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Inside Magnolia’s Freshly Reimagined Dogpatch Brewpub

With an indoor beer garden, new beer, and a new menu

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San Francisco beer pioneer Magnolia is getting a fresh start with a major revamp of its large brewing facility and restaurant Magnolia Dogpatch. Under new owners Dick Cantwell (also Magnolia’s new brewing director), New Belgium Brewing and its co-founder Kim Jordan, and Belgian brewer Oud Beersel, Magnolia is reintroducing itself to the neighborhood and the city at 2505 3rd Street.

New features include a large indoor beer garden space, a fresh food menu from chef Laurance Gordon (Mikkeller, Belga) in place of a previous menu of barbecue, and brand new beer from Cantwell and co.

Magnolia’s Upper Haight brewpub (est. 1997) expanded to the Dogpatch with its barbecue restaurant and brewery, dubbed Smokestack, in 2014. A year later, the brewery declared bankruptcy, drained in large part by the Dogpatch expansion, and was purchased by its new ownership group in 2017. That team closed Magnolia Smokestack for an overhaul this summer, parting ways with Magnolia founder Dave McLean (now focused on Admiral Maltings).

A spread at the new Magnolia Dogpatch

After a months-long remodel designed by Hannah Collins, Magnolia Dogpatch reopened to the public this week. The new space is airier and brighter, with blue leather banquettes and table seating in the front bar and dining room. New light fixtures from Eric Ginder connote vinyl records spinning above tables, and artwork channels the free-spirited Upper Haight of the late ’60s (look out for some very groovy vintage wallpaper).

The large marble bar hasn’t moved, though the once extensive whiskey collection has been replaced with a more modest selection of spirits. The biggest layout change: A large, under-used loading dock area has been transformed into an indoor beer garden with blonde wood picnic tables, large lounging bleachers, a Frank Stella-inspired mural, and TVs tuned to local sports.

On tap, customers will find 20 beers: Classic Magnolia brews like their original Blue Bell Bitter alongside new creations from Cantwell like a cucumber Meyer lemon IPA. Chef Gordon’s new menu includes snacks like popcorn and baked clams “cioppino,” plus sandwiches, roast meats and veggies, and shared items like flatbreads. It’s in full below.

Outside 2505 3rd Street
Looking inside the main dining room and bar area
New leather blue banquettes
A view into the kitchen and dining room at the remodeled Magnolia Dogpatch
The bar at Magnolia Dogpatch, where 20 beers are on tap
Three cask conditioned ales at the bar
A poster recalls the Anti-Vietnam movement of the late ‘60s
A view on the bar at Magnolia Dogpatch
Large benches in the back “indoor beer garden”
Bleacher seating beneath a Frank Stella inspired mural
The back of Magnolia Dogpatch’s new beer garden area
Another view on bench seating
Vintage floral wallpaper and funky lighting
Another look at a Frank Stella inspired mural
Green goddess wedge salad
Clams “cioppino”
Popcorn with sweet chile spice
Roast chicken with “olive oil and preserved lemon condiment and all of the herbs we can find”
Grilled pork chop, bacon braised cabbage and sauerkraut, potatoes, and beer mustard
A table spread with food from Magnolia Dogpatch

Magnolia Dogpatch is now open Sunday to Thursday from 5 p.m. to 11 p.m. and 12 a.m. on Friday and Saturday. Brunch hours are coming soon.

Magnolia Dogpatch

2505 3rd Street, SF, CA

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