clock menu more-arrow no yes

Filed under:

EaterWire: Signage for Anchor & Hope, Divis BBQ Changes

New, 1 comment

SOMA—Already with a date and menu in hand, a tipster sends along word that Anchor and Hope has recently erected—errr, technically painted—some new signage on its Minna Alley storefront. Also in place is a brand new door (lower right). Opening is currently still on track for next week. [EaterWire]

NOPA—Apparently, there have been quite a few name changes at work at the barbecue joint at 705 Divisadero. Originally known as Brother in Law's BBQ, it briefly became Lily's, and within the last week has swapped once again to Da Pitt BBQ, and rumor has it that ... they deliver. [Chowhound]

THE MISSION—One of the better restaurants to open in 2007, Bar Bambino, is now offering a new bag of tricks: "Promising to further ramp up its reputation, Bambino is set to launch the first in a series of monthly wine and cheese tastings, starting this Sunday April 20. The spring-centric offerings include fresh goat and sheep’s milk cheeses paired with wine selections and ample doses of wisdom by owner Christopher Losa. The event runs 3:00 p.m. - 5:00 p.m.; $45 per person. Call 701-VINO (8466) for reservations." [SFoodie]

PALO ALTO—An institution has returned to the Peninsula, and there's even a ribbon-cutting ceremony to prove its importance: Five months after it closed for remodeling as part of a Town & Country Village makeover in Palo Alto, Village Cheese House is back. The ribbon-cutting is slated for 4 p.m. today, and the grand opening celebration is 11 a.m.-4 p.m. Saturday, although the shop already is open for business. It may seem like a lot of fuss for a deli, but the shop - across El Camino Real from the Stanford University campus - is a Palo Alto institution. Richard Staehnke's family has been making hearty double-decker sandwiches and selling imported and domestic cheeses there since 1959." [SJMN]

Bar Bambino

2931 16th Street, San Francisco, CA 94103

Sign up for the newsletter Sign up for the Eater San Francisco newsletter

The freshest news from the local food world