TABLEHOPPING: Take a bite out of summer with hot restaurant openings, a plethora of brand new patios, and some delicious things to look forward to
With a name like Waiheke Island Yacht Club (Pier 29, SF. www.waihekeislandyachtclub.com), you practically assume your drink is going to be a Cape Cod, served by someone in a navy blazer with gold buttons. Far from it. This higher-end, pop-up restaurant in a Pier 29 shed is a New Zealand import, open until the end of the year. It sports an airy and spacious look, with low-slung leather chairs and a gleaming open kitchen. It's unlike anything in the city. The modern cuisine features New Zealand ingredients, like lamb (of course) and a smashing venison dish. You'll find inventive cocktails at the bar, such as the Red Snapper, a spin on a Bloody Mary that totally rocks. Or refresh with some beers from Kiwi import MOA.
Also on the waterfront, the Boulette's Larder team just opened the minimalist and contemporary Bouli Bar (Ferry Building, SF. www.bouletteslarder.com) in the former Culinaire space, with a wood-burning hearth, more than six kinds of pizzas, a variety of meze and salads, and lunch to go. Of course you can expect organic and very carefully sourced ingredients galore, with interesting seasoning and spices. Yup, it's all so bougie. And in case you're wondering, Boulette's is due to reopen in August.
Over in Jackson Square, the business crowd has a new spot to power lunch at Roka Akor (801 Montgomery, SF. www.rokaakor.com), while the after-work scene can take over the downstairs lounge. The focal point of the dining room is the robata grill encircled by a hypertrendy shou-sugi-ban counter made of charred birch wood finished by hand. The menu, by chef Roman Petry, has a wide range of Japanese-inspired dishes, from lobster and abalone miso soup to Wagyu beef and kimchi dumplings, plus nigiri sushi, steaks, and more.
COMING REAL SOON
The Divisadero Corridor, so foodie-hot, and with the August 14th opening of La Urbana (661 Divisadero, SF. www.laurbanasf.com), it's going to really be en fuego. This stylish restaurant and bar will be giving us a taste of Mexico City, with an eclectic design highlighting so many custom touches — mucho contemporary cantina. The cutting-edge cuisine from chef Benjamin Klein will offer modern takes on traditional regional Mexican dishes; the bar is going to be all about mezcal, and there will even be a Mezcaleria, with over 30 mezcals for sale (soon).
Anyone who is a fan of the elegant Acquerello is getting excited to see what owner Giancarlo Paterlini's son Gianpaolo is putting together for his new 1760 (1760 Polk, SF. www.1760sf.com) project on Polk and Washington. It's going to be a chic yet comfortable 80-seat spot (read: no tablecloths), with a rocking wine program (of course), a full bar, and a modern, ingredient-driven menu by chef Adam Tortosa. Stand by for an opening in late summer.
Most Commented On
- Yeah, i went there about 15 years ago for one very specific - December 4, 2013
- Pride Board locks out press, protesters at public comment - December 4, 2013
- On what basis is the Marsh - December 4, 2013
- True, and in fact if you are in a position to enforce equal - December 4, 2013
- It's a way for white liberals to continue to be racist while - December 4, 2013
- Workers are free to strike at any time anyway. - December 4, 2013
- Paul, your 1% claim is totally bogus - December 4, 2013
- Hot sexy events: transman awardwinners and vibrator art - December 4, 2013
- Cancerous cellular material - December 4, 2013
- hi - December 4, 2013