Bauer is at Peace with Presidio Social Club, Kane Splurges at Omakase

For this week's update review, Bauer took us back to perennial Presidio brunch favorite Presidio Social Club, where Wes Shaw is back in the kitchen from Seattle, after a few chef shuffles. He called out the Sunday supper pig roast as "one of the best things" he tried, along with the liver and onions. Not so for the appetizers, which he dubbed not PSC's "strength," saying the shrimp is "practically mush" and wanting "more intensity" from the chicken soup. He did like the service -- despite a tragic misidentification of a wine's grape from one of the servers ("He never came back to clarify that it is, in fact, the St. Laurent grape.") -- and ultimately he thinks PSC "can please just about everybody." 2.5 stars. [Chron]

In exciting SF review news, the Chron launched Eat Up this week, a new affordable eats column from Anna Roth, "to help you eat awesomely in one of the most expensive cities on earth." Roth's very first stop was at B. on the Go, the new Pacific Heights sandwich shop from the folks behind B. Patisserie (Belinda Leong, Michel Suas), where she was enamored with what she called "the best grilled cheese in town," as well as the "souvlaki-like" chicken grec and curried quinoa salad. Roth said the new spot feels like a natural extension of the patisserie, despite the "richness and meatiness of the menu" feeling "at odds" with the fancy PR-types and stroller moms that populate the area. [Chron]

Over at Omakase in SoMa, Peter Kane could not mask his affection for chef Jackson Yu and his "relaxed" 14-seat sushi spot. Calling the food "playful" and a "thrill," Kane got lost in the $200, 23-course chef’s choice menu, but found himself in capable hands. ("The sexiest part -- if not the very best dish -- was the uni, which Chef Yu handles as if it were a stress-relieving ball instead of a weaponized exoskeleton.") It sounds like good piece of fish after good piece of fish, even if he thought the service "uncomfortably" "obsequious." Still, Yu won Kane over in the end by working the room, taking pictures with diners and cracking jokes along the way. Ultimately, this is a highly curated, premium sushi spot, offering impeccable attention to detail in an "aesthetically impoverished society." [SF Weekly]