It’s been more than two years since Hayes Valley brunch spot Stacks unceremoniously closed during the pandemic, but now the bustling corner is set to come back to life with the launch of Hazie’s, the team’s latest restaurant. Hat Trick Hospitality (the Brixton, Rambler) . Although early space rumors speculated that a new Brixton location would take over, instead the team is expanding their empire in a new direction with a new restaurant dubbed Hazie’s.
If you expect the same from the band, don’t. Of course, there’s a solid cocktail menu as always, which hasn’t changed (more on that later). But the biggest news is the addition of Joey Altman from the show “Bay Cafe”, winner of the James Beard award, and executive chef of Ti Couz and Miss Pearl’s Jam House. This venture is billed as a collaboration, and the team aims for Hazie’s to become a local space where groups can gather, featuring Altman’s food versus Hat Trick’s drinks.
The menu is eclectic, but made with purpose; in a press release, Altman points to his storied culinary career, from his television hosting days to his experience working under Emeril Lagasse and Jeremiah Tower as inspiration for the dishes. In a spirit of gathering among friends, plates to share and small dishes dominate the menu. Imagine an Oaxacan cheese fundido topped with pork carnitas; chicken wings fried until crisp under a red chili-ginger-lime glaze; a halibut crudo with a luminous Sicilian lemon vinaigrette. There are also a handful of heavier items, including a requisite burger, but made with brie and roasted garlic aioli; a grilled pork chop for two, served with cheesy rice gruel; vegetable ravioli with homemade ricotta and roasted tomato butter.
On the beverage side, Victor Pichardo, Beverage Director for Hat Trick, is leading the charge and has crafted a menu for drinkers of all types. The cocktail menu program features mostly tequila and mezcal, but there are still a variety of tempting options on hand. Hazie’s makes its own version of a number of favorites, such as the espresso martini – here, dubbed Maluma’s Martini – made with tequila, espresso, Kahlua and simple syrup; meanwhile, the sea bass version of the margarita incorporates a spicier tequila, infused with jalapeno and habanero with cucumber syrup, lime, cilantro and agave. Those who prefer a glass of wine will find an extensive wine list featuring domestic wines from California and Oregon, as well as imported wines from France and Spain. There are also a number of local beers on tap, from HenHouse to Standard Deviant to Ghost Town, as well as a number of bottled and canned options for beer drinkers at your fingertips.
Those on a night out with a group might want to opt for Hazie’s large format cocktails. Go Ask Her, for example, is a tequila-based drink made with strawberry syrup, barley, agave, and lime juice that serves three to four people. The drink arrives at the table in a spectacular, Instagrammable way inside a crystal drink dispenser, complete with strawberries. For those who’d rather not drink, there are options too: the bar offers an abbreviated zero-proof menu featuring three cocktails — the Cosnopolitan, Non Bender, and Nogroni — plus a non-alcoholic beer and prosecco option.
Hat Trick enlisted ROY Hospitality Design to spruce up the space; expect bold wallpapers, vintage lighting and speakers to fit the band’s desire for a rock n’ roll vibe, but with comfort.
Hazie’s (501 Hayes Street) opens Thursday, August 11 and will be open 4 p.m. to midnight Wednesday and Thursday, 4 p.m. to 2 a.m. Friday and Saturday, and 4 p.m. to 9 p.m. Sunday.