It's going to be a delicious season. Check out the rest of our Spring Preview here.
A former Bay Area superstar (hello, Jonathan Waxman) prepares to return to SF this spring, as Tartine readies to expand. Here's where to eat in the City by the Bay this season.
Tartine Manufactory: The Bay Area's beloved bakery is expanding later this spring with a large space that will house an all-day dining spot, a dinner restaurant and a bakery for lots of Elisabeth Prueitt's and Chad Robertson's signature loaves and sweets. Prueitt will also be selling preserves and frozen desserts as part of her Tartine Cookies and Cream venture.
In Situ: Benu's Corey Lee will head up this 150-seat restaurant at SFMOMA when it reopens this spring. The menu will offer dishes from famous chefs from around the world ranging from Chez Panisse's Alice Waters to Noma's René Redzepi. In Situ will join a growing number of big-name restaurants—The Modern in New York, Otium in L.A.—settling in or next to museums.
LocoL: Roy Choi and Daniel Patterson's revolutionary L.A. fast-food spot, LocoL is making its way up to the Bay Area. There are plans for locations in Oakland this spring and then another in the Tenderloin this summer. Expect burgers made with meat and mushrooms, bowls, "Foldies" (think a taco-pupusa hybrid) and some serious lines.
Mister Jiu's: After years of planning and a successful Kickstarter campaign, Brandon Jew is set to open his 125-seat Chinese-meets-California restaurant in Chinatown. Everything will be locally sourced, including the ingredients for homemade oyster sauce. Jew hopes the project will help bring locals back to the tourist-heavy neighborhood.
Waxman's: Jonathan Waxman, the chef who helped pioneer California cuisine, is readying for his return to SF, with plans for a large restaurant and café in Ghirardelli Square. Expect Waxman's brand of Cali-Ital cuisine, which will likely include pasta, salads and the famed roast chicken from his restaurant Barbuto in New York City.
Single Thread: Kyle and Katina Connaughton searched for a long time for the perfect space for their restaurant, farm and hotel, finally settling on one in Healdsburg. When they open, guests will start their 11-course tasting menu on the building's landscaped roof for a drink and then go down to the dining room for the meal, which will draw on Kyle's time working for French chef Michel Bras in Hokkaido, Japan.
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