flour + water

Hours & Reservations


Sunday to Thursday – 5:30PM-10:00PM  Friday & Saturday – 5:30PM -11:00PM

Pintxo Hour – 5:30PM – 6:30PM $1 pintxos, $2 beer, $8 gintonic & $8 wine

Reservations available online up to 90 days prior.  Walk-ins welcome.

 

 


About


Since opening its doors in April 2015, Chef Ryan Pollnow presents his first project, Aatxe (pronounced ahh-CHAY) with Ne Timeas Restaurant Group and The Bon Vivants. Located on the street level of The Swedish American Hall in Upper Market neighborhood of San Francisco, Aatxe is a restaurant and bar that celebrates regional Spanish cuisine and culture with an influence from the Basque Country.

Bios

Press

Team

Ryan Pollnow

Executive Chef

ryan_2

Born and raised in Northern California, Ne Timeas Restaurant Group Partner and Chef Ryan Pollnow never imagined that working in a country club kitchen as a teenager would lay the groundwork for his career path. After graduating from culinary school, Ryan traveled abroad to continue his education in Northern Spain, where he immersed himself in the Basque country’s culture and cuisine at restaurant Mugaritz. “My time at Mugartiz was more than just cooking – I left Spain completely in love with everything about the country and quickly developed a dream to one day open my own Spanish-style restaurant.” When Ryan returned to the U.S. he moved to San Francisco, working as sous chef under Randy Lewis at the former Mecca restaurant. He later went back to Sonoma, accepting a position at Jackson Family Winery where he discovered his love for agriculture while having a four-acre organic farm at his fingertips.
Four years later, Ryan had the opportunity to work in San Francisco again for Lauren Kiino at Il Cane Rosso group as a sous chef. With a desire to explore other cuisines around the globe, he decided to go abroad again and embarked on a food tour of Northern Italy, a trip which furthered his strong commitment to local foods, seasonality and simplicity in his cooking. Shortly after, Pollnow joined the flour + water team as chef de cuisine and later took over as chef de cuisine of central kitchen in 2013, where he earned acclaim from Zagat, recognizing him as a “30 Under 30” up-and-comer on the Bay Area food scene. Now, only two years later, Pollnow brings what he loved about Spain to San Francisco with Aatxe.


The Ne Timeas Restaurant Group

The Ne Timeas Restaurant Group, a collaboration between founding partners, Thomas McNaughton, David Steele and David White as well as partners Kara Bratcher, Vanya Shekell and chef Ryan Pollnow currently includes projects: flour + water, central kitchen, and salumeria.


The Bon Vivants

Josh Harris and Scott Baird co-founded The Bon Vivants in 2009, a nationally recognized cocktail and hospitality firm specializing in creative marketing, bar concepts, and cocktail consulting. They also own and operate the award-winning and highly successful Trick Dog bar in San Francisco.


For all press inquiries please contact

Erin Riordan | Events & Marketing Manager
press@netimeas.com

 


SFSTATION

The 2016 SF StarChefs Rising Star Awards Night & the Unforgettable Feast that Followed


William-Sonoma

The Story of Aatxe


7x7

Authentic and Delicious: Make Aatxe's Gambas al Ajillo


FOURSQUARE

The 15 Best Places for Irish Whiskey in San Francisco


CHEFS FEED OPENING NIGHT

 

ChefsFeedPIC

After months of construction and years of dreaming, Aatxe opened its doors on April 17th, 2015 and we were honored to have Chefs Feed in the house to capture every moment of the craziness. Check out this beautiful behind-the-scenes look into the moments leading up to the doors opening all the way through the moment Chef Ryan Pollnow heads home!

 


Bon Appetit

Best New Restaurant 2015 Nomination - Top 50


Wall Street Journal

Restaurants Open a Whole New Can of Seafood


Opentable

2015 100 Best Restaurants for Foodies in America


Zagat

10 Hottest new Restaurants in San Francisco - May 2015


San Francisco Chronicle

SF Best Salmon Dishes


San Francisco Travel

Guide to Wine Spotlighting Aatxe


Bar Business Magazine

Boozing Like the Basques


San Francisco Chronicle

Five Best SF Gin Joints


San Francisco Magazine

Get in My Belly - Highlights of Aatxe Opening


San Francisco Magazine

Where to Eat Now - July 2015


SF Station

Sound bite with Chef Ryan Pollnow - a series of questions about Aatxe and Chef Ryan Pollnow.


FORBES

Forbes captures Aatxe in such a great way, in this fun review!


Bon Appetit - 2015 Top Trends

Our Music Director, Megan Mayer was highlighted with her selections for favorite playlists.


InsideScoop

Basque Inspired Aatxe Opens in the Swedish American Hall


7x7

First Look at Aatxe


Eater Heatmap

Among the Top Restaurants to dine in May, June, July, August 2015


ZAGAT

Spanish Cuisine at Aatxe Just Opened in the Café du Nord Building


SFIST

New Spanish Spot Aatxe Opens Upstairs from Cafe Du Nord


UrbanDaddy

Basque in the Glory - Tapas and G and Ts in the Swedish American Hall


Bold Italic

5 cool new places to eat in April


staff22

Ryan Pollnow
Executive Chef & Partner


staff19

Chris Talosi
Sous Chef


staff38

Sam Bogue
Wine Director
Ne Timeas Restaurant Group


erinErin Riordan
Events & Marketing Manager
Ne Timeas Restaurant Group


larry photo for web

Larry Piaskowy
Bartender


20161206_190724

Rafael DaCosta
Bartender


Lizzie Aatxe server photo

Lizzie Cotterell
Server



Reservations


Aatxe accepts reservations online up to 90 days in advance for parties up to eight guests. Reservations may be made via our opentable reservation link below.

CHEF’S COUNTER

Aatxe features a high-top chef's counter with a direct view of our chefs at work. Guests with reservations may be seated at a table, or at the counter. If you have a preferred seating area, please let us know upon booking and we will do our best to accommodate your request.

WALK-INS

Aatxe has a communal table and bar that serve our full menu. Both areas are dedicated to walk-in guests, and seats are available on a first-come, first-served basis. Guests may add their name to the wait list for the communal table with the host upon arrival. We are unable to take names over the phone.

LARGE PARTIES

Aatxe welcomes parties of up to 10 guests to take over the communal table. Chef Ryan Pollnow will create a menu comprised of four waves of food at including pintxos, conservas/charcuteria, tapas and cazuelas. The experience is created with sharing in mind! View pricing and booking details under "Private Parties & Large Tables" tab.


Private Events & Large Parties

BUYOUTS


LARGE PARTIES - AATXE FAMILY TABLE


AATXE CIDER HOUSE



For more information about private dining and large parties, please click here to complete your private dining inquiry or our events team may be reached via email at events@netimeas.com or via phone at 415.826.7005

 


AATXE RESTAURANT BUYOUT

Aatxe is available for a buyout of the restaurant, to find out more information, please reach out to events@netimeas.com or via phone at 415-826-7005.


AATXE FAMILY TABLE

Aatxe welcomes parties of up to 10 guests at our high top The Family Table. Chef Ryan Pollnow will create a menu comprised of four waves of food at $65 per person including pintxos, conservas/charcuteria, tapas and cazuelas pulled straight from that night's offerings. The experience is created with sharing in mind!

The Family Table has a food and beverage minimum of $600 (Monday - Thursday) and $800 (Friday & Saturday) and we require a completed table confirmation letter to complete the reservation. To make a reservation and to find out more information, please reach out to events@netimeas.com or via phone at 415-826-7005, please note: Aatxe Family Table in the subject line.


AATXE CIDER HOUSE

Tucked behind Aatxe hides The Aatxe Cider House. An experience inspired by the traditions and menus of northern Spain's cider houses, Aatxe presents an intimate private dining space featuring a multi-course family style experience. Known as Sargadotegi in Basque Country, the cider house is not only a destination for great rustic fare and cider made from the surrounding apple orchards, but also a meeting place where everyone becomes family.

CAPACITY

Aatxe can accommodate up to 64 guests - however inquire about larger parties!

MENU OPTIONS
Aatxe Family Style Tapas Dinner - $78 per person
A menu including a selection of tapas and cazuelas (large shareable plates) from the Aatxe menu.
Aatxe Cider House Menu  - $98 per person
A special menu that features waves of tapas, followed by a large format roasted meat with sides, concluding with dessert.

*prices noted above do not include 8.75% sales tax, 5% sf mandate, 5% events fee. Gratuity is discretionary, 20% recommended.

Sample Menu  Information  Gallery

For more information about private dining and large parties, please click here to complete your private dining inquiry or our events team may be reached via email at events@netimeas.com or via phone at 415.826.7005


#projectpct


Project P.C.T.

 

As a restaurant, our nightly goal is to take care of people. We open our doors and greet you with an embrace of genuine hospitality. It’s rare we have the opportunity to give back in a bigger way than just that. With Project P.C.T., we are expanding our reach by contributing a portion of sales for a top selling dish to the ACLU. One dollar from each Pan con Tomate sold will be donated to a foundation that shares our view points and ethos.

- Chef Ryan Pollnow

Are you a restaurant looking to participate?

Please email us: events@netimeas.com

For information about the ACLU Click Here

 

Happy Hour - Daily - 5:30PM to 6:30PM


Starting August 1, 2016 Aatxe launched a new way to experience some of your favorite offerings -- Happy Hour!

Join us everyday of the week from 5:30PM to 6:30PM for:

$1 pintxos

$5 bravas

$2 canas (small beer)

$8 special gin & tonics

$8 special wine offerings

Come in, pull up a seat and end your day with us! See you soon!

AIDS/LifeCycle Fundraiser- Sunday April 30th


AIDS/ LifeCycle Fundraiser

This June, thousands of cyclists will endure a 7-day, 545 mile bike ride from San Francisco to Los Angeles that raises money and awareness for the HIV and AIDS services of the Los Angeles LGBT Center and the San Francisco AIDS Foundation.    This epic ride is known as the Aids Life Cycle!        

On Sunday April 30th,  Aatxe will be opening early for happy hour from 4:30-6:30PM! In addition to our regular happy hour offerings, there will be one special bite and cocktail created just for this event, and 100% of the proceeds from these offerings will be donated to ALC. The special offerings will continue throughout the evening, so join us for dinner or happy hour to show your support!    

http://www.aidslifecycle.org/

Basque Inspired Brunch on Sunday, May 7th 2017


 Basque Inspired Brunch- a collaborative pop-up
 Sunday, May 7th
10:30AM - 2:30PM

Chef Sara Hauman - Chef Ryan Pollnow

We believe that all members of our community deserve a warm and nutritious meal, and are proud to be raising funds to attain this goal. A percentage of proceeds from this brunch will go to Meals on Wheels in San Francisco.

Both Chef Ryan Pollnow (Aatxe) and Chef Sara Hauman (Octavia) studied in the Basque Region of Spain, and have been deeply influenced by it's cuisine. The two are thrilled to join forces for a great cause! Each chef will create six brunch dishes, inspired by their time in Spain.

Guest bartender, Craig Lane (Bar Agricole) and Aatxe's own Larry Piaskowy will each be creating three specialty cocktails, inspired by the brunch fare.

This is a walk-in event, there are no tickets for sale! The last seating will be at 2:30pm.


Contact


2174 Market Street,
San Francisco, CA 94114

415.471.2977

info@aatxesf.com