Updates from Mr. Holmes Bakehouse, Deli Board and Rye Project, and Spaghetti Bros.


The upcoming Reuben Danish from Mr. Holmes Bakehouse. Photo via Facebook.


A Board cheesesteak. Photo: Rena B Meyer.

A few updates around town for you, starting with some word from owner Aaron Caddel of ~MR. HOLMES BAKEHOUSE~. He mentioned there is going to be a new fall menu launching, and they’ll be throwing a party at Intelligentsia’s roasting facility in Potrero Hill (1125 Mariposa St.) at 7pm on Thursday September 24th (you can RSVP on their website, 21 and over). Expect some bite-sized versions of the new menu, drinks from a few partners, and some DJs too. New dishes you can look forward to include a Reuben Danish (with a house-fermented sauerkraut they’ve been working on for some time).

Last week we reached out to former Mr. Holmes baker and genius Ry Stephen, who abruptly left the bakery in June and he says he is currently in New York, so that’s that for now. In our earlier piece, we also mentioned Mr. Holmes is expanding to Los Angeles. Eater adds the news that Brittany Delval is the new pastry chef at Mr. Holmes (she was formerly a private pastry chef and recipe developer for King’s Hawaiian Bread); Eater LA shares more about the upcoming Highland Park location.

Over in SoMa, we have a few updates from ~DELI BOARD~ to share. Owner Adam Mesnick is launching a new nighttime pop-up series, Deli Board Nights, featuring a special Board cheesesteak and Board Buffalo wings on Thursday September 17th, a Fat Boy Burrito and Board Nachos on Friday September 18th, a gyro night on Thursday September 24th, and a “Newish Deli” night on Friday September 25th, with a brisket sandwich, matzo ball soup, mushroom farfel, grilled rye bread sandwiches, and Reuben-style Board rolls. The regular menu will be available, and BYOB is encouraged. 6pm-9pm. 1058 Folsom St.
 at Russ.

Mesnick’s other restaurant, ~RYE PROJECT~, has an expanded menu, with additions like the Bill Martin (Romanian pastrami, corned beef, turkey breast, muenster cheese, coleslaw, tysyacha sauce, rye), the B. Hold (Romanian pastrami, corned beef, Swiss cheese, haba kraut, tysyacha sauce, rye), and the Suzy G. (smoked trout, cream cheese, avocado, hard-boiled egg, pickled onion, dilled ranch, onion roll). Check it all out on the menu here. 180 7th St. at Natoma.

Looks like things are moving along for former Bix and Fog City chef Erik Lowe and pastry chef Aaron Toensing’s new Marina project that is opening in the former Republic. The name will be ~SPAGHETTI BROS.~, after all, and according to posts on Facebook, it looks like demolition ended in August and construction is under way. Stand by for more intel on when the meatballs and Negronis will be unveiled. 3213 Scott St. at Lombard.