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Urchin Bistrot Refreshes Cocktails for Spring; The Final Showdown in Luce's Culinary Clash

Plus: Parties That Cook takes over Tante Maria's and Jicama pops up in Japantown.

Urchin Bistrot
Urchin Bistrot
Eater SF

NORTH BEACH— It was sad news when iconic Tante Maria's Cooking School announced that they'd be closing. Now Parties That Cook, a mobile culinary events company, has taken over the space at 271 Francisco Street. They've remodeled it for public cooking classes, corporate team building stuff, pop-ups and other events, as well as christened it with the name 271 Francisco. Check out the new iteration of the cooking school at their grand opening party with food, drinks, live music and more, this Saturday, March 21 from 11 a.m.-2 p.m. [EaterWire]

MISSION—Urchin Bistrot, the French eatery from chef Hiro Sone and Lissa Doumani, has updated their cocktail list for spring. Bar manager Rafael Jimenez Rivera has put together a collection of cocktails and wines that reflect the restaurant's "French sensibilities" with a nod to Northern California's seasonality. The Asparagus Collins sounds particularly interesting, composed of vodka, asparagus, tonic, lemon and rosemary on the rocks. [EaterWire]

SOMA— Luce will host the final installment of the 4th Annual Culinary Clash this Sunday, March 22. The third of three student finalists from the International Culinary Center will showcase their menu as part of the annual cooking competition and fundraiser. Student Nour Conway will prepare a three-course menu ($40) with sous chef Tim Kang; a portion of proceeds from each menu benefits the International Culinary Center's Scholarship Fund. [EaterWire]

JAPANTOWN— Jicama, an asian-fusion, gluten-free pop-up, will be making an appearance at New Korea House 2. They'll be showcasing an entirely new menu for spring, including full service and drinks. Expect dishes like BBQ pulled jackfruit tacos, bulgogi arepas and Mandarin doughnut pork sliders to show up on the street food inspired menu. The dinner takes place Tuesday, March 24 from 6:30 p.m.-10:30 p.m. [EaterWire]