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Jun 10, 2014 3 min read

Tidbits: Cockscomb, New Brunch at Green Chile Kitchen, Pop-Up Café, More

Tidbits: Cockscomb, New Brunch at Green Chile Kitchen, Pop-Up Café, More
Huevos motulenos for brunch at Green Chile Kitchen. Photo by Jorge Novoa.
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While details aren’t out yet about Chris Cosentino’s upcoming SoMa restaurant project, a little birdie told us the name of the project will be COCKSCOMB, and I’d say this website URL definitely confirms it. More soon. 564 4th St. at Brannan.

Here’s a new spot for your brunch radar: GREEN CHILE KITCHEN is now serving a new menu on Saturdays and Sundays from 9am-2pm. New dishes include a root vegetable hash with carne adovada and fried eggs, and a frittata served enchilada-style, layered with tortillas and green chile; here’s the menu. There are also brunch-friendly beverages, like watermelon or mango mimosas, and red or white sangria. 1801 McAllister St. at Baker, 415-440-9411.

~OUTERLANDS~ is starting dinner service tonight. Hours are Tue-Sun 5:30pm-10pm. You can also come by for small bites and cocktails at their new bar from 3pm-5:30pm (bites start at 4pm). Walk-in seating; reservations coming soon. And it’s also worth noting their weekday café hours are in effect, serving sweet and savory treats Tue-Fri 8am-10am.

Mid-Market’s new TBD is switching over to a fixed-menu format starting Tuesday June 10th (yep, tonight). The menu will change weekly and will cost $45 per person, check it out here. 1077 Mission St. at 7th St., 415-431-1826.

Ah yes, the notorious Luisa Hanson is back at building her Luisa empire, this time opening LUISA’S PIZZA & PASTA on Nob Hill, in the exact location where The Front Room moved after Hanson squeezed them out of their original location and not long after, they closed. Anyway. We noticed some license activity, and this hilarious Chowhound report shares more, and we really mean sharing, since it involves Ms. Hanson sharing a look at her décolletage. Look for an opening on Tuesday June 17th. As for her blouse, well, that could happen at any time. And you gotta love the “since 1959” on the sign. 1550 California St. at Polk.

Eater reports that the former Acme Burgerhaus space in the Tenderloin has become POP UP CAFÉ, a restaurant devoted entirely to, well, pop-ups. From 7am-2pm they serve breakfast and lunch, and then in the evenings different chefs come in to offer pop-up dinners. Some guests include The Crawfish Spot on weekends, Cambodian and Laotian food from Sal on Mondays, and BBQ@Lux on Wednesdays and Thursdays. They’ve got 13 beers on tap, as well as 30 more by the bottle and red and white wine. Follow who is cooking on their Facebook page or Twitter. 620 O’Farrell St. at Leavenworth, 510-815-5643.

Eater also caught the news on SOMA EATS, a wine bar, bottle shop, and café moving to 2nd Street in mid-August. It comes from Oussama Mannaa and Shirley Azzghayer, who own SOMA Wines & Spirits, and will offer all-day service. In the mornings, they’ll be pouring Sightglass coffee, along with egg sandwiches and pastries; in the afternoon, look for sandwiches and salads. Then, in the evening, snacks will be offered at the bar. One wall will be entirely stocked with spirits, wine, and beer, all available for purchase. You’ll be able to imbibe there at the bar, or take your haul home. 186 2nd St. at Howard.

North Beach’s Latin wine bar, ANTOLOGÍA, has a newly expanded menu from chef Brandon Peralta, and has also snagged an entertainment license, allowing them to feature live music. On the menu, the Latin theme continues with empanadas, mofongo, and an avocado stuffed with chicken and shrimp salad. As for the live music, follow along on their Facebook page for upcoming shows. Hours are Wed-Sat 5pm-11pm. 515 Broadway St. at Kearny, 415-274-8423.

Food-delivery app Sprig has partnered with local chefs to offer daily menus of dishes, starting with Stuart Brioza of State Bird Provisions on Thursday June 12th from 5:30pm-9:30pm and followed by Cortney Burns on Thursday June 26th. Brioza’s menu has three options: Petaluma Farms chicken with fennel, cumin, coriander, and cinnamon, roasted with onions, kale, and chickpeas; ribs with lemon, rosemary, and garlic, served with chard and rosemary potatoes; or asparagus, Hodo Soy tofu, and peas stir-fried with ginger, garlic, and sambal, served with rice and kimchi. Dinners are $10 each, plus a $2 flat rate delivery fee.

Huevos motulenos for brunch at Green Chile Kitchen. Photo by Jorge Novoa.

The newly refreshed interior at Outerlands. Photo from Facebook.
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