Beer pairing all day, every day
City Beer Store moved to more spacious digs — including a full kitchen — last summer, and now the storied SoMa beer bar is serving lunch and dinner daily. The menus are quite extensive, with snacks, small plates, and mains that veer far away from your typical pub grub. Lighter options include pastrami-cured beets with elderflower yogurt and smoked trout carpaccio with preserved lemon and pine nut hummus. Lunch sees a slew of sandwiches like the Nashville hot mochiko chicken, loaded up with Calabrian chili oil, pickled fennel, and yuzu kosho tahini. Sophisticated dinner options include cider-steamed mussels with Chinese sausage and burnt orange, or winter squash gnocchi with pickled cranberry and makrut lime brown butter. See the full menu here.
One of the East Bay’s only trans-owned restaurant closes its doors
Tammy’s Chicken in Waffles — the restaurant specializing in fried chicken and other ingredients stuffed inside of waffles — has closed for good in Berkeley. Tammy’s was originally a bike shop, then a coffee cart, then a small waffle spot on Treasure Island. There was palpable community excitement when the trans-owned restaurant opened, but according to Berkeleyside, the two restaurant owners have parted ways.
Brunch daily, sort of
Some of the most popular dishes at Oakland’s Hopscotch are served at brunch, including its soba biscuits with sausage gravy and pork belly eggs Benedict. Owners Kyle Itani and Jenny Scharwz are giving the people what they want: Starting today, Hopscotch will carry over several of its brunch staples to its weekday lunch menu so fans can order them any day of the week.
Movement in Noe Valley
A new Mediterranean restaurant called Wallflower is set to take over the former La Panotiq bakery space in Noe Valley at 4018 24th Street. The Palestinian-American owner is hoping to obtain a beer and wine license to pair with Wallflower’s light, health-minded fare for lunch, dinner, and weekend brunch.
Human flavor, robot finish
Robot burger spot Creator has collaborated with human chef Arun Gupta of Dosa for a new offering, joining chef-designed burgers by Tu David Phu (Top Chef) and Nick Balla (Duna). Gupta’s masala burger features tomato pickle, chili achaar, and mango chutney aioli, and it’s availably starting today for lunch.