The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco food scene.
Arguably the angriest chef in the kitchen, Gordon Ramsay, is heading to the Bay Area for an episode of Kitchen Nightmares. His team is looking for diners to grab a seat in Fremont at the steak and seafood restaurant Saki's Spin A Yarn. We wonder if the diners are for the "before" or "after" crowd, because that makes all the difference. Email the producers for reservations.
We all scream for ice cream: Eater SF reports Cole Valley's the Ice Cream Bar is looking to open in mid-October. Expect scoops with a side of vintage. Owner Juliet Pries (former partner of Kezar Pub) just unveiled its art deco-designed sign and had someone drive a vintage soda fountain to the City from Michigan. Expect long-time favorites on the menu (egg creams, banana splits, and floats) made from 10-12 organic, seasonal selections. A beer and wine license is in the works for those who want ice cream with a kick.
More frozen treat news: 7x7 shares a little more on Chef Josie Malave's latest venture Queen of Pops. The frozen concoctions will draw inspiration from rock 'n roll, and while we're not sure how whammy bars and drum solos will transcend into flavors, we'll find out when she debuts the line next spring.
Philz Coffee is readying to open its fifth S.F. location. Noe Valley SF shares, via a Philz tweet, that the popular coffee shop is moving in to 4298 24th St. (at Douglas), and plans to be serving coffee and its mint garnishes by December.
The Hidden Vine is found: Eater SF shares an update on Grub Street's report of the wine bar's move to the Financial District (from the space now housing the Barrel Room). The Hidden Vine plans to start pouring Oct. 12 in its larger 408 Merchant (at Battery) space, and will feature an expanded food menu -- and a bocce ball court. Interesting.
On the other side of the Bay, Greg Lutes (formerly of Waterfront) will head up a new direction for the Berkeley Skates on the Bay as executive chef. Inside Scoop shares Lutes will keep the menu sustainable seafood-focused, while the interior (reminiscent of the early 1990s) will undergo a substantial change, and should be complete by December.