Third Rail Opens in the Dogpatch on December 12
The thriving and revitalized Dogpatch area of San Francisco welcomes Range restaurant’s newest family member and the latest development to the area — Third Rail, opening on Thursday, December 12. The principals consist of Jeff Lyon, former bar manager at Range, and Phil West, Range’s owner and chef. Third Rail will focus on category-driven craft cocktails, local beers both on draught and in the bottle, and regional wines on tap. This is a cocktail-centric bar and although inspired by design elements of “old” and “new world” train stations, will remain a classic, urban neighborhood bar at its core.
With doors opening to the public on December 12, the 1100 square foot Third Rail will feature 15 bar stools and will offer banquette seating and a standing bar. The design/build team from Paxton Gate has transformed the former Retox Lounge space into a classic, comfortable urban neighborhood bar with mid-century touches and art deco motifs inspired by “old” and “new world” train stations.
“After the success of Range as a restaurant and bar for the past eight years in San Francisco, we are very excited to venture into the up-and-coming Dogpatch neighborhood with a bar focusing on quality imbibing through exceptionally-crafted cocktails, wines and beers. The Dogpatch area is certainly the place to be at the moment and I welcome getting to know our new neighbors and thirsty guests,“ said Jeff Lyon, Co-Owner/Operator of the Third Rail.
Cocktail Program & Menu Details
The cocktail list will be broken into four categories: spirituous, aperitif, seasonal and citrus. Lyon plans to change the menu each season. In addition to cocktails, the Third Rail will also serve two wines on tap (red and white), as well as four local beer taps, including one from neighboring Magnolia Brewery.
One of the cocktails featured on the menu is aptly named the “Third Rail” as it was one of the cocktails first served when Range restaurant opened in 2005. Named after this signature drink, the Third Rail became even more fitting when the bar location took shape next to the train station lines. This is a perfect example of the type of cocktail that will be served at the Third Rail as it hails from a long line of classic concoctions; simple in design, flavorful and balanced.
In addition to libations, the Third Rail will showcase San Francisco’s first “jerky bar,” offering homemade dried and cured meats created by co-owner Phil West as well as variations from a variety of local purveyors and will be sold by the ounce.