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Nov 9, 2021 2 min read

This week's tablehopper: Scorpio season.

This week's tablehopper: Scorpio season.
My preferred birthday trinity: Champagne, caviar, and a colorful caftan! Cheers, darlings!
Table of Contents

Why, hello there. I know some of you have wondered if my flapper zombie Halloween costume became permanent, but I’ve just been fully immersed in celebrating Scorpio season! My birthday was November 1st, and this past week has been full of family dinners, fun visits with fellow Scorps and friends and family in town, a gorgeous St. Honoré cake from Rulli, yacht rocking, surprises, Champagne wishes, and caviar dreams! It was so nice to step away from social media and email and writing for a week and fully enjoy being in the moment(s). Going to the Balboa Theater to see The French Dispatch on my rainy birthday was pure delight, but getting a bout of food poisoning late that night from a sandwich I ate was downright rude. (Ya win some, ya lose some.) Anyway, I’m feeling so much love and gratitude for all the wondrous people in my life—this includes you!

This week’s catch-up column is full of news and exciting openings, although a few things slipped through the cracks (I took that Xfinity outage on Monday night as a sign I was supposed to go to bed and push my deadline a day, ha!). I was hoping to have a write-up for you about the new Le Fantastique in Hayes Valley, but that has been tough to pin down. Their soft-opening reservations are open and here are some pics to inspire you! Just go and have caviar éclairs and bubbles and have fun! I’ll have a post about it soon, along with some other cute new openings I am behind on sharing.

A couple weeks ago, I hosted a livestream discussion with Upstream Solutions and an awesome group of panelists called Reusables Win in SF—it was so informative and inspiring. I hope all food service businesses and operators can visit their page—it has a recording of the livestream and resources so you find information on why switching to reusables is one of the best decisions you can make for your bottom line, customers, and the planet. You can easily get in touch with ReThink Disposable—the free technical assistance they offer has helped over 250 Bay Area restaurants achieve between $3,000-$22,000 annually in savings (!), while preventing tons of waste from entering our streets, oceans, and landfills. Check it out!

One last thing: Thanksgiving is in two weeks (I know, I knowwwww) and there are a bunch of amazing menus, dishes, pies, and more that our local restaurants and food businesses are preparing for the holiday. Go ahead and visit my Thanksgiving Stories on Instagram for ideas—I’m uploading new updates daily! Act early since everything is a bit wonky this year!

Okay gang, I’m off to experience the new Bungalow Kitchen in Tiburon tonight (fun!). So glad the weather is absolutely gorgeous right now! Enjoy it! Mwah!

XO! ~Marcia

My preferred birthday trinity: Champagne, caviar, and a colorful caftan! Cheers, darlings!View tablehopper Newsletter from Wednesday, Nov 10 2021

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