After running our little teaser about THE ELITE CAFÉ reopening very soon, it ends up that they are targeting October 3rd for the opening. To recap, Andrew Chun of Schroeder’s (Sidecar Hospitality) took over the 35-year-old restaurant space earlier this year.
The chef is Sidecar’s executive chef and NOLA native, Chris Borges. He’s going to stay true to the place’s New Orleans roots, with dishes like duck gumbo and crawfish étouffée (available in two sizes), and of course oysters on the half shell, with seasonal Gulf oysters. The famous Meetinghouse biscuits will remain on the menu (I heard from their creator, Joanna Karlinsky, that she was over there teaching the team how to make them). You can get them with jam, and there will be biscuit sandwiches featuring fried chicken, ham hocks, and blackened catfish (two for $12). Some salads, include a kale salad with smoked onions, figs, and pecans dressed with a satsuma vinaigrette, and a muffuletta chopped salad with Little Gems.
Brunch will be served, starting at 9am on the weekend, with New Orleans eggs rancheros and bananas Foster French toast.
Bar director Kevin Diedrich (Pacific Cocktail Haven/P.C.H) has added a frozen drink machine for frozen Irish coffees, and his version of a Sazerac, Hurricane, and other spins on classics. Beverage director Mauro Cirilli (Press Club) will oversee the wine list.
The interior got a refresh from BCV, but the mahogany booths and crown molding from the place’s 1928 origins are still there to be honored, so don’t worry. There’s a new bar top and booth tabletops crafted from Carrara marble, and there are three brass-topped communal tables now too. There’s also a 70-inch television for big games, but otherwise it’s hiding behind a mirror when not in use.
I’ll keep you posted on more as the opening arrives. 2049 Fillmore St. at California, 415-346-8400.
The classic Elite Cafe sign. Photo: Molly DeCoudreaux Photography (via Faebook).
