Dirty Water Adds Lunch; Dosa's Got Your Late Night Munchie Deal

MID-MARKET — The well-received Dirty Water is getting into the midday biz with lunch standbys like a BLTA, burger, fried chicken sandwich and salads. The crowd-favorite axis deer tartare is offered, too, for meat-hungry Twitter employees looking for a noon break. Weekend brunch will follow in the coming weeks with a promised Bloody Bull, which is a bloody mary with the addition of beef stock. [SF Weekly]

MISSION — Dosa's hoping you’ll come to them the next time you find yourself in need of a late, cheap bite post-happy hour. The South Indian spot launched a "late-night happy hour" with bites like vegetarian sliders, vegetable pakoras and chennai chicken for $3-$9, and select beer, wine and cocktails are going for $4-$7. Catch the deals Monday-Thursday from 9 p.m.- 11 p.m. and Friday-Saturday from 9 p.m.- midnight at all three locations (Fillmore and Valencia, too). The same specials are being offered during the more traditional happy hours of 5 p.m.- 7 p.m. Monday-Thursday, but as San Franciscans are well aware, a good late night option is hard to find. [EaterWire]

MISSION — Central Kitchen is hosting the second in its Winemaker's Dinner Series meant to spotlight local wineries and breweries on Thursday, August 20. This time the American restaurant is featuring SF start-up wine importer and distributor Trumpet Wine, and Trumpet's founder Andrew Yandell will be pouring pairings based on the restaurant's "let the kitchen decide" tasting menu. Food goes for $75 per person, and wine pairings are an additional $45. Reserve your spot here or call (415) 826-7004. [EaterWire]

NAPA — Ca'momi Osteria made progress toward its September/October opening with the installation of its pizza oven, which took a forklift and two hours of work. The fancy Italian-made Acunto Napoli oven is what all the authentic Neapolitan pizza chefs use in Italy, and local artist Kristina Young will deck it out with a mosaic inspired by water and fire designed by artist Jayashri Triolo to make it the restaurant’s focal centerpiece. [EaterWire]