Lasagna napoletana; photo via Yelp.
The sōw juice bar at Pause Wine Bar. Photo from Facebook.
All I can say about this new spot in Dogpatch that’s serving lasagne is WHOA—what a concept, one that I will totally drive across town for in a heartbeat (yeah, I am pazza for lasagne). Each day features a different kind of lasagne, in addition to a soup, pizzas, tramezzini, grilled panini, and an Italian cold hero sandwich. You can read more about ~MARCELLA’S LASAGNERIA & CUCINA~ in this post in the Dogpatch Howler. You can eat in the small dining area or get the goods to go. Bring on the béchamel. Open Mon-Sat 11am-6pm. 1099 Tennessee St. at 22nd St., 415-920-2225.
Now open weekends at Pause Wine Bar is ~SŌW~, the juice bar I wrote about a few months ago. You can enjoy custom juices like beet, carrot, orange, apple, and ginger, or another with ruby red grapefruit, tangelo, and navel orange. You can bring your own Champagne, and enjoy fresh-baked bread and jam as well. Hours are Sat 9am-2pm and Sun 10am-3pm. 1666 Market St. at Gough.
Opening this Friday June 1st is ~CORAZON JUICEBAR~, the Mexican-style juice bar I previously mentioned. Hours will be Mon-Sat 9am-6pm (but it will stay open until 8pm for the grand opening party—come by for free samples). 3275 22nd St. at Valencia, 415-735-4111.
Eater announced Dontaye Ball of ~GOOD FOODS CATERING~ is setting up shop at the Hearty Café trailer at San Francisco General Hospital starting June 1st. Come by 6am-12am for breakfast, lunch, and dinner; the menu is focused on healthy fare. 1001 Potrero Ave. at 23rd St.
According to this post on Chowhound, ~PINKBERRY~ is coming to Union Square, specifically 170 O’Farrell St. at Powell. (I hear July is the plan.)
And over in the Ferry Building Marketplace, ~GOTT’S FROZEN YOGURT~ is now open in the main hall, featuring Straus frozen yogurt and local toppings like Miette cookie crumbs, McEvoy olive oil, and more. Open daily 11am-7pm.
And over near Bernal, ~THE FRONT PORCH~ has a new chef, Matt Marcus (previously at Liberty Café, RNM). His menu includes Dr. Pepper braised short ribs over locally milled grits topped with crisp Vidalia onions, and he’s curing some house bacon; the fried chicken will be staying as is!
Uppercasing brings word the renovated ~MARTIN MACKS~ also has a new kitchen and chef, serving dinner, including an “Italian pork sandwich, fish and chips, short rib shepherd’s pie, and wild mushroom lasagna”; brunch launching soon. 1568 Haight St. at Ashbury, 415-861-2236.