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Irving Street Kitchen Restaurant Review: Irving Street Kitchen offers an eclectic mix of Pacific Northwest specialties and Southern comfort foods in a style that's both familiar and surprising, and the restaurant's décor echoes the same appealing eclectic mélange. Part of a California-based consortium with a small, select group of San Francisco restaurants, its managing chef has regional cooking styles down to a T. For example, crab is stuffed with shrimp and dirty rice, and covered in hollandaise sauce. Squid ink risotto combines chorizo sausage, mussels and manila clams with a dash of truffle oil. The fried chicken plate comes with classic sides such as smashed potatoes, greens and gravy. There are plenty of appealing small plates featuring heirloom tomatoes, burrata, whisky-pickled cherries and pistachio butter, and bacon-wrapped oysters. Occupying an old factory building (now condominiums), Irving Street Kitchen's outdoor dining area is a former railroad deck. Indoors, milk bottles have been made into chandeliers, and seating includes assorted overstuffed chairs and private booths. The popular weekend brunch features ham and eggs, grits, and bakery goods, including still-warm-from-the-fryer cinnamon sugar donuts. Be sure to save room for the butterscotch pudding. Everything pairs well with inventive cocktails and state-of-the-art taps delivering about a dozen wines directly from their barrels.