An exciting new Russian restaurant where classic dishes get a modern twist is coming to S.F.

At the cafe, basic dishes will take on modern day interpretations. There will be vegan borscht, the prototypical beet soup, but below created from a creamy cauliflower foundation. The magenta dish will be poured desk aspect about charred cabbage and caramelized greens, with the solution of a dollop of residence-manufactured bitter product on top.

Sourdough and other breads will be manufactured in-dwelling from contemporary-milled grains, which will also get the job done their way into pelmeni and piroshki, the Russian dumplings and meat-crammed hand pies, respectively.

“The form of dishes I grew up with were being incredibly common … quite heavy and not uniquely seasonal,” El-Wattar stated. “I enjoy the California interpretation of area, seasonal, fresh food items. I assumed, if I can locate a way to marry the two, that would be my excellent cafe.”

El-Wattar, who grew up in Moscow, comes with a track record in foods and ayurvedic medication. She labored as a line cook dinner at Greens, San Francisco’s famed vegetarian restaurant, and ran a catering business in San Francisco.

Enthusiasts of Palo Alto Georgian cafe Bevri will be thrilled to know that she’s teamed up with former chef Amiran Tskhvaradze at Birch & Rye. The restaurant will make three types of Georgian khachapuri, the well known cheese-loaded bread dish, including one with seasonal veggies and a vegan model with beans, arugula and pickled peppers. The khachapuri dough is built from einkorn flour, a low-gluten grain, and will be baked in a wood-burning oven.

Zakuski, the classic smaller bites that generally kick off Russian foods, are also on the menu and will contain smoked and remedied seafood with parsnip and avocado butter, rye toast and pickled onions.

For beverages, expect wines from California, Ga and France craft beers and a vodka-centered cocktail menu. Birch & Rye is named immediately after two staples of Russian meals society: birch sap, which El-Wattar grew up tapping from birch trees and ingesting through the summer, and the hearty rye grain. The cafe will provide birch sap as a drink, which she claimed is very similar to coconut drinking water but with fewer sugar, and as a dessert in the kind of jelly with fruit, caramelized pine nuts and flower petals.

Birch & Rye will have 35 seats within, as well as a chef’s counter and an outside back patio.

Russian foodstuff is not tricky to find in San Francisco Tiny Russia in the Richmond District is complete of bakeries and markets stocked with pierogi and imported Russian merchandise. But El-Wattar claimed they are inclined to skew common, and she would like to bring a thing unique to the desk.