The world of restaurant openings has been turning fast these days -- heck, it might even be "boom time" -- and this past week is no exception. Here's a laundry list of who starts serving this week, with additional notes for your Friday reading enjoyment.
SOMA - The long-overdue Bar Agricole finally graced us with its opening on Tuesday, shaking forth artisanal cocktails that take it to the next level with locally produced custom distillates and additional ingredients from an on-site garden. You can also eat from ex-Magnolia chef Brandon Jew's menu of French farm-style bites. Expect this handsomely LEED platinum-certified newcomer to get some national ink in the coming months. [~ ESF ~]
NORTH BEACH - Acclaimed pizza expert Tony Gemignani lets his second baby, Tony's Coal-Fired Pizza & Slice House, loose today. An interior themed out with tattoo-like murals marks the spot for several firsts in San Francisco, like New York-style coal-fired pizza, Roman-style pizza by-the-meter, Chicago-style Italian beef sandwiches and specialty New York deli sandwiches. Note there is nothing "San Francisco-style" on the menu, which is a welcome change as far as we're concerned. [EaterWire]
BERKELEY - For your new dose of “California-ized” fare, look no further than Paisan, this week's new addition to San Pablo Ave. in Berkeley. Wood-fired pizzas, bruschetta and salads dominate the menu. Don't worry, they have a full bar serving cocktails too. [ISSF]
FIDI - Thrillist has brought our attention to the slightly remodeled version of Norton's Vault called Irish Times now open on Sacramento Street. Real 100% Irish people run this place and the menu now offers a few old-country pub things like bangers and mash and shepherd's pie. [Thrillist]
SUNSET - Tomorrow San Francisco will get its very own outpost of the cereal cafe franchise that has already made figurative fruit-loop-filled milky waves in other American cities. It's not called Cerealicious, Bowl Me Over or anything cute like that. But you may still want to cozy up to the bar at Schweet Boks. [ISSF]
[Photo: Jennifer Yin]