Starbucks is a "Diamond-in-the-Rough", Jeremy Fox May Not Come Back, and Saision News
The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco food scene.
Mega green: Eater SF reports Starbucks will open a LEED (Leadership in Energy and Environmental Design) certified location in the Castro at 2221 Market (at Sanchez). While it will incorporate the same elements as other LEED buildings, when it comes to building materials, energy, and water use, we're not sure why the company is calling the pending Starbucks a "diamond-in-the-rough." It certainly can't refer to the Pottery Barn down the street or the absence of other coffee shops in the area. Grub Street points out that Peet's is on the same block.
Maybe chef Jeremy Fox likes L.A.'s weather better? After last month's rumors that Fox was looking to open a restaurant in the Bay Area, he was spotted consulting in L.A. We didn't want to say it, Grub Street did -- he's looking for a space in L.A. Will he ever come back?
Saison is readying for a new, more focused direction. Inside Scoop reveals Joshua Skenes will remove about half the seating, to focus on giving all diners the same experience that dining at the counter provides. Expect the transformed space after Thanksgiving.
Chocolate lovers rejoice, Recchiuti Confections is readying to open its new Potrero Hill shop, Little Nib. The Feast dishes that the shop will operate as a pop-up starting Nov. 17 and debut more permanent hours in May, the same month Recchiuti is opening the cafe Chocolate Lab in the former Piccino space.
Pending Report: The trifecta of American, French and Italian fare will find itself a home at in the Marina at Castagna, which according to Grub Street, should open this week.
Ken Ken Ramen is almost open. Grub Street finds out they're planning to their permanent Mission location as early as this Saturday. Also on hand will be the tapioca tea-loving Boba Guys.
And in North Beach, Inside Scoop and Grub Street notes that Tupelo opened with little fanfare. The bar is serving southern food, and is the process of acquiring a live music permit (1337 Grant at Green).