Presidio Twlight is back
Presidio Twilight, nighttime sister to daytime food party Presidio Picnic, brings Off the Grid’s food trucks, live DJs, and fire pits to the idyllic Presidio parade grounds once again this year, every Thursday from 5 to 9 p.m. starting next Thursday, May 16. And this time around, the festivities get cozier (read: warmer) with the addition of space-agey lawn domes to keep warm amidst cooler temperatures. Look out, Burning Man. There’s also the fire pits, food, and a full bar to help in that department.
Update, May 14: Due to inclement weather the first night of Presidio Twilight is now scheduled for the following Thursday, May 23.
Mockingbird brings brunch to Uptown Oakland
Mockingbird, opened in 2013 by co-owners Melissa Axelrod and William Johnson, is adding a Saturday brunch at 416 13th Street. Menu offerings include broken farro porridge (coconut milk, roasted early season stone fruit, toasted almonds) and creme brulée French toast, plus brunch cocktails.
The Table at Merchant Roots unveils new Victorian menu
Fillmore Street’s fancy food shop and intimate tasting menu restaurant Merchant Roots has a new theme for its 10-course, eight-person-per-seating menu: Vanity Fair, a nod to the classic english novel whose theatrical adaptation is currently running at A.C.T’s Geary Theater. Chef Ryan Shelton is serving dishes like Vindaloo quail and a 21-layer chai Napoleon for dessert in Victorian period inspired vessels, while partner/wine director Madison Michael pairs wines to match.
The Mission’s cuban-inspired counter-service spot Media Noche has a new monthly sandwich on the board, and this month, a new dessert, too: They’re both from Che Fico Alimentari, a new spinoff of Divisadero hit Che Fico: The sandwich is the ”Alimentari” ($13.50) from chef David Nayfeld, with mortadella, marinated artichoke hearts, melted provolone and Calabrian chili aioli. The sweet is from pasty chef Angela Pinkerton, A Che Fico Cannoli Sundae ($6) (vanilla ice cream with ground chocolate, candied orange peel, cocoa nibs, chocolate sauce and crumbled cannoli shell topping).