Wine Kitchen: Small Plates and Gentrification on Divisadero

Divisadero is under construction. At least that's how it feels walking the stretch between Fell and Geary — on every block there's at least one storefront boarded up with plywood or a land parcel set aside for condo development. All this construction, of course, has brought a flurry of new places to eat and drink. This year, Divisadero has already seen the opening of Four Barrel outpost The Mill, with its three-dollar gourmet toasts, and the second location of boutique grocery Bi-Rite Market. In the works are a 110-seat "mezcaleria" and a juice bar.

A few weeks ago neighborhood stalwart Da Pitt BBQ unceremoniously closed its doors, giving further fuel to hand-wringers proclaiming Divisadero the "New Valencia." Those who love the neighborhood for its laid-back, unrefined character (and bloggers who like to complain about such things) are worried that the once-scruffy corridor could turn into the slick, pricey scene that's spurred leaders in the Mission community to call for a ban on new restaurants on Valencia Street.

In January, in the middle of all this debate, Wine Kitchen moved onto Divisadero — a quiet, unassuming wine bar across the street from the glittering destination restaurant Nopa. Wine Kitchen is the dream of two chefs and co-owners, Greg Faucette and Jason Limburg, who put in time at illustrious local kitchens like Commonwealth, Bar Tartine, Per Se, and Spruce before opening their own spot. That experience has translated to a restaurant with an impressive wine list and an ambitious, though less impressive, small plates menu. Despite all its potential, Wine Kitchen is strangely soulless — hopefully not a harbinger of the fate that could befall the Divisadero corridor.

Tender fried gnocchi topped with fried onions and Parmesan is a standout at Wine Kitchen.
Mike Hendrickson
Tender fried gnocchi topped with fried onions and Parmesan is a standout at Wine Kitchen.

Location Info


Wine Kitchen

507 Divisadero St.
San Francisco, CA 94117

Category: Bars and Clubs

Region: Haight/ Fillmore


Fried gnocchi $13
English peas $9
Scallops $12
Tuna crudo $14
Hanger steak & egg $13

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Wine Kitchen's lack of personality starts with the interior. The long room has beige walls, a wooden bench and tables up front, and a long bar in the back set off by high tables. Art on the walls is dominated by reclaimed wooden sculptures holding succulents and candles; they're pretty enough, but because the room doesn't have a coherent theme or much other decor aside from the wine bottles behind the bar, the wooden fixtures feel tacked-on.

True to its name, the place's biggest strength is its wine list, with four local selections on tap and nearly 20 by-the-glass selections. The list is California-heavy, as you'd expect from an S.F. wine bar, but its glass and bottle choices span the globe. And if you don't know what to order with your food, there are thoughtful pairing suggestions for each dish on the menu.

Small plates are the only thing on offer, and they are at their best when at their most simple. I would happily come in again for a glass of Oregon pinot noir paired with the gnocchi, the best dish on the menu — fried potato dumplings as light as marshmallows inside but with a crispy crust, calling to mind a sophisticated tater tot. The dish comes with al dente mushrooms, a generous sprinkle of Parmesan cheese, and thyme, but the highlight was the soft, yielding texture of the potato dumplings.

I also keep thinking about the sweet peas. With daubs of ricotta, perfectly cooked and salted English and snap peas, and a blast of fresh mint, the dish summoned all the promise and freshness of spring. If this is what the kitchen is capable of doing with seasonal ingredients, I look forward to seeing what comes of the bounty of the summer.

Many of the small plates weren't original enough to overcome their flaws, though. Tuna crudo, a small plates menu mainstay since the '90's, tasted of little but sesame oil — both the raw fish and the bed of quinoa it sat on. It didn't help that the dish was garnished with unappetizingly brown slices of avocado. And a scallop dish had overcooked seafood and undercooked fennel, the result leaving both much too chewy.

Some items seemed like they could be successful if only they weren't so ambitious, like the hanger steak and egg, a bistro mainstay. The plate was anchored on one side by a mass of watercress mush that tasted a bit like I would imagine a swamp would taste — I pushed it as far to the side as possible. At the other end of the plate, basically in a different zip code from the steak, sat a poached egg, the fancy sous vide kind that's all oozy and gelatinous. We cracked it but couldn't figure out what to do next; in the end, we dipped the bits of steak in it, but without salt or fat to give the egg some unctuousness, it didn't add much to the meat.

One of the best parts of the meal was dessert, a fragrantly spiced orange chocolate pudding topped with nut strudel. It had just enough orange to make its presence known without stealing the spotlight, and was just sweet enough to satisfy without tasting like something you'd get out of a plastic cup from the supermarket.

All through one meal I eavesdropped on a group of fashionable thirtysomething women out for a girls' night, who spent the evening discussing pregnancy, what happens to one's sex life after a first child, and so on. Throughout the bar were similar groups having similar conversations. There's nothing wrong with the topic — I'm liable to find myself in those discussions from time to time — but it made me wish, perhaps unfairly, for the conversations about dream journals and kombucha at the parklet at Mojo Bicycle Café down the street.

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It is very lazy, and morally suspect, to conflate a food review with the typical SF resistance to what the rest of the world calls neighborhood improvement, and we in SF derisively call gentrification.  What is particularly galling is that if the people who lament the loss of a neighborhood dive bar actually frequented that establishment, they would not need to shut down.  Instead, they walk by the place every day, presumably enriched by its soul or character by osmosis, and then lament loudly when the low quality booze and the bad food goes unsold, and the place has to close, as if the bulldozers are advancing on a UNESCO heritage site.   Also, if you want decor with character, go to a TGI Fridays.  The decor at WK is clean and minimalist.  It is a very small space and anything more extravagant would end up cluttered and annoying,

After sitting Shiva for the joints that can't draw enough customers to survive,  a tepid, dare i say soulless, food review breaks out which in fact fails to find  serious fault with anything other than the garnish on one dish and the fact that the writer could not figure out how to east Steak and Eggs (seems pretty self-explanatory to me).  Despite the failure to find anything seriously amiss, even the positive review comes off as whiny and annoyed.  And some of the most intriguing and innovative dishes, like the Buffolo Style Sweetbreads, don't even get a mention. 

The most ridiculous dig about the WK is that the other patrons are actually enjoying themselves talking about their actual lives.  I had no idea that there was supposed to be conversation code, similar to a dress code, for a restaurant. As long as they are enjoying themselves, and not bothering anyone else, they can discuss partial differential equations in Swahili for all I care.  Sorry that you have such a lonely and dispirited life. Maybe if you drink more of the wine your liked so much instead of the kombucha (which tastes like a drug test sample from a yak), you may be happier and have more interesting friends.  This one is all on you, not the Wine Kitchen.

The Wine Kitchen has a great selection of wines, two really innovative guys cooking up great food, incredibly helpful staff, and a very peaceful and soothing atmosphere.  In my view, it adds to the neighborhood by creating a very pleasing and inviting focal point in the neighborhood that deserves to be celebrated, not unfairly blamed for the lousy dive bar closing.  If you want to write an article about gentrification, then write that article.  Don't lay your fear of change or your abject loneliness at the door of the Wine Kitchen.


This is a ridiculous article.  

I was at WK the night the photog took the pics.  He sure had no problem eating the 3 plates food and the glass of wine- SOULLESS and all....

I guess his soul allowed him to eat free food.

The food quality &creativity is fantastic- reminiscent of Contigo.  WK is a first restaurant for these guys- and BRAVO to them.

Anna Roth do something BRAVE (like open a restaurant) rather than hid behind a computer screen.  

Those who CAN-DO 

Those who CAN'T- REVIEW

The lamb, the sweet breads, the Monte Cristo, and the tuna ARE ALL THE BUSINESS ! 


Uhh..are you a restaurant critic or a cultural critic?  This article seems WAY off topic.  Awful article.


There are already so many gritty parts of SF for everyone to enjoy. Why do you feel it's necessary to write a negatively slanted article about two locals who are trying to start a business. Its not like Starbucks and Chipotle are entering the strip - its all small business supporting the neighborhood. How is grittiness and boarded up store fronts somehow better than a rejuvenating neighborhood where it's residents can feel safe walking down the street and have places to go where we live?


Narcissistic nostalgia...horrible article...dare I say "soulless." Exellent small plates and a great addition to the neighborhood.

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