This week's most mouthwatering happenings.

The Return of Alfred's Steakhouse

This Wednesday, Daniel Patterson's Alta Group will reopen the iconic Alfred's with a revamped menu. Patterson took over the restaurant in Fall 2015, but closed it this spring after a fire. The new menu now features additional bar snacks and new takes on traditional steakhouse starters (think tater tots with crème fraîche and smoked trout roe), housemade pastas, and seasonal sides meant to complement the restaurant's dry-aged grass-fed steaks. // 659 Merchant St (FiDi), alfredssf.com

Young Fava Redefines Delivery

Yesterday chef Anthony Strong, former chef of Delfina Restaurant Group, launched his delivery-only restaurant, Young Fava. Instead of adapting his food to delivery services, he's cooking for the medium, creating inventive dishes that stand up well to delivery such as rice dumplings with mushroom sugo, burrata with keffir and toasted bread, and lo mein pasta with hen ragu. There's even a foie gras-and-caviar service if you're feeling fancy. Young Fava is available on UberEats to start, and will roll out to include delivery through Caviar and Postmates by the end of the month. You can also pick up food at Turtle Tower on Larkin Street, where Strong is sharing the kitchen. // 6pm-10:30pm, Wednesday-Sundays, youngfava.com

Jardinière Cooks With Pride

Jardinière's Monday Night Supper Club is quite possibly one of the best fine-dining deals in town: Every Monday, the restaurant offers a three- or four-course menu with wine pairings for as little as $55. The theme changes each week; earlier this month they celebrated World Environment Day. Tonight (Monday June 19) guest chef Nancy Singleton Hachisu is cooking a four-course Japanese-inspired dinner with sake pairings; on Monday the 26th, a Pride-themed menu includes rainbow carrots, rainbow trout, and rainbow sherbet for dessert. // 300 Grove St (Hayes Valley), jardiniere.com

Waterbar Brings on Brunch

Brunch is obviously amazing, but al fresco brunch is even better. Take it to the waterfront and, well, that's next level. Waterbar is rolling out a new weekend brunch menu: Order up Ora king salmon pastrami with spring-onion cream cheese, serrano peppers and avocado mousse; crispy duck confit with corn bread and Brook's cherries; and short ribs and waffles Benedict with soft poached eggs and hollandaise. // 399 The Embarcardero, waterbarsf.com