The restaurant and wine bar is on the second floor of the Jannus Block (or First Block) and includes a beautiful New Orleans-style balcony that’ll be great for people watching, especially during First Friday, the city’s free monthly block party that draws thousands from all over the Bay area.

“I didn’t even notice this place existed until I was sitting downstairs at Del Mar Gastro Lounge one night with Brandy Stube and Chris Stockwell,” says Ciarcia. “They told me the wine bar upstairs was for sale and as soon as I saw the place I fell in love with it. I wasn’t even planning on opening a restaurant until I saw it.”

Sauvignon will be equal parts restaurant and wine bar where everyone can enjoy a glass of wine, a pint of beer, really great desserts, and contemporary American food with an Italian twist that’s not going to break the bank.

Having grown up in Connecticut and coming from a large Italian family, Ciarcia’s vision for the interior of Sauvignon has been heavily influenced by Italy. “It’ll look like an Italian villa,” he says. “We’ll have pictures on the wall of different wineries and castles out of Italy.” The restaurant will accommodate 65 diners, in addition to a private dining room that will seat 12-14 people.

The space is getting a major facelift as well. Sauvignon will have a new and extended butcher block bar top, a lot more coolers, and many additions to the kitchen, including a hood system, stoves, gas grills, and ovens.

Ciarcia has landed a big fish for his Executive Chef — Chris Stockwell. Most recently, Stockwell was Sous Chef at Locale Market. He’s also spent time at Parkshore Grill on Beach Drive and Mise en Place in Tampa.

“I’m giving him complete control of the food menu,” says Ciarcia. “Actually, I did ask for a mac and cheese. That is one of my musts. But other than that, I’m giving the chef free rein,” laughs Ciarcia.