Frjtz may have closed back in April, but crepes will soon be returning to 581 Hayes Street. Along with fried chicken sliders, adobo pork stew, porcini popcorn, and lots more.
We've snagged an early draft of the menu at Noir, the wine bar and restaurant that will soon be adding some eclectic flavor to Hayes Valley.
Described on Noir's website as "offering everything from cheeky movie theater snacks to shared plates perfect for pairing, the menu at Noir will reflect Chef Adam [Hinojosa's] regional influences, and will feature his commitment to the local seasonal, and organic ingredients of the Bay Area." Here's what you can expect: Shared Plates Herbed frites - Casual (lemon aioli) - Dressed up (tossed in béarnaise, topped with an egg) - Black tie (tossed in short rib gravy, smoked cheese curds) Crab and artichoke dip Served with bread and crackers Assorted salumi Dijonnaise, pickles, olives, bread crisps Slider platter Your choice of flavors in 3, 6 or 9 - Stuffed mushroom in beer batter with arugula and thyme aioli - Pulled pork with an achiote bbq sauce, pickled jicama and carrot - Honey-touched fried chicken with a buttermilk and cayenne slaw Popcorn Available by the flavor or as a flight - Porcini, parmesan, parsley - Cheddar, bacon, chive - Smoke, bbq, thyme salt Snack trio Warm olives, smoked nuts, pickles  Tastes (for one) Cheese duo One imported and one domestic cheese with condiment and house made cracker Chicken liver pate On toast with shaved radish, pepper cress and port cherries Winter melon Prosciutto dust, balsamic caramel Wild mushroom crepe Sunny side up egg, parmesan broth Salads Spinach and pear Smoked nuts, chili dipped pears, cotija cheese, jicama Beet salad micro arugula, goat cheese fritters, pistachios, winter citrus House salad merlot lettuce, balsamic vinaigrette, dried cherries, black walnuts, radish Stuffed romaine half heart of romaine, parmesan crisps, olives, anchovy dressing, croutons Entrées Crispy short rib Sriracha mashed potatoes, black vinegar glaze, stir-fry vegetable crepe  Chicken Fried Chicken and Waffles pumpkin waffle, chicken sausage gravy, sage honey butter, spinach Adobo Pork stew Pozole, sweet potatoes, Peruvian potatoes, parsnip, cheddar biscuit Mac n Cheese Poblano chili, dry Sonoma jack, garlic bread crumbs
There's no mention of prices yet, and brunch, dessert, and wine menus are still in the works, as is the space itself. Owner Brian Cassanego tells us that they're aiming for an early December opening. We'll keep you posted!
Described on Noir's website as "offering everything from cheeky movie theater snacks to shared plates perfect for pairing, the menu at Noir will reflect Chef Adam [Hinojosa's] regional influences, and will feature his commitment to the local seasonal, and organic ingredients of the Bay Area." Here's what you can expect: Shared Plates Herbed frites - Casual (lemon aioli) - Dressed up (tossed in béarnaise, topped with an egg) - Black tie (tossed in short rib gravy, smoked cheese curds) Crab and artichoke dip Served with bread and crackers Assorted salumi Dijonnaise, pickles, olives, bread crisps Slider platter Your choice of flavors in 3, 6 or 9 - Stuffed mushroom in beer batter with arugula and thyme aioli - Pulled pork with an achiote bbq sauce, pickled jicama and carrot - Honey-touched fried chicken with a buttermilk and cayenne slaw Popcorn Available by the flavor or as a flight - Porcini, parmesan, parsley - Cheddar, bacon, chive - Smoke, bbq, thyme salt Snack trio Warm olives, smoked nuts, pickles  Tastes (for one) Cheese duo One imported and one domestic cheese with condiment and house made cracker Chicken liver pate On toast with shaved radish, pepper cress and port cherries Winter melon Prosciutto dust, balsamic caramel Wild mushroom crepe Sunny side up egg, parmesan broth Salads Spinach and pear Smoked nuts, chili dipped pears, cotija cheese, jicama Beet salad micro arugula, goat cheese fritters, pistachios, winter citrus House salad merlot lettuce, balsamic vinaigrette, dried cherries, black walnuts, radish Stuffed romaine half heart of romaine, parmesan crisps, olives, anchovy dressing, croutons Entrées Crispy short rib Sriracha mashed potatoes, black vinegar glaze, stir-fry vegetable crepe  Chicken Fried Chicken and Waffles pumpkin waffle, chicken sausage gravy, sage honey butter, spinach Adobo Pork stew Pozole, sweet potatoes, Peruvian potatoes, parsnip, cheddar biscuit Mac n Cheese Poblano chili, dry Sonoma jack, garlic bread crumbs
There's no mention of prices yet, and brunch, dessert, and wine menus are still in the works, as is the space itself. Owner Brian Cassanego tells us that they're aiming for an early December opening. We'll keep you posted!
