[Photo: Molly DeCoudreaux]
Take a look: Pickles has come a long way. Introducing the new Bask, pictured above in this weekend's sunshine just days before today's grand opening to the public. General Contractor Eli Spear totally transformed the space, and you can read more notes on the decor in the captions above and here in the archives. The story about the owners, David and Suzanne Cot is here. Lunch, dinner and brunch menus just went live on the website too.
There are lots of authentic cold and warm tapas, like chorizo puffs, baby eels in garlic, stuffed piquillos and larger plates, including duck confit and paella. Note that Txoko, Bocadillos and Piperade are just blocks away, making the area far more Basque-centric than any other in San Francisco—and that's without mention of Zarzuela just over Russian Hill. As far as Bask goes, there are already some post-friends-and-family-party raves on Yelp. Got your own early report? Do drop it in the tip jar, or share at will below.
· All Bask Coverage [~ ESF ~]