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Morph Readies, Slider Bar Cafe Soft Opens, Cyrus and Marche Launch Lunch

[Photo: Radius, Jennifer Yin]
THE RICHMOND--Things seem to be coming along for Morph, the Asian fusion bistro that took over the Watami space on Geary Blvd. at 18th Ave. Grub Street has a slide show of the cool interior. For more, see earlier Eater coverage and Morph's Facebook page which has additional photos. [Grub Street SF]

PALO ALTO--Slider Bar Cafe, a new Palo Alto eatery serving - you guessed it - sliders, soft opened today, following a private gathering yesterday. Ashwani Dhawan (Mantra) is a partner in this venture which manager Armando Gutierrez describes as a coffee shop by day (it opens at 6:00 a.m. weekdays and 7:00 a.m. weekends) and bar by night (they serve 8 beers on tap and 16 wines and close at midnight). In addition to sliders, they offer a variety of soups, salads and sides and serve breakfast all day. [Eaterwire tipped off by a reader]

--On April 5, Marche is introducing lunch service for the first time since it opened in 2001. Executive chef Guillaume Bienaime will offer items such as: Golden beet carpaccio with harissa-spiced pistachios, orange & French feta; aspagarus soup with fennel and potato veloute; short rib sandwich with arugula, pickled red onion and Teleme cheese on baguette; and Alaskan True cod with Delta asparagus and Seville orange butter. They will be open for lunch from 11:30 a.m. to 2:30 p.m., Monday through Friday. [Eaterwire]

HEALDSBURG--Also launching lunch, beginning May 15, is Cyrus, which is celebrating its 5th Anniversary. The Saturday lunch menu, served from 11:30 a.m. to 1:30 p.m., will be the same as the dinner menu, with a choice of a five or eight course Chef's Tasting Menu. Chef Douglas Keane remarks, "What better way to celebrate our five-year success than to offer our guests more opportunities to see what we do best?" In case you're daydreaming about their champagne and caviar menu, it has been updated so that when you go, five imported and domestic caviars are carefully weighed tableside on an antique scale balanced against a half-ounce $20 gold coin and served with warm blinis, compressed cucumbers, egg yolk custard spheres, powdered creme fraiche, and individual Meyer lemon cells. [Eaterwire]

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