Cookies, cakes, cocktails and comfort food: four fresh San Francisco eateries debut

Cookies, cakes, cocktails and comfort food: four fresh San Francisco eateries debutPhoto: Casements/Yelp
Hoodline
Published on February 14, 2020

Looking to get to know the newest businesses to open in San Francisco? From a late-night cookie bakery to a Korean spot, read on to see the newest destinations to debut recently.

Insomnia Cookies

Photo: Jocelyn H./Yelp

East Coast-based Insomnia Cookies recently opened its first San Francisco location at 362 Kearny St. The chain of late-night cookie bakeries offers up fresh-baked cookies until the wee hours of the morning. Open daily until 3 a.m., this spot also also sells cookie cakes, brownies, ice cream and ice cream sandwiches — all available for delivery. 

That's My Jam

Photo: Nadia W./Yelp

Moving into the long-vacant space at 324 Divisadero St. is cafe That's My Jam. This elegant, flower-filled Divisadero newcomer serves up pastries with housemade jam, avocado breakfast sandwiches, salads, coffee, cold-pressed juice, wine and mimosas. With a five-star rating out of six reviews, it has proved to be a hit with Yelpers so far.

Casements

Photo: seán O./Yelp

Opened recently at 2351 Mission St. in the Mission, Casements is an upscale Irish pub specializing in refined bar food and cocktails made with Irish craft spirits. Stop in for savory hand pies, Irish seafood chowder and Old Fashioneds with cardamom bitters. Casements also pours pints of Guinness and shots of Irish whiskey, for those looking for something a bit more traditional.

The Mango Tree

Photo: Anny S./Yelp

Parkside's The Spot Lounge is now The Mango Tree. Under the same management, the refreshed Korean bar and restaurant, which can be found at 2325 Taraval St., offers soju cocktails, pitchers of punch and comfort food favorites like kimchi fried rice, Korean-style chicken wings and bibimbap.


This story was created automatically using local business data, then reviewed and augmented by an editor. Click here for more about what we're doing. Got thoughts? Go here to share your feedback.