The Stud Gets Saved: All the Openings and Closings for the Week

Salt & Straw makes it debut, a couple breweries expand, and two long-time Valencia restaurants announce their demise.

The Stud Collective (Mica Sigourney/Save Our Stud)

Open and Staying Open

The Stud (399 Ninth St.) After a massive rent increase this summer threatened the closure of a beloved SoMa queer bar and performance space, a coalition of nightlife personalities formed to save it. The Stud Collective appears to have been successful, negotiating three key elements for the bar’s survival: a two-year lease at the current location, a Legacy Business Designation, and, as of Dec. 30, ownership. To obtain a new space for 2019 and beyond, they’ve launched a crowdfunding campaign seeking $375,000. Details on the new location’s address will be divulged in early January. Congratulations on all your hard work, Save Our Stud!

Elbo Room (645 Valencia.) Socketsite reports that the plans to demolish the Elbo Room are gone, but it’s likely that the Mission dive will have three stories added to what is now a two-story building. The top four floors will become housing, and the bar’s lease runs through the end of 2017 while construction will commence in phases, so … well, it looks complicated but tentatively promising.

Newly Open

Rooster Rice (303 Second St.) Hoodline announces the Marina Thai-style chicken-and-rice house has opened a second location in SoMa for khao mun gai. It’s only running on weekdays from 11 a.m. to 3 p.m., but hey, there is a paleo version of the rice bowl!

Hinata Sushi (810 Van Ness Ave.) A mid-priced omakase restaurant with a $78 tasting menu, Gavin Leung and Weida Chen’s 28-seat Hinata is now open for dinner, with seating for 12 at the bar and 16 other seats at two-tops on the floor. There’s quite a bit of uni and toro (blue fin tuna) on the menu, and you can order a la carte as well.

JANE the Bakery (1881 Geary). The third location of JANE (after Fillmore and Larkin) is up and running, with cold-brew coffee, plenty of pastries, and braided challah on Fridays.

Opening Soon (or Not So Soon)

Salt & Straw (Hayes Valley and Fillmore). We already mentioned the imminent arrival of Portland’s ice cream, but it’ll will hold $1 scoop pop-ups this weekend near both future locations, with all proceeds going to YMCA SF’s Western Family Resource Center. Tomorrow (Dec. 9) and Saturday, Dec. 10, look for Salt & Straw on Hayes Street between Laguna and Octavia (Friday, noon -3 p.m.; Saturday, 6-9 p.m.) and at the corner of Fillmore and Sacramento streets (Friday, 6-9 p.m.; Saturday, noon – 4 p.m.)

Slice House (1535 Haight). Tony Gemignani, who’s won the World Pizza championship 12 times, will open another Slice House in the former Psychedelic Shop in the Haight. The 25-seat pizzeria will have everything fans expect — antipasti, homemade pastas, pizza by the pice and slice — along with hippie-ish themed pies like the Purple Haze (mozzarella, purple potato, pancetta, rosemary, pesto, feta, oregano, romano, garlic oil) and psychedelic lemonade that in all likelihood contains way more fresh mint than psilocybin. Opens Dec. 9.

Outbound (4045 Judah). Woods Beer Co. — they of Cerveceria MateVeza near Dolores Park, and the “beer beach” on Treasure Island — will open a 750-square-foot location in the Outer Sunset next month, with a patio coming later in the spring. There will be an canned-beer-to-go system called a “Crowler.”

Bar Crenn (3127 Fillmore). Eater reports that next door to Dominique Crenn’s flagship, the two-Michelin-starred Atelier Crenn, she’s planning to open a wine bar with a food menu at a lower price point than the $298 tasting menu next door.

Fieldwork Brewing (Bay Meadows, San Mateo). Bay Meadows is a mixed-use urban village centered on Hillsdale Station in San Mateo that will eventually have 1,150 housing units, 18 acres of open space, and lots of retail and offices. According to the Business Times, it will also have a beer garden with bocce from Berkeley’s year-old Fieldwork Brewing, sometime in April 2017, designed by the people who developed SFMOMA’s Sculpture Garden.

Wahlburgers (185 University Ave., Palo Alto). Mark Wahlburg’s burger chain will open 30 restaurants in California in 2017, and the first will go into the former Sam’s Chowderhouse in Palo Alto.

Unnamed Food Hall Project fka The Foundry (1250 Locust St., Walnut Creek). It’s two years away, minimum, but it looks like Walnut Creek may get something very similar in feel to the Ferry Building and the The Market, a 33,000-square-foot restaurant-and-retail space from the team behind Telefèric and Rooftop.

Closings

Boudin Bakery (619 Market). Don’t worry, it’s not shutting down altogether. SFGate reported that the 157-year-old bakery’s new menu was too much for its historic digs to accommodate, so it’ll be exiting and dispersing employees to some of the other 26 locations.

Cafe Rouge (1782 Fourth St., Berkeley). Inside Scoop reports that as of Dec. 30, the 20-year-old hybrid restaurant and butcher shop will close its doors, owing to labor shortages.

Range (842 Valencia). Effectively victims of Valencia Street’s success, the owners of Range have decided to close after service on New Year’s Eve, the Chron reported. Phil and Cameron West said Range’s 2005 debut came when the strip had a different feel, although SFist notes that it was the first Mission restaurant to win a Michelin star, which it held from 2007 until 2010. R.I.P. to a neighborhood classic.

Pauline’s Pizza (260 Valencia). Capp Street Crap saw a Craigslist ad stating that the 31-year-old pizzeria was on the market for $150,000. SFist subsequently spoke to owner Sidney Weinstein, who is unloading the restaurant because she isn’t in a position to turn it over to her staff, and at 70, she wants to get out. (The name is a reference to the original chef’s mother.) Two Valencia mainstays at once. Sigh.

Also of Note

Amazon Go (Downtown Seattle). If you still feel like automatic grocery scanners at Safeway seem futuristic, they’re going to feel like a Ford Model T after you check out the fully automated supermarket Amazon opened. Using the Amazon Go app and tapping a phone to a turnstile enables patrons to avoid waiting in line at all. You just pick things off the shelf (putting them back if you don’t want them after all) and leave. The store charges your Amazon account and you get a receipt, done.

 

View Comments