Well it’s here, “San Francisco’s first dessert lounge”, candybar, at 1335 Fulton near Divisidero.
This place should be getting busy pretty soon in the hopping NOPA district on the western side of the Western Addition. Read all about it, after the jump.
What do you think? Is it bigger than one of the million dollar condos upstairs? That’s a tough call.
Get in there soon, before it gets packed. Closed on Mondays, but they should be open for reals on Tuesday, March 25 and beyond. Check it out.
1335 Fulton Street
San Francisco, CA 94117
Tues-Thurs: 4pm – 10pm
Fri + Sat: 4pm – midnight
Sun: 4pm – 10pm
Candybar opens as San Francisco’s first dessert lounge A fun new twist on fine dining: Four-course dessert tasting menus with wine pairings in a casual, cutting-edge neighborhood.
Wine should never be stodgy, and dessert is at least as important as the main course. That’s the philosophy behind Candybar, San Francisco’s first dessert and wine lounge—located in the up-and-coming NoPa District, the city’s most exciting new restaurant row.
The signature offering at the intimate lounge is a four-course tasting menu ($14) of gourmet desserts. Diners can choose two from a list of innovative and delicious seasonal treats such as a Blood orange baked Alaska with candied fennel and honeycomb; Chocolate brioche with balsamic caramel ice cream and spiced yogurt; or a Mission fig confit with fourme d’ambert panna cotta and cinnamon toast. Each tasting menu begins with an amuse to entice the palate and ends with a mignardise such as milk and cookies. Also available is an à la carte lounge menu of simpler but no less decadent desserts, such as the Bourbon coke float or Tin roof sundae (vanilla ice cream, hot fudge, frosted peanuts, and Maldon sea salt).
Wine is an essential part of the experience, with a wine pairing available for each dessert selection. The list is fun and friendly, focusing on dessert wines from around the world; non-dessert varietals are offered as well, along with a selection of unique micro-brewed beers, loose-leaf teas, and Blue Bottle Coffee. One highlight is the selection of innovative specialty drinks, such as the Apple Push (Pomeau du Normandie, Fee Bros. Peach Bitters, and dry vermouth), the Fresh and Spicy Michelada (North Coast Brewery Scrimshaw, Meyer lemon juice, and chili powder), and the Dreamy Night (Toro Albala Pedro Ximenez sherry, Carnegie Porter, and vanilla ice cream). Rounding out the menu is a select list of savory offerings, from bar bites such as Fennel Marmalade and Sweet Onion Relish with Toast to smaller plates (Jumbo Asparagus with Curry Remoulade, Roasted Yukon Gold Potatoes with Hazelnut Romesco) and larger plates to share (Pork and Pistachio Terrine, Braised Short Ribs with Roasted Vegetables).
Large windows, warm lighting, an eclectic soundtrack, and a rotating display of curated artworks give the space its character. At the front is a 20-seat lounge area where guests can seat themselves and linger over vintage board games or peruse a bookshelf full of wine- and food-focused reads. At the back is the intimate 15-seat dining room for the full-service dining experience. Future plans include hosted wine and chocolate seminars and special wine salons on weekend afternoons. The space is also available for private parties.
ABOUT THE TEAM
Executive Pastry Chef Jake Godby brings 15 years of experience as a pastry chef at Fifth Floor Restaurant, Tartare, Boulevard, and most recently Coi. Chef de Cuisine Jason Edwards has cooked at fine-dining establishments such as Coi and The French Laundry, as well as more casual kitchens like Hawthorne Lane and Enrico’s. Sommelier Paul Einbund has both worked with, and created some of the most exciting wine lists in San Francisco, including those at Coi, Bacar, and Tartare. Owners Tan Truong and Derek Chan are longtime friends who have dreamed of running a restaurant together. Their backgrounds range from finance to the hospitality industry, from Asia de Cuba at the Clift Hotel to Charles Phan’s Out the Door.