Beast and the Hare

Beastie Boys

Cured Meats and Oysters in the Mission

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Naming a restaurant is a skill unto itself.

Straightforward works, but the good ones make a statement—preferably conjuring a strong, primal urge to hunt, forage and eat.

Introducing Beast and the Hare, a rustic, tavern-like outpost dishing out hearty plates of meaty fare that lives up to its hunt-or-be-hunted name, opening Wednesday in the Mission.

On a slightly off-the-radar corner on Guerrero, the Beast is a low-key, high-ceilinged spot with a long communal table and dark wood banquettes that’s sort of like an English pub crossed with a huge Victorian flat, yet updated with flashy cobalt-blue walls.

The bar tucked in the back corner—crafted out of a fallen cypress tree from Tomales Bay—is a good starting point for pints of local IPA and a dozen of the most skillfully shucked oysters outside of Hog Island (chef/owner Ian Marks spent five years honing his skills there).

Since Ian also worked at Fatted Calf, you’ll need a few orders of his homemade charcuterie or crispy pig ears too. Then finish up with delicacies from a list that reads like a menu version of Where the Wild Things Are (think: skewered goat hearts, scallops in rooster dashi and beef sugo).

Once they get settled, look for them to stay open until 1am. They’re even going to have a late-night happy hour during the last few hours before closing.

Crispy pig ears are best at midnight.

Vitals

Beast and the Hare
1001 Guerrero St
(at 22nd)
San Francisco, CA 94110
415-821-1001

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