THE MISSION - The no-frills pizza place we started tracking in February has opened just off 24th and Mission near the BART station. Former bartender and attorney, Ted Hand, created Pizza Di Mano to balance out all the burritos in the area. He spent five months building out the space, which used to house fair trade Mexican decoration store, Casa Bonampak. And now, Di Mano offers what he describes as "higher quality, New York-style pizza by-the-slice." A glance at the photo gallery reveals this is an Arinell-type joint, although they've got friendlier service here and a "Viva la Mexico" pizza with chorizo, jalapeno, and chipolte sauce. [EaterWire]
BEANWIRE- Blue Bottle's Manhattan expansion has begun, albeit on a very small scale. According to NBC New York, there's a Blue Bottle window in the works at the Freeman's Sporting Club on Bleeker St. and Christopher St. The club manager says it will indeed be an official location. They are just waiting on a sink, window, and approval from the Landmarks Department for now, thanks. [NBC NY]
BURRITOTOWN, CA - The Burrito Eater blog, "San Francisco’s top resource for taquerias and mustaches," just announced it will be going on hiatus for the months of June and July. We're sorry, this is a sad, sad day in the land of burrito freaks. In the meantime, this may tide you over. [EaterWire]
EMBARCADERO - Tomorrow Americano starts firing up the grill, debuting a "Summer Grille Menu" to be served on the patio every Tuesday and Thursday through September. Chef Kory Stewart will place the focus on farm-fresh grilled meats and vegetables for the occasion with house-made sausages, burgers, and things like grilled fig leaf-wrapped black cod with Castelvetrano olive tapenade. This outdoor eating should be delightful in May and June, but a Summer grill menu is curious in SF...in that there better be some major heat lamp-action in July and August. [EaterWire]
EMBARCADERO EXTRA - Lafitte started serving brunch over the weekend. And you can see the pirate-like enthusiasm for egg dishes is just boiling over from the kitchen. Hours are on the early side on Saturday: 9:30 a.m. to 2 p.m., and Sunday from 11 a.m. to 3:30 p.m. Chef Russel Jackson is also now finalizing details on a Sunday Supper Program, and we'll tell you more about that when the pirate speaks. [EaterWire]
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