Chef Joey Altman and Hat Trick Hospitality Open Hazie’s in San Francisco

Hayes Valley bar and kitchen serving contemporary handcrafted California cooking
Chef Joey Altman opens new bar & restaurant in Hayes Valley
Photo: Hardy Wilson
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Hazie’s, a bar and kitchen serving contemporary California cooking, opens August 11 in the former Stacks space in San Francisco’s bustling Hayes Valley neighborhood at 501 Hayes St. Inspired by rock ‘n’ roll and the neighborhood surroundings, Hazie’s aims to be a comfortable space with a vintage edge, where locals can grab a bite, enjoy craft cocktails and hang out with friends. The 105-seat restaurant is a collaboration between renowned local Chef Joey Altman and the Hat Trick Hospitality team, owners of The Brixton.

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“When we thought about the best possible chef partner for our new concept, the first person that came to mind was Joey,” said Andy Wasserman, partner at Hat Trick Hospitality in a statement. “His status as Bay Area culinary icon is well-deserved, and we know Joey’s talent and creativity are the perfect fit for what we’re creating at Hazie’s.”

Over the course of his culinary career, Altman has worked in and opened dozens of restaurants around the world and, for more than 10 years, showcased his talents on television with his three-time James Beard Award-winning cooking show “Bay Cafe.” The show cemented Altman’s prowess, not only as a chef, but as an on-air personality, paving the way for two Food Network series: “Appetite for Adventure,” an outdoor sport and adventure show mashing up gourmet food and the great outdoors, and “Tasting Napa,” a travelogue showcasing the backroads and hidden kitchens of northern California’s wine country.

“I’m thrilled to open a restaurant again,” said Altman. “Being in the heart of thriving Hayes Valley gave me a rare opportunity to create a fun and eclectic menu drawing on all of my culinary adventures throughout my career. Being able to bring a concept’s vision to life through the food and experience is incredibly rewarding.”

Altman led the food menu’s development and Victor Pichardo, beverage director for Hat Trick Hospitality and opening bar manager for The Brixton SOMA, developed Hazie’s’ cocktail menu.

Hazie’s’ menu is designed to appeal to a variety of tastes and occasions. The menu reflects a respect for the ingredients and global flavors inherent in contemporary California cuisine, ranging from Mexico to East Asia. To match the bar and kitchen’s social atmosphere, the menu is composed largely of shareable small plates, including house-made pretzel knots with truffle cheese sauce; a local halibut crudo with avocado and grapefruit; and a maitake tempura with yuzu aioli. For bigger appetites, there’s a braised brisket sandwich with Sicilian pepperoncini and mustard aioli or a spring vegetable ravioli with house-made ricotta and roasted tomato butter. A sweet and brief dessert list includes dulce de leche semifreddo with cacao nib crunch or a strawberry rhubarb pie “parfait.”

The menu is complemented by a beverage program with a strong emphasis on tequila and
mezcal.

Anchored by a list of 15 cocktails, the beverage program for Hazie’s takes its inspiration from the Hayes Valley neighborhood. Beverage Director Victor Pichardo’s cocktail creations range from classics like the Naked & Famous, a combination of mezcal, yellow chartreuse, Aperol, and lime, to fresh takes on a margarita like Ride the Lightning, featuring jalapeño habanero infused Patrón Reposado Tequila, cucumber, lime, agave and cilantro. The menu also includes two large format cocktails and a flight designed for sharing, including a pineapple spritz for two and a tequila cocktail, served in a large crystal dispenser delivered to your table, featuring strawberry, orgeat and agave and is meant to be split with four to five friends.

In addition to spirits, the beverage menu also features nine Bay Area craft drafts, 16 bottled beers and 15 wines by the glass. Non-drinkers also have options with three non-alcoholic cocktails including a Nogroni; the spicy sweet Non Bender featuring Seedlip Garden, lime, pineapple and jalapeno; and a Cosnopolitan; as well as Athletic Brew Co.’s N/A IPA and a non-alcoholic prosecco.

For the restaurant’s design, the group worked with ROY hospitality design group to transform the former Stacks location in Hayes Valley into a rock ‘n’ roll inspired bar and kitchen with a comfortable, lived-in feel. Vintage lighting and speakers, coupled with thick embossed wallpaper characteristic of San Francisco’s Victorian homes, add to the nostalgic feel. Use of both rustic and modern wood finishes and a patchwork of textured wall coverings create a layered look and effortlessly cool atmosphere.

The restaurant’s two distinct dining areas are anchored by large, burl wood communal tables with custom designed, dark walnut checkerboard tops. The bar makes use of the same textured burl wood, complemented by custom fabricated and upholstered bar stools for retro appeal. Rich oxblood colored leather banquets juxtaposed with spotted, moss green tile-lined drink rails offer an array of different style seating for any occasion or group size. Work from local photographer and artist Dylan Gordon features prominently in a gallery wall, interspersed with other period lifestyle imagery evocative of old record rooms.

Lisa Hay

Lisa is a staff reporter for What Now Media Group. She covers new restaurant, retail, and real estate openings across all of our markets. A true foodie, this Air Force veteran has lived all over the world — from Aviano, Italy to Nairobi, Kenya — but her favorite spot is NOLA for its rich history, architecture, culture, and of course, its good eats.
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