Eat the Week: Dottie's New Spot, Bike Basket Pie's New Book, Bourdain Hearts SF in All Its Nasty Glory, Healthy SF Loophole Closed

Eat the Week: Dottie’s New Spot, Bike Basket Pie’s New Book, Bourdain Hearts SF in All Its Nasty Glory, Healthy SF Loophole Closed

1. Dottie’s True Blue Cafe has been in hot water with its landlord for the past few months, but it looks like a happy ending is on the horizon. The breakfast spot signed a lease for a space on 6th Street. Cafe owner Kurt Abney told Tablehopper that his restaurant will be taking over Passion Cafe’s place in SOMA. The move may happen as early as the first week in December, but details are not yet set.

2. Bike Basket Pies had to go kaput over the summer, but former owner Natalie Galatzer is not stopping. In lieu of baking pies and delivering them throughout the Mission, Galatzer is releasing a little book of recipes. The booklet, called Bike Basket Pies: How to Make Handheld Pies for Bicycle Delivery, offers 14 of Galatzer’s favorite recipes. The release party is on November 29 at Pot + Pantry.

3. New Yorkers take note. Anthony Bourdain, the king of snark, declared San Francisco to be his favorite city for eating in the United States. “Anyone who doesn’t have a great time in San Francisco is dead to me,” Bourdain told the New York Times. “It’s a two-fisted drinking town, a carnivorous meat-eating town, it’s dirty and nasty and wonderful.” Keep an eye out for the San Francisco episode of his new show, The Layover.

4. David Kinch of Los Gatos’ Manresa was just named Chef of the Year by GQ magazine. The recognition will be published in GQ’s annual Men of the Year issue. Kinch was noted for “quietly inventing a new kind of cooking,” and the magazine considers him something of an anomaly because he is “a man who labors intensely day after day, in a single restaurant and a single garden.” As Grubstreet notes, it looks as though Kitch is getting enough national attention to match his local fame.

5. Ken Ken Ramen is finally getting ready to open. The Mission district restaurant had its soft opening last weekend, and will be officially open next week. The restaurant will serve five different types of ramen, including a vegan option. It is still waiting on a liquor license, but until then, diners can sit back with a boba tea drink and specialty dessert to top off their steamy soupy meal.

6. The Corner is closed, but chicken and waffle sandwiches may remain at 18th and Mission. Duc Loi supermarket, once home to the famed Mission Burger, is in talks with Soul Groove about hosting the popup. No word yet on when this will go through or what the hours will be like, but we know for sure that Soul Groove is making chicken and waffle sandwich appearances at Boogaloo’s, Panini, Milk Bar, and Boom Boom Room.

7. Fort Mason’s Off the Grid may be closed for the winter, but the Bay Area’s food trucks refuse to go into hibernation. Senor Sisig, Curry Up Now, and Sanguchon told SFoodie that the hardest time of the year are the winter months. As the weather declines, the trucks are preparing for the long winter ahead. The trucks will still be making appearances at Off the Grid’s other events, rain or shine.

8. Farm:Table, the Tenderloin’s original gourmet coffee hotspot just signed a lease for a space on mid-Market that will be less sit down and more kiosk. In addition to the new space, Farm:Table is starting to roast its own beans. According to SFoodie, the new bean blend is smoother than the old imported beans. Farm:Table hopes to have the new spot open by late January.

9. Mayor Ed Lee signed a law that will essentially close the loophole in Healthy San Francisco. According to Eater SF, many restaurants have been finding ways to pocket the Healthy SF surcharge, instead of giving it back to the employees. The law that was passed on Tuesday will require employers to educate their workers about their benefits under Healthy San Francisco and ensure that money collected under the surcharge will go to benefits and not to employers’ pockets.

10. Gordon Drysdale, one of the minds behind the Bacchus Management Group, is leaving after ten years. Drysdale told InsideScoop that his main reason for leaving the restaurant conglomerate behind Spruce and Cafe des Amis was so that he could spend more time with the wife and kids. Second to family, blood pressure and new ventures also took priority. His new baby, Mill Valley’s Sweetwater, is set to be an intimate restaurant and music venue. Drysdale’s main goal is to bring together food, music, and art in a way that could only be described as harmony.

Photo Credit: SimonDoggett