Daytrip
Restaurant · Temescal ·
Fermentation-driven small plates, natural wines, and a "soft disco" vibe
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Fermentation-driven small plates, natural wines, and a "soft disco" vibe
"From the people behind the now-closedDaytripcomes Daytrip Counter, a much more casual spinoff focused on rotisserie chicken. The menu is simple: slow-roasted chicken, plus a bunch of herby salads, fries with caesar aioli, and soft serve. Swing by for a lunch date with kids in tow or a quick solo meal involving you, a breadcrumb-showered caesar, and quality time with some fish sauce aioli." - Julia Chen, Lani Conway
"From the people behind the now-closed Daytrip comes Daytrip Counter, a casual rotisserie chicken-focused spot in Temescal. The menu covers bowls, salads, and fries, plus wine." - julia chen 1, patrick wong
"From the people behind the now-closed Daytrip comes Daytrip Counter, a casual rotisserie chicken-focused spot in Temescal. The menu covers bowls, salads, and fries, plus wine. We haven’t been here yet, but want you to know this spot exists." - Julia Chen
"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
"The “fermentation-driven,” Beard-recognized Oakland restaurant from chef Finn Stern and Stella Dennig will close permanently in December, according to the San Francisco Chronicle. Dennig told the Chron that a number of factors — a slow down in foot traffic, rising cost of ingredients, and relatively high labor costs to support the restaurant’s worker-centric approach and unique, labor-intensive menu — ultimately made the restaurant’s business model unsustainable. However, the duo plans to open a new restaurant in the same space next year, per the Chron." - Justine Jones
