Opening at the end of the week is HAZEL SOUTHERN BAR & KITCHEN in the former Cadence in Mid-Market. Gone are the elephant tusks, and it’s more like a rec room with cookin’ from your friend’s awesome mom. Owner Jamie Boatner and executive chef Casey Hatwig are pulling Southern recipes from Boatner’s mother’s recipe book, like collard green dumplings (Hazel’s collard greens, cream cheese, served with a spicy peach chutney) and Hazel’s fried chicken, served in a skillet or with waffles. The menu has casual fare, like po’boys and tater tot nachos with pimento cheese sauce, fried okra, tomatoes, pickled jalapeños, green onions, and sour cream, plus larger plates like shrimp and grits and sides.
As for the rec room side of things, there are two pool tables, 16 TVs, and a retro ’70s vibe from designer Craige Walters, plus private dining rooms and corporate event options.
You’ll find quite the whiskey selection (more than 170 bottlings) and a refreshingly affordable cocktail list ($9-$11), including some classics like a Sazerac and new drinks like a ginger-pineapple mint julep.
Hours are kitchen daily 5pm-1am, bar until 2am. Grand opening is Friday April 28th. 1446 Market St. at Fell, 415-851-8562.
Fried chicken served in a skillet with pickles at Hazel Southern Bar & Kitchen. Photo courtesy of Hazel.
