An exciting new Russian restaurant where classic dishes get a modern twist is coming to S.F.

An exciting new Russian restaurant where classic dishes get a modern twist is coming to S.F.

Birch & Rye, a modern Russian cafe headed to Noe Valley, will reinterpret the food items of proprietor Anya El-Wattar’s indigenous region by a Bay Space lens.

At the cafe, common dishes will get on present day interpretations. There will be vegan borscht, the prototypical beet soup, but in this article built from a creamy cauliflower foundation. The magenta dish will be poured desk side in excess of charred cabbage and caramelized vegetables, with the alternative of a dollop of household-created sour cream on top.

Sourdough and other breads will be created in-residence from new-milled grains, which will also perform their way into pelmeni and piroshki, the Russian dumplings and meat-filled hand pies, respectively.

“The type of dishes I grew up with were being very conventional … really significant and not uniquely seasonal,” El-Wattar mentioned. “I love the California interpretation of neighborhood, seasonal, fresh food stuff. I considered, if I can uncover a way to marry the two, that would be my perfect restaurant.”

El-Wattar, who grew up in Moscow, arrives with a background in food and ayurvedic medication. She worked as a line cook at Greens, San Francisco’s famed vegetarian restaurant, and ran a catering firm in San Francisco.

Followers of Palo Alto Georgian cafe Bevri will be enthusiastic to know that she’s teamed up with previous chef Amiran Tskhvaradze at Birch & Rye. The restaurant will make a few forms of Georgian khachapuri, the well-known cheese-stuffed bread dish, including one with seasonal vegetables and a vegan version with beans, arugula and pickled peppers. The khachapuri dough is made from einkorn flour, a very low-gluten grain, and will be baked in a wooden-burning oven.

The khachapuri adrjaruli, a boat-shape bread with cheese, butter and an egg, from Bevri in Palo Alto. Bevri's chef is headed to Birch & Rye, a new Russian restaurant opening in San Francisco.

The khachapuri adrjaruli, a boat-condition bread with cheese, butter and an egg, from Bevri in Palo Alto. Bevri’s chef is headed to Birch & Rye, a new Russian restaurant opening in San Francisco.

Michael Small/Unique to The Chronicle

Zakuski, the vintage small bites that commonly kick off Russian foods, are also on the menu and will consist of smoked and remedied seafood with parsnip and avocado butter, rye toast and pickled onions.

For drinks, be expecting wines from California, Ga and France craft beers and a vodka-focused cocktail menu. Birch & Rye is named following two staples of Russian food items society: birch sap, which El-Wattar grew up tapping from birch trees and ingesting throughout the summer season, and the hearty rye grain. The cafe will serve birch sap as a drink, which she stated is comparable to coconut h2o but with a lot less sugar, and as a dessert in the type of jelly with fruit, caramelized pine nuts and flower petals.

Birch & Rye will have 35 seats inside, furthermore a chef’s counter and an outdoors back patio.

Russian food items is not hard to uncover in San Francisco Tiny Russia in the Richmond District is full of bakeries and marketplaces stocked with pierogi and imported Russian products. But El-Wattar said they have a tendency to skew classic, and she desires to deliver one thing diverse to the table.

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