Here are some new spots for you to check out, starting with HOMAGE from David Kurtz (Maven). We broke the news about the project back in November, mentioning the daytime spot was moving in the former Galette 88 space in the FiDi. Well, it’s now open, and you can check out the opening menu here.
To recap, the menu will pay homage to local farmers by featuring a different farmer every two weeks. Guests will learn about the farmer’s backstory, products, location, and more, while seeing their products highlighted throughout the menu of soups, salads, and sandwiches, using housemade bread Homage is naturally fermenting for three days and baking in-house, using house-ground wheat. (Hello, Cubano, and eight-layer lasagna, and duck congee. And avocado toast, of course.) Breakfast, coffee (from a variety of roasters), tea, juices, pastries, hand pies, robust WiFi, and beer and wine round out the offerings.
The 49-seat rustic-industrial space was designed by Gi Paoletti, with reclaimed wood floors, smaller tables, high-top communal tables, a kitchen counter, and outdoor seats. Hours for now are Mon-Fri 8am-4pm; look for expanded hours soon. 88 Hardie Pl. at Kearny, 415-800-8741.
In our last issue, we mentioned Hawaiian brunch pop-up ‘AINA was close to opening their brick-and-mortar spot in Dogpatch, and they are now open. The project is from Hawaii-born-and-raised chef Jordan Keao (who also worked at La Folie here in SF) and his wife Cheryl Lieu. In case you are wondering, ‘āina is a Hawaiian word meaning “that which feeds us.”
The modern Hawaiian menu includes malasadas (a filled Portuguese doughnut), loco moco made with braised short rib, Portuguese sausage hash, and their Spam musubi is served ssam style with housemade spam wrapped in a lettuce leaf with kimchi and egg yolk furikake. There’s also a smoked honshimeji and king oyster mushroom dish with slow-poached eggs. Look for many local ingredients, mixed with imports from Hawaii, like fresh hearts of palm from Puna Gardens and Kiawe wood for all of the smoked items on the menu.
Inventive low-ABV cocktails (from Jason Alonzo) featuring housemade syrups and shrubs, larger-format punches, and wine, beer, and sake will be available. ‘Aina will open with brunch service five days a week, Wed-Fri 10am-3pm and Sat-Sun 9am-3pm. 900 22nd St. at Minnesota, 415-814-3815.
When the craving for mac and cheese strikes, restaurateur Jocelyn Bulow (Chez Maman) has opened MAC DADDY in the former Chez Maman on Potrero Hill. Chef Brandon Peacock’s menu include 12 mac and cheese combos, from pesto mac to smokin mac and of course truffled mac, $12-$15. All items can be made gluten-free. Add-in options, plus soup, salads, vegetable sides, and a small number of entrées such as cassoulet, fried chicken, and fish and chips are available too. Open daily 11:30am-10pm. 1453 18th St. at Connecticut, 415-872-6670.
Fans of the pizza from Tony Gemignani’s slice shop, TONY’S SLICE HOUSE, will find a location now at THE MARKET in the Twitter building, serving five to eight selections a day. Open 11am-9pm daily. (Via Scoop.) 1355 Market St. at 10th St.
And sports fans will want to note that John Caine of Hi Dive has opened ATWATER TAVERN today (May 3rd) in the former Jelly’s at Pier 50 near AT&T Park. There are two stories, great views, outdoor seating, and lots of shellfish and classic SF seafood dishes on the menu. [Via Scoop.] Open Mon-Thu 5pm-10pm, Fri-Sat 5pm-11pm, Sun 4:30pm-10pm; bar from 4am until 12am and later on game days. 295 Terry A Francois Blvd. at Pier 50, 415-512-7153.
We don’t cover chains in tablehopper, but since LEMONADE, the fast-casual, made-in-California, vegetable-centric restaurant from SoCal is coming to a lot of former La Boulange locations, we thought we’d quickly mention the first location is opening at The Metreon on Thursday May 5th. Open daily 10am-9:05pm (and not a minute more!). 781 Mission St. at 4th St., 415-522-0191.
The rustic-industrial décor of Homage. Yelp photo by Meredith B.
