-fit-on-a-plate shtick here. He describes the menu as "new American with a southeastern bent." Appetizers (ie. alligator tail), soups (ie. shrimp and green chile bisque), pastas (ie. braised rabbit tortellini) and entrees (ie. citrus-brined pork chop with apples) will be plated in amounts you can finish, featuring local chicken, lamb, rabbit, you-name-it. Specific mention was given to the buttermilk-fried chicken with collards and mac and cheese. Weather permitting, there will be outdoor seating, and there's a raw bar and crudo program on the way too. As they test the waters later this month, hours shall be 11 a.m. to 11 p.m. daily.

· All Hops and Hominy Coverage [~ ESF ~]