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Wednesday, May 4, 2016

Wednesday Seven: Ryan Scott's Finn Town Hits the Castro This Fall

Posted By on Wed, May 4, 2016 at 11:30 AM

click to enlarge The Bee's Miel - DIRTY WATER
  • Dirty Water
  • The Bee's Miel
Plus the first USDA-certified organic fast food restaurant opens downtown tomorrow, and McDonald's is selling Gilroy garlic fries.

Ryan Scott's Finn Town Comes to the Castro
2151 Market St. was home to Barracuda Sushi, and then Mandu and Janchi in rapid succession, and now Ryan Scott of Market & Rye and 3 Sum will open Finn Town to acknowledge the neighborhood's Nordic past. Inside Scoop says the cuisine won't be Finnish and to look for a fall opening.

The Organic Coup Opens Tomorrow
Established by former Costco executives, the first San Francisco location of The Organic Coup opens tomorrow at 101 Spear St. The company is the first USDA-certified organic fast-food restaurant in the country, and it just so happens to pay workers $16/hour after 90 days of employment. Look for a vegetarian tofu burger, a crispy chicken sandwich, and popcorn from Popcornopolis.

New Beer from Magnolia, New Cocktails at Smokestack
Hot off of Cochon555, Magnolia Brewing will release this year's Saison de Lily, some barrel-aged brews, and a smoked red ale. Meanwhile, Magnolia outpost Smokestack (2505 Third St.) has seven new cocktails, some of them dairy-heavy, including the Curtis Brown Mystery (corn whiskey, creme de cacao, lime, almond milk, honey, Nut Job bitters, and cinnamon) and the Gately's Hayrope Punch (Dickel 8 Tennessee Whiskey, Smith & Cross rum, bergamot, rooibos, clarified buttermilk, and nutmeg).

Dirty Water Releases New Brunch Cocktails ... With a $20 Bottomless Mimosa Brunch
And there's no time limit. That could either be awesome or disastrous, but Dirty Water (1355 Market) is letting you drink all the mimosas you want this Sunday, May 8 (orange or grapefruit juice). And they'll have springy, new cocktails like the Russian Spring Punch (Greenmark vodka, Champagne, mint, and fresh berries) and the Bee's Miel (Woodford Reserve, honey-lavender syrup, egg white, and pollen).

McDonald's Sells Gilroy Garlic Fries
Time broke the news, and SFist sleuthed out the price: $2.50. According to Eater, you have to travel way down to San Jose and Santa Clara (until all 250 Bay Area Mickey D's get them in August, that is). Pardon my #slatepitch contrarianism, but I think this is great news. I don't see this as some flailing giant's desperate bid for relevance, but rather McDonald's moving in exactly the direction it should: away from homogenization and toward a recognition that local food is better. If you don't want 'em, don't eat 'em.

Don't You Hate Over-Iced Starbucks Drinks?

So does one Chicago woman, who's bringing a $5 million class-action suit against the company for only putting 14 ounces of liquid in a 24-ounce drink.

Is It Impossible to Be a Vegetarian?
The Conversation makes the argument that vegetarianism is impossible because plants effectively eat animals, benefiting from soils that consist of animal remains. I dunno, that sort of feels like "There's no such thing as race, because we're all from Africa, you see" logic to me.

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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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