MARINA
The popular Inner Sunset hot pot shop Nabe (2151 Lombard Street, 415-345-8344) has expanded — just in time for winter. It features the same menu (for now) from siblings and owners Hilwin and Hubert Wong, with a modern look by Alan Tse. Dinner only, Sunday–Thursday 5–10:30 p.m.; Friday–Saturday 5–11 p.m.
COW HOLLOW
The Epicurean Trader is expanding from Bernal Heights to a second location (1909 Union Street) in late January/early February. The store will be slightly larger, with more focus on gourmet cheese and charcuterie. They will also be working to hold their title of Best Spirits Store in the Bay Area by having the largest range of craft spirits in the city, with a particular focus on allocated and hard-to-find craft whiskeys, Scotch, and mezcal.
Wine lovers will be happy they have teamed up with two sommeliers that currently run some of the top wine shops in Berkeley to lead their wine program, which will continue to focus on high-quality, small-production wines. Additional store items include small-batch coffee, hand-blended teas and spices, craft chocolates, oils and vinegars, and other artisanal pantry items. They will also offer delivery anywhere in the 7×7 area within an hour through Instacart.
PRESIDIO
Traci Des Jardins, the Presidio Trust, and Bon Appétit Management Company have announced that Rogelio Garcia is now the executive chef at The Commissary (101 Montgomery Street). His background includes executive chef at Angéle, sous chef at Calistoga Ranch, and chef de partie at The French Laundry — his journey has been an inspiring one, starting as a dishwasher in high school in Yountville.
FILLMORE
Newly open and adding a wonderful fresh-baked perfume to the neighborhood is Jane the Bakery (1881 Geary Street, 415-658-7971) in the former KFC/Taco Bell complex. Owner Amanda Michael’s third location, it’s more of a retail/production bakery than cafe — and you can watch head baker Jorgen Carlsen and team at work cranking out breads, pastries, and baked goods with some inventive touches, like mini cookies in peanut butter tahini or chocolate sourdough. Favorites include cookies, banana bread, cinnamon rolls, plus a full range of breads (walnut fig; olive, lemon, and thyme; ancient grains; baguettes) and braided challah on Fridays only, plus vegan and gluten-free options. Savory items include a spicy sausage, red pepper, and provolone croissant, and a pesto-artichoke flatbread. You’ll also find grab-and-go salads, soups, and sandwiches.
Full coffee service is available (espresso, pour-over, cold brew), from their house blend, “Bread and Butter,” and there’s a new line of house-made teas, house-pressed Juicy Jane Juices, hot chocolate, house-made chai, iced matcha, kombucha, and more. There is limited seating, but you may get lucky with a space in the parking lot out front (score). Open daily 7 a.m.–6 p.m.
Hinodeya Ramen (1737 Buchanan Street, 415-757-0552) is now open in Japantown, serving dashi broth-based ramen (think: umami-rich stock made from seaweed and seafood) from chef Masao Kuribara. Additional dishes will be added as they ramp up. Open for dinner, 5–10 p.m., closed Tuesdays.
RUSSIAN HILL
The Mixt (formerly Mixt Greens) folks have opened a Split Bread in the former La Boulange on Polk Street, with the shortened name of Split (2300 Polk Street). The fast-casual menu highlights updated American classics. Breakfast has chorizo hash with kale and squash, while the egg sandwich has house-made sausage. Lunch has a range of burgers, salads (which you can design yourself), sandwiches, and more. Dinner adds mains like fried chicken, Mt. Lassen trout, and a pork chop. Sourcing is local and organic, with many house-made items. There’s also Four Barrel coffee, wine on tap, craft beer, and mimosas at brunch. You can order online. Open daily 8 a.m.–9 p.m.
NORTH BEACH
Now open is Dip (1318 Grant Avenue, 415-757-0775), the French dip-centered spot from Mahmoud “Mo” Khossoussi — owner of North Beach’s Maykadeh and Mo’s Grill, who is in his 70s and can’t stop, won’t stop — and his daughter, creative director Haleh Cunningham. The menu has a variety of French dip sandwiches, all served on Acme bread with house jus: organic roast beef, organic slow-roasted pork shoulder, organic porchetta alla Romana, leg of lamb, free-range roasted chicken, and a vegetarian version with oven-roasted tomato, fresh mozzarella, and arugula pesto (all $11–$13). A bistro delivery menu will begin Jan. 3, perfect for those nights when you don’t want to cook. Open daily 11:30 a.m.–10:30 p.m.
