It just missed its projected opening day of the first Giants game, but ATwater Tavern is now up and running as of today in the shadow of AT&T Park. Taking over the old Jelly’s space, the project from John Caine (Hidive) is massive, encompassing more than 10,000 square feet inside and out through multiple levels with an outdoor deck and private dining area. Elliott Grimshaw and Paul Osmundson (Premier Structures) designed the space to keep its historical feel and focus on the waterfront view.
Chef James Versfelt (Levy) created a menu with a definite seafood focus with a raw bar and cioppino, plus a Spanish bent with an entire plancha section. There are plenty of classic cocktails on the menu, but most interesting is the wine on tap. Tyler Elwell (Tablas Creek, Halcyon Wines) created two custom blends for draft — a white blend of Sauvignon Blanc, Viogner, and Gewürztraminer and a red blend of Tempranillo and Syrah — and curated nine others.
ATwater Tavern (the spelling is a nod to the two-letter prefixes used in old phone books from the 1940s) is open Monday through Thursday from 5 p.m to 10 p.m., Friday and Saturday from 5 p.m. to 11 p.m. (the bar until around midnight), and Sunday from 4:30 p.m. to 10 p.m. Lunch and brunch will start in about a month.