The Snug has installed itself in Pacific Heights: Starting tomorrow, November 29th, the bar invites patrons to get comfortable with cocktails, beer, and bites in a newly-remodeled, two-level corner space at Fillmore and Clay. Take peek inside and peruse the menus below.
Named for the intimate inner sanctum of classic pubs, the Snug was designed with its own nooks and crannies by Britt Hull of Tide Design Co. The bar itself, a 31-foot piece of Douglas Fir, comes from used wood the team scored at the Mare Island Naval Shipyard.
The partners behind the bar, Jacob Racusin, Zack Schwab, Shane Matthews, and Brian Shin, bring some serious service industry experience to the table. Racusin has cocktail expertise from managing the bar at the Alembic, and his offerings at the Snug include cocktails with cactus, cocktails on draft, and cocktails on nitro draft, plus one that’s not quite a cocktail at all, but cheekily billed as “one part scotch, one part glass, and one part ice.” Schwab and Matthews, meanwhile, cut their teeth at top beer bars like NYC’s the Jeffrey and The Monk’s Kettle in SF, and have 18 taps of beer, wine, and cider plus a tap of traditional cask-conditioned ale.
Shin, who has cooked for Corey Lee at Benu and In Situ, is in charge of the kitchen. His food menu includes craved, of-the-moment snacks like Korean fried chicken wings, tater tots, and (house-made) spam ssam. Shin even opted to keep the tandoor oven used by the space’s former tenant, Mehfil Indian restaurant, to cook dishes like sesame naan with shiitake hummus. “[It’s] a pretty rustic and amazing piece of equipment,” the chef told Eater SF of the oven this fall.
Describing his ambitions for the bar this summer, Schwab told Eater that “our favorite bars are neighborhood bars that aren't pretentious in the slightest but still serve damn good food and drinks... that’s exactly the kind of place we want The Snug to be."
Starting tomorrow, hours are 4 p.m. to 12 a.m., Sunday through Thursday and 4 p.m. to 2 a.m. Fridays and Saturdays, with plans to open for brunch sometime down the line.