— OPENS APRIL 21ST —
The restaurant's planned 15-item small plate menu will include fried chicken sandwiches, a signature B-Side burger, and Brussels sprouts with cider-sesame glaze, while larger entrees from chef Chris D'Andrea include braised pork shoulder with fried eggplant and chimichurri, or cavatelli with pickled apples and roasted butternut squash.
B-Side's aesthetics will be tied heavily to the SFJAZZ Center and the culture of jazz. There will even be a wall dedicated entirely to vinyl records with much of it sourced from local artists. Diners and musicians can play the records on a nightly basis.
"We're going to be working a lot with the local artists. We'll be inviting them in for listening parties. And we'll be encouraging them to leave their music or even give us a playlists of what they want to hear when they come," says Founder and Managing Partner Hanson Li of Salt Partners Group. "And we'll be playing it."
"B-side is described as an homage to the late-night jazz hangouts of yesteryear where music was lively, warm walnut and plush leather couches had wear and tear, food menus were small and cocktails were uncomplicated." — SFGATE