Last year we had word of a beer bar dubbed Crafthaus headed for the former Quickly space at 1735 Polk Street — and owners Quinn Wong, Gil Hoh, and Ted Kim promised Hoodline a "giant" Jenga game as well as 40 beers on tap. Now, as Inside Scoop reports, they've switched things up, name-wise, and the place will be called Buffalo Theory.

Also they announce that they've brought former Poleng Lounge chef Tim Luym (who also did the menu at Attic in San Mateo) in to consult on the food, which will be "creative comfort food" with some "California flair."

Luym was also involved, as we heard last fall, in the menu at nearby Ho's Bootleg Tavern on Van Ness, and it sounds like he'll again be consulting here, and not necessarily sticking around to run the kitchen forever.

As for the name, it's a reference to a theory about the Darwinian culling of a buffalo herd, by natural selection, and how that relates to humans who drink:

“A herd of buffalo can only move as fast as the slowest buffalo. And, when the herd is hunted, it is the slowest and weakest ones at the back that are killed first. This natural selection is good for the herd as a whole, because the general speed and health of the whole group keeps improving by the regular killing of the weakest members.

In much the same way, the human brain can only operate as fast as the slowest brain cells. Excessive intake of alcohol, as we all know, kills brain cells, but naturally it attacks the slowest and weakest brain cells first. In this way, regular consumption of beer eliminates the weaker brain cells, making the brain a faster and more efficient machine!”

I know I always feel like a more efficient machine after a night of drinking...

Buffalo Theory - 1735 Polk Street near Washington - Opening Summer 2016