Here's the latest in SF food and drink news. In this edition, a local brewery prepares to debut its new Mission outpost, an aspiring pizza chain opens its first location in Lower Pacific Heights, and a popular breakfast spot's spinoff closes in Polk Gulch just after one year of business.

Openings

Mission

Fort Point Valencia (742 Valencia St.)

In less than two weeks, San Francisco-based brewery Fort Point Beer Company will debut its Mission beer hall, Fort Point Valencia. It’s set to open on Monday, October 7, in the Valencia Street space formerly home to Brasserie St. James. 

The bar will offer all of Fort Point's signature beers on draft, including KSA (a kölsch-style ale), Villager IPA, Westfalia red ale, Animal tropical IPA, and Park (a single-hop pale ale series). Drinkers can also expect seasonal beers from Lower Haight brewpub Black Sands, which Fort Point purchased in 2018 and now uses as a test brewery. 

For food, chef Eric Ehler (also a Black Sands alum) will offer dishes inspired by his Korean roots, like Dungeness crab rangoon and a "Sichuan hummus" with sesame paste, chile oil and crispy tofu.

“Fort Point Valencia is our first opportunity to host our fans and community in a place that feels like our home,” said Justin Catalana, CEO and co-founder, in a statement. 

Starting October 7, the bar will be open from 11:00 a.m.– midnight daily.

Lower Pacific Heights

Apizza (2043 Fillmore St.)

As we reported in January, fast-food pizza joint Apizza has taken over the La Boulangerie space on Fillmore between California and Pine. The eatery debuted this Tuesday, September 24.

Founders Pascal Rigo and Nicolas Bernadi, who also own La Boulangerie, told Eater SF that they want to be “the In-N-Out of pizza.” Prices will be accordingly low, with a 9-inch margherita pie starting at just $2.75, and a barbecue chicken pizza going for $6. Other variations will include a cheeseburger pizza and a gluten-free pie. The chain will also make its own sodas, with fresh fruit syrups. 

To keep prices down, Apizza's pizza dough won’t be made in-house; instead, it will be prepared and frozen offsite at a commercial kitchen, with toppings added in-house and baked. However, Apizza will use local, organic ingredients, like Mary's chicken, Yolo County tomatoes and organic wheat from Central Milling Co. 

For dessert, Apizza will offer frozen yogurt from Loving Cup, which was also acquired by La Boulangerie last year. 

Closing

Polk Gulch

Ella's American Kitchen (1608 Polk St.)

Tipster Andrea C. alerted us that the Polk Street spinoff of Presidio Heights' Ella's American Kitchen has closed, after just over a year in business. 

A representative for Ella's confirmed the closure, but declined to discuss why the business shuttered. However, she did say that Ella's original location, which opened over two decades ago, will remain open.

Thanks to tipster Andrea C. If you've seen something new (or closing) in the neighborhood, text your tips and photos to (415) 200-3233, or email [email protected]. If we use your info in a story, we'll give you credit.