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A Weekends-Only Tiki Bar Is Popping Up in the Marina

Plus, a classic Berkeley bakery is closing, new Anchor beer, and more

The pineapple express cocktail
Courtesy of Parigo

Virginia Bakery will close after April 28

An 84-year-old Gourmet Ghetto institution for special occasion cake needs and its selection of butter cookies, Virginia Bakery, will close. “We will miss you, but it’s time to retire,” owners John and Anne Erdmann wrote on Facebook. The Erdmann family has run the business at 1690 Shattuck Avenue for 65 years, with John and Anne taking over for John’s father Charles, who bought it in turn from a German immigrant couple in in 1934. Its closure at the end of the month will leave local families to find their elaborately themed birthday cakes elsewhere.

Last days at Hog & Rocks

Before it turns into former Locanda chef Anthony Strong’s plaything (possibly some version of his Young Fava pop-up?), the popular Mission restaurant is winding down with its last week of service. Owner Scott Youkilis says that the burger and chicken sandwiches have been on high demand since news of the closure hit, as fans stream in to get their last bites. This week hours will remain the same as usual, and the menu will highlight favorites from the past few years. Its last brunch and dinner will be served on Saturday, April 14.

Parigo is opening a weekend tiki bar on its patio

The newish Marina wine bar is starting up a tiki bar on its excellent garden patio on weekend nights, just in time for some warm weather (and with heaters for foggier evenings). Snacks like sesame furikake popcorn, spam musubi, and spicy shoyu poke will accompany classic tiki drinks like mai tais and piña coladas.. It’ll be open Friday and Saturday from 6 p.m.- 12 p.m., starting April 19.

Anchor brewing debuts collaborative brew with a clothing company

Anchor and San Franpsycho have released a San Franpsycho IPA, that the company says is an IPA “with stone fruit-forward hoppiness and a slightly sweet finish that celebrates the city and culture of San Francisco.” The final product is the result of locals tasting various batches at Anchor Public Taps and voting on their favorite — the flavor stems from peach and apricot puree added during fermentation. It’s officially released to the public Friday, April 13 at Inner Richmond’s Neck of the Woods, where brewers and San Franpyscho crew will be on hand, live music will play, and IPA will flow freely.

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