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Flour + Water, Central Kitchen Folks Opening New Basque Restaurant

The challengingly-named Aatxe will be housed in the Swedish-American Hall.

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With both Cafe du Nord and the Swedish-American Hall undergoing extensive renovations, the Ne Timeas Restaurant Group, which is already opening a restaurant in the former space, has now decided to move into the latter as well. As Inside Scoop reports, Aatxe, a 50-seat restaurant from recently promoted partner (and former Central Kitchen chef de cuisine) Ryan Pollnow, will focus on Basque-inspired food through a NorCal lens. It'll be housed in a space in the Swedish-American Hall (2170 Market) that previously held offices, as well as Cortado, a coffee shop that's been shuttered since 2010. The challenging name is the Basque word for bull; it's pronounced ahh-CHAY.

Aatxe will offer small plates served tapas-style, like porcini mushrooms a la plancha, housemade chorizo, and squid ink fideos. Pollnow, who used to work at the two-Michelin-starred Mugaritz in Spain, will use the techniques he acquired during his time there to put his own spin on the food. The Bon Vivants (Trick Dog), who are already handling drink duties downstairs at Du Nord, will be offering up a menu of Spanish-inspired booze, like a G&T on tap and cocktails utilizing sherry. They'll also have a bunch of Spanish wines.

The space will be designed by Stellah DeVille (Molina, Grand Fare), who plans on incorporating lots of red and brass into the look. The dining room will have a separate bar, which will serve the full menu, and an open kitchen with counter seating for eight. Cafe du Nord is set to reopen this fall, while Aatxa will likely make its debut sometime in the winter.

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