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EaterWire: Chef Shuffle at Mexico DF, B&B "Secret" Room Opens and More

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EMBARCADERO—This week's Scoop brings the news that after about a year, David Rosales is out at Mexico DF: "Roberto Cruz has taken over as chef. Cruz opened the restaurant with former chef David Rosales, who has decamped for his home state of Oregon. Luis Contreras, former sous chef at Fonda, the Albany restaurant where Rosales earned a Chronicle Rising Star Chef nod in 2003, is Cruz's sous chef." Rosales' biggest fan won't be happy. [Scoop]

TENDERLOINRussell's Room, the expansion of Bourbon & Branch into the former barbershop next door, is complete. Via Thrillist: "With space for 30 max, the candlelit parlor's done up with an alternating leather/antique mirror wall treatment, velvet-upholstered couches/chairs, and pressed-tin ceilings ... Though RR's available for private parties (where you'll customize your own drink menu), on any other night the password 'cigar' gets you in." [Thrillist]

NOB HILL—The Tablehopper blog has the news that shuttered Red Room has been resurrected as Minx. There are new owners and the space is "still a work in progress" but it's apparently reopened and pouring out drinks. [Hopstress]

UNION SQUAREThe Cheesecake Factory is celebrating 30 years of business with promotions: To kick-off the anniversary celebration and in commemoration of National Cheesecake Day on July 30, The Cheesecake Factory® restaurants will offer every delicious slice of its more than 30 varieties of cheesecake with a dollop of nostalgia by featuring all cheesecakes at $1.50 per slice, limit one per guest, on that day—as they were when the restaurant first opened in 1978." [BusinessWire]

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