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MISSION - Lot 7 owner Hani Desoukey is getting close to deciding on a chef to bring on at his seafood restaurant coming to 974 Valencia St. (James Montejano fell through.) They're going through inspections now, and hope to soft-open before the end of the year. [EaterWire, ISSF]
MISSION EXTRA - The Pronto by Bar Bambino kiosk is now open at the Oberlin Dance Collective, serving TCHO brownies, high-end panini and such. The cafe will go live in mid-December. [EaterWire]
CASTRO - Two bartenders and one owner from Castro bar The Mix are opening a "San Francisco BBQ" restaurant called Dancing Pig where Nirvana is. The chef, Michelle Agnew, comes from the DeYoung and the bar will center on bourbon. It should open at the end of December or early Jan. [GrubStreet]
FIDI- Darren Matte, partner at Brick Yard in Cow Hollow, will be opening a bar called Per Diem in the Chancery Building at 564 Market Street. As of now, they hope to open very soon, sometime in early December. [EaterWire]
NOB HILL - The Ritz-Carlton's forthcoming Parallel 37 has brought on former Epic Roasthouse bartendress extraordinaire Camber Lay to run the bar program. The restaurant is set to open Dec. 12. [EaterWire]
BERNAL - Dolores Park Cafe/Duboce Park Cafe owner Rachel Herbert says she's looking at mid-December for her newest project, Precita Park Cafe, to open. [EaterWire]
CIVIC CENTER - O3 Bistro & Lounge is an "Asian-Californian Fusion" restaurant entering the old California Pizza Kitchen space on Van Ness. The chef will be Joseph Villanueva, formerly of Le Colonial. [ISSF]
BERKELEY - Former Delfina chef de cuisine Matthew Gandin will be opening a 140-seat Mexican restaurant called Comal (2020 Shattuck) in Berkeley with the former band manager of Phish. Gandin will focus on Oaxacan and other regional cuisines of Mexico, and the space will be similar in size and shape to Nopa, but with a Mexico-style decor. Josh Harris and Scott Baird will do the drinks. Nice. [ISSF]
OAKLAND - Korean FuseBox will open in West Oakland in January with Korean-born chef-owner Sunhui Chang dishing "housemade gochuchang, exquisitely crafted pickles, bacon mochi" and more. [KQED]
Future Lot 7 site. [Photo: ISSF]
