Plum, Atelier Crenn, Cotogna, Seven Hills, MORE!!

OAKLAND - After that bit of pre-opening Jeremy Fox drama, Daniel Patterson is all set to open Plum in Oakland next Wednesday and you can make reservations asap. Picture a room colored in deep tones punctuated by a chandelier and two plum X-Ray portraits similar to what you've seen at Patterson's first baby Coi. All but 12 of the 48 seats inside are communal and most dishes are priced less than $20. Wine director Andrew Mosblech is putting together a list of food-friendly, low-alcohol wines and Bill Corbett is the pastry chef. You should also know that the adjacent and associated Scott Beattie cocktail lounge is on delay until early 2011. Scoop has a run down of several opening dishes, so hop over if you'd like to read about lamb brain mayonnaise, popcorn with escabeche powder and Patterson's first public stab at a burger to be seen on Plum's late night menu. [ISSF]

MARINA - A few updates are in order for the upcoming Atelier Crenn project from Dominique Crenn. Remember she'll be staying on in a consulting chef role at Luce as she joins managing partner Michelle Astorian to offer two different prix fixe options: a $55 three-course and a $95 tasting menu, over in the Marina. Sample menu items to date include American lobster mosaic and squab with speck, rose and praline. The project is inspired by Crenn's childhood in France and her father, whose artwork will adorn the walls of the new space. 35 limited-production, organic and bio-dynamic wines will fill out the wine list. ETA here is December. [EaterWire]

RUSSIAN HILL - The Alioto family has all hands on deck, readying Seven Hills for its debut in the old 1550 Hyde location in late Oct./early Nov. According to future executive chef 31-year-old Alexander Alioto the focus will be on fresh pasta and authentic Italian techniques with modern interpretations. His dad, Nunzio Alioto is working with Master Sommelier Chuck Furuya to create a reasonably priced global wine list while his mother Joanne Alioto oversees an interior redo, making the space more homey with warm tones. The fam is also building out banquettes and cutting the bar area up to give it more of a restaurant -- less of a wine bar -- feel. Alexander spent a chunk of time cooking in Italy at Emilia Romagna's Michelin 2-star San Domenico restaurant and he's also worked at the Ritz and the French Laundry here in the Bay Area, so we're itching to see how his menu pans out. [EaterWire]

JACKSON SQUARE - After several delays, Michael and Lindsey Tusk are getting close with the opening of Cotogna in the old Myth space. We recently got the download on the seasonal menu: spit-roasted meats, wood-oven pizzas, house-made pastas, fresh fish, etc.; the "sophisticated" Italian-inspired cocktail program designed by Jason LoGrasso; and the prix-fixe wine program a la wine director David Lynch wherein every wine bottle will be priced at $40 to eliminate price discrimination. This is all shaping up quite nicely and the opening should happen mid-October. [EaterWire]

TENDERLOIN - Grub Street caught wind of a new bahn mi slinger called Four Seasons Cafe moving into the ground level of the Watson Apartments complex at 660 Eddy Street. The owners name is Toan Pham and there will be other things on the menu here, we just don't know what yet. [Grub Street]

CAMPBELL - Pacific Catch CEO Keith Fox is opening another outpost in the old Left at Albuquerque site in the Pruneyard Shopping Center. The 5,000 square footer will be his largest yet, with a full bar and everything. Opening should happen in early 2011. [EaterWire]

EMERYVILLE - Trader Vic's is reopening next Tuesday the 28th with expanded cocktail and food menus and -- get this -- mai tai flights featuring three different flavors served on a wood-carved surfboard. Their original mai tai will also be just $5 for the first month after reopening. [EaterWire]

SAN MATEO - Ex-Sakoon chef Sachin Chopra will open All Spice at 1602 El Camino in an old Victorian house. Inside Scoop reports the interior's 30 seats are scattered among three rooms he dining area is 30 seats scattered over three rooms and the kitchen is in four rooms, which sounds totally nuts. When he opens in November or so, Chopra will offer a menu of modern Indian-inspired dishes including his own line of homemade spice-themed ice creams for dessert. [ISSF]