(From SFGate by Sarah Fritsche)
Dumplings. Mac-and-cheese. Fast food with a conscience. Sushi that’ll set you back several hundred bucks. The month of May was jam-packed with a range of restaurant openings.
Hi Dive’s John Caine opened his latest waterfront project in the old Jelly’s nightclub space at Pier 50. The 5,000-square-foot, two-story space boasts views of AT&T Park and the bay, with plenty of outdoor seating. A Santa Maria-style grill is the centerpiece of the kitchen, and James Versfelt’s menu is a nod to the region’s Spanish, Portuguese and Italian roots.
295 Terry Francois Blvd., at Pier 50, San Francisco. (415) 512-7153 www.atwatertavern.com Dinner nightly.
Restaurateur Bill Russell-Shapiro and his team at Absinthe Group have been working for three years to build this Iberian-inspired restaurant, the group’s largest project yet. The 5,300-square-foot space is a stunner awash in hues of saffron, pimenton and Costa Brava blue. Chef Ryan McIlwraith’s menu features a variety of tapas and pintxos, along with spit-roasted meats and multiple versions of paella. Drinks are led by an all-Spanish wine list, vermouth-driven cocktails and Sherry.
888 Brannan St., at Eighth Street, San Francisco. (415) 430-6580 www.bellotasf.com Dinner Mon.-Sat.
The Bay Area’s very first outpost of the famous Taiwanese dumpling chain arrived in the South Bay, and the grand opening was marked with long lines and waits of up to five hours. The restaurant proved so popular that less than a week in Din Tai Fung backed down from its usual no-reservations policy; days later, reservations could be found on Craigslist going for $50 a pop.
2855 Stevens Creek Blvd., inside Westfield Valley Fair, Santa Clara. (408) 248-1688 www.dintaifungusa.com Lunch and dinner daily.
Rising from the ashes of the former TBD, which shuttered following a fire in 2014, is Fenix. It’s a Mexican-inspired offering from the Mercer Restaurant Group, which also runs AQ next door, in addition to Bon Marché and Sababa (see below). Mark Liberman’s menu is centered around large shareable dishes, like slow-cooked pork shank and chicken tinga, with plenty of small sides and accompaniments.
1077 Mission St., at Seventh Street, San Francisco. www.fenix-sf.com Dinner Tue.-Sat.
Continuing the high-priced sushi trend is this ultra-luxe, reservation-only entry, located in SoMa’s Mint Plaza. The creation of three food-loving tech guys from Japan, the first Hashiri opened in Tokyo in 2012; it’s now crossed the Pacific. The omakase menu will set you back $250 to $500; it’s overseen by executive chef Takashi Saito and kaiseki chef Shin Aoki.
4 Mint Plaza, at Jessie Street, San Francisco. (415) 908-1919 www.hashirisf.com Dinner Tue.-Sat.
Kyle Itani finally opened his much-anticipated follow-up to his Oakland hit, Hopscotch. At his new ramen shop in Uptown Oakland, Itani is making his own noodles. In addition to four regular ramen offerings, he’ll also feature a monthly regional variation.
1736 Telegraph Ave., at 18th Street, Oakland. (510) 788-7489 www.itaniramen.com Lunch and dinner daily.
Two years in the making, and nearly five months after the first location opened in Watts (Los Angeles County), Roy Choi and Daniel Patterson’s groundbreaking fast-food restaurant opened its doors in Oakland, serving $5 burgers, $7 noodle bowls and other playful bites. More locations are planned throughout the Bay Area, including one in East Oakland and one in San Francisco’s Tenderloin neighborhood.
2214 Broadway, at Grand Street, Oakland. www.welocol.com Daily from 8 a.m.-8 p.m.
Jocelyn Bulow of Chez Maman and chef Brandon Peacock closed and rebranded their short-lived Potrero Hill rotisserie restaurant (named Dat Spot). Their latest effort, in case you couldn’t guess from the name, is a macaroni and cheese eatery.
1453 18th St., at Connecticut Street, San Francisco. (415) 872-6670 www.macdaddysf.com Lunch and dinner daily.
Former Oenotri chef Curtis Di Fede has shifted from Italian to Japanese cooking with the debut of his 85-seat izakaya-style restaurant in downtown Napa’s Young Building. The menu ranges from yakitori to ramen, and for dessert there’s Japanese soft-serve ice cream in flavors like black sesame.
821 Coombs St., at Third Street, Napa. (707) 254-9464. www.miminashi.com Dinner nightly.
Riding the success of their temporary burger shop, located near the ballpark, the Causwells duo of Alvin Garcia and Adam Rosenblum have opened a proper restaurant. Serving up a variety of burgers, available with both single or double patties, the new Mid-Market flagship is on the renovated ground floor of the Warfield Building.
998 Market St., at Taylor Street, San Francisco. (415) 658-7554. www.popsons.com Lunch and dinner weekdays.
Keeping busy, Mercer Restaurant Group (see Fenix above) also opened this fast-casual Financial District spot earlier this week. The brains behind the Israeli-inspired street eats — hummus, falafel, shawarma and freshly baked pita — is Guy Eshel, a former cook at AQ.
329 Kearny St., at Bush Street, San Francisco. (415) 800-6853 www.sababasf.com Lunch weekdays.
Sarah Fritsche is a San Francisco Chronicle staff writer. Email: sfritsche@sfchronicle.com
No comments:
Post a Comment