Welcome to p.m. Intel, your bite-sized roundup of Bay Area food and restaurant news. Tips are always welcome, drop them here.
- The time has come to drain the sprinkle pool: Two years after the Museum of Ice Cream declared that it would “continue to keep its doors open indefinitely,” in San Francisco, it has, somewhat unsurprisingly, closed its doors permanently. The SF Biz Journal first reported that signage at the museum’s location in the Savings Union Bank building had disappeared and the SF location had been removed from the Museum of Ice Cream website, before confirming the closure on Friday. What started out as a five-month pop-up in 2017 was first extended, then made indefinite in 2018, gaining notoriety for its nearly $40 entrance fee and the aforementioned sprinkle pool, which while Instagrammable, is less than pandemic-friendly. [SF Biz]
- A food truck serving sweet and savory Bulgarian banitsas will soon roll in San Francisco, reports the SF Chronicle. Called Kuker, it’s currently a pop-up from couple Jivka Koulikova and Evgueni Koulikov, Bulgarian natives who started the business during the pandemic, operating out of their kitchen and delivering for free to the San Francisco area. They’ve since returned to their pre-pandemic restaurant jobs but are working on the food truck now (and still making deliveries), with hopes to debut in late 2020 or early 2021, followed eventually by a restaurant. [SF Chronicle]
- When the SBA’s Restaurant Relief Fund launched in March 2021, it was meant to prioritize businesses owned by veterans, women, and marginalized groups, before white business owners began to file lawsuits, prompting the SBA to halt payments to priority applicants. Among the minority-owned businesses whose promised funding was canceled was Farley’s SF, Reuters reports. Chris Hillyard, along with an estimated 2,964 business owners, received an email on June 23 stating, “We regret to inform you that, due to recent court rulings, the SBA will not be able to disburse your Restaurant Revitalization Fund award.” [Reuters]
- It’s less than two years old, but the Chase Center is getting a culinary refresh ahead of its fall reopening. Chad Neuman, previously the arena’s executive chef, will serve as culinary director when the arena reopens on September 15, bringing with him new vegan-friendly menus, Taste Makers, and a dessert stand from the arena’s senior pastry chef Bianca Montijo. On Monday Neuman debuted Wings and Woks, a menu that will replace Dumpling Time, as well as Taste Makers like Boug Cali, serving California Creole cuisine, and Filipino-American food truck the Sarap Shop.
- No more Monkey Bread-related letdowns for fans of Manresa Bread, the bakery offshoot of David Kinch’s fine dining destination Manresa. The bakery is bringing back its pre-order option on August 1 for all three locations — Campbell, Los Gatos, and Los Altos. Everything on the daily menu will be available for preorder, required four or more days out, to pick up at any of the above locations.