Sam Mink of Oyster House (1516 Sansom St.) has gone upstairs to open his second restaurant, dramatically converting the former Nodding Head Brewery space - actually three storefronts wide - into Mission Taqueria. He's also taken on Brett Naylor, Oyster House's chef, as partner.

Opening is 5 p.m. Thursday, Aug. 11.

Designer Hope Velocette of Chrysalis Studio brightened the formerly dark barroom, adding plenty of whitewashed wood, neon accents, and plants. Six large skylights pierce the ceiling, and there's a small open courtyard in the center of the dining room. A 14-seat concrete bar lines up next to a fresh-squeezed-juice bar and the open kitchen. Floor-to-ceiling bay windows overlook Sansom Street in the bar area

There are plenty of seating options - the bar itself and communal picnic-style tables nearby, as well as more traditional tables and banquettes. 
And there's a foosball table and shuffleboard.

Chef Andrew Sabin, a Garces alum last at Chestnut Hill's El Poquito, is cooking traditional taqueria fare from scratch, using a wood-fired grill. The sourcing is admirable: During a tour of the kitchen, I saw sacks of corn from Oaxaca that are being converted into tortillas.

The dinner menu - see it here - is a la carte - tacos, ceviches, and snacks. Three platters, intended for four people to share, are also offered: lamb barbacoa (with quinoa tabouleh, sesame tzatziki, pickled vegetables, $54); achiote marinated pork shoulder (with pickled red onion, salsa verde, $48); and a seafood platter of grilled swordfish, clams, shrimp, calamari, and salsa veracruzana, $60).

Beverage manager Christina Rando has gone deep with the agave spirits. Drink menu is here. Eight beers on tap.

Name comes not only from Mink's trips to Mexico City but from San Francisco’s Mission District, where he lived for nine years before coming home to revamp Oyster House in 2008. (See backstory here.)   

Daniel McLaughlin, Oyster House’s general manager, is overseeing Mission, which will be open seven days a week beginning at 5 p.m. for dinner, happy hour, and late-night. Lunch and Sunday brunch hours are a few weeks away.