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April Fools' Day 2016: WesBurger Goes Vegan, Souvla Goes Mexican

Also: learn the art of Man Buns at SF Cooking School, Boba Guys get cosmetic and "real food" comes to Picnic on Third

Wesburger N' More
Wesburger N' More
Patricia Chang

April Fool's Day is always a little stressful for the gullible among us, but for this year everyone from local restaurants to cooking schools to food media personalities are getting in on the ritual pranking. While the most impressive is still Souvla's repeat of last year's one-day-only taqueria Souvlaria, that doesn't mean the other guys didn't put in a good effort. Some highlights from the local media:

  • After last year's bone broth boba stunt, Boba Guys "teamed up" with cosmetics company The Balm to create a matcha tea mask, although that doesn't actually sound that far-fetched? They're also announcing they'll have poke at their forthcoming NYC shop, although we're pretty sure that one's not a joke.
  • SF Weekly critic Pete Kane broke the "news" that forthcoming burger joint WesBurger N' More is actually going to ditch the meat and pivot to an 11-course tasting menu. Good one, Pete.
  • In Hayes Valley, Souvla repeated last year's delightful little stunt and has switched concepts for the day to Souvlaria — the Greek spot's Mexican-inspired little cousin.
  • The SF Cooking School is jumping on two lukewarm trends this year with an already-sold-out "Man Buns & Cinnamon Buns" class that promises to teach you "the art of twisting butter-rich dough into that mouth-watering cinnamon-spiked spiral while our on-staff barbers show you how to emulate those skills to tie-on the perfect man bun."
  • Over in Cole Valley, Zazie "spotted" a neighbor with an exotic pet. (Spoiler alert: it's a photoshopped cheetah.)
  • Soma lunch spot Picnic on Third has announced that they finally "get it" and will start serving "real food," including pasta day on Mondays, tacos on Tuesdays, and leftover pasta days on Thursdays.
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