Crush'd Wine Bar Kitchen

East Bay Bar Crush’d Readies for Opening With 24 Wines on Tap | Eater SF

"Located at 312 Railroad Way in Danville, Crush’d Wine Bar + Kitchen is the newest venture from chef Francis Hogan (of Pleasanton’s Sabio on Main) debuting on Friday, August 16; the spot leans into a 24-wine-on-tap program for sustainability rather than trendiness, with Hogan noting that each keg replaces roughly 25 bottles and eliminates much of the packaging waste (corks, capsules, labels, wires). The opening list will showcase wines such as a pinot noir from Belle Glos, a cabernet franc from Steven Kent, a rosé from Las Positas, and a garnacha from Epoch Estate Wines, and Hogan emphasizes giving those wines the proper temperature and treatment the keg system can provide. The seasonal, “elevated but not pretentious” food menu is designed to complement the wine and includes a grilled cheese tartine made with a blend of three local cheeses on croissant bread from Firebrand Bakery topped with black truffle honey, in-house pretzel knots with a rotating cheese fondue, a Hokkaido scallop crudo with cucumber and gremolata, and a charcuterie and cheese station at the end of the bar where a hand-cranked red Berkel flywheel slicer is used for artisan boards; there are also caviar and tinned-fish options. Drinks include seven cocktails focused on boutique spirits and seasonal ingredients (notably the Blueberry Bliss Smash, made with blueberries from Triple Delight preserved and infused into vodka plus Triple Sec, simple syrup, and lime), nonalcoholic cocktails, and a handful of beers. A retail shop will sell boutique producers’ tinned fish, caviar, olive oils, vinegars, and more, with plans to eventually offer charcuterie and cheese platters to go, reflecting the team’s goal to be a regular neighborhood destination open daily 11 a.m. to 10 p.m." - Dianne de Guzman