Heads up, craft beer lovers: Toronado bartenders poured their first pints yesterday afternoon. News broke two months back that the legendary Lower Haight bar was taking over the former Mutiny Hall space on 65th near the Ravenna Whole Foods, and yesterday was its first official day of business. The more than 25-year-old San Francisco-based bar opened another location in San Diego in 2008, but this is the pub's first expansion north.
Owner Matt Bonney (Bottleworks, Burgundian, Brouwer's) is heading up the Seattle location, and unlike Toronado's San Francisco outpost has hired a chef and launched a full menu. Manager Ian Clark tells Eater that there are no fryers in the kitchen, and that they're breaking down and using whole animals for plates including head cheese sandwiches and beef heart tartare.
The menu also has tamer components, including Oxbow farms roasted beet salad, mac and cheese with chanterelles, and kale grilled goat cheese sandwiches.
40 taps will be switched up "all the time," with a heavy West Coast focus, plus a half-dozen rotating Belgians. A few ciders will show up on the list, with several bottled options. Plus, liquor and wine.
Toronado is open 11 a.m. to midnight during the week and 11 a.m. to 2 a.m. on the weekend.
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