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POSTED July 17, 2014

Monsieur Benjamin

What do you get when you combine two of the city's hottest chefs, an enviable Hayes Valley location and a menu of French bistro classics? The highly, highly anticipated Monsieur Benjamin. The brainchild of Corey Lee, of Benu and the French Laundry fame, Monsieur Benjamin skews towards traditional French, with a few California twists thrown in for good measure. Jason Berthold (formerly of RN74 and the French Laundry) is holding court in the kitchen; expect dishes such as bone marrow with bacon marmalade ($18), braised lamb with artichokes ($28) and a French Dip sandwich with horseradish and Gruyère ($18.50). Brunch and prix fixe theater menus are on the way. Monsieur Benjamin, 451 Gough St.; 415-403-2233

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POSTED July 10, 2014

Rye Project

Adam Mesnick's SOMA sandwich dominance continues—he's turned his Philly-style 1058 Hoagie into a Jewish-style deli, Rye Project. With its menu of corned beef, Romanian-style pastrami, salami and beyond—all served on rye—the new spot serves sandwiches Mesnick grew up eating in Cleveland. There are bagel sandwiches, too, made on bagels par-baked and shipped from NYC, as well as a variety of smoked fishes. Rye Project's only open for weekday lunch for now, and offers catering services too.

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POSTED July 3, 2014

Anar Restaurant

Lovers of Persian food, rejoice: Anar Restaurant has arrived in SOMA, bringing classic Persian dishes to the table. The Mohammadi family ran a restaurant in Iran, and they're bringing their favorite recipes to San Francisco. Expect dishes like kookoo sabzi, fresh herb quiche served with barberries, and kebab shishlik, lamb chops seasoned with saffron.

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POSTED June 26, 2014

Pabu and The Ramen Bar

Michael Mina's hitting San Francisco with a one-two punch of Japanese fare this week, with the openings of Pabu (July 1) and The Ramen Bar (June 30). Both of the restaurants will be helmed by chef Ken Tominaga (of Hana Japanese Restaurant). The Ramen Bar will offer Tokyo-style ramen—bowls full of homemade broth, fresh noodles and creative, seasonal ingredients. Pabu is a higher-end Japanese experience, with gorgeous raw fish preparations, robata-style grilled meats and an extensive sake list curated by certified sake sommelier Stuart Morris.

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POSTED June 19, 2014

Perdition Smokehose

Come Friday, there's a new barbecue destination in Berkeley. Chuck Stilphen's (of The Trappist and Øl Beercafe & Bottle Shop) Perdition Smokehouse focuses on dry-rubbed heritage-breed animals and a simple menu of by-the-pound barbecue basics. Meat choices include Berkshire pork shoulder and house-made serrano hot links; supplement with hush puppies with honey butter, baked beans and three sandwich choices. And take advantage of the restaurant's back patio and selection of 43 California craft beers, available by the pint and pitcher.


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San Francisco


  • Monsieur Benjamin
  • Rye Project
  • Anar Restaurant
  • Pabu and The Ramen Bar
  • Perdition Smokehouse


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