It's been a year and a half since last word on John Caine's (Hi Dive) Mission Bay project in the former Jelly's space. The concept has emerged as ATwater TAvern (the spelling is a nod to the old two-letter prefixes used in old phone books from the 1940s), a seafood spot with San Francisco classics like cioppino and steamed mussels, plus meats cooked over a wood-fired grill, Inside Scoop reported. Caine brought on James Versfelt as executive chef; Versfelt last cooked in Miami at the now-closed Lorenzo Enoteca.
The space is massive, with 3,000 square feet in the two-story space, plus 6,000 square feet outside with an upstairs deck that has ballpark views and a downstairs patio. Expect ATwater TAvern to debut by Giants opening day next spring.