1735 Polk Street pub Buffalo Theory has gone the way of the buffalo, closing to the public at the end of September. “It’s been a fun, memory-filled two plus years serving our customers great beer and great food,” owners write in eulogy for the bar and restaurant, which was named in reference to a joke from bar-centric sitcom Cheers.
Sad news, to be sure — but fortunately for beer fans, the location won’t go dry for long: SoMa’s Black Hammer Brewing is opening up shop in the 1735 Polk Space as soon as this week with a pop-up called Hammertime. The run will last “as long as we can” according to Black Hammer — through at least February 1.
“It’s an opportunity to try a bunch of interesting things,” says Black Hammer brewer Jim Furman.
At Hammertime, the Black Hammer team will start experimenting with food in a German style: Lawrence Lee, Buffalo Theory’s chef, is staying on — as is more staff — and coming up with dishes including schnitzel and pretzels. On tap: Black Hammer’s fresh beers, from hazy IPAs to experimental one-offs such as Claw Hammer, a saison brewed for the new Luke’s Lobster location with West Coast kelp and Maine lobster shells. Guest taps from other breweries will fill out the beer list, and wine and cider will be available, too.
Lovers of Buffalo Theory’s garlic crab noodles and adobo chicken wings needn’t mope for long, either: Tim Luym, who opened the Polk Street pub with Ted Kim (Steins Beer Garden & Restaurant in Mountain View), has signed on to cook at a new beer-focused project in the Mission. He’ll be in charge of the menu at the Brew Coop, a pour-it-yourself taproom coming to 819 Valencia Street.
Meanwhile, more Black Hammer beer is on the way to the Castro/Duboce Triangle area. Wilkommen, the team’s Market and Sanchez beer hall partnership with sausage favorite Rosamunde, will welcome customers in the next few months. Keep an eye out for more details on that project, too.