Bacar Vets Will Bring "User Friendly" Cocktails to FiDi This Fall at The Treasury

The FiDi continues to improve its drinking options, with the impending addition of The Treasury, from veteran bartender Carlos Yturria (Bacar, Range, Absinthe), and chef-partners Arnold Eric Wong (Bacar, Eos, E&O Asian kitchen) and Phil West (Range).

The trio has plenty of history in the San Francisco dining scene: West was the chef de cuisine at Bacar under chef/co-owner Wong, while Yturria led the bar program. Now, after all these years, the band is back together again and focusing its sights on a new bar. Inside Scoop reports that along with a fourth partner, Steven Werney, the group hopes to create casual atmosphere with a "user-friendly" approach. "As I think most bars are trying to do now, we're going to make sure cocktails can be served in a quick fashion," said West, presumably in response to the lingering trend of cocktails so complicated that they require a ten-minute lead time. This will not be the case at The Treasury, where there's been talk of rosé on tap, lots of bubbles, seasonal craft cocktails (some possibly even pre-bottled) and more. Though the food will be an important component, given the firepower in the kitchen, it will stay true to the bars relaxed attitude— Wong and West are currently planning a menu heavy on bar snacks.

The bar will take up half of the ground floor space at 115 Sansome Street, a historic building built in 1912 as one of the original headquarters of Standard Oil Company. And joining them in the adjacent space will be the newest Blue Bottle Café (set to open June 17) which should make it a smooth transition from caffeine to booze for nearby office workers. Keep an eye out for a fall opening; we'll keep you updated as more details become available.