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••• The people behind Happy Cat Eats, opening subsequent to Oku on Cabrillo Boulevard, inform Restaurant Guy that they’re hoping to open in January and so they’re “still deciding whether to have a grab-and-go counter or table service.”
••• I road-tested the frozen Bettina pizzas available by way of Kitchenette, and so they’re excellent—significantly the white pie with sausage. Are they nearly as good as recent on the restaurant? Of course not. But they’re much better than any frozen pizza I’ve ever had, and never all crackery, as I feared—among the chew continues to be there. (And we don’t actually have a pizza stone. Or a pleasant wood chopping board to serve them on….) They go from freezer to desk in 10 minutes, plus time for preheating, and I plan to at all times have a pair readily available in my freezer for emergency conditions.
••• Elena’s Kitchen, on State between Ortega and De La Guerra, has closed after ten months. The landlord posted a pissy be aware within the window. —Restaurant Guy
••• I used to be out of city for a bit so I missed this: the Coast Village Road outpost of Los Arroyos is closed for renovations until October 15.
••• An update to the recent merchandise about Tamar making progress on a everlasting home: it popped up this previous Friday on the old Tyger Tyger area, and founder Logan Jones is a former Lark chef. (And Tyger and Tyger and the Lark are each Acme Hospitality institutions.) Are these clues?
••• The people at Garrigan Seafood Co. need everybody to know that the native spiny lobster season has began, and you should buy them on the Saturday Fishermen’s Market.
••• Broad Street Oyster Co. is opening a location at Ghirardelli Square in San Francisco.
••• Signs of life at Bruxie, the chicken-and-waffles chain lengthy within the works at Paseo Nuevo. Thanks to P. for the picture.
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