Plus the Tenderloin gets a new Nepalese restaurant, a look at the rise of rooftop farming in Oakland, and an orangutan who knows how to mix drinks.
The Owls Are What They Seem: Nightbird Opens Thursday
Eater reports that after “years and years of construction delays,” Kim Alter’s long-awaited Nightbird will open this Thursday at 330 Gough, with a $125 tasting menu in an owl-heavy, 38-seat dining room. We are super-pumped for this one.
1760 Adds New Summer Cocktails
1760‘s Bar Manager Christopher Longoria has created some strikingly colorful cocktails for the end of whatever it was that passed for summer around here this year. The bright-orange Carrot and Chinato (with Pimms No. 1, Angostura, cinnamon, lime and rum) might be the boldest, but there’s also a Roobios and Rhubarb (with black pepper, Carpano Antica, and Singani 63). Check ’em out!
Lord Stanley Wins the Bronze
Bon Appetit has whittled down its 50 nominees for Best New Restaurant and released its Hot 10, and our own Lord Stanley is no. 3 on the list. Inside Scoop recalls that last year, AL’s Place won top honors, which this year go to Atlanta’s Staplehouse.
Nepalese Restaurant Newa Now Open in the Tenderloin
If you wanted Nepalese food in San Francisco, you either had to go to Little Nepal, Bini’s Kitchen, or (to a lesser extent, cause it’s mostly Indian) Red Chili, but Hoodline reports that we’ve gotten a fourth Nepalese restaurant. Newa (407 Ellis) serves khaja (rice, fried eggs, fried fish, and “sukuti,” or dried meat), and if Bini’s got you hooked on the dumplings known as momos, you’ll find them here, too.
PLÄJ Reopens, Looking All Pretty
Four-year-old Hayes Valley Scandinavian restaurant PLÄJ (333 Fulton) closed for over a week earlier this month and reopened with a rotating art collection, midcentury wallpaper in the back, and a refurbished bar. Chef-owner Roberth Sundell’s ever-changing menu seems largely the same in concept (Scandinavia by way of California), with Monday nights given over to husmanskost, or traditional Swedish dishes made with local ingredients. However, there’s a new cocktail area.
The Rise of Rooftop Farming in Oakland
Edible East Bay looks into the phenomenon, centering on a garden where an adult theater called The Pussycat used to be, and a 204-unit development that’s only 11 percent affordable (ugh) but which is ringed by a “seed farm and nursery under a city-approved temporary urban farm permit.”
Scientists Develop “Self-Healing” Clothing from a Protein in Squid Ring Teeth
But don’t expect the fashion industry to let you buy things that last forever; this will likely have mostly industrial applications. The science behind this Salon article is quite wonky, but from what I can gather it involves a genetically modified bacteria that produces a protein derived from squid teeth which helps other substances knit themselves together when torn asunder, switches from liquid to solid in 113-degree water, and which can be applied in thin layers to traditional fabrics.
This Orangutan Is a Bartender
He doesn’t like the taste of lemon or vinegar, but Munchies says that Naong “stuck with his favoured flavour combinations 88 percent of the time in three rounds of trials. According to Sauciuc, the fact that he could predict whether the cocktails would taste good or bad is something previously thought to be a ‘human-only’ ability.”