This month Press Club unveiled an expanded menu. Adding salads, bar bites and dinner plates, to last year’s new selection of seasonal bites, cheese and charcuterie platters.

This is the latest development on the year long shift from the original concept of an elegant wine tasting venue to a traditional wine bar, with a more substantial menu of small plates.

Press Club opened in 2008 to rave reviews. According to owners Jan Wiginton and Andrew Chun, customer feedback prompted this concept change.

The original kitchen space lacked a stove or any proper equipment, so new consulting chef Chris Borges, had to rely on sous vide cooking techniques and was limited to using table top kitchen equipment to develop his menu.

Those limitations are not apparent in chef Borges’ new creative menu, which features elaborate hearty main dishes like housemade duck and pinot noir sausage with heirloom greens, and a 24 hour sous vide short rib from Painted Hills farms in Oregon. As well as many tasty bar bites like milk braised Devil’s Gulch pork sliders, fried Castelvetrano olives stuffed with eggplant puree, and deviled eggs using Glaum Ranch organic eggs topped with caramelized Hobbs’ bacon.

Hours: Monday thru Thursday 4 pm to 10 pm, Friday 4 pm to midnight, Saturday 2 pm to midnight. Closed on Sundays.

Photo Credit: Press Club SF website.

• Tag: Best of, chef Chris Borges, New Menu, Press Club, Restaurants