A New Destination for Marina Dwellers to Brunch in Herds Is Coming Soon

Since its days as rowdy dive bar East Side West, 3154 Fillmore Street has seen some major upgrades. First it underwent a total transformation into Cow Marlowe, a spinoff of SoMa’s Marlowe, at the hands of ultra-luxe SF designer Ken Fulk and the Big Night Group (Marlowe, Leo’s Oyster Bar). Then it reopened as the Greenwich, a more family-friendly, lightened-up spot from the same team, before permanently closing in 2020. Now, it’s found a new taker and persona in the form of Wilder, a restaurant and bar from the crew behind neighboring Westwood.

As far as the neighborhood, it fits more into the casual, drinking-in-packs mentality of many of its denizens, who pre-pandemic, often made reservations for groups of 30 people at Wilder’s sibling restaurant Westwood, says restaurateur Kingston Wu. “We wanted to do something a little less kitschy [than Westwood and its mechanical bull], and show off what the team can do.”

To cater to those roving packs of hungry Marina dwellers, the menu will include lots of shareable items, some of which come out sizzling hot in cast-iron skillets, like Spanish chorizo mussels with peewee potatoes, and steak and chimichurri with patatas bravas. Chef Jesus Dominguez (formerly of Campton Place) will oversee the menu at both Wilder and Westwood, and flex his culinary muscles beyond Westwood’s barbecue with a menu of what the team is calling “international comfort food.” It is still the Marina, however, so the bone from the bone marrow with roasted Roma and cherry tomatoes, horseradish cream, sourdough toast, and microgreens can also become a whiskey luge for an extra $8. There will also be an espresso martini, which Wu says is a must. “You can’t be on that corner and not have it,” he says, referencing the restaurant’s close proximity to the original espresso martini destination, Balboa Cafe. “It’s the drink of the Marina, along with low-cal seltzers.”

A strong team of veterans from Marina spots like Bobo’s have been involved with the project from the start, including general manager Brian Mitchel, bar manager Sean Doolan, and supervisor Shane Caudill. There’ll be a main dining room, cocktail lounge area, and a parklet for outdoor dining. And in keeping with theme of herds of eaters and drinkers, the interior has as log cabin, forest vibe with an antler chandelier, rustic wood floors, nature prints, and white birch wallpaper.

Expect a grand opening for Wilder on April 30. For now, Westwood is using the space for outdoor dining (the area around it on Lombard is not ideal for outdoor dining), until it opens for indoor dining mid-May.

• Wilder SF [Official]