Tuesday Seven: Automat on the Beer Beach

Ritzeos, Tom Sachs’ cookie-cracker hybrid, at the Logjam Cafe, part of YBCA’s “Space Program: Europa” exhibit (Peter Lawrence Kane)

Plus Volta and Capricorn Coffee close, and a profile of the elusive Alton Brown.

Automat Pops Up at Woods Island — aka the Beer Beach — for Oktoberfest

This Saturday, Oct. 1, from 12:30-6 p.m., Woods Island Club (422 Clipper Cove Way, Treasure Island) will play host to Automat, a pop-up thrown by Matt Kirk, a former sous chef at Lazy Bear. The Oktoberfest-themed menu includes everything bagel-spiced ribs, a grilled potato salad with bread-and-butter pickle dressing, and fried Brussels “Kraut.” It’s also the re-release date for Woods Island’s Retro Pilsner, but there will be plenty of other beers as well, including a barrel-fermented saison (Golden Spyglass) that’s made on the island.

Volta Closed on Sunday

After losing almost three-quarters of its business over the summer and a few weeks after nixing lunch service, Staffan Terje and Umberto Gibin announced on Facebook that they decided to close their Franco-Scandinavian restaurant, Volta (868 Mission).  Inside Scoop reported that a plea to their landlord, Westfield Centre, went unheeded, although the duo’s other restaurants, Perbacco and barbacco, are humming along. Sigh, another good one gone. I really loved that place.

Capricorn Coffee Moving to Petaluma

After 53 years in SoMa, Capricorn Coffee (353 10th St.) has decided it’s time to relocate. Noting the lack of foot traffic and general cost of doing business, Hoodline reports that the company — allegedly an inspiration for Starbucks — will move to Petaluma at the end of October.

The Mill Plans to Serve Dinner

The Mill (736 Divisadero), a joint project between Four Barrel Coffee and Josey Baker Bread, has put in for a permit to serve beer and wine, as well as to expand into nightly dinner service, Hoodline reports.

Beef Is Going to Get Cheaper

Although Americans have been taking the advice of the Chick Fil-A cows and eating more chicken than beef over the past decade, Gizmodo lays out the case for why that trend will reverse itself. Basically, the Western U.S.’s drought is ending, and feed prices are going down.

Chinatown’s Neon Signs, Pt. 2

Hoodline put out the second half of its photo-essay, hitting Great Wall Restaurant, Li Po Lounge, and elsewhere.

All About Alton Brown, on the Occasion of His Eighth Cookbook

Alton Brown “is not driven by an inherent love of food in the way some cooks are,” writes The New York Times. “And he is not so much a culinary authority, like Bobby Flay or Emeril Lagasse, as a really smart guy who has figured it out and wants you to as well.” This lengthy profile of the politically conservative Food Network star reveals a man slightly adrift.

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