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Tolentino Staying at Betelnut; Glaze Gets Booze

Betelnut, soon to shuffle chefs. [Photo: sharonhahndarlin/Flickr]

COW HOLLOW—Though longtime executive chef Alexander Ong will shortly be departing Betelnut, recently appointed chef de cuisine Mario Tolentino tells us he'll be staying on to run the kitchen. [EaterWire]

FILLMOREGlaze Teriyaki Grill now has its beer and wine license, and its six taps are running with Kirin Ichiban, Redhook ESB, Anchor California Lager, Ninkasi IPA, and a house red and white wine. [EaterWire]

THE MISSION—Want to learn the art of butchery from 4505 Meats' Ryan Farr—not just attend a one-day class? He's taking on apprentices. [Inside Scoop]

WEST BERKELEY—Luke Tsai scored some awesome Trinidadian roti at the Daniel's Caribbean Kitchen cart, along with plenty of other wonderfully spicy fare. [EBX]

YOUNTVILLE—Former Ad Hoc executive chef Dave Cruz is still at work on his own project, Miles Restaurant, but for the time being, he'll be cooking at Brix, where he's made significant menu updates. [Inside Scoop]

SAN FRANCISCOA new app called Eggwich is offering a simple trade for your 99 cents: reviews of egg sandwiches, breakfast burritos, breakfast tacos, and any other egg-containing breakfast items, sourced from all over SF. [EaterWire]

FILLMORE—As State Bird Provisions gears up to renovate and stay open seven days a week, this means their pop-ups are coming to a close: most notably, Ravi Kapur's Liholiho Yacht Club, which is now taking reservations for its final dinners there. [Inside Scoop]

THE MISSION/NOPA—Finally, Four Barrel Coffee and The Mill are closing at 6 pm today for team-building exercises. "Trust falls all night long! Get your post-work coffee early." [@fourbarrel]


2030 Union St., San Francisco, CA