Discover Why Hyphy Burger is the Must-Try Food Trend This Week!

This week in the food scene, several exciting spots are making headlines. Onsen, a Japanese-style bathhouse in the Tenderloin, is reviving its dinner service for the first time since before the pandemic. You can now book a soak that comes with a meal, featuring a lineup of pop-up chefs on weekends. This weekend will see Onsen’s own team, followed by Here Before next weekend and Akus BBQ on August 1 and 2.

Meanwhile, the SF Business Times reports that the Ferry Building is on track to exceed pre-pandemic foot traffic this year. With new arrivals like Parachute Bakery and Arquet, the management aims to boost evening visits. Epicurean Trader and Red Bay Coffee will also soon serve cocktails, enhancing the vibe as they offer Italian food items at their wine bar.

In more news, chef Seth Stowaway is opening a new diner called Chicken-Fried Palace in the former WesBurger location on Mission Street. The eatery will focus on chicken-fried steak and other comfort food, with a fun and kitschy decor.

Rick Mitchell, known for Luka’s Taproom & Lounge, is returning with a new concept called Bar Skula. Set to open by year-end in Oakland, this spot will highlight seafood inspired by Peruvian cevicherias while bringing back some favorites from Luka’s, like the burger and shrimp and grits.

Oakland is also buzzing with Hyphy Burger, which will have its grand opening on August 2. This new venture is a nod to Oakland’s fast food culture, led by local rapper Guap and food influencer BayAreaFoodz. Early reviews tout their smashburger as a standout dish.

Critics are also raving about La Mar, a cevicheria on the Embarcadero. Chronicle’s MacKenzie Chung Fegan highlights executive chef Victoriano Lopez’s work, noting how the restaurant has evolved since its early days. While ceviche is trendy now, it wasn’t as popular when La Mar opened nearly 17 years ago. Fegan also praises the lomo saltado, a flavorful dish of tenderloin steak and home fries.

This vibrant food scene shows how local culinary spots are adapting to changes and continuing to thrive, drawing both old patrons and new admirers as they embrace creativity and community spirit.

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