Bar Tartine's lunchtime sandwich-shop offerings are to die for, but when it comes to mothership Tartine Bakery's expansion, duty calls. Bread-master Chad Robertson needs Bar Tartine's space for recipe and menu development until his new kitchen at Heath Ceramics is up and running; he'll be working on recipes for both the forthcoming Tartine restaurant at Heath and the bakery's Tokyo expansion. Last call for lunch at Bar Tartine is this Friday, October 3; brunch will continue as usual on the weekends (11 am-2:30 pm).
Meanwhile, Les Clos has finally scored its beer and wine license, and the doors to Mark Bright's impressive 4,000-bottle cellar are open. As a refresher, the chic SOMA bistro, run by Bright and two fellow alumni of Saison, specializes in Burgundy and small-production California wines, available by the taste, glass, or carafe; Bright also curates a handful of wine flights, and vermouth, sake, and beer are options as well. Check out the full wine menu.
Also new to the beer and wine scene is Belcampo Meat Co., whose Russian Hill location has been up and running for a few months now. The restaurant's new list includes Magnolia Bitter on tap, a handful of beer bottles (Old Rasputin, Duchesse de Bourgogne), and a slew of wines from around the world made with sustainable and/or organic practices. Here's their full beer and wine list.