Openings: Sababa, Evil Eye, K+O Kitchen

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An array of salads and hummus at Sababa. Photo via Facebook.

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Some of the vintage seating and styling at Evil Eye. Photo courtesy of Evil Eye.

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Fried chicken sandwich at K+O Kitchen. Photo via Facebook.

Now open in the Financial District is ~SABABA~, which we mentioned was opening in the former Paladar location. The fast-casual/takeout Israeli street food spot is from Guy Eshel, previously AQ.

He’s serving freshly made pita (it’s made on location, check out the Wood Stone oven!), which you can get stuffed with falafel, kofta (ground beef kebab), char-grilled chicken, or sabik (eggplant and egg). You can also order pita, hummus, and salad (like Israeli salad or quinoa tabbouleh or roasted beets), or a bowl with hummus and three salads. Quality ingredients and housemade items will be in heavy play here. Check out the menu. Hours are Mon-Fri 11am-3pm. 329 Kearny St. at Bush, 415-800-6853.

Opening Thursday June 2nd in the former Coco Frio (also previously Savanna Jazz) in the Mission is ~EVIL EYE~. Husband-and-wife owners Matt and Piper Norris are opening a laid-back neighborhood bar in the space, with inventive cocktails served in vintage glassware. They will also be offering punch bowls, seasonal cocktails, and wine and beer too. Matt Norris was an owner and beverage director at Soluna. There will be small plates and bar bites from consulting chef Francis Hogan (currently chef-owner of Sabio on Main in the East Bay, and previously executive chef at Bluestem Brasserie and Soluna). There will be cheese and charcuterie selected by Mission Cheese, and Humphry Slocombe ice cream.

Piper Morris designed the space to have a “funky bohemian rock ‘n’ roll vibe” with vintage furnishings that are evocative of SF bars in the 1970s. There’s also a pool table and two classic pinball machines. Hours are Tue-Thu 3:30pm-10pm and Fri-Sat 3pm-12am. 2937 Mission St. at 25th St., 415-814-3779.

Right by the ballpark, Woodbury and Alchemist Bar are now serving food via ~K+O KITCHEN~ from executive chef and owner Ola Fendert and head chef Kelvin Ott. On the menu: sandwiches, salads, and hearty American classics (peep the menu here). Lunch includes a CBLT with organic Rocky chicken, oven-roasted tomatoes, bacon, aioli and arugula; and roasted beets with watermelon, watercress, Humboldt Fog cheese, pistachios, and a fresh thyme-Champagne vinaigrette.

Dinner includes fully loaded tots with pulled pork, pancetta arbol chili, mozzarella, and cheddar, and of course Ola’s 48-hour braised ribs with ginger-soy glaze and red cabbage and apple slaw, plus rotisserie chicken.

Open for lunch and dinner Mon-Fri 11:30am-11pm and Sat 11:30am-12am. During baseball season and when the Giants are in town, they serve dinner only. 685 3rd St. at Townsend, 415-802-8398.