Polk’s New Resident, Buffalo Theory, is a Beer Garden’s Dream
Stocking more than 40 craft beer taps and the familiar comfort food of home, beer master Tim Kim and executive chef Tim Luyum along with owners Quinn Wong and Gil Hoh are bringing the art of beer to Nob Hill.
“I like where craft beer has gone, and I think there is a great area where you can have this geekiness about beer and offer a lot of different varieties without being a snob,” Tim Kim said to SF’s Hoodline. “Some people might want an IPA, and some may want something lighter, like a
This collaboration space comes from the minds of all the owners involved, Quinn Wong first acquired the Polk Street space in 2008, with the intention of turning it into a spa. During that time, he said, “mortgage rates were really high, and he soon ran out of funds to do a buildout.” After an extensive search, he finally found a bank to help refinance the space in 2013. Thereafter, he and co-owner Gil Hoh had celebratory beers at the neighboring Bell Tower. After their “third beer,” they decided to open a restaurant together, he said. They put together a business plan, got investors, and brought on Kim to handle the beer side of things and Luym to oversee the food.
This exciting new beer club covers both local and international breweries and a variety of styles, from
Consulting with chef Tim
So what can you expect from this up and coming it-spot? “I’m into street foods, and I am a purist by nature,“
"Everything we do here is constantly evolving,” said Kim. He said that the beer, décor, and food are all about exploration and experimentation, so expect to see things shift a little as they settle in. In the meantime, the food and beverage selection is literally everything so take your time and explore it.
// Buffalo Theory, 1735 Polk St, Sunday-Wednesday from 4-11pm and Thursday-Saturday from 4pm-midnight. Reservations are only accepted for parties of eight or more.