Sorrel opens tomorrow on tony Sacramento Street, bringing a popular fine dining pop-up to permanent status. Chef Alex hong and partner Colby Heiman have put down roots in the former Nico space, offering a menu of extremely refined seasonal dishes in a sleek setting they designed themselves.
The duo, whose backgrounds are hospitality, not design, have successfully remade Nico’s space as a more modern setting with a darker, blue-gray palette, and lots of greenery. The bar is white and marble, with just eight seats. The 50-seat dining room is outfitted with banquettes and smaller tables, plus two walnut slab tables designed by Ben O’Hearn (Modern Millwork), with ironwork by Joe Servin at Dark Metal Machine Works. Above the communal tables hang globe lights handblown by Guido Gerlitz at Effetto Glassworks.
Hong, who spent time in the kitchen of Quince, has included a section of handmade pastas on the menu, with dishes like cappellacci in Whey with English pea, sheep’s milk ricotta, favas, mint, spring onion, and morels (pictured). Check out the full menu here.
Meanwhile, Samuel Bogue (also wine director for the Ne Timeas Restaurant Group) is Sorrel’s beverage director, providing a list with both classic styles, and more adventurous options. He’ll update the list every month or so with new options to match the changing menu.
Low-ABV cocktails are also seasonally concocted by Kyle Greffin, with plenty of sorrel for garnish, and an emphasis on amaros.
Starting Friday, April 13, the restaurant will be open for dinner Tuesday through Saturday from 5 p.m. - 10 p.m.