Foodie Updates: New Beer Bar Opens on Polk, New Life at the Old Masa's, and More


In this week's food news, we have the opening of a new beer spot WOODS Polk Station, a new project in SOMA from Chris Cosentino, the launch of Pal's Burger Time, and a new wine bar headed to a troubled building in the Tenderloin. 

First up, there's now a new little beer bar where the former Et Al wine bar used to be at 2255 Polk Street, and it's a spinoff project from Cervezeria de MateVeza owner Jim Woods. It's called WOODS Polk Station, and as Eater reports, it's the first of several new beer bar projects that will be united under the Woods brand name. Like the MateVeza location next to Dolores Park, it's a cozy spot with warm empanadas and eight rotating taps, some of which will be devoted to local brews outside the MateVeza and Woods brands. As of now they open at noon every day except Monday. [Eater]

There's also a new wine bar on the way called Tender, which will have its home at the base of 850 Geary Street -- a building that has been notoriously ridden with sketchy characters and activity but has recently had a bit of a facelift. They'll serve beer and wine, as well as cheese and charcuterie, and they're aiming for a spring opening. [Inside Scoop]

The former Masa's space (648 Bush Street) has a taker, and it's the chef at San Mateo's Michelin-starred All Spice, Sachin Chopra. He's planning to open a "casual fine dining" spot called Game, with chef Zack Freitas (Zare at Fly Trap, Manresa, Station 1) heading up the kitchen and a menu focused on wild game. They're hoping for a spring opening. [Chron]

And Zare at Fly Trap (606 Folsom) has been rechristened with its original name, Fly Trap, with chef Hoss Zare rejuvenating the menu after a short hiatus. [Chron]

Over in the Mission, Pal's Takeaway (3066 24th Street) chef Jeff Mason just launched a semi-monthly pop-up on Thursday dubbed Pal's Burger Time. Going forward, it'll happen two Wednesdays a month with a couple of burger options available at lunch, 11 a.m. to 3 p.m. And these are no ordinary burgers -- Mason has been developing his own dry-aged meat blend with Marin Sun Farms, and it's made with an 80-20 mix of short rib, brisket, chuck and beef fat that's aged for two weeks. This week's burger was offered with house pimento cheddar and roasted tomato, as well as house mayo. [Inside Scoop]

Meanwhile, Top Chef Master Chris Cosentino has a mystery project in the works at the former Zuppa space (4th and Brannan), which is likely to be either a lunch-friendly spinoff of Incanto or a lunch-friendly expansion of his Boccalone brand. More TBA. [Eater]

And something called San Francisco Fried Chicken Co. is headed to the former Steps of Rome Trattoria at 362 Columbus Street in North Beach. [Inside Scoop]

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