Inspired by the Gold Rush roots of the neighborhood, Chef Ryan Scott is gearing up to open Finn Town in San Francisco’s ever-evolving Castro district. Located on Market between Noe and Sanchez, the newest culinary destination from the Emmy award–winning TV host and “Top Chef” alum, is expected to open late summer or early fall. Finn Town will combine a modern approach to down-home cooking with a vibrant cocktail scene that features not one, but two, bars where guests can order classics with a twist in addition to any dish on the menu. 

With dinner served late nightly and weekend brunch, Finn Town will appeal to the diverse denizens of the Castro, adventurous diners from across town, and culinary tourists hungry for an affordable, “only in San Francisco” drinking and dining experience.

“We wanted to create an upbeat neighborhood atmosphere that visually hearkens back to the 1850s when the Castro was known as Finn Town, the food was unpretentious, and the drinks were strong and satisfying,” Scott says, about the vision he shares with business partner and Castro resident, Rick Hamer. “We’re especially excited to be working with the team at Fifty Fifty Cocktail Company, who will create both of our revolving libations selection and what Rick and I think of as our ‘Down Low’ cocktails—drinks with a special kick. With pricing under $25 for all entrées, we hope to encourage customers to become regulars, for eat-in and takeout.”

Finn Town’s menu highlights items such as Gruyere Popovers, Crab Tater Tots, Lobster Salad, Buffalo Rock Shrimp, and Sweet Tea–Brined Fried Chicken, along with daily rotating specials. Desserts and breads will all be made in-house, in addition to tinctures and infusions for the signature cocktails.

Designed by Jim Maxwell of Architects II, who has worked on Chef Scott’s other local projects, Finn Town showcases two distinct bars with a main dining room that features stylish tables, large communal tables, and plush banquette’s that line the dining room.

Service will be overseen by general manager Michael Ploetz, who worked with Chef José Andrés’ Think Food Group and celebrity Chef Michael Voltaggio before more recently heading up the food and beverage department at the iconic Peninsula Hotel in Beverly Hills.



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