Newsom all but admitted that Jack Falstaff's Second Street location had been challenging. "The space had tremendous potential," she said. "but probably wasn't right for the Jack Falstaff concept. It's a great location for someone, but the PlumpJack Group was probably not the right brand for it."
Jack Falstaff began with an upscale menu that sometimes seemed at odds with its location near the ballpark. In recent years -- under executive chef Jonnatan Leiva -- the menu emphasized comfort foods, stars of its Sunday and Monday night family dinners. As for Leiva's future, Newsom said it was too soon to say if he'd be staying with PlumpJack. "We're absolutely actively talking to him," she said. "I know he's talking to others as well."
The new concept for PlumpJack Café seems to acknowledge diners' search for bargains and feel-good dishes in the present gloomy climate. "We'll be going back to our roots," Newsom said, "offering Mediterranean-American cuisine heavily focused on our favorable wine pricing."
Kitchenette (and LRE Catering) chef and partner Douglas Monsalud told SFoodie the evening will feature a "colony concept" - foods originally from Spain, as interpreted in its various former colonies: Mexico, Argentina, even the Philippines. "It's not going to be a normal street-food menu," Monsalud said. "We do that kind of thing every day." Also behind the stoves that night: Kitchenette chef de cuisine Brian Dudley, formerly of Foreign Cinema. By the way, though this'll mark his first appearance at MSF, Monsalud goes way back with founder Anthony Myint: He once catered his wedding. Keep watching the MSF Web site for info.
Meanwhile, Kitchenette's popularity continues to be fierce. Monsalud reported that the loading dock got so swamped today, crowds cleaned them out by 12:45. Dayum!
The Baker Bar School happens Thursday, May 14, at Heaven's Dog & Noodle Shop (1148 Mission at Seventh Street). Tickets are $30 (plus service fee), and space is limited. Score 'em at the Cocktail Week Web site.
As of this posting, an Andronico's spokesperson hadn't returned a call seeking comment. But a random call to the Irving Street store confirmed that an internal memo had recently circulated, calling on meat departments to stop selling the luxury goodie. On its Web site, Andronico's says it is "committed" to being "clean and green," and suggests the benefits of animals being treated "humanely on sustainable farms," without actually stating that the chain sells only pastured or antibiotic-free meats.
Whole Foods has had a zero foie-gras policy since 1997. In March, city supes passed a symbolic resolution commending restaurants that spurn the increasingly controversial ingredient. California's total ban on the sale and production of foie gras goes into effect in 2012.
(1 Market at Steuart): five-course meal of chef Mark Dommen's signature
dishes including Dungeness crab salad with avocado, cucumber, and
lemongrass sorbet, sous-vide Alaskan halibut, and beef cheeks braised
with Guinness, $64 with beer pairing, $74 with wine pairing; to reserve,
call 777-5577 and specify "Zagat presents"
Napa Smith Brewery
, details TBACentral Coast Pinot Noir, details TBA
eight winery bars and hors d'oeuvres
Let's do lunch:
SF Weekly food critic Meredith Brody says don't miss the yellowtail sammy with avocado and fennel at FiDi gem The Sentinel (37 New Montgomery at Stevenson Alley, 284-9960).
Get your drink on:
Five-buck cocktails and four-buck hand rolls at Tsunami Sushi Mission Bay (301 King at Fourth St., 284-0111), 5-6:30 p.m.
Two-for-one happy hour (beer, well drinks, and wines by the glass) at sweetly Frenchy Cassis (2101 Sutter at Steiner, 440-4500), 5:30-6:30 p.m.
Food for thought:
Saturday, May 9: Score a taste of the edible schoolyard at Sherman Elementary School's Spring Garden Party, 10 a.m.-3 p.m.,
Sunday, May 10: Get naked with Aussie Matt Skinner, wine director for hyper Brit Jamie Oliver's restaurant group Fifteen. Skinner, who calls himself the Naked Sommelier, will be signing copies of his latest book and guiding a wine tasting. The Jug Shop (1590 Pacific at Polk, 885-2922), 3 p.m. $10.
