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Feb 13, 2017 16 min read

February 14, 2017 - This week's tablehopper: hearts and bacon and I heart bacon.

February 14, 2017 - This week's tablehopper: hearts and bacon and I heart bacon.
Table of Contents

This week's tablehopper: hearts and bacon and I heart bacon.                    

Now that’s what I call some bacon! House-cured and thick-cut bacon lurve from the Early to Rise Brunch with Feastly. Photo: ©

Every day the past five days, I’m like, “SUN?! Is that you?!” Weekends like the one we just had make me miss my Alfa Romeo something fierce. I actually saw a lady driving a Veloce with the top up this weekend and was ready to yell, “You’re doing it wrong!” People. I hope you all get to hop outside at some point and enjoy the last rays until our ramen weather returns.

Sunday was my dear grandmother’s 88th birthday, and I’ll be damned if she doesn’t look better than most 75-year-olds (and Judy has the open-mindedness of most young’uns, I swear). She’s a force. It was a great time to bust out some Gagliardi classics: pasta al forno and a St. Honoré cake from Dianda’s. (Pretty much what I’d request for my last supper.) And lots of bubbles, oh you know it. Who do you think I got my love of Champagne from?

A couple of other parties to have in mind: tomorrow, Wednesday February 15th, is A Library of Libations: Winter Cocktails of the Farmers Market, with literary-inspired winter farmers market cocktails and bites from 20-plus Bay Area bartenders and chefs. I’ll be sure to wear my glasses. See you there?

And I’m getting excited for the upcoming Academy of Friends gala on Oscars Sunday! I have been busy curating the restaurant lineup for the event this year, my first time for this event, and let me tell you, the food is gonna be so great! The theme is Shanghai Nights, and some of our fantastic and generous partners include Liholiho Yacht Club, Mister Jiu’s, Nomica, The Saratoga, Junju, Chubby Noodle, Onsen, Tartine Manufactory, Pabu, The Caviar Co., Motze, DOSA, chef Rob Lam, Salt & Straw, Jane, Parallel 37, E&O, and Cypress Grove Cheese—and a few more to be confirmed! I really hope to see you there—be sure to come by my table and say hello (and find some surprises). Use code AOFtablehopper2017 for a discount on tickets!

Well, the news completely blew up this week, so let’s get to it. Happy Valentine’s Day, lovebugs.

XO! Marcia Gagliardi

the chatterbox

Gossip & News (the word on the street)

Rooh, a Swanky Progressive Indian Restaurant Is Now Open in SoMa


The glowing cobalt bar area at Rooh. Photo: Sameer Yagnik.


The dining room, with blue booths separated by gold mesh curtains. Photo: Sameer Yagnik.


Beetroot Kanji, made with tequila and beetroot spice shrub. Photo: Anthony Thornton.


Lamb shank nihari with ginger, saffron, cilantro, chile gremolata. Photo: Anthony Thornton.


The paneer pinweel in red pepper makhani. Photo: ©

San Francisco’s upscale Indian restaurant scene keeps on ramping up, and the latest addition is ROOH (which means soul or spirit). It’s the first project in the U.S. from Good Times Restaurant Group (the Bhambri family) in India—they have restaurants and nightclubs in Delhi, Mumbai, Pune, and other locations. The chef is Sujan Sarkar, a top-rated chef who has cooked around the world. Sarkar has created a progressive menu that melds regional Indian flavors, modern techniques, and local and seasonal ingredients.

There is a seven-course tasting menu ($80), as well as an à la carte dinner menu that includes some fun bar bites, like chile, pea, and goat cheese-stuffed kulcha; Goan chorizo Scotch egg; and the can’t-miss Kashmiri duck puff. The section of small plates is extensive and intriguing, and at least half of the dishes are vegetarian.

It’s a good thing Sarkar has a big kitchen team from the Good Times’ other Indian restaurants with him here, because there is also an extensive listing of large plates. At a preview meal, we got to taste the elegant paneer pinwheel, such a fun presentation of this classic dish, with a deeply flavorful red pepper makhani, fenugreek, and butter emulsion; the same sauce is used with their tandoori chicken. The tandoori portobello with polenta was a surprise hit at the table. I will admit I thought it sounded too much like a 2002 dish with its truffle oil, but the bite I had made me not care what year it was. Don’t miss the side of black dairy dal—just letting you know. The Indian breads are also fun to try.

The presentations are refined, with many innovative touches and details. Save room for the banana tarte Tatin and tutti-frutti cassata, some of the best Indian-inspired desserts I’ve had.

The creative cocktails are playful, feature many culinary influences, and are based on Ayurveda and its six tastes: sweet, sour, salty, pungent, astringent, and bitter. Maybe come before your reservation and hope for a seat at the swanky cobalt blue bar. The Banaras Sour is a good place to start (gin, basil, cucumber, Chartreuse), and the Beetroot Kanji is made with tequila and beetroot spice shrub. The Mustard Old-Fashioned features mustard ghee-washed Four Roses bourbon—it’s wild.

The SoMa location is in the base of the Dropbox building, and they did a lot to build out what was otherwise a rather industrial and characterless shell. The interior has many flashy touches, with bright colors and shimmery chandeliers plus tiled flooring. The dining area features blue booths separated by gold mesh curtains, and there are wicker-backed chairs throughout, although the barstools also have patent cherry red seats and lanterns suspended above.

Open for dinner Mon-Thu 5:30pm-10pm, Fri-Sat 5:30pm-10:30pm, with a late-night menu Fri-Sat 10:30pm-12:30am. Happy hour, lunch, and brunch to follow shortly. 333 Brannan St. at 2nd St.

Bayou Creole Kitchen and Rotisserie Now Open in the Mission


You can’t miss the cheerful exterior of Bayou in the Mission. Photo via Instagram.


Frog legs are on the menu at Bayou. Photo courtesy of Arthur Wall.


Gumbo, broiled oysters gratinée, and barbecue shrimp. Photo via Instagram.

Newly open as of Saturday is BAYOU CREOLE KITCHEN AND ROTISSERIE in the Mission. It’s in the former Young’s BBQ space and is from Garcon’s Jerome Rivoire and chef Arthur Wall, a New Orleans native. It’s meant to be a casual and authentic place, no-frills but still mindful (Wall described it as “a po’boy shop on steroids”). It’s also designed to be affordable, with most menu items ranging from $10-$20. They expect to do a lot of takeout, delivery, and catering.

Wall is excited to be cooking his native dishes. You’ll find a menu (here’s the preliminary menu, subject to change!) of po’boys (from fried soft-shell crab to oysters to boudin, served on Leidenheimer rolls he’s flying out from NOLA), seafood or chicken and andouille gumbo, broiled oysters gratinée, shrimp cocktail, and some other classics like frog legs and a few slighty nicer entrées like sole (or flounder) meunière, crawfish étouffée, and filet mignon medallions with mushroom peppercorn sauce. There is also a rotisserie, which they’ll be spinning Creole-spiced chicken and baby back ribs on.

They have a close relationship with and will be sourcing their meats with Olivier Cordier of Olivier’s Butchery in Dogpatch (he grew up with Rivoire in Burgundy), and the seafood is from Louisiana and the Gulf (via Gulfish), including Gulf oysters, shrimp, catfish, and blue crab fingers. Look for some seafood boils when it’s the season, and you know they’ll have some specials for Mardi Gras.

There are wines by the glass, either an affordable $8 selection or you can spring for a Gigondas—it’s up to the guest how much they’d like to spend, but they want people to feel like there’s a lot of value. The dining room has 22 seats and features some eclectic artwork. It reopens for dinner this Wed, and soft opening service for now is dinner Tue-Sat. They’ll launch lunch either this weekend or next, when hours will extend to Tue-Sat 11am-11pm. Sunday brunch will be coming later. 3412 17th St. at Valencia.

Glena's, Serving Tacos and Margaritas in Dogpatch, Opening This Week


An al pastor taco from Glena’s. Photo via Instagram.


The bar at the new Glena’s, which will be serving margaritas and more in March. Photo courtesy of Glena’s.

Opening tomorrow in Dogpatch is GLENA’S from Michael Gaines (Kin Khao, Central Kitchen, Manresa), a casual taco and margarita spot we told you about last year. It’s in the former The New Spot in the Dogpatch, and he’s opening it with his wife, Stephanie Gaines (Plow), who will be acting as the GM.

His menu features some classic taco styles (al pastor, carne asada, grilled fish, and Hodo Soy tofu), with meat tacos on Sonoritas (flour tortillas with lard) and fish and vegetarian tacos on corn, both kinds are from La Palma. Meats are organic, and all the tacos are $5. Gaines says his food has a California sensibility, bright with acid and freshness, and are a touch lighter (for example, the beans aren’t cooked with lard and are vegetarian).

Other dishes include ceviche tostadas wtih Gulf prawns, pozole made with Rancho Gordo hominy, and eggs and chorizo with fried potatoes, onions, garlic, chile, chorizo, and two poached eggs in a cazuela. Yes, please. There’s also a fried chicken torta, sides like sweet plantains, and churros for dessert.

Once the liquor license kicks in (they are hoping for early March), beverage director Lachlan Bray (Kin Khao, Tosca) has some good things in store. There will be cocktail classics like a margarita and a Paloma, but here’s where things get fun: they want to bring back the blended margarita and make a really, really good one. Can’t wait. There will be four other cocktails, ranging from a spritzer to a low-ABV selection to a spirituous option, and there will be a non-tequila drink too. Bray says his cocktails will be made with quality ingredients and will be approachable and quickly executable.

The space has 31 seats, and they designed it to be good for to-go service. For now, Glena’s is open Mon-Fri 11am-3pm, and once they can serve alcohol (I’ll let you know, don’t you worry), it will be open daily 11am-11pm. 632 20th St. at 3rd St., 415-800-7415.

Mestiza Taqueria Will Be Bringing Some Mad Flavor to SoMa


The tropical and plant-filled interior of Mestiza Taqueria. Photo courtesy of Mestiza.


The patio/beer garden with large communal tables and a beautiful mural. Photo courtesy of Mestiza.


Thai red curry beef taco with pineapple-arbol chile salsa, roast shrimp powder, coconut flakes, basil. Photo: ©

On Friday evening, I attended a preview party for the upcoming MESTIZA TAQUERIA in SoMa, and when it opens at the end of this month, you’re going to be happy about that. The owner is Deanna Sison Foster (Farmerbrown, Little Skillet, Victory Hall & Parlor), who is working with consulting chef Sophina Uong (Calavera, Revival Bar & Kitchen, Picán, 900 Grayson).

The name Mestiza, which means mixed culture or heritage, gives you a clear hint about what’s going on with the street food-inspired menu. It’s like a Mexican taqueria, with flavors and ingredients from the Philippines, plus Cambodia, Thailand, and Vietnam. Some tacos on the potential lineup include Filipino pork adobo with ginger salsa cruda and achara; Khmer lemongrass chicken with serrano-avocado crema, peanuts, pink onions, pickled Fresno chiles; and Thai red curry beef with pineapple-arbol chile salsa, roast shrimp powder, coconut flakes, basil. And for $1 more, you can have the tacos in a queso shell. Uh-huh.

Some more straightforward options are carne asada, hongos y rajas (shiitake and oyster mushrooms, rajas, Spanish onions, eggplant salsa negro, avocado crema, pink onions, radish sprouts), and grilled rock cod (with pineapple-arbol chile salsa, Spanish onion salad, and cilantro). All tacos will range from $3.50-$4.

There are also tostadas (vegetarian or Gulf shrimp), a chopped salad, mixto bowls with a choice of protein and garlic rice (yes!), ceviches, and pulutan (Filipino finger food, like pork adobo empanadas, lechón, and sweet plantains). There will be housemade beverages (including cinnamon horchata, pineapple ginger, cucumber mint, and hibiscus watermelon aquas frescas), a well-selected beer program with seven to nine taps, a tight wine selection, and low-ABV beer and wine cocktails, like a pineapple sangrita, tamarind michelada, and a calamansi lime shandy.

It’s opening in the former Chavo’s, although you’ll hardly recognize it now. The outdoor patio is like an island beer garden and features a stunning floral mural by Jet Martinez, with plenty of plants and live edge wood tables, perfect for groups. The interior is full of more plants and has an easy tropical vibe.

Another thing to look forward to: in late summer, Mestiza Taqueria will also host a community of chefs and entrepreneurs through a series of pop-up dinners in collaboration with SoMa Pilipinas.

Hours will be Mon-Fri 11am-10pm, and eventually will ramp up with weekend brunch Sat-Sun 10am-4pm. Look for an opening in late Feb—will keep you posted! Follow along on Instagram. 595 Bryant St. at 4th St.

Rise and Shine: Japanese Brunch at Okane, The Bird Opens for Breakfast


Okane brunch with sides. Photo: Michael Ogata.


The Bird. Photo: Aubrie Pick.

If you want to shake up your usual brunch routine, OKANE in SoMa has launched a prix-fixe brunch inspired by traditional kaiseki and onsen breakfasts. Choose from an $18, $20, or $22 menu, with dishes like grilled fish, chicken teriyaki, stewed pork belly, gyoza, vegetables, and sesame tofu, with salad, miso soup, pickles, and rice. It’s like having a bento box for brunch. You can also share larger dishes with your table, like kani lobster gohan, a rice bowl with crab and lobster meat ($16). Served Sat-Sun 10am-2pm. 669 Townsend St. at 8th St., 415-865-9788.

Popular FiDi fried chicken sandwich pushers THE BIRD are launching breakfast Wednesday February 15th. On the menu: fried chicken biscuits ($4.50) and other biscuit sandwiches (sausage, egg, and cheese biscuit; and bacon, egg, and cheese biscuit), and all come with hash rounds. There are also housemade apple fritters (don’t tell your cardiologist), Four Barrel drip coffee, and OJ. Serving Mon-Fri 8am-10am.

Beginning at 8am this Wednesday, they’ll be giving away 200 breakfast sandwiches to the first 200 people who stop by that morning. (It’s their way of saying thank you to the supportive fans who’ve waited in long lines for their fried chicken sandwiches). 115 New Montgomery St. at Minna, 415-872-9825.

North Bay News: The Drawing Board Opens, Christopher Lee Returns to the Bay Area, Wise Sons to Larkspur


The bar and communal table at The Drawing Board. Photo: Molly DeCoudreaux.


The Drawing Board’s gluten-free rosewater cardamom cake. Photo: Molly DeCoudreaux.

Now open in Downtown Petaluma is THE DRAWING BOARD, an eatery from first-time restaurateur Rosie Wiggins. Chef Ariel Nadelberg (previously Seed + Salt) has crafted a menu that features minimally processed whole ingredients (many of them local and heirloom) with international influences that’s designed to fit many diets, from gluten-free to paleo. Dishes can include crudo, farinata pizzette, and duck confit cassoulet, and there are desserts from Robin Luu (Nopa, Bar Agricole). See, it’s not all restrictive—there’s also a full liquor license with a focus on herbaceous tinctures, tonics, shrubs, and bitters made from locally foraged botanicals. Dinner to start, and breakfast, lunch, and farm dinners will roll out soon. And look at the space, it’s pretty damn charming. Wed-Sun 5pm-12am. 190 Kentucky St. at Washington, Petaluma, 707-774-6689.

A longtime tablehopper reader (grazie, Gnocco!) forwarded an email to me from Christopher Lee—formerly the meat maestro of Eccolo—who is returning to the Bay Area after working in New York (at Il Buco) and Europe. It ends up he’s taking over Molly Best’s THISTLE MEATS in Petaluma (she is stepping away to be with her young family), and he will be transitioning the space into his own version of the butcher shop. In the email, he says, “The ‘new’ shop offerings will be diverse and will include fresh meats, poultry, game, sausages, and a range of house-cured meats and charcuterie, as it has done. But we’ll also offer excellent cold sandwiches to take away and tasty sausage sandwiches grilled to order. There’ll be a selection of condiments, vinegars, olive oils, salt, salt-packed capers and other jarred delights, and a selection of tinned seafood from Spain and Portugal, the beauty of which I discovered over the past few years. (They are a story unto themselves, a revived artisanal industry of extraordinary quality and charm.)”

There will also be some staples, and Lee mentions in time he’ll have a couple of pickup points: Bartavelle in Berkeley and Cosecha inside Swan’s Market in Oakland. 160 Petaluma Blvd. N. at Washington, Petaluma, 707-772-5442.

WISE SONS is opening in the former Miette location in the Marin Country Mart in Larkspur. They are targeting mid-April to be open and serving bagels and bagel sandwiches, schmears, coffee, and deli items. 2227 Larkspur Landing Circle. [Via Scoop.]


the sponsor

This Round Is On Me... (hey, thanks!)

(Sponsored): Save on Your Ticket for Academy of Friends, Featuring Restaurants Curated by tablehopper

Join the Academy of Friends 2017 Gala (this year’s theme is Shanghai Nights!) on Sunday February 26th, 2017, at Midway SF. This marks the 37th Annual Academy Awards Night Gala benefiting Bay Area HIV/AIDS services. Enjoy bites curated by tablehopper from some of SF’s best restaurants (including Liholiho Yacht Club, Mister Jiu’s, Tartine Manufactory, Nomica, Dosa, Motze, The Saratoga, and more!) plus wine and bubbles from amazing vintners, along with a fun way to watch the 2017 Oscars.

Bid on hundreds of fabulous items in our silent auction, including many gift certificates from top restaurants. Win a 2017 CLA from Mercedes-Benz San Francisco or a seven-day European cruise from Celebrity Cruises. Be ready for our raffle drawings, live auction, incredible live entertainment, and then dancing with the DJs from Go BANG! Learn why this event is “THE PLACE to watch the Oscars in SF!”(Advocate magazine 2015) and the “Best SF Oscar Party” (SFist 2016).

Get tickets here (use code AOFtablehopper2017) and be sure to come by the tablehopper table and say hello!

the lush

Bar News & Reviews (put it on my tab)

The Old Ship Saloon Gets New Owners and Will Keep on Sailing


The iconic Old Ship Saloon sign. Yelp photo by Rachel H.

We keep hearing so many stories of our treasured old-school SF dives being bought, sold, gutted, razed, made over, and basically having any scrap of their former soul sucked out of them. But fortunately, SF’s oldest bar, the OLD SHIP SALOON, which is being sold by longtime owner Bill Duffy, will end up in good hands.

When I saw the ABC license transfer hit the wires with Eric Passetti’s name on it, I was like, huh, this is interesting. (Passetti is a partner with Dennis Leary in local businesses like Natoma Cabana, Terminus, Rx.) I received a call back from Erik Hopfinger, who is the consulting chef for the new iteration of the Old Ship and will potentially be joining partners Marc Bruschera and Tod Alsman (R Bar, Wreck Room). (You can read more on how Duffy decided to pass the torch here.)

He mentioned that once the transfer goes through in 30-45 days, they will be closing for a deep clean and to reconfigure the bar, but it’s more like “putting new rims” on a car, Hopfinger stated. They also plan to add some outside tables and take advantage of the sunlight they get down there.

As for the menu, it’s going to maintain a tavern feeling, with a burger, of course, and salads and some healthy eats as well. Hopfinger said he’d like to offer a staff meal for people in the industry (shot, beer, late-night dinner), and they really want to be a local staff bar for folks who work nearby, serving until 1am. Local workers in the area will be able to pick up a brown bag lunch, with a sandwich, soup, and cookie combo, or stick around for a fast-casual lunch. Hopfinger is also researching old-school cookbooks so they can pay homage to the bar’s history, which dates back to 1851. He said to expect some pickled items on the menu. We can also get excited to try some of Alsman’s charcuterie and bacon; it ends up he is quite the aficionado.

Stand by for future updates in about a month or so. I’ll be able to share more about the bar program then as well. 298 Pacific Ave. at Battery, 415-788-2222.

Rusted Mule Now Open in Polk Gulch


The amber onyx bar at Rusted Mule. Photo via Facebook.

Over in Polk Gulch, the fomer Sudachi is now the RUSTED MULE, a project from Kristian Cosentino (Dirty Water), Richard Vila (Poquito), Christina Mae Henderson, and Chris Mansury. It’s a huge space, with room for 140 people, and has three lounges plus a mezzanine for private groups. Hoodline reports it has a “soft steampunk” look, with original brick walls and pieces from local artists. The amber onyx bar is where you’ll find “fun and throwback drinks,” mules on tap (made with lime and ginger beer), and plenty of wine and beer. Chef Glen Schwartz (Dirty Water) is behind the pub-style menu, with fun snacks to start (carrot corn dogs, why not?) and will be ramping up in the next couple of weeks. 5pm-2am daily. 1217 Sutter St. at Polk.


the starlet

Star Sightings in Restaurants (no photos please)

Rob Corddry Is into Spice (But Definitely Not Spicer)

Whoops, a tablehopper reader wrote in that they spotted Rob Corddry (Hot Tub Time Machine, Childrens Hospital) dining at Hunan House in Chinatown a couple of weeks ago, and someone (me) forgot to run it.

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