Savor the Season: Exciting Fall Flavors and Food Trends This Week

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Savor the Season: Exciting Fall Flavors and Food Trends This Week

Exciting things are happening in San Francisco’s food scene as fall unfolds. Tonight, Arquet opens at the Ferry Building, drawing attention with its Michelin-starred team from the smaller Sorrel. I’ll share more as soon as I get a chance to visit.

Meanwhile, Wolfsbane, the new fine dining spot in the old Serpentine space in Dogpatch, opened on October 15. This place comes from the team behind Lord Stanley, so there’s a lot of anticipation around what they’ll serve.

In the Divisadero area, a new restaurant called Esme is set to replace the former Ragazza. This venture comes from Susan Dunn, one of the partners at Richmond’s popular Pearl 6101. They promise seasonal cooking and a well-curated wine and beer list. The cozy atmosphere, complete with a garden, should make it a welcoming spot for the neighborhood.

Ama is another new addition, located in the Transamerica complex. Chef Brad Kilgore shines with his pasta and seafood dishes. His signature scallop-gruyere foam with a soft-boiled egg is a must-try. On Thursday nights, the restaurant transforms with live music in the back room, while the front Copper Room offers an intimate dining experience with a prix-fixe menu and just 18 seats.

In Castro Valley, the massive HL Peninsula Restaurant has opened. At 28,000 square feet, it’s a dim sum haven in a former Rite-Aid, capable of hosting up to 850 diners. The restaurant specializes in Guangzhou-style barbecued meats and dim sum, making it perfect for large gatherings. Bookings are already rolling in for events as far ahead as 2028!

Recently, Here Before, a pop-up led by chef Walker Stern of Verjus, has been on the radar. They’ve been serving up delicious gourmet dishes in casual locations, including collaborations at the Tenderloin bathhouse and Berkeley’s Broc Cellars. Keep an eye on their Instagram for the latest updates on future events.

Also, La Taqueria in the Mission has been recognized in the Michelin Guide, although it hasn’t received stars. They shared their gratitude on Instagram, crediting the entire team and loyal customers for this achievement.

This week, MacKenzie Chung Fegan from the Chronicle reviewed Happy Crane in Hayes Valley, highlighting its modern approach to Chinese cuisine. Chef James Yeun Leong Parry delivers dishes that leave a lasting impression. Fegan raved about the long-braised beef shin as a standout, positioning Happy Crane as a dynamic entry in San Francisco’s contemporary Asian food scene.

Overall, there’s a lot to look forward to in the San Francisco dining landscape this fall.



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