Tbd Restaurant Opens Tuesday, November 5, 2013

TBD RESTAURANT OPENS TUESDAY, NOVEMBER 5, 2013

New concept, spearheaded by AQ Chef Mark Liberman, focuses on open-fire grilling, smoking,
rotisserie, and hearth-baking methods

WHAT: The emerging Mid-Market neighborhood of San Francisco welcomes the opening of TBD Restaurant on Tuesday, November 5, 2013 at 1077 Mission Street, just two doors east of sister restaurant, AQ Restaurant & Bar. Chef Mark Liberman, current executive chef at AQ, is the driving force behind the culinary program, where a Grillworks´┐Ż grill and custom-built hearth are the exclusive means of cooking.

The Northern California-inspired menu pushes the limits of cooking with fire, emphasizing open-fired, grilled, smoked, rotisserie, and hearth-baked vegetable and meat preparations. TBD also features a selection of bar snacks and desserts focusing on soft-serve ice cream, a favorite of Chef Mark. The beverage program includes more than 20 beers on tap, a global-inspired wine list, and an extensive sherry selection, as well as low-alcohol cocktails called "loopholes."

WHEN: OPENING TUESDAY, NOVEMBER 5, 2013

TBD offers dinner Monday through Thursday from 5:30-10 p.m. and Friday and Saturday from 5:30-11:30 p.m. Lunch and happy hour will be introduced in early 2014.

WHERE: TBD Restaurant
1077 Mission Street at 7th
San Francisco, CA
www.tbdrestaurant.com
www.facebook.com/tbdrestaurant
www.twitter.com/tbdrestaurant

DETAILS: TBD opens with a full dinner menu priced and arranged in categories, featuring "Raw" dishes such as Swiss chard, goat feta, grapes and farro ($6), Aged beef sirloin with Brussels kraut and pastrami ($24) from the "Grill" section, and Heirloom carrots with lentils and sesame ($12) on the "Plancha." A selection of "Smoked" dishes includes Pork Andouille, escarole and fenugreek ($18), and a Pumpkin Soup with onions and hay ($6) and Hunter's Stew with rabbit oloroso and whey ($24) fall in the "Hearth + Embers" section. The appropriately classified "Sweet" section offers a different flavor of soft-serve ice cream weekly and warm, homey desserts such as S'mores with housemade marshmallows, chocolate and chicory ($12) and Dutch Oven Cake with parsnip and sweet woodruff ($6).

INFORMATION: For more information on TBD Restaurant, please visit the restaurant's website, Facebook page or Twitter page.

Contact: 

For more information please contact Keelin Czellecz or Natalie Compton at Wagstaff Worldwide, 415.274.2510; keelin@wagstaffworldwide.com, natalie@wagstaffworldwide.com.

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