Hog & Rocks Izakaya; Billecart-Salmon at Spruce

Whiskey behind the bar at Hog & Rocks. [Photo: Molly DeCoudreaux]

THE MISSION—There are still a few seats left for Hog & Rocks' Whisky in the Kitchen dinner on Thursday night, which will feature izakaya-inspired courses from chef Robin Song paired with Japanese whisky cocktails from Suntory brand ambassador (and former Nopa bartender) Neyah White. Admission is $60 and includes dinner and drinks; call (415) 550-8627 to reserve. Those who want the drinks without the meal can also join Hog & Rocks from 5-6:30 pm and again from 10:30 pm-1 am, when they'll be serving the featured cocktails a la carte. [EaterWire]

LAUREL VILLAGE—Champagne fans won't want to miss Spruce's dinner with Billecart-Salmon next Tuesday, featuring general manager for U.S. operations Geoffrey Loisel and eight champagnes paired with caviar, crudo, and other dishes from Mark Sullivan. (Check out the menu here.) The meal costs $198 before tax and tip; make a reservation by calling them at (415) 931-5100. [EaterWire]

LOS ANGELES—Down in L.A., Ozumo has converted its Santa Monica location into Bamboo Izakaya, which is more casual and youth-oriented than its predecessor, and features iPad menus that will eventually handle ordering duties as well. This could mean a conversion for the group's two restaurants on the Embarcadero and in Oakland; we'll have an update as we learn more. [The Carat Diet]

SAN FRANCISCO—Tablehopper received a tip that SF could soon be home to Top Chef champ and Southern celebrity chef Richard Blais, who currently resides in Atlanta. According to the tipster, he's going to open a new restaurant in the Bay Area, and he's apparently been looking into buying a house here as well. There's no hard evidence as of yet, but since Blais is currently on a book tour, things may come to light after he's wrapped that up. [Tablehopper]