Thermidor is a 1960s-era inspired restaurant and bar that's reviving the lost art of mid-20th century dining and cocktailing in Mint Plaza.
There's the eponymous Lobster Thermidor—a baked half-lobster drenched with brandy béchamel sauce—as well as other classics like Filet Mignon and, Baked Alaska.
Since it's brought to you by the same guys who own Spork, Thermidor—named after the famed crustacean dish—will sort of seem like the Mission eatery's granddad: it's got a bigger, tonier, white-tableclothed feel that seems lifted off the set of Mad Men—complete with reclaimed wood-paneled walls from an Oakland church, chrome chandeliers and Jetsons-esque fiberglass tulip chairs.
The end effect is the sort of retro watering hole that you'll want to weave into your rotation of hangouts for high-caliber post-work cocktails (think: Harvey Wallbangers). And since they're keeping things a little fast and loose, last call depends on the crowd—making it up to you to stay as late as possible.
And by late, we mean tomorrow.
The inspiration for the new restaurant, say the Spork owners, is dining out in the 1950s and 1960s. "What was fine dining like before Nouvelle Cuisine?" Binn recounts. "What was it like to go out back then? What comes to mind? Filet mignon, things baked in shells ― it was rich, decadent, elegant." To that end, the chef consulted just two cookbooks: an old edition of the Gastronomique and an anthology of Gourmet recipes from the 1960s or 1970s.