The latest gossip, innuendo, and cold hard facts about the San Francisco food scene.
Fans of cider, there's a new place to grab a pint of fruity goodness. Tablehopper shares the news that Upcider, a bar centered on providing ciders from around the world, is open on Polk street. The food menu has small plates, sliders, a section devoted to potatoes (!), and other pub grub staples.
The Hotel Adagio's lounge revamp is complete, and Mortimer is now operating in soft mode, according to Eater SF. Beyond the small and large plates, there's a pretty extensive cocktail menu that includes punch bowl options that are meant to be shared among two to four people. Smashing.
Changes in the kitchen: Eater SF states, after it's vivid description of Central Kitchen, that its chef de cuisine Michael Gaines has left the four-month-old restaurant. Apparently, this was all part of the plan, and there's no one slated to take his spot.
A new sushi place is rolling into the Mission. Inside Scoop shares that Sugoi Sushi will move into the former Spork on Aug. 15 (up until recently, the space housed the temporary restaurant Rice Broker). The lease is for two years, which is a little odd, since Spork originally moved out due to the building's pending demolition.
And, Eater SF notes Little Baobab's adjacent lounge, Ataya, is operating in soft mode. Open on Fridays and Saturdays, the spot will focus on providing an African experience through food, videos, and music.