Coming Soon: La Lucha to Noe Valley, Elephant Sushi to Hayes Valley, Early to Rise Going Full Service


The brand-new window of La Lucha Coffee Bar. Instagram photo via @laluchacoffee.


A DIY smoked salmon bagel (on a housemade bagel!) with scallion schmear at one of Early to Rise’s pop-up brunches. Photo: ©

Moving into the former Douglas market in Noe Valley is ~LA LUCHA COFFEE BAR~, a second location of the daytime café that runs out of Thee Parkside in Potrero Hill. Owner Malia Spanyol is excited to be opening in Noe Valley, the neighborhood she used to live in when she first moved to San Francisco 30 years ago (she lives nearby in the Mission now). It’s very important to her to be part of the local community, which means she’s going to have treats for all the neighborhood dogs, too.

The coffee bar is about three weeks out, and the pandemic has posed many challenges in getting it open, including supply chain snags with furniture, glassware, refrigeration equipment, floor epoxy, and legs for the bar. (I can’t even imagine all the headaches.) There is a Shared Space outside, plus well-spaced seating inside. The bright blue exterior has been catching numerous tipsters’ eyes (thanks for your emails, all!).

Once it opens, La Lucha will be serving espresso drinks (they use Sightglass Coffee), plus a horchata latte and housemade chai. Pastries from local bakers are being finalized right now. Initial hours will be 7:30am to 3pm/4pm or so. 1598 Sanchez St. at 29th St.

Moving into the former Little Gem in Hayes Valley will be another location of Russian Hill’s ~ELEPHANT SUSHI~. Read more in this piece from SFGate. 400 Grove St. at Gough.

Great news for chef Andrew McCormack of popular weekend brunch pop-up ~EARLY TO RISE~: he’s transitioning to become a full-service restaurant, with a full staff and service expanded to Wed-Sun 8am-2pm! You’ll be able to enjoy dishes from his early family-style pop-up days, like apple butter French toast and his superlative eggs Benedict (with his house Canadian bacon), plus his house bacon. Of course, his housemade bagels and English muffins and smoked salmon will all be available, and take-out will continue as an option (his “brunch in a bag” is how he has survived through the pandemic). He’s working with a design firm on the space and plans, stand by for launch updates. 1098 Jackson St. at Taylor.