Carrie and Rupert Blease, co-chefs and a married couple, are opening a new restaurant in the former T2J Thai space on Polk Street, LORD STANLEY. We have been trying to get details on this project for a couple months, and their PR folks have finally released the hounds. The duo, who met in England at Le Manoir aux Quat’Saisons, have since worked at New York’s Per Se and Blue Hill and Central Kitchen and Commonwealth here in San Francisco. A British and European sensibility will influence the food, with a California emphasis on excellent, seasonal ingredients. They’ll be making nearly everything in-house, including the butter and bread, and will keep the menu small and not overly complicated.
The space seats 40, and Boor Bridges Architecture is behind the design. They’ve opened it up, with an upstairs loft that houses a communal table, along with floor-to-ceiling windows and clean lines. Warm wooden tables balance the touches of concrete, steel, and neon, while custom dishes from Melissa Rice, canvas bread bags, and textiles soften the hard, clean lines of the space.
The restaurant also features a bar, where wine director Louisa Smith will pour wines from small producers both local and international, with a focus on organic, biodynamic, and unique offerings. There will also be a regularly changing selection of beers on tap, including many international choices. You’ll also find sake, low-proof cocktails, and nonalcoholic selections, including many with juices made in-house.
Lord Stanley is set to open in early June, and hours will be Sun, Tue-Thu 5:30pm-10pm, Fri-Sat 5:30pm-11pm, closed Mon. 2065 Polk St. at Broadway.
A nectarine almond dessert at Lord Stanley. Photo by Mike Norquist courtesy Lord Stanley.
