There are some restaurant changes and tweaks happening, starting with PRAIRIE in the Mission—chef Anthony Strong is pivoting to highlight even more of a live-fire format on his menu (check it out) and there’s a new dining experience in their new private dining room: The Campfire Room. It’s a nightly (at 7pm) family-style feast of dishes cooked over their charcoal grills, a handmade pasta, and dessert by pastry chef Alison Sullivan, plus guests enjoy a cocktail on arrival. Reserve here. For the first month, use code ALLGRILLEDEVERYTHING for 10 percent off your ticket (starting at $78).
More fire and meat: after suffering a fire on New Year’s Eve, ITTORYU GOZU is due to reopen Thursday April 16th, and they are going live with Tock reservations this Thursday March 12th. The custom-made hearth has been fixed, and chef-owner Marc Zimmerman and co-owner/partner Ben Jorgensen have made some tweaks to the experience: the updated menu will feature more beef than before (layering in a variety of curing, aging, and fermenting techniques), and there will now only be one menu, ranging from $125-$150, and seatings at 5pm and 8:30pm.
Guests can also book a tasting experience in the Whisky Lounge, with their new whisky specialist Adam Riddle (previously Roka Akor), while seated around a custom-designed marble table.
Some new late-night eats for you are happening at HORSEFEATHER on Divisadero. They just launched a new “The Late Late” menu (served nightly from 10pm until 1am), with dishes like deviled ramen eggs, a tuna poke bowl, and fried chicken. You can also get the Burger Bundle ($20), and enjoy the double cheeseburger with a 12 oz. beer. Look for rotating specials from each kitchen staff member (prep cook Alba Martinez is currently offering El Salvadoran pastelitos (similar to empanadas) with potato, chicken, achiote, green beans, homemade rojo salsa, and curtido. 528 Divisadero St. at Hayes.
PRUBECHU in the Mission launched a Second Sundays brunch, 11am-2pm. Tuck into Guamanian dishes like corned beef fried red rice with kimchee and eggs, and coconut milk toast with pistachio butter and agave. The next one should be Sunday April 12th!
And CREATOR, the mechanized burger place, has expanded hours to Mon-Fri 11am-8pm, and is offering a happy hour menu 2pm-8pm (including a burger and beer for $10; add fries for $2). You can check out the full menu of chef collaborative burgers and new snacks here. There’s also a new vegetarian burger, in partnership with Hodo Soy. 680 Folsom St. at 3rd St.
Chef Anthony Strong is ready to feed you in The Campfire Room at Prairie. Photo: Edna Zhou.
