Due to (softly) open for lunch this Wednesday July 7th is SPIRE RESTAURANT & BAR in SoMa. To recap, the chef is Laird Boles, most recently a sous chef at Waterbar. His contemporary American lunch menu includes: sweet corn soup ($6) with corn fritter, chili oil, and crème fraîche; shrimp and creamy lemon grits ($11) with toy box tomatoes and tarragon-chardonnay butter; fried soft-shell crab sandwich (market price) with cabbage slaw, Acme torpedo roll, and mixed kettle chips; and grilled seasonal vegetables on housemade naan ($9), or with shaved roasted leg of lamb ($13), with eggplant purée, cucumber spearmint salad, and cumin yogurt. The dining room features a clean and contemporary look, with a raw bar, regular bar, and several white, arched columns. There is room for 105 guests, with a few communal tables. Since the alcohol license is still being transferred, the grand opening won’t happen for a couple more weeks. Lunch is Mon-Fri 11:30am-2:30pm. 685 3rd St. at Townsend, 415-947-0000.
Interior photo from Spire.
