The Treasury is bringing craft cocktails and upscale bar snacks to the Financial District next week, courtesy of industry vets Carlos Yturria (Bacar, Range, Absinthe), chef-partners Arnold Eric Wong (Bacar, Eos, E&O Asian kitchen) and Phil West (Third Rail, Range) and contractor Steve Werney (Teutonic Construction).
Drinks are designed to be enjoyed without pretense (though the ingredients aren't exactly pedestrian), including a shaken banana daiquiri and a drink called "giggle water," made with Christian Drouin Calvados, housemade quince preserve, sparkling wine and lemon. As part of the continuing proliferation of Sherry on SF menus, there'll be over 20 varieties of the fortified wine by the glass, plus wine and beer, though cocktails will be the main focus. Part of the draw for the cocktails is the crew's skill in creating housemade ingredients like jams, jellies, tinctures and sous vide syrups.
Snacks like a crab roll, gourmet pigs in a blanket and the duck, pork and foie gras sausage that Wong perfected at Bacar will be the main event in the food department. And setting it apart from your average bar snacks, the menu includes fresh seafood like oysters, prawn cocktail and a very fancy, schmancy caviar service with quail eggs and crème fraîche, for those moments when a bowl of stale pretzels just won't do. Check out the full food and drink menus below.
The Treasury will open Wednesday, February 3; stay tuned for more photos and details on the space.