clock menu more-arrow no yes mobile

Filed under:

Prop Chicken Boozes Up; Commercial Kitchens Blow Up

HAYES VALLEYProposition Chicken is in the process of electing beer and wine to its ballot, with the promise of draft brews and a "really cool happy hour." They may also stay open until 2 am on weekends if they can get the booze approved, which should take 3-6 months. [Hayeswire]

SAN FRANCISCO—Like dwellings, commercial kitchens within the SF city limits are renting at a massive premium at the moment, which could end up harming the formation of new pop-ups and food businesses. [SF Business Times]

THE MISSIONLocal's Corner is offering a herring tasting menu through roughly the end of the month (depending on seasonality), featuring three preparations of the fish (smoked, pickled, and with milt and roe) for $22, as well as an $18 drink pairing. Owners Yaron Milgrom and Jake Des Voignes are also attempting to catch their own, with the promise of a blowout herring bash if they can bring in a big enough catch. [EaterWire]

THE MISSION—A few seats remain for a special evening with Dogfish Head founder-brewer Sam Calagione at The Abbot's Cellar tomorrow night, featuring aged DH brews direct from Calagione's own private cellar. The menu is $85/person and includes five courses with pairings. [EaterWire]

The Abbot's Cellar

742 Valencia St, San Francisco, CA 94110 415 626 8700 Visit Website