Reserve Now

About

A ‘curio’ is an unusual, rare, or intriguing object. Located in the heart of San Francisco’s Mission District, Curio is at the center of the community, reflecting the free-spirited, artistic culture that defines this neighborhood. From the design to the drinks and food, there is a unconventional style that reflects the vibe of the people who make up the bohemian community.

Drawing inspiration from The Chapel’s past life as a mortuary, we explore the mystical, curious elements of life and time. Art installations include a multiplicity of clocks, victorian dioramas, vintage light fixtures, figurative paintings, and electric neon signs, creating an eclectic and mystical vibe throughout the variety of spaces.

Illustration of Death
Illustration of the Devil

The Team

Kyle Handibode

GENERAL MANAGER

Kyle Handibode is a hospitality professional transplant from Chicago, Illinois. He moved to the Bay Area with his wife 2 years ago, and quickly immersed himself in the San Francisco restaurant scene by landing at Chef Tyler Florence’s Wayfare Tavern, as Beverage Director. After a year he took a job with the Real Restaurants Group to become a General Manager in the North Bay. With just under 15 years of experience in the Chicagoland market, Kyle was able to work with some of the best in the industry. He worked as a multi-unit manager for Billy Dec’s Rockit Bar & Grill, The Underground Nightclub, and Ay Chiwowa. He then moved onto Chicago Cut Steakhouse as Operations/Beverage Manager. At the time, Chicago Cut Steakhouse, was named a Forbes Magazine Top 30 Grossing Restaurant in the United States. He loves trying out new restaurants, cocktail bars, and attending sporting events. He loves his Cubbies!

Mario Tolentino

CULINARY DIRECTOR

Born and raised in San Francisco, Chef Mario Tolentino attended the California Culinary Academy to sharpen the cooking skills he had already begun to hone at a young age. After graduation, he spent more than a decade traveling and working with high-caliber chefs in award-winning kitchens. He applied his experience working under these notable chefs, and for one and two Michelin star-rated restaurants, to win an episode of Food Network’s Chopped in 2010.

After stints in New York City, where he worked as the Executive Chef of Juliet Supperclub and partnered with LDV, a New York City-based hospitality group, Mario returned to his hometown to revamp the well-known and beloved Betelnut. Most recently, he was the Culinary Director at The Market on Market in San Francisco’s rejuvenated and dynamic Mid-Market district. At Curio, he brings his expertise in Californian farm-to-table, modern American, and Southern low country cuisine, as well as his mastery of seafood and meat butchery, to his dinner and brunch menus at Curio. When he’s not in the kitchen, Mario enjoys, art, immersive travel, table tennis, and disc golf.

Brian Reccow

OPERATIONS CONSULTANT

Born and raised in California, Brian’s passion for food and beverage spurred him to venture across the globe at a young age. From cooking at a restaurant in Prague to a yacht in St. Maarten, he accumulated valuable experience that would eventually propel his career in hospitality to new heights. When he returned to the states, he plunged into classes at both the Culinary Institute of America in Napa Valley, and brewing classes at the University of California, Davis. He has an extensive background remodeling, opening, managing, directing, operating, rehabilitating, and owning several establishments.

After successfully opening Belga, and receiving three star recognition from The San Francisco Chronicle, Brian opened The Specialistas, a full-service hospitality operations consulting and management firm. With clients ranging from Magnolia Brewing Company to Joie De Vivre Hotels, Brian has a strong sense of what restaurants, craft breweries, and hotels need to thrive. Brian brings his passionate brand of hospitality to Curio at The Chapel. In his spare time, he is an avid skier, diver, and enjoys cycling around the Bay Area.

Darren Crawford

BAR DIRECTOR

Darren got his start in the hospitality industry when he moved to San Francisco and met a group of people who were inspired to revive the lost art of making quality cocktails; their passion was infectious. He honed his craft early-on not only through firsthand, on-the-job experience, but also by poring over cocktail books and practicing at home. In 2009, Darren was hired at Bourbon & Branch, considered by many at the time to be the best bar on the west coast. After a two-year stint in Brooklyn, he returned to San Francisco and created The Devil's Acre in North Beach and later moved on to open the Golden Era in Nevada City. In 2015, he received the coveted Nitey Award for Mixologist of the Year.

When he’s not at Curio, Darren enjoys backcountry snowboarding, mountain biking, skating, surfing, camping and backpacking. Darren takes this same “why not travel further?” approach to the drink menu at Curio, creating unique, culturally-infused cocktails delivered with truly personal hospitality.

Michael Brennan

Designer

Michael has been recognized nationally for his restaurant designs including Esquire Magazine, for George Morrone's Tartare restaurant, one of the top restaurants of 2004; Bon Appetit Magazine for his work on Hotel Rex, San Francisco Magazine, and DFL (Design For Living) which Michael was recognized for his Tartare design. His repertoire includes more than 40 restaurant projects in San Francisco, Palo Alto, Napa, Los Angeles and Las Vegas. His mural commissions include extraordinary work in the Oakland Arena, Metreon in San Francisco, and the Park La Brae in Los Angeles. He sees Curio as an art project, unlike many of the other restaurants and nightclubs he’s designed in recent years, because of how much of his artistic identity he incorporated into the design. The Johnny Cash song, “My Grandfather’s Clock,” was his primary inspiration for the design of Curio. The lyrics speak to the poignant idea that the clock and the singer are experiencing life and time together.