Looking for a brand-new brunch spot (which is conveniently starting on Easter Sunday, April 21st)? The recently opened ABRAZO in Russian Hill is launching brunch on Sundays throughout the summer months from 11am-3pm, and then opening back up at 5:30pm for regular dinner service. Here’s a sample brunch menu. 2000 Hyde St. at Union, 415-872-9239.
Have you been wanting to visit the elegant EIGHT TABLES BY GEORGE CHEN? They are now offering a seven-course menu, starting at $175 per person, available Tuesday through Thursday; for reference, the 10-course tasting menu starts at $225 per person.
Looking for a chic, midweek lunch? Michael and Lindsay Tusk’s stylin’ wine bar, VERJUS, is now serving a Menu à Toute Vitesse, a fixed-price, three-course lunch menu with optional wine pairings available by the half-glass. $31, with an additional $12 for wine pairings. Available Tuesday through Friday, 11:30am-4:30pm.
On Monday nights, FOXSISTER in the Mission is serving $1 wings and $1 soju shots. Pace yourself. 6pm-10pm.
GIBSON has a new Chef’s Table with Cocktails experience from now operations director Adam Chapman—it’s a customized menu with up to 14 sessionable cocktails (with food pairings) specifically tailored to your tastes. His cocktails are quite exquisite, so this would be quite the night. Parties of two to four will be seated in view of the kitchen, which has a new “Boisson Station,” a cocktail station situated in the kitchen that will focus on dim-sum style drinks at a lower alcohol level. $180 per person.
And over at HITACHINO BEER & WAGYU, chef Nori has switched to an izakaya format instead of a tasting menu, offering a more informal and affordable experience, and a larger menu. Look for sukiyaki with Hitachiwagyu, a burger, donburi bowls with A5 wagyu, sourdough corn okonomiyaki, and more new dishes. There are new sake cocktails and beers too, like a sansho pepper ale called Pirika. 639 Post St. at Taylor.
The jiu gong ge (nine essential flavors of Chinese cuisine) course at Eight Tables. Photo: © tablehopper.com.