Foodie Agenda: New Years Day Brunch + David Kinch's The Bywater Opens

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Your guide to the tastiest foodie happenings going down this week. Bon Appetit! 


Rice Paper Scisssors New Years Day Brunch Pop-Up

Vietnamese pop-up Rice Paper Scissors has hosted a New Years Day brunch every year since their inception, and this year is no different. Stop by PizzaHacker on January 1 starting at 11am for Hanoi-style beef pho, red bean toast, and breakfast banh mi, which will certainly cure your NYE hangover and give your 2016 a delicious start. // $5-$13, 11am-3pm, January 1, 3299 Mission St, San Francisco; ricepaperscissors.com

David Kinch’s The Bywater Opens

David Kinch, chef-owner of three-Michelin-starred Manresa in Los Gatos, will open up a more casual, New Orleans-inspired eatery and bar called The Bywater on January 12. The restaurant will pay homage to the city where Kinch grew up and first fell in love with cooking. Think gumbo, po boys, fried chicken, and of course, beignets for dessert—life’s necessities. // 532 N. Santa Cruz Ave., Los Gatos. 

Café Eugene Opens in the East Bay

The team behind Little Star Pizza will open their new project Café Eugene January 11th on Solano Ave in Albany. The menu will be New American with an emphasis on the Pacific Northwest with items such as smoked fish pate and clam chowder pot pie. There will be cocktails, and brunch will be served everyday (it doesn’t get much more Oregon than that).  // 1175 Solano Ave, Albany. 

Bay Leaf Kitchen X Nana Joes Chef Blend

Bay Leaf Kitchen, the local nonprofit that teaches hands-on cooking for kids, is teaming up with Nana Joes Granola to make a special Chefs Blend granola. The blend is crafted by the kids in Bay Leaf Kitchen program, and contains cranberries, cinnamon, rice puffs, and chocolate. Part of the sales go to the Bay Leaf Kitchen programs. // $12, Saturdays at The Ferry Plaza Farmers Market throughout January. 

Omar Mamoon is the founder of Dough & Co.

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