Proxy Developers Talking to La Cocina About Ongoing Pop-Up Series in Hayes Valley

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Envelope A+D
The first containers for the Proxy project in Hayes Valley are receiving final touches in West Oakland. They could arrive in Hayes Valley as soon as this month.
​As the first installation of the Proxy development in Hayes Valley draws near, the principal of Envelope A+D ― Proxy's designer ― tells SFoodie that the development will include a space for guest chefs to mount a constantly changing series of pop-up eateries.

Envelope principal Douglas Burnham says the Oakland firm plans to directly fund and operate Proxy's pop-up kitchen. "We would essentially invite or curate a series of different chefs ― visiting chefs ― and use one container for it." By "container," Burnham's referring to the modified shipping containers (the kind stacked up on ships at the Port of Oakland) that'll make up the Proxy structures, stretching along Octavia between Fell and Hayes in two lots. "It could be for a week, a month, or even just a night or two," Burnham says about the guest chefs. Pop-ups could feature chefs visiting from other cities, Burnham says, "or young, up-and-coming chefs now working in other people's kitchens." Envelope has also been in conversation with La Cocina about featuring its client businesses in steady rotation.

Meanwhile, Proxy's first phase could arrive in Hayes Valley as early as this month, says Burnham. A metal fabricator near Envelope's headquarters in West Oakland is finishing up the first containers, slated for Smitten Ice Cream and Ritual Coffee at Linden and Octavia. The next phase ― Suppenküche's Biergarten ― should follow in March. "Their containers are arriving in our yard this week," Burnham says. After that: Ryan Farr's 4505 Meats, followed by Envelope's restaurant pop-up space. The last tenant to move in is expected to be Pizzeria Delfina, with its company-first wood-burning pizza oven. Part of the backstory for that? Proxy won't have any gas hook-ups, says Burnham (whose firm also designed the Delfina spinoff Locanda, due this spring on Valencia), so all the cooking equipment will have to be electric.

Follow us on Twitter: @sfoodie. Contact me at John.Birdsall@SFWeekly.com
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