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Aug 30, 2022 5 min read

New Openings: Outta Sight Pizza, Señor Sisig, La Société, and More

New Openings: Outta Sight Pizza, Señor Sisig, La Société, and More
The slices are coming! Outta Sight Pizza’s slice shop is about to open. Instagram photo via @thatsouttasight.
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Fellow pizza fanatics, start your engines: owner Eric Ehler (Fort Point, Mister Jiu’s, Lazy Susan) and his biz partner Peter Dorrance and team are soft-opening the OUTTA SIGHT PIZZA slice shop on Larkin Street in Civic Center/Tenderloin any day now! Follow their Instagram account for the latest updates (I’ll repost anything I see)—sounds like they’ll be soft-opening on some random days until they open for good in mid-September (“Roll by on a weekday, who knows?! We might be selling slices.”)

The shop looks great—all white and shiny and they have some cool local artwork up (“When we first got the space we knew it would be a perfect spot to show off our homies art. Think of it as pizzeria x skateshop x gallery.”) and you know the music will be fly, just like the slices. (I love this pizza so much—it’s thin and New York-style, with such great flavor, and that chef’s kiss SF quality flair.) There are a few diner-style white tables with bentwood chairs and a ledge where you can perch with your slice.

In another post, they say, “The slice pies at the new shop will be a tad simpler then [sic] our current pies at the Fig, but simplicity is in the details. We are particularly stoked on our mushroom pie. It’s garlicky, salty, tangy, cheesey, and of course will have the best shrooms in the biz from Black Diamond Mushroom Co.” I managed to sneak a peek at their slice menu (they’ve been running preview Stories), and it looks like there will be cheese, pep, mushroom, a bianca, and their Madonna (mozzarella, marinara, basil, evoo), The Bear, Lunch Lady, Lisa, and Roy, nine in all. You can order a whole pie too, and a garden salad

And if you like to sit down to a whole pie with a bottle of wine at Fig & Thistle (at 429 Gough St.), fear not, they’re going to keep the pop-up going Tue-Sat as well. As they put it in a post, “Think about it like this — fancy pies in the evening at the Fig, and then big ol slices on Larkin! Pizza all day and pizza your way!” I like it. 422 Larkin St. at Golden Gate.

Fort Point Beer Company just launched their new food concept—a spin on SF-style seafood—at both their Valencia Beer Hall and Ferry Building Beer Garden. Cecile Macasero, former chef de cuisine at Kin Khao and Sea Creatures, developed a menu with dishes like a Dungeness crab roll, Louie salad, Big Cup-a-Cioppino (fully shucked seafood in tomato broth served in an enamel mug), and Rice-a-Roni arancini—all their seafood is wild-caught, sustainable, and local, through partnering with TwoxSea, Aloha Seafood, and Water2Table. Locals know it’s not Dungeness season, but they tracked down some year-round fresh Dungies through Fathom Seafood’s small boats that trap seasonally from California up to Alaska. Can’t wait to try their cioppino-inspired Michelada, featuring my fave summer sipper: their Yuzu KSA Radler. Also: Fort Point’s Ferry Building Beer Garden has doubled its seating area, expanding into the sunny sidewalk.

Evan Kidera and Gil Payumo just opened a location of SEÑOR SISIG in the Ferry Building Marketplace (in what was previously Brown Sugar Kitchen’s spot)—this is their third brick-and-mortar location. New additions on their tasty Filipino-Mexican menu include a vegan chicken sisig option, a sisig torta, bite-sized churros with purple ube-macapuno sauce, and cocktails highlighting Filipino and Mexican flavors. You can sit on the outdoor patio out back, too. Open Mon-Fri 10am-8pm, Sat 9am-8pm, Sun 9am-6pm.

(Get ready for REEM’S CALIFORNIA moving into the Ferry Building Marketplace next—they’ll be opening in the former Cowgirl Creamery location.)

Opening next Tuesday September 6th is LA SOCIÉTÉ in the Hyatt Regency San Francisco Downtown SOMA. It’s the first project from TableOne Hospitality (a spinoff of MINA Group and a partnership between restaurateur Patric Yumul, chef Michael Mina, and Highgate). The chef, Alexandre Viriot, is turning out some pretty gorgeous-looking modern brasserie dishes (he has worked with some French greats, including Joël Robuchon, Guy Savoy, and Alain Ducasse). The bar opened already, where they’re serving dinner and cocktails (developed by Phil Collins and Carlo Splendorini) until the dining room opens on the 6th—peep the dinner menu here. I’m ready for the hearth-baked tarte flambée with bacon lardons, sweet onions, fromage blanc, and caraway; and onion soup gratinée with aged Comté and roasted bone marrow with oxtail ragout on the side. Oui! 50 3rd St.

Over in Union Square, BIG ALMA (named in honor of Alma de Bretteville Spreckels, known as the “Great Grandmother of San Francisco”) just opened in the historic Villa Florence Hotel as a pop-up. The kitchen team has reportedly spent time at Daniel in New York, as well as SingleThread, The French Laundry, and Lazy Bear—you can look at their Cali cuisine menu on the site. They’re launching a new happy hour on September 1st (4pm-6pm daily), with some unheard-of prices in 2022: $7 Manhattans, margaritas, and martinis, $7 draft beers, and $7 house wine. Cheers! Open 4pm-10pm daily. 225 Powell St.

Take a look at Marco Senghor’s colorful and spacious BIG BAOBAB in the former Lupulandia in the Mission, now open for morning coffee, West African dishes for dinner, and weekend brunch. And: music! (Of course.) He has been through a LOT these past years, time to show up and say hi to a neighborhood OG. [Via Eater] 2243 Mission St. at 18th St.

The slices are coming! Outta Sight Pizza’s slice shop is about to open. Instagram photo via @thatsouttasight.

A sneak peek of Outta Sight Pizza’s slice shop. Photo via Google/Outta Sight Pizza.
A selection of the new seafood dishes (and more) at Fort Point’s Valencia Beer Hall and Ferry Building Beer Garden. Photo: Sasha Netchaev.
New dishes and cocktails and a great view await at the new Señor Sisig location at the Ferry Building. Photo: Patrick Beaudouin.
La Société’s onion soup gratinée with aged Comté and roasted bone marrow with oxtail ragout. Photo: Galdones Photography.
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