Jasper’s Corner Tap & Kitchen Opens Downtown Tomorrow
Jasper’s Corner Tap & Kitchen officially opens its doors and 23 taps for business tomorrow (Wednesday, July 27). Adjacent to Kimpton’s Serrano Hotel and the former site of the Asian fusion restaurant Ponzu, the space has been transformed into an homage bar of sorts. Props are not only given to Jasper O'Farrell, the legendary 19th century surveyor San Francisco, but also to the concept of a taproom as an after work place to socialize over a variety of brews.
And what would as tap room be without taps? Jasper’s has eighteen beers on draft and several dozen more in bottles and cans. The beer menu is heavy on Belgians and local brews with a smattering of ales from the UK, a nod to organics (Samuel Smith’s Organic Ale caught my eye) a few sours to add variety, and a couple of industrial suds for fun. All of the drafts are available in half size servings and there are plans to offer beer flights. Interestingly, all of their 23 wines are available by the glass, carafe or bottle. Five are on tap.
Bar Manager Kevin Diedrick, the Chronicle Bar Star and former master mixologist at the Burritt Room, said he plans to adapt the beer inventory to the locavore seasonal menus that Chef Adam Carpenter works up.
The food menu reflects beer’s growing recognition as the preferred beverage to pair with many dishes. The menu has tavern fare, but upscale: sherherd’s pie made with minced lamb is baked in an aged white cheddar potato crust, perfect with the Belhaven Scottish Stout; fish and chips are made from wild true cod and coated in a polenta crust which would wash down well with the citrusy hoppiness of the Green Flash West Coast I.P.A.
There are smaller plates as well: mussels, salads, and a local catch crudo with a calabrian chile vinagrette. Chef Carpenter will also be grinding out house made sausages to pair with the beers.
The bar has a comprehensive but not overwhelming selection of liquors and Diedrick will be crafting cocktails using his signature homemade bitters and tinctures. My favorite page of the cocktail menu is the one listing Boiler Makers. I’m looking forward to trying the Lagunitas IPA and Buffalo Trace Bourbon. Jasper O’Farrel would have enjoyed one of those as he explained to his friends why he laid Market Street out at an angle.
401 Taylor Street (at O'Farrell)
Hours are 11:30 a.m. to 1 a.m. Monday through Wednesday and 11:30 a.m. to 2 a.m. Thursday, Friday and Saturday, and 11:30 a.m. to 10 p.m. Sundays. They are still working on their web page; in the meantime check their facebook page for their menu and other details.
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