What a merger: Tartine Bakery and Blue Bottle Coffee have joined forces, or rather, Tartine has become a part of Blue Bottle. This way, Tartine will get to expand operations to Blue Bottle's existing retail locations, which dot San Francisco, Oakland, New York, L.A., and Japan. Whatever your opinion of the move, the details are here. But what of Bar Tartine, you ask? That's been sold to chefs Nicolas Balla and Cortney Burns, and they'll be changing the name.
We also wrote this week of two openings within striking distance of AT&T Park. First, in the former Marlowe space comes Marlowe Burger. And second, a new spot from acclaimed pizza person Tony Gemignani, called Slice House By Tony Gemignani.
Up in North Beach, mainstay Capp's Corner has closed for good. However, the district will be getting a new Italian restaurant from 3 natives, as Hoodline is reporting. Acquolina, which sounds rather traditional, will occupy the former Cafe Divine space.
Hoodline also informs us that Trestle, which we announced in January would be home of a three-course, $35 prix-fixe menu, will be opening up any moment now at the corner of Columbus and Jackson Streets. It's from some of the team that previously brought us Stones Throw and Fat Angel and includes executive chef Jason Halverson.
Also, some further supporting evidence that publicly airing your grievances with Michael Bauer could be bad for your job. After calling the critic a troll on Facebook, Jeremiah Tower has left Tavern on the Green, saying "The Tavern kitchen team and I have accomplished what we set out to do." Eater has a bit more on the subject.
Divisadero is officially the opposite of a coffee desert — a coffee oasis? — with the addition of Repose Coffee Bar. They're team Ritual, and they've soft launched with Dynamo donuts on offer in the former Magpie & Rye spot according to Hoodline.
Okay, last bit of coffee buzz: Sightglass Coffee is taking over where Blue Bottle Coffee left off with the SFMOMA contract. That's right, SFMOMA has decided not to renew its contract with Blue Bottle Coffee. Eater reports on the drama here. Remember those modern art style desserts? What will become of them!?
As southern cooking continues to delight SF diners, Tablehopper reports that Buttermilk Southern Kitchen is open at 23rd and Bryant. There, dishes will run under $18, and jars of housemade pickles line the walls.
Inside Scoop has all the details on Lord Stanley, a forthcoming Russian Hill restaurant from husband and wife chefs Carrie and Rupert Blease. It's named for a neighborhood pub they frequented in England, where they met working at Le Manoir aux Quat’Saisons, Raymond Blanc’s two-star Michelin destination restaurant in Oxfordshire.
And last, a heads up: It's free Super Duper day on Monday, with complimentary mini burgers for their firs 100 customers at each location starting at 3 p.m.
This Week In Reviews
San Francisco magazine's Josh Sens went to check on the hype at The Progress, where of expectations, he wrote that if the restaurant "feels the pressure, it isn’t obvious." He doles out three stars, since the restaurant "puts out beautifully feisty food, as inventive and enticing as any in town."
Peter Lawrence Kane of SF Weekly dined at Dragon Beaux, which he found "kind of a strange place," though he did enjoy items like "
razor-thin lantern beef... like a potato chip that's also a jerky." For comparison, See the Chronicle's review of Dragon Beaux from Sunday.
Speaking of which, Mr. Michael Bauer's mid-week review for the Chronicle was a return to Florio, where he seems to feel safe knowing that he's in Pacific Heights where "you won’t find tattoos, hoodies or wildly colored hair." Two-and-a-half stars overall for the place, where new chef Colin Dewey, formerly of Zero Zero, shows his "bolder side" with dishes like his cacciucco.
Bauer's Sunday review is up, and it's of tapas bar La Taberna in Napa, a new sister restaurant to ZuZu which "fills a neglected niche in the Napa Valley dining scene. It’s come-as-you-are, casual fun." There, "the most substantial items — and the best — are the bocadillos, where the torpedo-shaped rolls are cut on the diagonal and speared with toothpicks decorated with a red or green ball." Two-and-a-half stars.