Service Updates: Tartine Manufactory Launching Dinner, Cala Brunch Changes, Nopa Shortens Hours, More

3-Manufactory-diningroom-light.jpg

A corner of the dining room. Photo courtesy of Coffee Manufactory.

4_cala_dining_room_CList.jpg

The dining room at Cala. Photo by Chloe List.

z-ijji-ikura.jpg

Shoyu ikura at Ijji. Photo via Facebook.

A few things to note around town, starting with the impending dinner service at ~TARTINE MANUFACTORY~, served Wed-Sun 5:30pm-10pm, starting Wednesday November 9th. This week, they are doing a warm-up series of five dinners, and even though all the tickets are gone (dagnabbit), you can still get a sense of some of the dinner menu items from chef Sam Goinsalvos, like housemade ricotta, beets, serrano chile, rye crisps; oyster stew, bacon, leeks, potato, scallop cream; beef heart and hanger steak tartare, black trumpet mushrooms, fried shallot, nasturtium crackers; and skillet roasted chicken, leeks, sherry vinegar, hazelnuts, rapini, anchovy, Calabrian chile. I’ll take it all, thanks. We’ll share the actual à la carte menu next week. Get ready to make some reservations, like, now! 595 Alabama St. at 18th St.

Starting this Sunday November 6th, ~CALA~ will no longer serve brunch on Saturdays—it will be on Sundays only (11am-3pm). Bonus: for the month of November, they will be offering a half bottle of Champagne and a half-dozen oysters for $40 to all brunch guests. Pop!

There are a few sure things in life, like death and taxes, and we thought scoring a burger at ~NOPA~ at 1am was another one, but be prepared for your sense of reality to take a beating. As of now, Nopa’s owners decided to curb the closing hour Sun to Thu to midnight, while Fri and Sat will still stay open until 1am. Scoop’s piece quotes partner Jeff Hanak: “It wasn’t an easy decision. We’re just trying to look at the health of the staff and the longevity, just looking at the sustainability of it, making sure staff is not leaving at 3:30 or 4 in the morning.” Thanks for all the late-night burgers and keeping us fed all these years!

A bit farther down Divisadero, the recently opened ~IJJI~ from chef and co-owner Billy Kong (Saru Sushi) and Kua Chuang (Seiya in San Carlos) has upgraded the menu to a 19-course omakase format, which includes 5 starters, 13 pieces of nigiri, and a soup. It’s now $135 and excludes beverages, taxes, and gratuity. There are just 15 seats: 8 at tables and 7 at the sushi bar. Seatings are 5:30pm and 8:30pm, plus a 10pm seating on Fri and Sat. Yup, this is the new Divisadero. 252 Divisadero St. at Haight, 415-658-7388.