Stones Throw (No Apostrophe Needed) Opens Today in Former Luella Spot
Today marks the opening of Stones Throw in the former Luella space (on Hyde at Green in Russian Hill). This is a first joint venture from partners Ryan Cole, acting general manager (Michael Mina Group), Jason Kirmse, Cyrick Hia (Fat Angel) and Tai Ricci (SPQR and Michael Mina).
Chef Jason Halverson (Michael Mina, La Folie) has crafted a menu of eclectic snacks, starters and mains. Halverson describes his menu as "things that make me happy--richness, bright flavors and balance." Opening menu items include Warm Pork Belly Salad with avocado, citrus and crispy pig's ears, and more refined offerings like Chestnut Ravioli with hen of the woods mushrooms, Brussels sprouts and truffle butter. Prices for mains range from $16 for a burger to $29 for the rib eye steak.
The space is lighter and brighter and the team says they are looking to create a fun neighborhood place, but built on the backbone of quality and professionalism. It's a full service step up from Fat Angel, but with approachable pricing and touches of whimsy. For example, the dessert menu of updated nostalgic favorites includes instructions to fill in your favorite childhood treat along with your contact information so the restaurant can let you know when your pick is on the menu.
Filling a need for affordable yet fine quality nibbles and beer, the restaurant offers snack items like crispy pork chicharones and Dungeness crab salad for $8 each and an extensive and adventurous beer menu. Krimse's international list of around 50 beers is organized by cheeky descriptors like Funky Farmhouse, Smoke Without Fire and Asking For Trouble. While there may be a few familiar picks, Kirmse says "I don't want anything you can find at Safeway." Likewise the wine menu is mostly in the $30-60 range and includes mostly American, French, Spanish and Italian wines.
To combat parking woes, the restaurant offers a 5% discount for patrons using Uber to get to the restaurant. Stones Throw will be open for dinner Tuesday through Sunday and starting soon for Sunday brunch.