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News for Restaurants in San Francisco
June 2008 Archive

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Want to know who's doing what in your city? Gayot has the restaurant news you want to read on openings, closings, special events, and more. Learn everything you need to know about the restaurants in San Francisco here.



Moving into Mission in the former ADS Hats location on Valencia St. will be a restaurant called Grub, from the same owner (Isaac Mognnam) who is opening Booth on Polk St. It will be a casual 49-seat restaurant that should be opening in late summer or early fall, serving contemporary Californian breakfast, lunch, and dinner. Potential dishes include Buffalo wings, but with an apricot glaze, or chicken strips with a falafel crust, or scrambled eggs with Brie and basil. The eclectic menu will be affordable, with most dishes ranging from $8-$13, but still made with quality ingredients, many organic. Grub, 758 Valencia St., San Francisco, CA 94199, No phone available.
Rumors are swirling about who bought the Washington Square Bar & Grill (aka "The Washbag") and it seems the proud new owners are the Tiernans, who own Tiernan's Irish Pub down near the Wharf. Famed Washbag bartender Michael McCourt is also rumored to be returning to the bar. Washington Square Bar & Grill, 1707 Powell St., San Francisco, CA 94133, 415-982-8123.
Details have been vague about the upcoming 240-seat Urban Tavern project at the Hilton San Francisco on O'Farrell Street. Donna Scala, of Bistro Don Giovanni and Scala's, was hired to consult, conceptualize and develop the high-end gastropub concept for the hotel; but the latest word on the street is that she is opting not be involved with the operations of the project once it launches and Laurent Manrique (Aqua, Fifth Floor) is going to be the chef. Confirmed details are forthcoming, but the rumored launch date is July, and a focus on Northern Italian/Southern Mediterranean fare. Urban Tavern, 333 O'Farrell St., San Francisco, CA 94102, 415-771-1400, 800-445-8667.
25º Brix Restaurant & Gardens Brix in Napa has reopened as 25º Brix Restaurant & Gardens, with a new farm-to-table dining style. Gardens and orchards have been planted to provide seasonal fruits and vegetables for the restaurant's daily-changing and garden-inspired menus from the new executive chef, Carlos Cañada, and executive pastry chef, Andrea Mautner; even some of the wine comes from the vineyards surrounding the restaurant. The interior is like a modern, urban farmhouse, and there is a 60-seat pergola-shaded patio with views of the gardens, vineyards, orchard and Mayacamas Mountains in the distance. 25º Brix Restaurant & Gardens, 7377 St. Helena Hwy., Hwy. 29, Napa, CA 94558, 707-944-2749.
The historic 100-years-old (and counting) Fly Trap in SoMa has a new chef-owner, Hoss Zaré (formerly of Zaré on Sacramento Street), who is renaming it Zaré at Fly Trap. Zaré worked at the Fly Trap from 1989-1992, starting as a line cook under Craig Thomas, formerly the executive chef of Ernie's, and then working his way up to executive chef. He is planning to close the Fly Trap for a week in late July for some cleaning and small changes---ditching the tablecloths and removing the piano to make room for a communal table in the bar area. The menu will include more Cal-Mediterranean dishes and some appetizers to share, but a few classics like the famed celery Victor will remain. Hours will be extended as well: the restaurant will be open nightly for dinner until midnight, with the bar until 1 a.m.; lunch will continue to be served Monday through Friday. By the end of the year, Zaré plans to add brunch, and delivery within a three- or four-block radius. The Fly Trap, 606 Folsom St., San Francisco, CA 94107, 415-243-0580.
Just opened across from the Palace Hotel is Dennis Leary of Canteen's new casual breakfast and lunch spot, The Sentinel. It's a small space, with an equally small menu of items ideal for take-out, serving coffee, fresh breakfast treats like house-made brioche and coffee cake, and for lunch, soup and a couple sandwiches each day, some on homemade bread. Please note chef Leary will continue running dinner service at Canteen. Hours are Mon.-Fri. 7 a.m.-2 p.m. The Sentinel, 35 New Montgomery St., San Francisco, CA 94105, 415-284-9960.

News Bytes

Famed Bay Area Chef Bakes Wedding Cake for Same Sex Marriage
Celebrated San Fransisco chef Elizabeth Falkner prepared two luscious cakes for the historic same sex marriage of Del Martin and Phyllis Lyon on June 17. Falkner's signature Love Letter cake, enjoyed moments after the couple wed, is comprised of genoise sponge cake with a black pepper-crème fraiche mousse, combined with ripe strawberries and raspberries and a rosebud cream. The three-layer cake was decorated with vibrant, multicolored Mt. Rainier cherries as well as fresh wildflowers. Following the ceremony, the couple and guests flocked to Falkner's restaurant, Citizen Cake, where they enjoyed her After Midnight cake---a rich combination of devil's food cake with vanilla butter cream, crowned with a croquembouche of fresh profiteroles filled with vanilla mousseline and topped with a pulled sugar bow.
James Beard Winners
Congratulations to the San Francisco chefs who took home James Beard Foundation awards. Elisabeth Pruiett and Chad Robertson of Tartine Bakery won the award for Outstanding Pastry Chef and Craig Stoll of Delfina was named Outstanding Chef for the Pacific region. In addition, Hiro Sone and Lissa Doumani of Terra in St. Helena were honored with the award for Outstanding Service. For more winners, including Rising Star Chef and Outstanding Restaurateur, check out our coverage here.

Chef Shuffle

There's a new executive chef at Seasons at the Four Seasons Hotel: Jeremy Emmerson left for a private cheffing gig (for Michael Dell of Dell Computers, actually) and to allow more time to be with his family. The new executive chef is Mark Richardson, who has been with Four Seasons Hotels & Resorts in culinary positions for the past ten years (most recently as executive sous chef at Four Seasons Hotel Boston). Seasons, Four Seasons San Francisco, 757 Market St., San Francisco, CA 94103, 415-633-3838.
Ryan Scott, most recently of the now-closed Myth Café and the previous season of "Top Chef," is now a chef and partner in the petite Mission Beach Café, joining owners Bill Clarke and famed baker Alan Carter in the project. Scott's plan is to integrate his Cali-fresh style of cooking, and keep prices affordable for lunch and dinner. Mission Beach Café, 198 Guerrero St., San Francisco, CA 94103, 415-861-0198.


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