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Rice Paper Scissors Redux, La Boulange Menu Moves, More!

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Rice Paper Scissors at the Underground Market. [Photo: NY Times/Jim Wilson]

POP-UPS - The Rice Paper Scissors pop-up we broke in March will host its next dinner at a TBA Mission location this Friday. The menu has Hu?-style "Happy Pancakes," Jellyfish Salad, and beef noodle soup along with water fern cakes and the always popular banh-mi sandwiches. They're also offering a special sticky rice quail for pre-order only. The address will be announced via @littleknock and @kitchensidecar earlier on Friday. [EaterWire]

CHEF SHUFFLES - Pascal Rigo, owner of the growing La Boulange mini-empire has hired a new chef, Alain Bourgade. He's worked at Daniel in NYC and will oversee the movement of the menu in a seasonal, "lighter" direction. According to a press release we got, the first new menu will show up this month with items like Provencal chicken with creamy polenta, panzanella (Italian bread salad) and snapper brandade tartine with pesto —none of it sounds particularly healthy or seasonal, but we shall see. [EaterWire]

FOOD TRUCKS - A few months ago, when the city released a bunch of reduced price permits to aspiring food trucks, officials predicted we'd see many more on the streets by May or June. The Bay Citizen points out, it hasn't been quite as easy as anticipated. Of the 70 vendors that applied for new spots, only three have made it through the "public notice" period uncontested. [Bay Citizen, ABC, earlier]

REVAMPS - GrubStreet has a snap of the new lounge at Bar Tartine, looking rather sun-kissed and lovely. It's the first step in that multi-stage redo we outlined for you a bit ago. [GrubStreet]

SANTA CRUZ - Since Charlie Parker left Randall Grahm's Cellar Door Cafe for his new gig at Plum in Oakland, things have started to change dramatically at the Santa Cruz hotspot. The tasting room has been expanded, more bar bite style options have been added and chef Jarod Ottley has started doing $25 family style three coursers on Wednesdays. The sommelier has also started pouring wines that aren't made by Grahm's winery, Bonny Doon. [Zagat]

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