Le Corbeau: (facebook) (twitter) (Kickstarter)
806 22nd Street
San Francisco, CA 94107

The scuttlebutt in the neighborhood is that there is another new restaurant opening up, this time in the old detective agency.

Wait. Pump the brakes. There was a detective agency in the DP? Amazing. It was O’Brien & Associates Investigations. In 1982 it was a restaurant called “Mike’s Place.” I heard a rumor that there was a crack or meth house upstairs at some point that drew gunfire from the street — but that could have been one of the places on either side, and I’m repeating it second hand, so I could be mistaken.

But I digress! The new restaurant will be run by Oriane and Shawn Paul, formerly of Soluna Cafe.

Their Kickstarter page says:

Le Corbeau is a San Francisco gathering place in the Dogpatch District, serving urban New American/French rustic food and specializing in organic wood-fired cuisine. We serve simple food created with seasonal ingredients sourced from local purveyors. Le Corbeau maintains a commitment to offering local, organic, sustainable products. Through farmer’s markets and sourcing with intention, we have developed relationships with a multitude of purveyors who share these principles. A small selection of Beef, Pork, Local Clean Fish, Game Birds, and Whole Animal Butchery will be available but our menu features will be on the produce of the bay area. The bounty of small farms in the bay area is unmatched in the world. We intend to take full advantage of that fact!

Then we met, in a restaurant… and fell in love around food! We realized we both shared a passion for great food and services and that we had the same vision of what our own place should be : a simple restaurant where the focus is on food itself. As well as the relationship with where it comes from, and the stories of those who worked hard to produce it. The philosophy of supporting local farms and sharing it with our community is primordial to us . We both agreed that even though a sophisticated presentation is always pleasant, we actually enjoyed our food to be presented in its most authentic way : well seasoned, well executed and ready to devour!!!!

If you’re going to chip in, you have until June 15th.