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Momo’s Walnut Creek Location Opens in February, and More A.M. Intel

Plus a new chef at the CIA’s Napa restaurant and other crucial Friday news

Momo’s patio

Momo’s will open February 13 in Walnut Creek

Giants fans have long flocked to Momo’s for drinks on game days; now deep East Bay dwellers will have the opportunity to live it up SF-style in the comfort of cushy Walnut Creek. The reason for opening so far out of SF? An “out of control” and overcrowded restaurant industry in the city, according to owner Peter Osborne.

CIA at Copia has a new executive chef

After opening in the fall, the CIA at Copia restaurant has finally found a chef to lead the charge: chef Christophe Gerard. Gerard has been in the Napa Valley for over a decade, including time spent at Rubicon, and Angéle in downtown Napa.

Cafe Flore might become a cannabis cafe

Now that recreational marijuana has been approved under State Proposition 64, cannabis cafes might become the new norm. Cafe Flore, which will now be known as simply Flore, could become one of San Francisco’s first. Its new owners are heavily involved with San Francisco's Cannabis State Legalization Task Force, and hope to one day (as in, a few years from now when regulations have been worked out) serve cannabis food and drinks.

Cole Valley La Boulangerie is temporarily closed

Don’t freak out: it’s reopening next month. It closed for a seismic retrofit on Christmas, as mandated by the city. The three-story building was constructed in 1907, so it seems like a good time for an upgrade.

Get your meat to go at Guerra’s Quality Meats’ new takeout spot

Located down the block from the original butcher shop, the new outpost offers convenient takeout food for families and fans of the shop’s meats. Expect items like beef bourguignon, lasagnas, a barbecue section, and homemade desserts. It opens February 6 at 345 Taraval Street.

The dining trends of 2017 from Eater’s critic

Check out eight of the dining trends identified by Eater’s roving critic Bill Addison, who travels the country all year in search of the best restaurants around. One such trend is “Chawanmushi as a vessel and palette for showcasing luxe ingredients,” set by SF’s very own Sung Ahn at Mosu. His version involved “trout roe, crab, okra, and radish, all glimmering together like crown jewels.”

Ball out at Parallel 37’s brunch every Sunday

The sumptuous restaurant within the Ritz-Carlton is now offering brunch every Sunday, versus its previous once-a-month buffet. Chef Michael Rotondo is taking it a la carte, with Dungeness crab Benedict and other ridiculously rich dishes and a raw bar. Starting Sunday, January 15, it’ll happen every Sunday from 10 a.m. to 2 p.m. thereafter (raw bar starts at 11 a.m.).

Parallel 37 sample menu