There is some life in the former Mamacita space in the Marina, and it’s now home to Mamanoko (2317 Chestnut Street, 415-346-8494). Partners Stryker Scales and Sam Josi (Mamacita, Umami, Tipsy Pig, Padrecito, Blue Barn) have put together a Japanese-inspired concept, featuring an izakaya-style menu of bar-friendly bites like dumplings, tataki, skewers, tempura, sliders (including pork tonkatsu), and snacks. There is also an eight-seat sushi bar they added, helmed by Taka Iwamoto, who is offering a nice selection of nigiri, sashimi, and a range of rolls, from classics (“the usual suspects,” $10–$12) to specialty house rolls ($16–$19) like the Wiki Wiki (spicy ahi tuna, tobiko, avocado, and kaiware, with albacore tuna, ponzu, crispy garlic oil, and scallions on the outside).
The cocktail menu features Japanese whiskies, all Japanese beers, and 20 sakes. Bar manager Tim Cosgrove has created eight cocktails (which will increase in time), including the Spirited Away, a spin on a Manhattan, with jasmine tea-infused Toki whiskey, Carpano Antica, Grand Marnier, and Angostura bitters, served in a ceramic cup with an ice sphere.
Architects II is behind the updated layout and overall design, but Josi had a lot of input on the details (he has traveled extensively in Japan) — the team all collaborated closely. You’ll note some shou sugi ban (charred cedar, a Japanese method of curing wood) throughout, on the bar wall, wainscoting, and trim out front. The team sourced Japanese Akari lanterns from the Noguchi Museum, and there is a lot of traditional cedar as well. There are 90 seats total.
The name is a nod to the former Mamacita and means “mother’s child” in Japanese. Marina, meet your new hangout. Monday–Saturday 5:30–10 p.m. for now.
Folks in the Marina have a new wine bar, Parigo (3232 Scott Street) now open in the former Bin 38/Scotland Yard space. Barrel Room owner Sarah Trubnick has brought on chef de cuisine Danny Murcia, who is bringing the business name to life, which means “pairing” — each course features two wines, one that complements the food and one that contrasts. Or you can come by for selections from the raw bar and bar bites and a glass of whatever you want — there will be more than 50 wines available by the glass and half glass. And don’t forget that back patio. Tuesday–Sunday 5–11 p.m.
COW HOLLOW
Cow Hollow is the new home and first neighborhood location for the latest fast-casual Mixt (3130 Fillmore Street). You can come by for salads, grain bowls, and their new market plates for lunch and dinner, plus there’s a kombucha bar, cold brew, and iced nitro chai — and outdoor seating. Daily 11 a.m.–9 p.m.
GHIRARDELLI SQUARE
After running a short pop-up beer garden, San Francisco Brewing Co. will open its first tap room and on-site brewery in the square’s West Plaza in spring 2018. It will offer a full-service restaurant serving elevated American-style pub food and eight San Francisco Brewing Co. beers on draught, plus a full bar, craft cocktails, local wines, and ciders. There will also be an outdoor patio with comfy lounge furniture, fire pits, bar games (such as a pool table, foosball tables, shuffleboard, Pop-A-Shot, and a number of TVs), and more.
Meanwhile, Jonathan Waxman has closed both his restaurant Waxman’s (900 North Point) and the short-lived fried and roast chicken concept they just launched, J Bird.
PIER 39
Quite the slew of old-timers just closed, and sadly on the list was the ever-quirky Forbes Island, the floating barge disguised as an island that has been in the Pier 39 marina for over 20 years. It seems owner Forbes Kiddoo (the best sailor name ever) has retired, and we’ll have to stand by to learn where the island will end up next. Anyone want to buy an island? It comes with a lighthouse. And a beach. And palm trees. And a dining room that’s like a ship. And a tiki bar.
RUSSIAN HILL
Belcampo (1998 Polk Street, 415-660-5573) just reopened their restaurant and butcher shop, featuring an all-day menu of their signature burgers, including the Fast Burger, the Belcampo Burger (with white cheddar, caramelized onions, butter lettuce, and house sauce), and the 100-Day Dry-Aged Burger (with raclette, caramelized onions, and whole-grain mustard). At the counter, you’ll find some grab-and-go items (soups and stocks, ready-to-cook meats, salads, and meal kits). Daily 11 a.m.–8 p.m. (restaurant); 10 a.m.–8 p.m. (butcher shop).
