This week in food and drink news, we have the debut of the much-anticipated new project from the Park Tavern/Marlowe crew, the revamp of a beloved Nob Hill dive, and the relocating of fire-damaged Chez Spencer, which will remain in the Mission.
First up, The Cavalier officially opens today at the Hotel Zetta (Jessie at 5th Street), in the space that was most recently a sad Thai place but once upon a time was built out as Michel Richard's Bistro M. The team behind it is restaurateur Anna Weinberg and chef Jennifer Puccio, who have proven themselves the last couple of years with the runaway success of both Park Tavern and their first co-venture, tiny Marlowe in SoMa. At the new spot, the menu skews more toward twists on British-inspired pub fare, like fish and chips and steak-and-oyster pie, but with Puccio's usual punched-up flavors and skilled execution. The cocktails also take some cues from London, with stuff like a Pimm's Cup and a Royal G&T. See the full menu here, via Tablehopper, and note that they're only open for dinner for now, from 5:30 to 10 pm, with breakfast and lunch coming in a few months. [Tablehopper, SFist]
Next, we have the debut of the new bar from the team behind Bullitt, Tonic, Dr. Teeth and the Electric Mayhem, Lightning, Soda Popinski's and Wild Hare, which replaces sketchy longtime Lower Nob Hill mainstay, the Yong San Lounge (895 Bush Street). They've given the place a major, nautical-themed makeover, and renamed it The Royal Tug Yacht Club (we suppose yachting is just on everyone's brain this year?). There is a "sea monster" over the bar, a new cocktail menu, and the team's signature Fernet and Jameson on tap, and just to make sure the place doesn't go the way of Yong San, their liquor license stipulates, "hostesses may not loiter for free drinks." Eater has some photos. [Eater]
And finally, Laurent Katgely's 11-year-old Chez Spencer, which suffered a major fire and had to close in late May, will be reborn later this year in a new location a few blocks away, 3376 18th Street (between Mission and S. Van Ness). The format will be a little different, and the space smaller–just 30 seats –and Katgely tells the Chron that there will be a customizable prix fixe format, with ten dishes a night. Diners will get to create their own three-, five- or eight-course menus from the choices, and there will also be an informal cafe, dubbed Spencer on the Go (like Katgely's food truck), up at the front of the space, serving Chez Spencer classics. [Chron]