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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