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Tuesday, April 19, 2016

Tuesday Ten: The Clay Theater Will Get a Restaurant

Posted By on Tue, Apr 19, 2016 at 11:00 AM

Prawn toast, milk bread, sesame, sprouts. - MISTER JIU'S/INSTAGRAM
  • Mister Jiu's/Instagram
  • Prawn toast, milk bread, sesame, sprouts.
Plus CUESA takes over the Sunday farmers market in Jack London Square, ThirstyBear turns 20, and Donald Trump thanks 7-Eleven.

The Clay Theater to Get a Restaurant
The rumors were percolating for awhile, and after Alamo came to town it feels like an inevitability among theaters generally — to say nothing of Sundance Kabuki — but the Clay (2261 Fillmore) has made it official. Hoodline reports that the managers nixed a plan to build townhouses up top, and "may convert part of the auditorium-style seating for its single screen to chairs and tables, making room for filmgoers who want to catch a flick while dining at a full-service restaurant that also serves beer and wine."

CUESA Takes Over Jack London Square Farmers Market
The Sunday, April 24 farmers market will be the last for three weeks, at which point CUESA will reopen it on May 15, according to Inside Scoop.

Hello, Mister Jiu's!
Brandon Jew's Mister Jiu's has been a long time coming, and part of the reason is that the team behind it consists of Jiu and six other superstars culled from the San Francisco food scene and beyond. Eater's Ellen Fort profiles them all.

A Look at ThirstyBear Brewing Company, 20 Years On
Picture it: San Francisco, 1996. Yahoo is the greatest thing ever, and you can put a four little green houses or a big red hotel on Dolores and 15th Street for $180. And the nascent craft beer scene produces an organic brewery in SoMa called ThirstyBear that has since become the linchpin of Beer Week, as Hoodline details at length. Anchor gets a lot of attention, but ThirstyBear's "attempt to create what Bay Area beer might have tasted like during the Middle Ages — had there been any breweries back then" deserves recognition, too.

Chaya's Wagyu Tasting Menu
From now through the end of April, CHAYA Brasserie (132 Embarcadero) has a series of four Grade A5 Wagyu beef dishes, including a nigiri made with yakari, oba, Half Moon Bay fresh wasabi, and oro blanco ponzu and a yukke tartare made with quail egg, pine nuts, and chili miso. Mmm, marbled!

The NYT Likes the Newest NYC Restaurant by Tosca Cafe's April Bloomfield
Pete Wells largely approves of Salvation Burger, where the burgers "come in two forms, highbrow and lowbrow," and "nobody will accuse Ms. Bloomfield of padding the menu." The service was downright irritating, though: "Our server, when she finally noticed our table, stood next to it and said nothing. This was a little tense. Finally one of us blurted, "'We’re ready to order some stuff.'”

On a Tinder Date With a Creeper? This U.K. Restaurant Has Your Back
This is pretty great, via the Independent.

Oxfam Gives Unilever the Nod
Remember when Ben & Jerry's sold out to Unilever and people were all, "nuts to that"? Well, it seems the corporate parent took on its subsidiary's values and not the other way around. At least Oxfam thinks so, which is why according to the Independent, it gave the giant food company top marks for sustainability. Nestle came in second, Coca-Cola third, and Kellogg's had the biggest improvement. Make of it what you will, of course.

7-Eleven: We Will Never Forget!
In 2003, or so, this was a running joke between me and my boyfriend on every road trip. Fast-forward 13 years, and Donald Trump has resurrected the dumbness that always made me laugh so hard, effectively thanking first responders for their hard work dumping Big Gulps on the burning World Trade Center. It's the day of the New York primary, and Trump's still going to win.

Louis Vuiton Fried Chicken Gets the Ax
I don't know why people attempt this, do you? (Paging Mission bar Dr. Teeth and the Electric Mayhem, now called Teeth.) A South Korean judge told a fried chicken joint called "LOUIS VUITON DAK" — "dak" being "whole chicken" in Korean — that, like chickens raised to be eaten, a name that's one letter off from its antecedent was not going to fly. An attempt to mollify the French luxury goods giant with the name "ChaLouisvuitondak" didn't go so well, either.

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About The Author

Peter Lawrence Kane

Peter Lawrence Kane is SF Weekly's Arts Editor. He has lived in San Francisco since 2008 and is two-thirds the way toward his goal of visiting all 59 national parks.


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