Daytrip

Oakland’s Daytrip Returns as a To-Go Chicken Haven Called Daytrip Counter | Eater SF

"Owners Finn Stern and Stella Dennig have revealed plans for a new restaurant opening in late March. Major shifts from the original concept include a change to counter service for lunch and dinner; the addition of takeout and delivery; and a move from a 20 percent service charge to tipping, per the San Francisco Chronicle. The new menu will focus on chicken, which Stern says will be at a "price point that people can eat regularly," he tells the Chron. The birds are brined in a vinegar solution and covered in a "flavor maximalist" rub, then injected with Finn’s version of a beurre monté sauce and slow-cooked on a spit. Along with that showstopper chicken comes a bevy of sides and sauces, like extra crunchy fries coated in dehydrated dressing "Caesar dust," plus two sandwiches. Wines will still be available via a shorter wine list, with glasses falling between $8 to $12." - Dianne de Guzman