MARINA/COW HOLLOW
Looking for some great brunch options? Tacolicious (2031 Chestnut Street, 415-694-6077) has a new brunch, starting with the Lone Star taco, made with scrambled eggs, bacon, potato, roasted poblano, and salsa macha (an oil-based salsa with fried chilies and garlic), all wrapped up in a La Palma flour tortilla. You’ll also find huevos divorciados (refritos, Telmo’s orange sauce, salsa verde, cotija cheese) — both $9.95. Chilaquiles made with La Palma tortilla chips, chili de arbol and tomato salsa, Oaxaca cheese, avocado, radish, and two eggs are $10.95. And you know there are some great cocktails, like their Bloody Maria, to go with. 11:30 a.m.–2 p.m. Saturday–Sunday (all locations).
The Mina Test Kitchen (2120 Greenwich Street, 415-310-8371) scored a liquor license and have launched Diane’s Bloody Mary Brunch, named in honor of Mina’s wife and her famous Bloody Mary Bar (featuring hand-milled heirloom garden tomatoes blended with a light dashi broth, then infused with herbaceous lovage). Other classic cocktails are also available to pair with chef Adam Sobel’s brunch menu. Options include bagel breakfast sandwiches (like the Sobel Bros. pastrami, fried egg, latke, everything bagel, pictured), strawberry challah French toast, jelly doughnuts, local asparagus scramble with black truffle Camembert and polenta croutons, and the MTK double cheeseburger with caramelized onions, pickle, and mustard-griddled bun. Sunday 10:30 a.m.–3 p.m. (Saturdays are in the future), reservations and walk-ins accepted.
NORTH BEACH
Pete Mrabe of Don Pisto’s can’t stop, won’t stop. Not only is Pete’s open in the former Amante (1310 Grant Avenue) space, he’s opened Central Station Deli (728 Vallejo Street, 415-658-7310) just down the street. The menu has six well-thought-out specialty sandwiches, including The Captain, with double Dutch crunch, mesquite-smoked turkey, bacon, avocado, Swiss, lettuce, onion, tomato. All sandwiches are $11, and you can also make your own combo. Daily 10:30 a.m.–3:30 p.m. (currently), cash only.
A well-known face and character, Mahmoud “Mo” Khossoussi, owner of Maykadeh and Mo’s Grill, wasn’t too keen on his retirement after 53 years in the restaurant biz. The 70-something self-made man explained, “I got bored.” So now he’s collaborating with his daughter, Haleh Cunningham (who will be working on the creative direction), to open his next restaurant Dip (1318 Grant Avenue).
Khossoussi has quite the compelling history: He moved to the United States from Tehran when he was 17. He didn’t speak English, but look who went to Cal Poly and Cal State Hayward and studied accounting and economics. He opened his first restaurant in Castro Valley in 1969, while he was in college, because he needed to support himself. He went to school during the day and worked at the restaurant at night. Turns out, you can’t just tell a hard worker to retire and take it easy.
It ends up his family (including his granddaughters) are all in love with dip sandwiches, like a French dip, so he decided to finally pursue this idea that he’s had for a long time. Dip will be a sandwich shop, serving au jus sandwiches made with organic meats and Acme bread. There will be grass-fed beef (a cross between Tuscan beef and Angus), lamb, nicely marbled pork (sourced from Salmon Creek), and a pork belly sandwich, too, all served au jus. There will be pickles and Dip’s own mustard on the side, plus the option to order potato gratin and other vegetable dishes. Delivery will also be available.
The space will have a butcher shop look, with white subway tile, wood, and brass details. It was formerly a clothing store, and after going through all the change-of-use permits, they are finally under construction and hope to open in May. Way to go, Mo!
FILLMORE
Mosu (1552 Fillmore Street, 415-735-7303) is now open across the street from State Bird Provisions. The fine dining restaurant has posted a sample of its kaiseki-style tasting menu online (mosusf.com), which will clock in at 10 to 12 courses, and feature Asian influences. The menu is $195 per person, tax and tip not included (pretty strong way to come out of the gates there, whoosh). It has 18 seats, and the chef is South Korea native Sung Anh, who was the chef de cuisine at Aziza, and has worked for chef Corey Lee at both The French Laundry and Benu, and at Urasawa in Beverly Hills. The wine list was assembled by master sommelier Kevin Reilly, who was at Cyrus and Quince. Tuesday–Saturday 5:30 p.m.–9 p.m., reservations only.
