Openings: Doughnut Dolly, La Boulangerie FiDi, Eat Americana, CUESA Pop-Ups


Smørrebrød from Kantine at the Saturday CUESA Farmers Market. Photo via CUESA.


Doughnut Dolly’s kiosk in the Twitter building/The Market. Photo via Facebook.

Your mornings just got naughty: Oakland-based ~DOUGHNUT DOLLY~ is now open in The Market. Owner Hannah Hoffman is serving her filled-to-order naughty cream- and jam-filled doughnuts, with cherry jam, plus bourbon cream and dark chocolate. There will also be coffee from Algorithm Coffee Co. at the kiosk. Open daily 7am-4pm. 1355 Market St. at 10th St.

Nearby, another location of Pascal Rigo’s ~LA BOULANGERIE DE SAN FRANCISCO~ has (re)opened in the former La Boulange location in the Financial District. Eater reports the addition of a trio of chicken confit dishes to the menu. Open daily 7am-6pm. 222 Sutter St. at Kearny.

Over in the Outer Richmond, the former Americana Grill is now ~EAT AMERICANA~, and former Rickybobby chef James Moisey is in the kitchen. Owner Tony Lai renovated the space and menu (it’s all about American comfort food and all-day breakfast now) and added outdoor seating. Open Wed-Mon 10am-3pm and 5pm-10pm. [Via Hoodline.] 3532 Balboa St. at 36th Ave., 415-387-2893.

There’s a new lineup of pop-up vendors that will be at the CUESA Saturday market at the ~FERRY BUILDING~ for the winter. There’s Kantine by Nichole Accettola, serving Scandinavian open-style sandwiches (smørrebrød) with a focus on whole, local ingredients; Volcano Kimchi from Aruna Lee, who plans to offer several varieties of kimchi as well as kimchi juice shots and kimchi fruitcake; Crumble & Whisk (baker Charles Farriér) makes creative handmade cheesecakes in flavors like harvest pumpkin spice, apple spice, and pecan crumble; Rasoi from La Cocina grad Heena Patel serves Western Indian dishes honoring Gujarati traditions and using local ingredients, like egg uttapam with avocado and pav bhaji; and Salt Pt. Meat Share offers handmade sausages and charcuterie sourced from pasture-raised animals from local ranches (Giovanni Betteo is a former 4505 Meats butcher and started Salt Pt. last year).