Inviting and relaxed, Horsefeatheris a new NOPA neighborhood bar and restaurant coming from the creators of Future Bars, co-owners Justin Lewand Ian Scalzo known for their previous successful endeavors – Bourbon & Branch, Rickhouse, Cask, Swig, Wilson and Wilson, Local Edition, and Tradition. Cozily tucked in among the other Divisadero eateries, Horsefeather, open in April 2016, is already well-attended, and holds its own with a remarkable cocktail list and short yet enticing menu of creative shareable plates. 
With Scalzo’s extensive background in innovative cocktail programming for a number of restaurant industry leaders, and Lew’s participation as a bar consultant on top of his designer work (note the Art Deco motifs on the printed menu) it’s no wonder that the cocktail list at Horsefeather presents a mixed drink lover’s dream in both stirred and shaken categories.
Bright and cheery Cisco is made of blackberry and raisin infused Rittenhouse rye, dry vermouth, vanilla and Campari. Nightrainis made with mosswood espresso whiskey, bourbon, averna and cacao infused branca menta, while highly satisfying Sun Country is a refreshing combination of mescal, lemon, vanilla, orange juice chardonnay syrup, mandarine napoleon and egg white. Horsefeather cocktails contain plenty of fresh fruit and berry ingredients, housemade syrups and hand cut ice.
Executive Chef Ryan Chinchilla (previously of Foreign Cinema and Blue Plate) derives his inspiration from fresh locally sourced California produce and international cuisines. On the seasonally changeable evening menu Kale Salad is a standout with pecorino dressing, Fuji apples, candied pistachios, avocado, and Cotija cheese. Sprinkled with pomegranate arils, it turns into a festive holiday treat.
Tuna Poke Bowl is a Japanese-influenced Hawaiian staple, generously portioned with sushi rice, avocado, cucumber, pickled ginger, shredded nori, wonton strips, unagi sauce, bright orange spicy mayo, and red tobiko.
Late fall Pumpkin and Mascarpone Ravioli mixed with tender slices of delicata squash (with characteristic green stripes on oval cream body) and topped with fried sage, saba, and shaved parmesan would suit any upscale white table cloth eatery in our food capital of the West!
The addictive Fried Chicken has an array of interesting international sides – sautéed Brussels sprouts, bagna cauda, hummus, and sriracha honey.
Horsefeather’s oak wood-paneled design was created collaboratively by Lew, Scalzo and James Lagoc of Local Produce Design (known for Nopa, Independent, and Bi-Rite Creamery), and has bar- and built-in banquet seating, plus a season-friendly heated glassed patio. The bar and restaurant seat 49 at counter and booth seating inside, and banquet and community tables outside. Well-behaved dogs are allowed outside.
For the New Year's Eve, Horsefeather offers an aperitif cocktail on arrival of the guests. Chef Chinchilla has put together an option of three main courses exclusive for this celebration; each paired with a different cocktail. Following dinner, dessert will be served along with a spirituous beverage. The bar will be open throughout the night with regular offering of house cocktails. All ticketed guests will receive a complimentary champagne toast at midnight.
Space is limited to only 28 tickets for this seated event, and seating times are limited to two hours, beginning at 6pm and 8:30pm. Tickets are $70 per guest in advance and $75 at the door based upon availability, with gratuity included. Menu and ticket information can be found here: https://www.eventbrite.com/e/nye-at-horsefeather-tickets-30344520277?aff=es2.
Horsefeather is open Monday-Friday 5 p.m. - 2 a.m., Saturday and Sunday 11 a.m. - 2 a.m. The restaurant is serving brunch on Saturdays and Sundays with a unique cocktail menu to pair with your favorite brunch items.
Horsefeather is located at 528 Divisadero St., San Francisco, California 94117. Call 415-817-1939 or visit http://www.horsefeatherbar.com/.
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