Maria C. In Mission Local
Affordable Sushi Easy in the Mission at 1071 Valencia SF
Where to celebrate St. Patrick’s Day Tues March 17
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Is this already here? Couldn’t find it.
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Lester Black in SF Gate
Schoolhouse Restaurant & Tavern in 105-year-old schoolhouse in Sanger CA, east of Fresno. All Photos by Lester Black/SFGATE
https://www.sfgate.com/travel/article/fresno-california-sequoia-restaurant-22036119.php
It takes 5 days to prepare the meatloaf.
Excerpt:
All of that is, ultimately, preamble for the following (admittedly unhinged) statement: You should drive here for the meatloaf. It will be the pinnacle of your meal at Schoolhouse. I can’t remember ever being blown away by meatloaf, yet Schoolhouse’s version is a complete reimagining of the American staple. It was fatty and rich yet expertly balanced by a topping of minerally Swiss chard. The depth of flavor was so stunning, I couldn’t stop myself from eating it embarrassingly fast. I asked Jackson afterward how that meatloaf could be so good. It’s made with homemade pork sausage, short ribs braised in a chicken and veal broth, and local beef. The ketchup is homemade. From start to finish, the humble dish takes five days to craft.
From ABC30 Fresno
Schoolhouse Restaurant & Tavern, 1018 S Frankwood, Sanger. Open Wednesday through Sunday, 4 p.m.-8 p.m., closed Monday and Tuesday.
Dinner Menu.
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Glad to hear that something’s moving into the space.
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“Right now, 50% of our customers are Turkish,” says Emir. “Others have never tried Turkish food.” Many customers tell the brothers they feel like they’re eating a meal in Turkey.
I have no reason to be in MV, but this looks like a stop.
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Rockridge Market Hall Foods, orders for Persian New Year (Nowruz) and for Passover, located across the street from Rockridge BART in Oakland.
Nowruz
One of America’s Best Ramen Places Just Opened in the 925
BA Telegraph 20Mar2026
The newest ramen place is Marufuku Ramen. And its latest branch is now open at 4288 Dublin Blvd., Dublin. This is Marufuku’s first location in the Tri-Valley. The company, which started in San Francisco’s Japan Center in 2017, has since expanded to multiple locations in California and beyond, including Oakland, Redwood City, Cupertino, Campbell, Serramonte, Texas, Nevada, and New York.
Marufuku specializes in authentic Hakata-style tonkotsu ramen, with a rich pork-bone broth simmered for long hours, ultra-thin noodles, and specially selected pork cha-shu. The menu also includes chicken paitan ramen, mini rice bowls, appetizers, beer, and sake.
The Dublin restaurant is currently listed as open daily. Hours are 11 a.m. to 2 p.m. and 5 p.m. to 9 p.m. Monday through Friday, and 11 a.m. to 9 p.m. on Saturdays and Sundays. The company also lists online ordering for the new location.
Photos and full article : https://bayareatelegraph.com/2026/03/20/one-of-americas-best-ramen-places-just-opened-in-the-925/
Kitava replaces Little Pear in downtown WCreek:
Kitava, a Bay Area restaurant brand focused on gluten-free, dairy-free, and seed oil-free bowls, salads, and plates, is planning to open a new Walnut Creek location at 1699 N. California Blvd., the same address previously occupied by The Little Pear.
What Now San Francisco reported that the move surfaced through a recent liquor license application (that’s how we find out about new places too!), and Kitava co-founder Bryan Tublin told the outlet the team is aiming for a late spring 2026 opening.
Kitava already operates in San Francisco, Oakland, Albany, and at SFO, which would make Walnut Creek its fifth location. On its website, the company describes its food as “real food everyone can enjoy” and says its menu is built around dishes free of gluten, dairy, corn, soy, peanuts, refined sugar, and seed oils.
Forestville’s Farmhouse Inn Restaurant Changes Direction
The west county restaurant is moving away from its Michelin-starred format with a revised menu and a new chef at the helm.
Sonoma Magazine By Heather Irwin, March 2026
Following its acquisition by Bill Foley’s Foley Entertainment Group, the Farmhouse Inn in Forestville has moved away from the Michelin-starred format that defined it under chef Steve Litke and, later, Craig Wilmer. In its place is a more casual, though still upscale, à la carte restaurant. Chef Julio Aguilera will be the new chef at the Farmhouse Inn in Forestville.
The revised menu includes dishes such as burrata with greens, Caesar salad, grilled broccolini with prosciutto, steak with pommes purée and lobster butter, and roasted chicken and salmon.
Farmhouse Inn, 7871 River Road, Forestville, CA
We loved French Garden/Sebastopol. This concept seems dubious to us, but we’ll see if folks are willing to take the short drive out of downtown Sebastopol to the new restaurant.
Sebastopol’s former French Garden, which later became Gravenstein Grill before closing in December 2023, is slated to reopen later this spring 2026 as Mansoor, a “flambé house." The new Sebastopol restaurant will center on dishes finished tableside with fire, such as bananas Foster, crêpes Suzette and saganaki, a Greek cheese dish.
The kitchen will be led by Zack Ghidotti, whose experience includes restaurants in Sonoma County, Tucson, Arizona, and Asheville, North Carolina.
Mansoor: 8050 Bodega Ave., Sebastopol
March 2026 Sonoma Magazine, Heather Irwin
Local Chefs Breathe New Life Into Former Hazel Space in Occidental
A Napa Valley chef is teaming up with Acme Burger’s founders to open a new venture in the longtime Occidental space that housed Hazel restaurant.
March 2026 Heather Irwin/Sonoma Magazine
The longtime Occidental space that housed Hazel restaurant (3782 Bohemian Highway) is set to reopen this spring as a white-tablecloth destination under chef James Millar. The unexpected pairing: Millar, formerly chef de cuisine at the upscale Violetto in Napa Valley, has been tapped by Todd and Erica Kniess, the owners of the fast-growing Acme Burger chain.
“This is a passion project,” said Erica Kniess of the restaurant, which departs sharply from the couple’s burger-focused business. The Kniesses do not plan to oversee daily operations; instead, they remain focused on their five existing fast-casual locations, with additional expansion in Sonoma County under consideration.
Todd Kniess is part of a broader shift among classically trained chefs moving from fine dining into more casual formats. Since opening the original Acme Burger in Cotati in 2019, the couple has expanded to Santa Rosa and Petaluma, building a menu around a $7.65 single burger with optional additions like Point Reyes blue cheese, truffle butter and caramelized onions.
Millar and his wife, Breckin VanRaalte, will lead the new venture, Bohemian Bistro, which will offer prix-fixe menus rooted in French technique with global influences. Current plans include five- and seven-course menus served Thursday through Sunday evenings, along with a Wednesday “locals night” featuring more affordable à la carte options.
Additional details TBA
They just seem to copy/paste the ad material from the restaurants. Marufuku is a chain with good ramen but best in America…
Via FB
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Its kinda absurd how much weight people here in the U.S. place on ramen, and how much they are willing to line up for it. What we consider good here is literally everywhere in Japan.
Tonkotsu is tasty but I wish the ramen restaurants here would branch out more beyond the 3, 4 types commonly seen here.
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from Coyote, co-founded by Soleil Ho
Meet Holinda, the Fremont High Senior Running a Coffee Cart at Her School
Holinda makes a latte at as she fills an order at 1951 Coffee Company in Berkeley. Latte art, including the tulip she poured in to the ceramic cup she holds, is one of the skills Holinda learned in the Youth Barista Training Program with 1951 Coffee.( (Estefany Gonzalez/COYOTE Media Collective)
excerpt:
In February, Holinda opened the Hug in a Mug coffee cart with two of her friends. For now, it’s only for staff; the principal said it’s not a good idea to sell caffeine to kids. But it’s been a success: Teachers have shown up every day it’s open, and funds raised go toward scholarships and supplies for students.
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That’s kinda cool, and yet hits me as kinda bougie, too!
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From KQED 88.5 FM aired 3/20
How Food Delivery Apps Are Changing the Way We Eat In – And Out
Mar 19, 2026
Updated Mar 20, 2026
Florida, Miami, restaurant cashier with signs for food delivery services DoorDash and Uber Eats. (Jeffrey Greenberg/Universal Images Group via Getty Images)
Airdate: Friday, March 20 at 9 AM
When mealtimes come, more and more people instinctively reach for their phones and open up an app. Many customers now want restaurant food, often delivered contactless to their door step, without the actual restaurant experience. In a report last year, the National Restaurant Association found that nearly three out of four restaurant orders were for delivery or takeout. This shift has fundamentally altered the way many restaurants do business and how many diners eat, socialize and spend money. We’ll talk about the rise of food delivery apps and why people keep ordering in despite the added cost and risk of cold, soggy food.
Guests:
Corey Mintz, food journalist; author, “The Next Supper: The End of Restaurants as We Knew Them, and What Comes After”
Michele McQueen, owner, Town Fare at the Oakland Museum of California and cocktail bar Lucy Blue
Tony Gemignani, chef, owner, author and pizza instructor, Slice House Pizza
Laurie Thomas, executive director of the Golden Gate Restaurant Association; owner of two San Francisco restaurants
Arzsebet Saucedo, shift lead, Aburaya
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From SF Gate
Sonoma County Double 8 water buffalo dairy will no longer supply soft serve yogurt base and will direct its buffalo milk to Central Valley for mozzarrella.
https://www.sfgate.com/food/article/bay-area-soft-serve-ice-cream-22092088.php
Former President Clinton, who is now vegan, and Gavin Newson had brunch on 3/22 at Waterbar in SF in honor of Willie Brown’s birthday.
https://www.sfgate.com/food/article/clinton-newsom-sf-restaurant-22092495.php
Clinton at Waterbar 3/22. Photo by Waterbar
Clinton, who is vegan, was very appreciative of the vegan chocolate cake made special for him by pastry chef Lori Baker, according to [managing partner Pete] Sittnick.
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