Barrel-aged feta, brioche crisps, poached apples, cardamon walnuts, champagne vinaigrette. Garlic croutons, parmesan, Caesar dressing.Ĭoke farm baby greens. I’m always a fan of this kind of soup, and this one didn’t disappoint. Fall spices, brioche croutons, maple-whipped creme fraiche. Pretty much what they look like, pretzel garlic bread with a cheese dip!īutternut squash soup. This smoky Mexcal based drink was actually pretty spicy (see that chili around the rim?). Hayes Valley’s Absinthe seemed about just right. Everyone could use a garden oasis right now.After five Michelin stars in just three nights, we wanted something more casual for our last San Francisco dinner.
If that’s not an enticing ambiance for comfortable dining, what is? The name Arbor suggests being held by nature as you enjoy it’s rooted, grounding, and hearty food offerings. Despite their continued navigation of the pandemic, the Arbor team claims, “We’re here to safely serve you healthy, delicious, and comforting food,” with an added encouragement to “join us in our new Parklet street seating or in our garden oasis sometime!” They’ve crafted a strong mission to “bring food to your table that we would proudly serve at our own…” As a result, you can expect that every wholesome plate shows off the kitchen staff’s most desired tastes.īetween their current eight employees covering Arbor and Arlequin Wine Merchant, it’s a dynamic wine-and-dine duo. As a classic American restaurant, how can cheeseburgers not inspire?Ĭoupled with their personal food preferences, the team reflects that Arbor’s here to “accommodate our local community…From locally-sourced grass-fed beef, fresh-baked brioche buns to vegan and vegetarian options…Arbor is able to offer something for just about everyone.” Their vegan burger’s all the rage as positive feedback fuels its popularity.Īrbor’s emphasis on local and seasonal food “makes you feel at home,” staff reflects. Amidst some adjustments, Arbor became the place to launch a menu its crew would “love to cook, serve, and eat!” Plus, Arbor’s staff professes a love for cheeseburgers that clearly translates. Arbor’s RootsĪrbor’s “healthful and heartwarming” American cuisine is the result of The Absinthe Group’s evolution in Cali’s food scene. Unlike the French and Mediterranean inspired cuisine at Absinthe Brasserie & Bar, the Spanish food and drinks at Bellota, and the saloon inspired plates at Comstock, Arbor offers American classics with refreshing twists. Having well-established restaurants tied to The Absinthe Group name bodes well as marketing for this new Arbor adventure. If anything, The Absinthe Group’s strategically focusing its efforts right now. “This has obviously been a trying time for individuals and businesses alike, and we had to make some changes in order to accommodate social distancing and adjusted staffing,” the team communicates.Īs a result, Comstock Saloon and Bellota have temporarily closed, while Arbor sprouts alongside Arlequin Wine Merchant. Though Arbor intended to open in April, the staff’s prioritization of health and safety delayed their process. It’s hard to imagine juggling several restaurants on a good day-let alone in a pandemic-but Arbor proves The Absinthe Group’s fervor. Together, the team’s conquered California by offering a wide variety of cuisines and experiences at Absinthe Brasserie & Bar, Arlequin Wine Merchant in Hayes Valley, Bellota in SoMa, Comstock Saloon in North Beach, and now, Arbor-the former Arlequin Cafe-in San Francisco. Today, Russell-Shapiro’s joined by Vice President Eric Vreede, Executive Chef Ryan Mcllwraith, Wine Director Phillip Acquafresca, and Director of Bars and Development, Jonny Raglin. Since 1998, proprietor Bill Russell-Shapiro’s managed The Absinthe Group. After 22 years of a five-restaurant empire, not even a pandemic can stop this crew from expansion. Above: Arbor’s chicken sandwich photo by Chloe PressmanĪrbor, the newest branch of San Francisco’s long-standing The Absinthe Group, opened this July to bring healthy, satisfying, and comforting food to the area.
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