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The second location of chef Daniel Patterson’s Alta CA is opening next week in Dogpatch with the Minnesota Street Project, an affordable space for artists, galleries, and non-profits. The 45-seat restaurant will serve breakfast, lunch, and dinner, in what Patterson envisions as the entry point for the creative space.
The menu comes from chef Matt Brimer, formerly in charge of the kitchen at Daniel Patterson Group’s temporarily shuttered restaurant, Haven, in Oakland. Now he’s made the move to SF (likely for good, since no one seems know what will become of Haven), and created a menu of all-day California food, which is intended to channel the vibe of the original location, rather than strictly recreate it. Nick Muncy, former pastry chef of Coi and founder of Toothache Mag, has collaborated on breads and pastries with Locol, Daniel Patterson’s fast food project.
At breakfast (8 a.m.- 10:30 a.m.), the menu will be focused on coffee, pastries like a bacon-cheddar scones, and porridges, both sweet and savory. Lunch will skew snack-y, with soup, salads, sandwiches, and the Alta cheeseburger. (Don’t worry, the everything deviled eggs are on this menu, too.) The restaurant is full-service for dinner, with small plates and Alta-ish food like pork with dandelion salsa verde, and green garlic potato soup.
From Daniel Patterson Group’s beverage director Aaron Paul is a menu of sparkling wine cocktails on tap (including the Cindy Sherman made with rosé, strawberry, contratto, mint, and tarragon), low-ABV cocktails, beer, and wine will also be on offer. Sorry artists, no liquor here, but there WILL be “juice cocktails,” otherwise known as “juice.”
Also of note: Alta has a no-tipping policy, and will participate in the racial equity program pilot for Restaurant Opportunities Center (ROC). The restaurant will open daily from 7 a.m.- 10 p.m.
