Subscribe to San Francisco Magazine

Mod Lux Feeds

Now Playing

Bar Agricole Spinoff, Whiteside Company, Plans October 1 Opening In SoMa

We catch up with Thad Vogler of Bar Agricole to talk about his new project.

A rendering of the future back patio at 140 New Montgomery, which will connect two new restaurant concepts from the teams at Aziza and Bar Agricole. 

Just a few blocks away from the freshly minted Hakkasan mega-project at One Kearny, the surrounding areas will see some more high profile restaurant beginnings in the coming year. About ten blocks north, the San Francisco branch of Roka Akora splashy, LED-clad, sushi and robata concept from Chicago and Phoenix—is planning to debut this summer. And the renovation of the Pacific Telephone building (140 New Montgomery) will be wrapping up this fall, with two very cool eating and drinking spots in tow: 1) A new, to-be-named restaurant from Aziza’s Mourad Lahlou, and 2) Whiteside Company, an all-day café from the Bar Agricole dream team of Thad Vogler and chef Brandon Jew. I recently caught up with Vogler, who shared an early menu for Whiteside, a planned October 1 opening date, and, of course, details on the libations to be served. Check it out below.

What niche are you looking to fill with Whiteside?
Hours of operation will be long: 7 a.m. to 2 a.m. Really hoping to be that all-day urban bar that people stop into for any number of reasons. The neighborhood seems conducive to that. Agricole was originally supposed to be that, but the neighborhood’s not quite populated enough yet, and the interior design and the menu Brandon developed made it much more of a traditional restaurant than we’d originally thought.

You made a great name for Bar Agricole with the cocktail menu. What kind of cocktails will you offer here at Whiteside?
We’ll be offering many cocktails, using what I call “lost ingredients.” Crème de menthe is one. Apricot brandy is another. A couple more bitters variations that we’ll make in-house as we do at Agricole. No Campari, no Angostura, no Peychaud’s.

Have you finalized any drinks that you know will be offered, at this point?
We’re working up literally hundreds of recipes from the Bill Boothby cocktail book. He was at the Plaza Hotel on the same street where we’re opening, and we really want to honor that book, which is one of the canonical San Francisco bar books.

Can you share a menu, so our readers can get excited about what you’re going to serve, food-wise?
Sure. This sample menu shows all three meal periods. Probably won’t have the burger.

morning
Glazed donut
Quiches
(house-smoked bacon, leeks, ham)
(prosciutto, spring onion, peas)
Peach and raspberry tart with almond cream
Roasted pears with walnuts and cream
Fried egg sandwich
(with house-smoked ham)
(with cheddar)
Piadina with scrambled eggs, parsley and onion
(with pork sausage)
Granola with yogurt or raw milk and strawberries
Breakfast sandwich with house cured salmon and Sierra Nevada cream cheese

afternoon
Fresh house made ham & gruyere cheese, on a buttered baguette
Pate en croute
Salad of summer squash, pine nuts, olive  oil and lemon
Rabbit pate with sweet peppers and basil
pork pate with sage and white wine
Italian sausage with peppers and onions
Corn chowder
Cobb salad with hard boiled egg, house-made bacon and romaine
Half smoke sausage with spicy onion condiment
House roast pork sandwich with house pickles, havarti cheese, and mustard
Warm spinach salad with shaved fennel and guanciale vinaigrette
Meatball sandwich with tomato sauce and aged provolone
Sandwich of corned beef and sauerkraut with Russian dressing
House-ground, grass-fed burger with house pickles

night
Pickle and olive platter
Salumi plate
Sausage plate
Pate selection with toast
Choucroute garnie
Radish plate
Fresh corn salad
Currywurst
Roast peppers with garlic and basil
Carrot salad with cumin, mint and orange
Italian bread and tomato soup with basil
Garlic fries with herb aioli, spicy aioli, and/or house made curry ketchup
House-ground, grass-fed burger with house pickles
Oysters
Brandade on toast
House butchered bone-in ribeye
Fried smelt
House cured anchovies
Smoked sausage cooked with sauerkraut
Spaghetti with English peas and pork sausage

Have feedback? Email us at letterssf@sanfranmag.com
Follow us on Twitter @sanfranmag
Follow Carolyn Alburger @CarolynAlburger