Spring is giving us more than daffodils with all kinds of new openings, from barbecue to bacon to oysters to octopus.
SO. MANY. OPENINGS.
Are you ready for an onslaught of new restaurant openings? Because I'm about to hit you with a tidal wave of new places to check out — it's like Mavericks or something on the new restaurant front. Hang ten!
First up, the former wood-fired barbecue pit at Brother-in-Law's/Da' Pitt on Divisadero is lit back up, and the neighborhood should be smelling delightfully smoky again with the much-anticipated opening of 4505 Burgers & BBQ (705 Divisadero, SF; www.4505meats.com). Chef-owner Ryan Farr is busy serving a variety of smoked meats — brisket, pulled pork or chicken, and sausages (you can get it all by the plate or pound or in a sandwich) — plus salads, a whole bunch of sides (baked beans, potato salad, you know the drill), the 4505 hot dog, and what they call the best damn grass-fed cheeseburger, which you can get late (there's a late-night menu that will be served at the take-out window Fri–Sat 10pm–2am, praise the lard). For now, everything is to-go (including a selection of cold beers!) until the patio opens up in June with seating. Opening hours are Sun–Thu 10:30am–10pm, and Fri–Sat 10:30am–2am.
More smoky smells: Over at Magnolia's Dogpatch brewery location, owner Dave McLean's new barbecue restaurant is due to open this week, Smokestack (2505 Third St., SF; www.magnoliapub.com). Chef Dennis Lee (Namu Gaji) is leading the charge on the menu, featuring barbecue classics coming from the smokers and custom grill, plus some creative sides. The 80-seat space is a looker, with an artsy-vintage patina, communal tables, and wait until you see the expansive, glimmering bar — it'll make you very, very thirsty. Whether you're into whiskey or just want a pint of Blue Bell Bitter, you're covered.
Bacon Bacon truck chasers can now return to BB's brick-and-mortar location in Cole Valley (205A Frederick, SF; www.baconbaconsf.com), which has reopened after installing the "odor abatement system" their bacon-hating NIMBY neighbors demanded. The space was updated inside, and you'll find 13 seats where you can post up and chomp their breakfast sandwich (fried egg, bacon, cheddar, and bacon jam), fantastic banh mi, bacon burger, and other bacony items, like chocolate-covered bacon strips for dessert (we won't tell Mom). Open Mon–Fri 7am–3pm, Sat–Sun 8am–3pm.
Hog Island Oyster Company has finished its expansion at the Ferry Building Marketplace (1 Ferry Building, SF; www.hogislandoysters.com) and is now double in size, with 65 seats inside, and 65 outside. There's also a new chef at the helm (Christopher Laramie) and a fryer (!), so look for a bigger menu, with an oyster po'boy, fried smelts, and more (don't worry, the clam chowder and grilled cheese sandwich are staying put). There's also a full bar, score. Its insane happy hour will continue on Mon and Thu 5pm–6pm, with chef's choice of half-price oysters on the half shell, plus beer and wine specials.
Fifth Floor in the Hotel Palomar has completed its transformation into the bar-centric Dirty Habit (12 Fourth St., Fifth floor, SF; www.dirtyhabitsf.com). Chef David Bazirgan has put together a bar-friendly menu (think lots of tasty small plates), while bar manager Brian Means is shaking and stirring a variety of creative cocktails — many served in fun vintage glassware — plus pouring a bunch of rare spirits and whiskeys (there are also some special wines being pulled from the cellar). Big bonus: the new heated outdoor patio.
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