Is the tide finally turning in North Beach? For years the neighborhood’s dining scene has survived on sauce-and-carb joints for the bridge-and-ferry crowd. Then came Comstock Saloon, Park Tavern, and the reborn Tosca Cafe, adding a touch of sophistication to the mix. The Square is yet another restaurant to ride the wave. Chef-owners Teague Moriarty and Matt McNamara trot out American bistro classics composed with the same high-minded focus that earned their first restaurant, Sons & Daughters, a Michelin star: halibut crudo with pickled ramps and artichoke purée; baby back ribs prepared sous vide, then slathered in a bright Moroccan chermoula sauce. Creative cocktails (like a calvados and a Cynar-fueled Manhattan) flow at the busy bar, and two large communal tables keep the vibe loose, especially as the night goes on ... and on. The Square serves dinner until 1 a.m. Which would be late anywhere other than North Beach.
Is the tide finally turning in North Beach? For years the neighborhood’s dining scene has survived on sauce-and-carb joints for the bridge-and-ferry crowd. Then came Comstock Saloon, Park Tavern, and the reborn Tosca Cafe, adding a touch of sophistication to the mix. The Square is yet another restaurant to ride the wave. Chef-owners Teague Moriarty and Matt McNamara trot out American bistro classics composed with the same high-minded focus that earned their first restaurant, Sons & Daughters, a Michelin star: halibut crudo with pickled ramps and artichoke purée; baby back ribs prepared sous vide, then slathered in a bright Moroccan chermoula sauce. Creative cocktails (like a calvados and a Cynar-fueled Manhattan) flow at the busy bar, and two large communal tables keep the vibe loose, especially as the night goes on … and on. The Square serves dinner until 1 a.m. Which would be late anywhere other than North Beach.
