Food truck Kokio Republic is going brick and mortar. Rather than bring its own name to a storefront, though, owners Nathan Choi and Jae Jung have teamed up with more experienced restaurateur Min Choe (Sushi Hon, Tamishisoul Sushi Bar) on a slightly pivoted concept (the three have also created 383 Brothers Inc., their new restaurant group). Called The Brim, the Tendernob space will focus on Kokio Republic’s signature item of Korean fried chicken. But that’s where the similarities end; The Brim will be a slightly more grown up, full-service spot that puts its focus on that chicken and local beer.
The name comes from the idea of filling beer "to the brim," and it’s a happy accident that it’s on the brim of the Tenderloin and Nob Hill. Choi and Jung are creating the menu, which will have a few takes on chicken, but is still largely undeveloped. The price point will be approachable at around $15, and draft beers will come from all local spots, like Devil’s Canyon Brewing Company in San Carlos.
The space is small — only 800 square feet with 30 to 35 seats — and will be rustic-feeling, designed by Ron Stanford, who created Sushi Hon. When The Brim opens in January, it will serve dinner daily from about 5 p.m. to 11 p.m.