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John Colins Announces Coffee by Day; Sushi by Night

John Colins Announces Coffee by Day; Sushi by Night

As John Guiffre and Colin O’Malley, owners of SoMA’s happy hour hot-spot, John Colins prepare to celebrate nine years of business this July, the dynamic duo is bringing haute sushi and hot new coffee concept, Special Xtra, to their popular bar on Minna Street.

In response to the popular Sushi nights offered on Thursday and Friday, John Colins is launching a permanent sushi bar in June with the addition of “The Dojo”.  Chef Mark Hayashida¹s petite sushi nook will be located on the mezzanine level, and will offer fresh and inventive sushi dishes available throughout the entire restaurant each evening, set to the backdrop of great tunes and good times.

In addition, Special Xtra, a café serving Blue Bottle coffee and its signature “Macau Iced Coffee” by day is scheduled to open on June 3 and will be open each weekday from 7:30 a.m. to 4 p.m. Monday through Friday.  In addition, the space will carry Blue Bottle Coffee Retail beans to go, Goodie Goody cookies, brioches and scones.

Seating 20 diners in the upstairs balcony, Mark Hayashuda’s “The Dojo” will offer a selection of fresh, made-to-order sushi, including House made sardines with avocado, beets, English peas, pickled red onion, shiso, and Meyer lemon crème fraiche; Kauai Ahi Poke with Koloa rum sea salt, furikake, hijiki seaweed, sesame teri dressing, and shaved green onions; Seasonal nigiri with daily seasonal sushi such as Umi Masu (ocean trout), Kona Kampachi (Hawaiian amberjack), Escolar, Surume Ika, Uni, Saba, Hamachi, Toro, and Iwashi (Japanese sardines). In addition, selections such as Kakuni Donburi (seasonal fish, red spring onions, ginger, konbu pickle, sous vide quail egg served over sushi rice) and Seasonal Makimono (showcasing traditional maki with creative daily selections) will be available.

Hayashida’s culinary prowess has included creating Classic French-inspired cuisine at the Ritz-Carlton Los Angeles, Blowfish San Jose, and Google.  He also served on the opening team of Skool in Potrero Hill and launched HayaHon with Johnny Honda, whom he met at Google.  HayaHon was in residence at Cafe Royale in the Tendernob and at the 1582 SPACE on Folsom.  He also serves as a consulting chef at Southside Spirithouse, the sister restaurant to John Colins.

The inviting atmosphere is paired with a truly original elixir menu that creates a vibrant happy hour each day of the workweek.  A highly trained staff is capable of creating an original libation for any guest.  Moscow Mules and Dark & Stormys are a happy hour mainstay as well as the ever-famous John Colins’ namesake – a Bourbon Sour made with fresh orange, lemon and honey.  The space will continue to enjoy a busy dance floor Thursday through Saturday night made possible by some of San Francisco’s most illustrious DJ’s, who enliven the space with their personal approach to music and sound.

Visit their website for more information www.johncolins.com