Dumpling lovers will soon have a new spot to get their fix. The Omakase Restaurant Group, which also owns upscale sushi spot Omakase and casual Japanese restaurant Okane, is opening a third restaurant on the border of southern SoMa and the Design District: Dumpling Time, which will specialize in handmade dumplings and craft beer.
As the moniker promises, Dumpling Time (11 Division St.) will offer handmade Chinese- and Japanese-style dumplings, with Californian touches. A press release says that the dumplings will be made by hand in a special on-site “dumpling room," allowing customers to choose from a variety of desired wrappers and fillings, such as Wagyu beef, seafood, chicken and vegetables.
Up to five different dumpling shapes will be available, as well as a choice of unique dumpling skins made from different flours, or colored with beets and spinach. The restaurant will also offer some daily noodle specials.
“I’ve been wanting to create a fresh dumpling concept for some time,” said owner Kash Feng in the press release. “I was thrilled when this particular space became available just a couple of blocks from our other restaurants."
In addition to dumplings, Dumpling Time have plenty of drinks, with a focus on local craft beer on draft and by the bottle. Open for both lunch and dinner, it will seat up to 70 people, with a covered patio with room for another 20.
It'll be housed in the space that was formerly occupied by burger and sandwich spot Dusty Buns, whose San Francisco and Fresno locations shuttered late last year, after declaring bankruptcy.
The interior of Dumpling Time will be designed by Aya Jessani, who also designed Feng's other restaurants, including Portola breakfast spot Breakfast at Tiffany's. "The space will be anchored by communal tables and hints of neon, in a nod to Asian night markets and street vendors." says DeAngelo.
“In Asia, dumplings are ubiquitous," said Feng, who's originally from China's Xi’an region. "They’re served at all times of day, and are an integral part of Asian culture.” Come April, they'll be a part of SoMa's culture as well.
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