After a year of holding pop-up dinners in an unbeloved Bernal Heights trattoria, chef-owners Tony Ferrari and Jonathan Sutton
took it over as Hillside Supper Club. But rather than talking some tech titan into funding a pricey build-out, the two crowd-sourced
the cash, hitting their Kickstarter goal of $25,000 in 46 days. After a quick reno—white walls, bare wooden floors, and schoolhouse
chairs and tables add up to a look best described as Shaker tavern—the restaurant opened in winter 2013. The food? Seasonal,
local, and skillfully done: duck-liver pâté served with verjus gelée, crostini, and whole-grain mustard, say, or halibut with
quinoa and green garlic.
Last Reviewed July 2013