[Photo: Molly DeCoudreaux]
This familiar face you see here is Dante's Weird Fish, the latest incarnation of Weird Fish, since the original partner Peter Hood repurchased the restaurant last month. The restaurant closed for a bit while the permits transferred, and now Dante's has been open for about two weeks. As you can see above it looks almost exactly as it did before, minus the abundance of vintage collectibles that used to litter the wall. New chef Ryan Simas—who's continuing to hold down his post as chef de cuisine at Farallon—says he and Hood gave their friends at Reynolds-Sebastiani full rein over the walls. The look is cleaner now, with plant installations, new art, mirrors and a window box. As promised, the menu has reverted back to the original format: diners build their plate around their choice of fish and various sides.
Simas has added some new items, like several sides, a vegan chickpea cutlet, a vegan cheesecake and vegan chocolate cake he said are doing quite well. He also redid all of the recipes on the menu, so old favorites like the fish and chips and the "little b. stack" may seem slightly different. He and Hood are working towards a menu that's 100% local and organic: from the wines and beers to the food.
Simas also shared a few more details on The Perch, which is "slowly being built out" in the former Corner space. The space is getting a new hood, and the European cafe style menu is coming together. Simas said there will be "not your typical white bread sandwiches" during the day time, like versions with pork belly and duck confit. More entrees will be offered at night. More on The Perch as the opening nears—probably sometime in late April or early May.
· All Weird Fish Coverage [~ ESF ~]
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