Plant-Based Wildseed Opens on Union Street, Hina Yakitori on Divis

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Wildseed’s supergrain paella for two with Beyond sausage, market vegetables, roasted cauliflower, saffron, grilled lemon, herbs, sofrito. Photo: Aubrie Pick.

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The open kitchen and counter at Hina. Photo via Hina on Facebook.

In the last issue of tablehopper, I reported on the changeover of Belga to ~WILDSEED~ on Union, and it’s now open! Zip zip, that was fast. Check out chef Blair Warsham’s savory, eclectic menu of seasonal, healthy, flavorful, satisfying dishes with some global influences, like a Vietnamese rice noodle salad, Japanese donburi, and Indian-inspired “neatballs.” Many of the dishes are designed to share, like Mexican corn cakes, king trumpet mushroom ceviche, and a mezze plate. Other dishes include a couple kinds of vegetarian hamburgers, rigatoni bolognese with Impossible ground, and a paella for two. Snacks are priced between $5-$7, salads and bowls ($13-$15), dishes to share ($7-$11), and larger entrée-style plates ($15-$26).

The cocktails were also freshened up, with fresh juices, herbs, housemade extracts, shrubs, and tinctures in the cocktails. In a commitment to keeping a minimal carbon footprint, all wines will be local, vegan, organic, and biodynamic. 


It’s a great location, full of light and with a fun sidewalk scene, and is fortunately going to offer all-day service. Hannah Collins of ROY Hospitality Design Studio is behind the update. Lunch and dinner will be served Tue-Sun 5:30pm-10pm, with weekend brunch coming. 2000 Union St. at Buchanan.

The new ~HINA YAKITORI~ has opened from the nearby Ju-Ni crew, serving a 15-course tasting menu ($110) of modern, Tokyo-style yakitori at an open kitchen counter in a chef’s menu format. Chef Tommy Cleary (previously at Hina Oakland, Ippuku, and “the first foreign-born chef to apprentice at Tokyo’s Tori+Salon under acclaimed yakitori master Kazuo Nakayama”) will grill your dinner over white oak Wakayama Kishu Binchotan, one of the finest charcoals.

While special cuts of chicken are a main feature of the menu (Cleary uses every part of the chicken), there are also courses with vegetables, seafood, and wagyu tartare. Check out some early pics here—I’m so ready for the Sot L’y Laisse (thigh oyster, chicharrón, and caviar!). Beverage and service director Justin Chin (Restaurant Gary Danko) has put together the list of wine, sake, and beer. Reservations Tue-Sat on Resy. 808 Divisadero St. at Fulton.