- The 36-seat dining room blends industrial and contemporary touches.
- Chef Thomas McNaughton strolls by six counter-height seats, offering a view of the entire restaurant.
- The open kitchen includes a wood-fired rotisserie, and a 16-foot chef’s counter where plating wraps up.
- Chef de cuisine Michael Gaines preps on the left.
- A 12-seat outdoor communal table faces this central water feature in the all-seasons courtyard.
1) The Mission: Above is a look around inside Central Kitchen's design a la Paxton Gate, right before it opened doors to the public for the first time ever last night. They are calling the food "a soulful interpretation of Northern Californian regional cuisine," and what you don't see here is the 900-square-foot all-season outdoor courtyard with plants galore and a retractable roof. More stats are in the gallery captions and more on the menu can be found here and here. [EaterWire]
2) The Mission: David Lynch's St. Vincent is currently enjoying day five in business in the Mission. Take a look at the menu and the interior right here in the Eater archive. [EaterWire]
3) North Beach: This new Basque restaurant called Bask also opened on Monday, replacing the lackluster Pickles and the creepy Clown Alley restaurants that occupied the same oddly shaped space prior. FWIW, the early Yelp reading is fairly positive save for one "plastic laced ham sandwich." [Yelp, EaterWire]
5) Oakland: Apparently Oakland-style pizza pies are made with sourdough crust and seasonal toppings, and you can try them for yourself at Nick's Pizza, which just opened on Shattuck Ave. Owner Nick Yapor-Cox spent some time at Arizmendi perfecting the art of dough. One of his early topping combos: "Proscuitto, Cherry Tomatoes, Fresh and Aged Mozzarella and Arugula with a Meyer Lemon Vinaigrette." [SFoodie]