New Mid-Market gastropub Fermentation Lab is expected to debut this week, offering the Mid-Market neighborhood a wide selection of California craft beers, fermented snacks and hearty pub fare.
Final city inspections are scheduled for tomorrow, Tuesday, February 7th, said chef Bruce Paton, so the team hopes to hold its public grand opening Wednesday, February 8th.
Fermentation Lab sits at 1230 Market St., right across the street from the Whitcomb Hotel and Dolby's revamped headquarters, half a block from Twitter's headquarters and a quick walk to several developments in the works—like 950-974 Market and 1028 Market—that will bring more residents and visitors to the neighborhood in the coming years.
The concept is the brainchild of Jeannie Kim, who's run Sam’s Diner right next door for more than a decade. Kim partnered with Paton, also known as The Beer Chef, to turn the former Mail Box 4 U into a beer hall catering to the neighborhood's growing population of happy-hour seekers.
All of the beers on tap at Fermentation Lab come from California brewers because “it makes sense to drink what’s in your backyard,” said Paton, who boasts a long relationship with many California brewers. The selection will rotate frequently, and often feature rare labels.
“I wanted to start with a good mix of some recognizable names and also offer a few unfamiliar things,” Paton said. Some hard-to-find brews available on opening day will be Grinding Stone, an oatmeal stout from Morgan Territory in Tracy, and Word on the Street, an IPA from Half Moon Bay Brewing Co.
When asked what will help the Lab stand out among similar Mid-Market destinations, like The Beer Hall nearby at 1 Polk Street, Chef Paton said: “The food.”
Highlights coming out of the brand-new kitchen: a wide selection of pickled veggies, deviled eggs, and cheese and charcuterie platters as starters. Main dishes will include burgers, sandwiches and salads—with options for carnivores, pescatarians and vegans alike.
For updates leading up to opening day, and beyond, follow Fermentation Lab on Facebook.
Thanks to Patty C. for the tip.
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