The writer explains that it took years, but Jack Murphy, who made Pizzetta 211 a destination pizza restaurant in the Outer Richmond, has expanded. Murphy’s new restaurant, Pearl, is the type of refined neighborhood place that used to open nearly weekly in San Francisco and enriched the dining scene. But that has recently been lost in the guise of quick-casual spots, fixed price menus, and upscale destination restaurants.
In another rare move, according to the review, Murphy turned his back on outside investors. Instead he brought in eight employees who all work in the restaurant and collectively came up with the concept and design.
To learn more about the restaurant and its menu, please read the Bauer review in its entirety, or visit Pearl’s website.
5 PM to 10 PM nightly. Closed on Mondays. Weekday mornings from 7:30 AM until 2 PM. Bagels until they run out. Weekend brunch service from 10 AM to 2 PM.
6101 California Street
SF.Eater.com just published a wonderful guide to some of San Francisco’s best vegetarian restaurants. It includes an interactive map, making it easy to locate all of these places.
In San Francisco, according to the piece, nearly every classic dish from virtually any cuisine — including Thai, Chinese, Mexican and Southern soul food — has a vegetarian-friendly counterpart. And the options are so satisfying that you don’t have to be a staunch plant eater to have an amazing meal.
Here are five of our favorites on their list:
- Indochine 508 Valencia Street Meat and dairy free Korean recipes
- Shizen 370 14th Street – Modern zen vegan sushi bar and izakaya
- Udupi Palace 1007 Valencia Street – South Indian cuisine all without meat
- Gracias Madre 2211 Mission Street – Vegan Mexican food
- Thai Idea 710 Polk Street The only Thai vegetarian restaurant in the City
To see the entire list, along with photos, descriptions, and the interactive map, please click here
Known for serving high-end Japanese beef at its Cupertino, Mountain View, and San Francisco restaurant locations, Alexander’s Steakhouse expanded into more casual territory yesterday with the opening of ALX Gastropub in SoMa. The idea, says executive chef Jessie Lugo, is to do “fast casual — still with the standards that Alexander’s has — but with more approachable, lower price point food.”
To read the SF.Eater.com piece, and to see photos of the place and some of its dishes, please click here.
680 Folsom Street, Suite 125
Lunch Monday to Friday, 11:30 AM to 2:00 PM
Happy hour Monday to Friday from 5 to 7PM
Dinner nightly from 5:30 PM to 10 PM
Organizers say this is San Francisco’s premiere food and drink festival. Eat Drink SF (fka SF Chefs), now in its 10th year, features an impressive lineup of renowned tastemakers to celebrate the Bay Area’s world-class cuisine.
With three days of curated programming from August 24-26, the festival brings elevated VIP experiences from newcomers like Sorrel and Eight Tables; main stage demonstrations by luminaries like Chef Dominique Crenn and Chef Roland Passot; and bar programs from mainstay Pacific Cocktail Haven and Japanese-influenced Kabuki Hotel.
35 restaurants and more than 70 beer, wine and spirits makers will be participating in the festival, which takes place at Fort Mason all three days. For event information and tickets, click here.
According to a recent Hoodline post, Radhaus comes from Aaron and Matt Hulme, the team behind Biergarten and Suppenkuche in Hayes Valley. As you would expect, the beverage selection runs heavily towards German beers, from Weltenberger dunkel to Andechs doppelbock. There’s also a small selection of largely German wines, and some beer cocktails like a radler.
On the food side, the beer hall serves up options like a chicken schnitzel sandwich, bratwurst plate, and a burger. There are also some smaller bites like cucumber salad and soft pretzels with Bavarian cheese dip.
Former Chronicle Rising Star Chef Timmy Malloy is at the helm of the Radhaus kitchen. According to the newspaper, the ultimate goal for the Radhaus team is to become an all-day destination serving breakfast, lunch, and dinner, with snack services in between. The location Radhaus calls home is Building A, near The Interval and the long-standing Greens restaurant. The Fort Mason folks wanted to pick a tenant that, when paired with events like Off the Grid, would increase foot traffic at the onetime military site.
Radhaus, at 2 Marina Blvd., Bldg A, is open from 11 AM–2 PM, and from 5 PM–10 PM daily.
Great article on SFGate.com over the weekend on the changing culture of tipping in the City. Writer Filipa Ioannou puts it this way:
“The white iPads at the register at coffee shops, food trucks and bakeries across San Francisco now feel like a part of a standard procedure. Order your food or drink. Get your card swiped. Then, someone swivels around a screen and you’re often faced with a choice of a tip — 15, 18 or 20 percent? 18, 20 or 25 percent?”
We’ve seen these iPads, and so have you. Do you feel coerced, tip-shamed, or offended by this new technology and practice? Or do you find it a convenience?
So much disruption going on in every facet of our daily lives. This is just another example of how technology is impacting even the most innocent and unassuming aspects — like paying for that decaf, soy latte with an extra shot and cream you love so much.
To learn more about the technology and how it’s being received, please click here.
SF.Eater.com has spotted an interesting trend that’s taking place, and it makes so much sense we’re surprised that this hasn’t come up before. It actually began in New York. A startup called Spacious invites restaurants to open during the day — not to serve food, but to simply provide a comfortable setting and WiFi for remote workers and freelancers.
Spacious expanded its subscription-based membership model to San Francisco last fall, and it’s been growing steadily since, recently unveiling its latest restaurant partner, Barcino. Other SF Spacious partners are the Elite Cafe, Finn Town, Buffalo Theory, and the Press Club.
For remote workers and freelancers, a Spacious subscription is $129 a month (or $99 per month with an annual plan) — a better deal than WeWork, whose cheapest hot desk option is $220 a month.
For restaurants that often operate on razor-thin margins and have the extra space, it seems to make sense to do this, as long as it doesn’t interfere with prepping for dinner service of course.