MISSION—SF-based startup Dough & Co. has done the impossible: created a chocolate-chip cookie dough that tastes perfect but uses no eggs, for salmonella-free raw snacking. Now owner Omar Mamoon, whose dough is served at Little Star and Gott's Roadside, among other local spots, is Kickstarting to expand his operation. Rewards include cookie kits and dough, up to a year's supply in the latter case. [EaterWire]
EMBARCADERO—Hitting Epic Roasthouse for lunch just got a lot more affordable with the introduction of their Bay View Express menu, featuring two rotating courses for $19 (like chopped salad and bacon-wrapped pork tenderloin). Dessert and a glass of wine can be added for $5 each.
MISSION—Also new to the tasting-menu stakes is Plin, which is offering a three-course menu for $37, with dishes like seared calamari and fettuccini carbonara. It's offered Tuesday-Thursday, 5-6:30 pm; for splurgers, dessert is an extra $7, and wine pairings are an additional $10.
MARINA—Cafe Claude Marina is kicking off a monthly Wine Wednesday tomorrow with a visit from Medlock Ames, which will pour a flight of three wines, complete with paired bites, for $15 from 6-9 pm. Skylark (November 5) and Elizabeth Spencer (December 3) will also make appearances.