Over on Polk Street, the new cool kid bar on the block is Buffalo Theory, which opened its doors and poured its first craft beers yesterday. The spot comes from owner Ted Kim (of Steins Beer Garden in Mountain View) and features food from chef Tim Luym, a onetime Chronicle rising star chef for recently at San Mateo's Attic, who'll be whipping up bar fare with Asian and Filipino influences. “I thought it was a good opportunity to try to find different ways to slip in Filipino culture or food into the mainstream,” he tells Inside Scoop.
The concept for the spot which occupies the former Quickly space, was cemented in April, and its name is an oblique reference to Cheers, in which regular drinker Cliff Clavin, known for his musings on the merits of beer, explained the following:
“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!”
Buffalo Theory offers thirty ways to make your brain a faster and more efficient, with that many taps including beer from local tastemakers like Harmonic and Henhouse to new classics from farther away, such as Allagash and Modern Times.
See the complete menus below.
Buffalo Theory - 1735 Polk Street near Washington, Monday through Thursday 5 p.m. to 11 p.m., Friday through Saturday 5 p.m. to 12 a.m., Sunday 5 p.m. to 11 p.m.