Hungarian-Meets-Chinese Food at Duna For Fire Relief + More Tasty News
(Courtesy of The Perennial)

Hungarian-Meets-Chinese Food at Duna For Fire Relief + More Tasty News


All the news that's fit to eat.

Wise Sons Opens in Hayes Valley

Wise Sons is slowly expanding its empire with the opening of its Hayes Valley location last week on Octavia Street. In addition to bagels with shmears, they'll have salads, smoked fish, and toasted bagel sandwiches with fillings ranging from spicy brisket, to chicken salad, crispy pastrami to pizza. There will also be a full espresso bar featuring coffee from Stumptown, as well as babka and rugelach to satisfy sweet tooths. // 537 Octavia St (Hayes Valley).

Breakfast Club Pop-up at Cala and Lord Stanley

Breakfast Club, a global breakfast fast food-inspired pop-up series that collaborates with chefs, is headed to San Francisco this week. Tomorrow they'll be taking over Cala from 10:00am-12:00pm (there will be breakfast tacos!), and on Wednesday they'll be at Lord Stanley where you can start your day with open-faced sourdough sandwiches with kedgeree, house madelines, and cultured yogurt with spiced muesli. // Get tickets ($30) at

Manresa Turns 15

Three Michelin-starred Manresa is turning 15, and to celebrate, Chef David Kinch is hosting a series of collaborative dinner events with some of the best chefs from around the world. This month will feature Italian three-star Chef Niko Romito of Restaurant Raele, which is ranked 43rd best restaurant in the world and located in a 16th century monastery-turned-hotel. Romito will be joining Kinch in the kitchen to co-create a 10-course menu with optional wine pairings. Dinners will take place November 11th and 12th. // 320 Village Ln (Los Gatos), reservations at

Duna Chinese Food

Join Chef Nick Balla of Duna as he collaborates with chefs Anthony Myint and Michael Andreatta at The Perennial for a "climate-beneficial, lamb-centric dinner" benefitting SF Fights Fire in Sonoma County. Balla will bring his larder of wild fermented pickled goods to help explore Hungary's culinary link to China, while utilizing produce from The Perennial's aquaponic greenhouse. Word on the street is there'll be kernza steam buns and lamb gulyas with cumin, amongst other delectable delights. // 59 9th St. (SoMa), reservations at

New Chef + New Menu at Almanac Taproom

Chef Justin Wright is now in charge of the kitchen at Almanac SF Taproom on 24th St. The Vermont native describes his approached to cooking as "fresh, casual, and seasonal" with "lots of great meats." Some new items on the menu: crispy spare ribs glazed with mustard, maple syrup, and Bourbon Barrrel Pêche; roasted beets and brussel sprouts with watermelon radish and ricotta salata; cauliflower with tahini, sunchoke, and romano beans; and a new dessert—Birthday Cake with buttercream frosting. // 2704 24th St. (Mission),

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