Foodie Updates: Canteen Closing, Bigfoot Lodge Closing, Verbena Due By Fall


One of San Francisco's beloved small restaurants is shutting down next month, and Polk Street is about to see a major upheaval in the bar and restaurant scene.

The big news to drop this past week was that chef-owner Dennis Leary is closing down his tiny, eight-year-old Canteen (817 Sutter Street). He'd been signalling some scaling back at the restaurant over the last year, first calling it quits on brunch and then reverting to a more simplified prix fixe structure, but now he says the restaurant has run its course. To be fair, he already owns three other restaurants and bars, and he's opening two more by summer's end: Trocadero Club (701 Geary Street) and Cafe Terminus (10 California Street). Look for Canteen's swan song either by late August or early September, and try to get in there to say goodbye. [Chron, SFist]

Meanwhile, there's a bunch of stuff happening on upper Polk Street, including the much anticipated spinoff of Acquerello, 1760 (1760 Polk Street), due by late summer, and the spinoff of Berkeley's Gather, Verbena (2323 Polk Street), which is due this fall in the former Rex Cafe space. Also, Bigfoot Lodge is closing this weekend and is set to reopen, possibly as soon as next week, as Cabin, under new ownership. The renovation apparently involves some televisions, but it's unclear what else.

1760 will be a non-Italian, ingredient-driven restaurant with a bustling energy, situated prominently in the former Parilla space at the corner of Polk and Washington. The man behind it is Gianpaolo Paterlini, the son of longtime Acquerello owner Giancarlo Paterlini, who'll be overseeing the wine program too, and the chef is Adam Tortosa, who hails most recently from L.A.'s Ink, run by Top Chef winner Michael Voltaggio.

Verbena, meanwhile, set to open a bit later, will be helmed by acclaimed Gather chef Sean Baker, though they will be hiring new chefs de cuisine for both restaurants. There will be vegetable-focused small plates inspired by Gather's vegan "charcuterie," as well as a whole animal program in which 90% of the restaurant's meat dishes, including house-cured meats, will be sourced from whole animals. [Chron, Eater]

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