The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco food scene.
Back to forks and spoons: After five years, Spork is readying to close at the end of the month. Tablehopper reveals that the owners will focus on new projects and their other restaurant, Thermidor. If you're wanting one more in-side-out burger, better get there now.
After Tell Tale Preserve Company shuttered earlier this year, we were left to wonder where pastry chef and owner William Werner would reemerge. Well, Tablehopper found him at the helm of Outfit Generic, a "boutique hospitality group," as the Chief Creative Officer. He and the rest of the group are in the process of constructing a production kitchen in Bayview-Hunter's Point, with Spring plans for a patisserie -- fingers crossed that the Rebel Within returns.
Pending openers: Good Taste notes Sunset's Curry Village will open another location in the Mission before by the end of December, but you'll still have to make the trek out to the original location for all-you-cant-eat $10 buffet. Grub Street reiterates Darn Good Food is coming to the Financial District (their Facebook says January). Tablehopper shares Precita Park Cafe should soft open before the end of the week, and learns the name for the pending Italian specialty shop we mentioned Monday: Geppetto's Salumeria, how fitting for the spot next door to Trattoria Pinocchio.
Tablehopper also discovers some foodie news in the Dogpatch. There's another rotisserie slated for the City, Gilberth's Rotisserie & Grill is slated to open in January. Besides the chicken, the menu will focus on Latin-fusion dishes. While the Dogpatch bar, Sea Star Club, is now The Goat. Look for twelve beers on tap.
Just browsing: Inside Scoop discovers London's Chinese restaurant Hakkasan is looking at One Kearny (at Market) as a possible San Francisco location for it's expensive dim sum and dinner dishes. While the restaurant's outpost in Miami is already open, and New York is on the way, the West Coast expansion remains in the planning stages. So don't get too excited -- yet.