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EaterWire: Action at the Danko Deuce, Yoshi's, and Possibly The Helmand

All news fit to publish goes in EaterWire. As always, your tips are welcome.

2007_11_dankoext.jpgGHIRARDELLI SQUARE—More details continue to slip out about Gary Danko's second restaurant, this time from The Danko himself. Inside Scoop is reporting that the papers have been signed and the 7,000-square-foot Ghirardelli space will seat 200 in all. Says Danko, "It will be about good food and good wine, a place you can go every day, have a reservation or walk in. People want action spots, and that's what this will be." [Chron]

THE FILLMORE—Emaileth a tipster from the 'Mo: "Just walked by Yoshi's. The paper rendering are off the windows, the place looks nice and they are literally laying out a red carpet and putting up velvet ropes on Fillmore. I never though I'd see the day where red carpets and velvet ropes met Fillmore St." [EaterWire Inbox]

BROADWAY STRIP—Even though Helmand Palace is in full swing on Van Ness, don't close the book on the original on Broadway just yet. According the folks behind The Helmand(s), the Broadway location might fly again. The owner of the building still has yet to make any repairs from the landslide last spring that closed the Afghan fave. Once/if the owner makes the necessary repairs, The Helmand will enter in negotiations and possibly reopen. Either way, a decision seems a ways off, as they seemed to imply that the building owner isn't particularly motivated to do ... anything. [EaterWire]

THE RICHMONDLady Hopstress has an opening date (next week) for Pot de Pho, the casual pho spot by Khai Duong of Ana Mandara, as well as some menu teases: "It will offer the magic combo of organic (whenever possible) produce, meats, poultry, and seafood, and affordable, traditional Vietnamese dishes, with entrées averaging $9-$10, topping out at $15. The pho will feature house-made noodles in rich broths made from Kobe beef and free-range chicken bones. There are six variations, with some featuring organic chicken or seafood imported from Vietnam, and natural grass-fed Black Angus beef." Further reading—and pics—on Pot de Pho in the Post-Plywood Report, natch. [Tablehopper]

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