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A first look at menus for Farmshop and Barkada cafe, plus more news and scuttlebutt from the Bay Area food scene.

Farmshop's peach and burrata salad.

Barkada's mindfully sourced scones

Aji Crudo from 1760

20th Century Cafe's Damson Plum Tart

Score a free Super Duper burger today

First Look
Jeff Cerciello served as culinary director for Thomas Keller’s restaurant group for ten years before starting the seasonal ingredient-driven Farmshop in Los Angeles. The restaurant has gone on to become an L.A. mainstay, complete with the requisite press recognition (see here and here). Now Cerciello is coming back to NorCal. On May 6, Farmshop will open its second outpost in the Marin County Mart. With the help of several other Keller émigrés, Cerciello will crank out a menu of pizzas, roast meats, and market fresh vegetables—most of it fired in the kitchen’s wood-burning oven. The décor will prominently feature two San Francisco favorites—reclaimed wood and Heath subway tiles—but will take it one step further with macramé lights and teal mohair and leather banquettes. There’s also an outdoor patio, and a bar and lounge where you can slug back seasonal cocktails, like the After Ferry (strawberry-infused Hangar One vodka, mint, lime, and Gloria Ferrer brut). The menu will include some favorites from down south, but most of the dishes will be new for S.F. Now—drumroll please—you can have a first look at the whole thing here. Farmshop will open for nightly dinner service first, with brunch and lunch to come this summer.

More Menu Reveals
Oakland’s Temescal is about to get a real treat with the impending Barkada (4316 Telegraph Ave.) bakery and café. Pastry chef-owner Christina Bondoc and COO-owner Rick Yarussi are putting together a mindfully sourced menu of pastries, cakes, salads, and pressed sandwiches. Although it looks pretty typical at first glance, Bondoc and Yarussi are making as much as they can in-house, from the mustards to the breads. All of the pastries are made with grass-fed butter, and the coffee will come from West Oakland’s Scarlet City. The interior will be just as thoughtfully put together as the menu. MRCW is adding the final polish to the centerpieces of the design: a 32-foot-long charred pine plank wall, and a 32-foot long Monterey cypress bench. As promised, the first look at Barkada’s offerings is right here.

Coming Soon
Russian Hill: News broke a few days ago that Mason Pacific (1358 Mason Street) will be going into the former Lalola tapas restaurant, just off the cable car line at the intersection of Mason and Pacific Streets. The restaurant is a family affair, owned by first timers Jay Thomson and Shannon McTiernan Thomson. Shannon’s brother Sean McTiernan, who has worked at Delfina and Michelin-starred kitchens in Paris, will serve as chef. Eric Railsback will hop over from RN74 to serve as wine director. The space has been heavily remodeled to include bistro chairs, and high-top tables made from reclaimed barnwood. McTeirnan, who just returned from a research trip to France, will oversee a seasonally changing bill of fare. Rabbit terrine served on house-made levain, olive-oil poached chicken salad, and New York Strip with pickled mushroom and lemon ponzu reduction have all been teased.

Noe Valley: Sardian favorite La Ciccia is expanding. The owners, Massimiliano Conti and Laura Degan will offer several pizzas out of a double decker oven, a fresh cheese bar, over ten hams, and lots of lasagna options.

Polk Gulch: Last week SF Chefs sponsored a preview dinner for 1760, the upcoming new spot from the team at Acquerello.  I tried a few of new chef Adam Tortosa’s menu items, including an aji crudo with kumquat and grilled green garlic (pictured), charred octopus with spicy tomato sauce, ricotta and Thai basil, and lamb served three ways with favetta, carrots, and peas. The team also announced that chef Riccardo Menicucci from Florence will be the new pastry chef for both Acquerello and 1760. At the dinner, he made a hard-to-resist panna cotta, playfully reinterpreted with the flavors of peanut butter and jelly. As far as the ETA goes, owner Giancarlo Paterlini said they ended up totally gutting the former Parilla space so they could start from scratch on the new décor. The hope now is that they’ll open around the middle of June.

Kickstarter Restaurants
One-time Range pastry chef extraordinaire Michelle Polzine is looking for some help with the opening of her Hayes Valley new biz, 20th Century Café. Check out her Kickstarter page here and chip in if you feel so inclined. Lessons on strudel and pie-making are among the gifts for those who support the cause.

One last thing
Today is Super Duper Day! Just like last year, the first 100 people to line up at any of Super Duper’s five Bay Area locations will receive a free small size Super Duper burger after 3 p.m. Line up early to up your chances for free juicy beef. 

 

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