All the foodie news you need to know this week.

Motze Makes Way for Duna

After just six months Motze has closed it doors; in its place, Nick Balla and Cortney Burns have unveiled a new concept, this one inspired by Balla's teenage years in Hungary. The fast-casual Duna will specialize in "spoon salads and peasant classics"—think chopped salads, spätzle, flatbreads and dips. And, in true Balla/Burns fashion, the recipes weave together global flavors, high technique, and noble ingredients. // 983 Valencia St (Mission), duna.kitchen

It's Negroni Week!

Negroni Week turns five this year. Today through June 11, the charity initiative brings together bars, restaurants and vendors from around the world to celebrate the iconic Negroni. Expect Bay Area creative talents to put their personal spin on the classic: You'll find Negroni-glazed raspberry madelines at Craftsman and Wolves (partial proceeds will go to the SF Marin Food Bank); a deconstructed Negroni sundae at Tartine Manufactory (benefiting No Kid Hungry); and an Italian-ish sandwich with Campari aioli at The Progress (in support of the James Beard Foundation). // negroniweek.com

Let's Do Lunch

Paul Einbund's seven-month-old Morris debuts its weekday lunch, with chef Gavin Schmidt (Coi, Campton Place) serving up fried pork cracklins, little gem salad, a few cheese and charcuterie items, and the formerly off-menu burger (a hearty meal of 30-day dry-aged beef on a housemade bun). If you want their famed brined, smoked and roasted duck, you'll have to check out the space for dinner; however, word on the street is that the duck may make an appearance in a delicious noodle soup for the noontime crowd. // 2501 Mariposa St (Mission), hemorris-sf.com

It Wouldn't Be the Summer of Love Without Ice Cream

To celebrate the 50th anniversary of the Summer of Love, Bi-Rite Creamery has created a limited-edition flavor called, rather obviously, the Summer of Love. The main ingredients can all be found in Golden Gate Park: fennel pollen, blackberries and hemp oil, of course. The flavor was created by co-owner Kris Hoogerhyde. You can also get a Summer of Love sundae, topped with caramel sauce, whipped cream and a pistachio-oat crumble. // 3692 18th St (Mission), biritecreamery.com

Thistle Meats X Lord Stanley Sunday Supper Series

Petaluma's whole-animal butcher shop Thistle Meats is launching a Sunday Supper series—the first dinner will be held with Lord Stanley chefs Rupert and Carrie Blease—at the butchery's backyard, which will be adorned with string lights and picnic tables. On the menu will be beef tartare on rice cracker with chili and hemp seeds, onion petals with sherry vinegar, a selection of Thistle Meats charcuterie, a beef chop with marble potatoes glazed in marrow, and more. Future dinners will see collabs with chefs Brandon Jew (Mister Jiu's), Ryan Pollnow (Ne Timeas Restaurant Group) and Jason Fox (Commonwealth). // Sunday June 11th, 6:30pm-9:00pm, 160 Petaluma Blvd N. (Petaluma); call to reserve: 707-772-5442