A Moveable Feast: Beast and the Hare Backstory Dinner November 9, 2010

The first Beast and Hare dinner sold out in three days, so we had no choice but to add a second dinner.

The Bold Italic invites you to take part in our new drinking and dining series – A Moveable Feast – that brings locals behind-the-scenes at the restaurants we’re most excited about. These are private affairs where you’ll savor the specialties of the house, learn the inside story about the concepts driving the menus and wine lists, and meet the passionate food and drink lovers who created them.

Our newest backstory dinner is with Beast and the Hare , a yet-to-open Mission restaurant from native San Franciscan Ian Marks (The Fatted Calf, Mission Street Food regular guest chef, executive chef at Hog Island Oyster Co.). His buzzed about spot at 22nd and Guerrero (former home of La Provence) will focus on two things: becoming the comfortable go-to neighborhood spot with excellent food, and offering a menu of local, seasonal ingredients sourced from small-scale farms.

Beast and the Hare is set to open in early November, but we’ll seat you before they’ve taken their first reservation. On Tuesday, November 9, at 7 p.m., we’ll co-host a special backstory dinner with Beast and the Hare where you can meet Ian and managing partner Dylan Denicke, hear the story behind their new restaurant, and try their delicious food.

The event is $45 for a 4-course dinner, or $60 for 4-course dinner with wine or beer pairings (must be 21 years of age). Price does not include gratuity, and tickets are non-refundable.

What: Beast and the Hare Backstory Dinner

When: Tuesday, November 9, 7 p.m.

Where: Beast and the Hare, 1001 Guerrero St. (at 22nd)

Price: $45 for 4-course dinner, $60 for 4-course dinner with wine or beer pairings.
Menu (Vegetarian option available):

Charcuterie: Season’s Veggies, Bagna Cauda

Toast: Burrata, Persimmons, Salsa Verde

Lamb Crudo, Quail Egg, Shallot Marmalade

Salad: Crispy Pig Ear, Frisee, Pomegranite, Blanched Almonds, Sauvignon Blanc Vinaigrette

Pasta:Baby Octopus And Beef Cheek Sugo, Handkerchief Pasta, Shaved Fiore Sardo

Dessert: Basque Cake, Market Fruit Compote, Lemon Verbena Crème Fraîche

Wines: Welcome Glass Of Prosecco; Closerie Des Lys Blanc ‘09; Coupe Roses Minevois Cuvee Bastide '08

Official Website: http://www.thebolditalic.com/events/1918-a-moveable-feast-beast-and-the-hare-backstory-dinner-second-night-