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Jul 14, 2015 2 min read

New and Temporary Menus: Bix Tomatoes Cart, Al's Place, Nico, More

New and Temporary Menus: Bix Tomatoes Cart, Al's Place, Nico, More
Heirloom tomatoes at Bix. Photo by Kristen Loken via Bix.
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The ~BIX~ Killer Tomatoes Cart is back in business this summer, as of Wednesday July 15th. You can get heirloom tomatoes from Mariquita Farm and the Peach Farm prepared tableside and served with either Di Stefano burrata or house-pulled mozzarella, basil, and olive oil. The cart experience is available at dinner nightly and at lunch on Fridays.

There’s a new tasting menu format available at AL’S PLACE in the Mission. The eight-course tasting menu starts with a variety of snacks and then a series of dishes follows. The tasting menu can be prepared to accommodate many diets, with four different preparations available: omnivore, pescatarian, vegetarian, and vegan. The tasting menu costs $85 per person and changes seasonally. The regular à la carte menu is also still available. 1499 Valencia St. at 25th St., 415-416-6136.

French bistro NICO is now offering a “carte blanche” menu option in addition to their regular dinner menu. You choose between five courses for $55 or three for $45, and then chef Nicolas Delaroque will create a meal for you. Wine pairings are also available for $45 for the five-course pairing or $35 for the three-course option. In addition, Maz Naba has added an even larger selection of rosés to the wine list, many of which are prominently featured on each night’s tasting menu. 3228 Sacramento St. at Lyon, 415-359-1000.

MILLER’S EAST COAST DELI has made some changes to the their menu, according to a blog post. They’ve eliminated some items that weren’t selling well, added some new deli staples from around the country, like Cincinnati chili, a Chicago-style Italian spicy beef sandwich, and Nashville spicy fried chicken, and even lowered prices. They’ve also closed their San Rafael location. 1725 Polk St. at Clay, 415-563-3542.

Sri Lankan restaurant ~1601 BAR & KITCHEN~ is making some adjustments to their menu. Chef Brian Fernando has been cooking at 1601 for two years and is adjusting  the menu to include more dishes that are influenced by the food he grew up with. There are 10 new items, including a halal goat stew for two with beets, chévre mousse, and red basmati, as well as a black curry-crusted bavette steak with rapini, tamarind-date chutney, and bacon. There are also some new wines to pair with the menu’s new direction.

Heirloom tomatoes at Bix. Photo by Kristen Loken via Bix.

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