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Back in August 2016, I broke the news that chef Claude Le Tohic (previously executive chef of Joël Robuchon Las Vegas) was involved with an upcoming Alexander’s Steakhouse project at 165 O’Farrell Street. And now we learn just how big the plans are: imagine a multistory French project,…

A tablehopper reader has been sending me pics and exciting news from the Inner Sunset: Tartine is taking over the former Standard Roofing Co. on 9th Avenue, where Four Barrel Coffee was planning to open a project a few years ago. After speaking with Tartine’s PR, they can’t…

Poor KINJO on Polk Street had to close barely a year after it opened (and JUST after it earned a Michelin star) when a flood from the upstairs neighbor closed them down—for months. But good news, it has reopened, albeit with some changes. Eater writes that Takatoshi Toshi (Sushi…

SF has yet another robotically made food item for you, and this time it’s actually a burger that looks pretty damn good! Meet the burger from CREATOR, the first restaurant to automate the preparation of a composed dish, from start to finish. We’re talking 600 unique parts. Humans,…

Folks in the Outer Richmond must be so stoked with all the new businesses opening, first Pearl and now VIOLET’S, a new bar and restaurant from Fiorella (and just a few doors down). It has a tavern style, with a raw bar, late-night menu, cocktails, and yes, a double-patty…

Some news over at Magnolia Brewing Company’s SMOKESTACK: the barbecue joint (and bar) has closed for a reconcepting and is due to reopen in August as Magnolia Dogpatch. But Eater also reports that Magnolia Brewing founder and brewmaster Dave McLean is no longer a part of Magnolia. You may…

The second location of DABBA has opened, bringing its uniquely borderless fine-casual cuisine that is “comfort food just like your Californian-Indian-Cajun-Jamaican-Mexican Mom would make.” You got that? It’s delicious, healthy, and made with fresh ingredients, featuring customizable bowls, salads with grains, seasonal vegetables, chutneys, yogurt, and topped with a…