Here's the latest in SF food news. In this edition: a popular street food festival returns, a beer hall opens its doors in the Mission, a longtime Union Square steakhouse is set to relocate and a new plant-based eatery introduces lunch and happy hour.
San Francisco Street Food Festival (420 23rd St.)
Tomorrow, the San Francisco Street Food Festival (SFSFF) will return for its 10th anniversary event at the Power Station (420 23rd St.) in the Dogpatch.
Hosted by nonprofit culinary incubator La Cocina, the festival was created to grow exposure to the small food businesses it nurtures, most of which are led by women of color.
La Cocina alumni like Bini’s Kitchen, Minnie Bell's Soul Movement, Nyum Bai and Reem's California will serve food at the event, along with chefs from restaurants like the Slanted Door, Pinoy Heritage, Prairie, 4505 Burgers & BBQ and more.
This year’s theme will be “Greatest Hits” from previous events, including a Southeast Asian-inspired night market with a chef's counter, a "tostada mercado" with build-your-own tostadas from a selection of guisados and toppings, and a bottomless fried chicken bucket bar. Live entertainment, family activities, and cocktails will also be part of the festivities.
General admission is $5 ($10 day-of), with food sold separately; VIP tickets ($50) include entry an hour before the crowds and a complimentary glass of sparkling wine. Tickets can be purchased here.
Fort Point Valencia (742 Valencia St.)
On Monday, Presidio-based Fort Point Beer Co. debuted its long-anticipated beer hall in the Mission, in the former home of Brasserie St. James.
The bar will offer a dozen or so Fort Point beer selections, such as the KSA kölsch and Villager IPA, as well as rotating guest taps. Chef Eric Ehler (of the Lower Haight's Black Sands Brewing, now also owned by Fort Point), is behind the menu, with items like leavened “party bread,” Dungeness crab rangoons and a fried "pork chop bun."
The beer hall is now open daily, from 11 a.m. to 12 a.m.
Tad's Steakhouse (120 Powell St.)
As we reported in December 2017, 65-year-old Union Square veteran Tad’s Steakhouse has been planning a relocation from 120 Powell St. to 44 Ellis St. Now, according to tipster Al M., the move is finally happening.
On its Facebook page, the steakhouse's owners write that this Monday, October 14 will be their last on Powell Street. They note that the restaurant has served over three million steaks in its six decades in business.
The new location doesn't have an opening timeline, but when it debuts, it will offer a full bar and all-day breakfast, neither of which are offered at the current location.
"The Tad's family thanks you all for your generations of support and love!" the post concludes. "We hope to see you at our brand new location."
Wildseed (2000 Union St.)
As we reported last month, vegetarian and vegan restaurant Wildseed has taken over the former Belga space at 2000 Union St. It's a reconcepting for the restaurant, which continues to be owned by Adriano Paganini and his Back of the House restaurant group (Super Duper Burgers, Beretta, A Mano).
Though Wildseed initially opened just for dinner service, it's now offering lunch and happy hour as well. Lunch is available from 11:30 a.m. to 3 p.m. Tuesday-Friday, with happy hour from 3-5 p.m. exclusively at the restaurant's bar and outdoor tables. On weekends, only dinner is offered.
Expect lunch items like the Wildseed burger (mushroom and spinach patty, oven-roasted tomatoes and chipotle aioli) and the bun chay noodle salad, with charred eggplant, lime, mint and peanuts. Snacks include shishito peppers with celery and preserved lemon dip, or harissa-spiced vegetable chips with sour cream and onion dip.
The restaurant also has a full bar, with cocktails like the Holy Basil (Alameda green chili vodka, cucumber shrub, lime, basil) and Salt & Pepper (mezcal, tequila, ginseng, lemon, ginger, turmeric).
Follow Wildseed on Instagram for more updates.
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.