As the name itself suggests, Spaghetti Bros. isn’t taking itself too seriously. Owners Erik Lowe and Aaron Toensing (Bix, Fog City) are busy reading for their late October opening (they’re aiming for Tuesday, October 27) of what Toensing called a "Bix-ripoff" in terms of straddling that high-low line. "It’s going to be like an elegant saloon. It will have that high and low factor where you can be casual and get a cocktail or a beer, or you can also have a really great time and buy a nice bottle of wine or champange," he explained. The menu takes regional favorites and filters them through a playful Northern California lens on dishes like housemade spaghetti with three-year-aged Parmesan and — here’s that Nor-Cal twist — uni butter. It’s not exactly a "bro" dish if there ever was one. "The menu is really fun," Toensing said. Other dishes in the works include green chile mac and cheese, a large-format steak with creamed spinach and fries and a hatch green chile apple pie with a cheddar cheese crust.
The main dining room will seat 50 and it’s been dressed up with faux-wood tiles and white tablecloths to further that high-low feel. The bar and lounge will fit another 40, and drinks are focused on negronis, with four variations to be on offer, plus a wine list with both value and baller options. Need we say it again? High low.
Spaghetti Bros.' bar will be open daily from 4:30 p.m. to 11 p.m. and the restaurant from 5:30 p.m. to 11 p.m. Stay tuned for more details during opening week.