The Company Bar & Kitchen Aims To Be a Triple Threat

Categories: Restaurant News

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Tamara Palmer
Blood & Sanskrit, an Indian whiskey cocktail by The Company.
The Company Bar & Kitchen is currently being built at 133 Steuart Street, in the space that formerly housed Shanghai 1930 restaurant. The project is the latest in the Mina Group collection and is led by longtime Mina group star sommelier Rajat Parr. AK Design Network from Los Angeles is transforming the location into something more modern and casual, with lots of wood and exposed beams. Parr has spent years thinking about this concept, and it will finally be unveiled this summer.

See also: New Delhi Offers Inspiration for Home Chefs

At a media preview last night, Parr said that he hoped The Company will be a place that nails the fusion between design, drinks, and food -- the triple threat that he feels is often eluded with Indian restaurants. The drinking in this 5,200-square foot, 130-seat space will be fun -- Parr says the whole place is named "because it's really drinking food."

Bites served included a Galouti kebab, a soft lamb meatball named after a toothless Indian king, and spiced Dungeness crab salad with gold corn, blood orange, pomegranate, and curry-spiced aioli, served over papad, and guests left with a jar of Parr's "magic sauce," a blend of Dirty Girl tomatoes, chicken stock, stinging nettles, and garam masala. These items are an indication of the direction they're currently brainstorming in when it comes to the food, but Parr warns that the whole thing is still very much a work in progress.

The wine list will focus on Syrahs and Rieslings, including ones made last year by Parr himself, and the spirits program will feature gins with fresh botanicals of your choice -- so if you want, say, a bergamot gin, it'll come right up. Live plants will be on display instead of bottles so customers won't be lost in labels.

Cocktails revealed in this first peek of The Company included hand-ground spices and homemade syrups. A Fizzy Lifting Drink tributes Willy Wonka with a carbonated mix of Tanqueray, Aperol, and Sencha green tea syrup, while a Blood & Sanskrit buzzes in a drop of Rangpur-Fresno chili syrup into a mature drink of Anrut Indian Whiskey, blood orange juice, and Americano Rosso.

The Company will be open late. Parr described the music that will be played as "high-energy."

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