07/14/2021
We are open and ready for service!
Pläj Nordic Kitchen & Cocktail Bar is now open and accepting reservations! We have made some exciting changes can't wait to share them with you.
We have partnered with our friends at Resy as our new reservation provider. "Resy is a destination for restaurant discovery and booking all in one place, and Resy users get trends and tidbits delivered to their inboxes, invites to the coolest culinary events, and the feeling of being an industry insider. Resy is more than an app; it’s a portal to the wonderful world of restaurants."
Chef Roberth Sundell created a new menu with a fresh take on the Nordic Classics!
The Classics:
Pickled Matjes herring: potato, red onions, granny smith apple, horseradish, brown butter;
Smoked Norwegian Bay shrimp: fennel, Skagen creme, fried lefse
Beet cured gravlax: sea buckthorn sorbet, rye crumble.
Swedish Meatballs: potato puree, gravy, lingonberry jam, pickled cucumber.
New Dishes:
Sonoma lamb w/ saffron garganelli pasta: chantarelles, ramps onion, vinegar jus, dill; Salted smoked king salmon: cucumber, avocado, mussel broth, lovage;
Grilled Elk loin: morels, asparagus, sunchoke, burnt bearnaise sauce.
For Dessert:
Lingon & liquorice pannacotta: pistachio, white chocolate, sorrel
Raspberry yogurt ice cream: rhubarb, coconut sorbet, dream cookie, lemon verbena and/or the Plättar: buttermilk pancakes, cloudberry jam, sour whipped cream
Pläj has a new cocktail program!
Partnering with Danielle Peters and Erin Clossey of Good Folks Hospitality Co., PLÄJ will feature new cocktail offerings as well as a highly curated spirit selection. And where there is herring, there must be aquavit, an essential part of Nordic drinking culture. Guests will be able to explore an extensive list of aquavits, both Nordic and domestic alike, in flights or a la carte. Cocktails will draw on Nordic flavors while highlighting the seasonality of California in cocktails such as “PLÄJing for Keeps” featuring tequila, nectarine-rhubarb shrub, black pepper, and smoked Icelandic yogurt. For those seeking spirit-forward options, the Good Folks illuminate the interplay between bourbon and aquavit, with caraway being the bridge, in the “Nordic by Nature.” Inspired by the flavors of Chef Roberth’s dishes, the beverage program is playful, inventive and stresses the importance of being accessible. PLÄJ is reintroducing ourselves as a fresh face in the San Francisco cocktail scene.
New Hours
Friday 5pm to 10pm
Saturday 5pm to 10pm
Sunday 5pm to 9pm
We hope to open up Wednesday - Sunday within the next few weeks.
Click here for an update from Plaj Restaurant!
