As the vibrant culinary scene in the Bay Area continues to evolve, several exciting new dining establishments have opened their doors to the public, promising unique flavors and innovative dishes.
Ciaorigato, a fusion restaurant that blends Italian and Japanese cuisines, is now softly open at the Hotel Bijou on Mason Street. This new project is spearheaded by Dario Nicotra and executive chef Marco Avila, who are also behind the Italian-Mexican fusion spot Modi at the Transit Center, as well as Acquolina in North Beach.
The creative menu features sushi rolls with a distinctive Italian twist, including a roll with tuna, pesto, and tempura zucchini. They also offer pizzas and pastas infused with Japanese ingredients, such as the Ciaorigatoni, boasting an eight-hour Bolognese sauce with shiitake mushrooms, and a four-cheese pizza inspired by okonomiyaki. Ciaorigato is set to host a grand opening celebration on June 18, and reservations are available for eager patrons.
In the Inner Richmond, beloved ice cream shop Toy Boat has made its return as of June 13. Under the management of Jane the Bakery, the shop had temporarily closed last fall for retrofitting but has reopened with a new schedule from Wednesday to Sunday, welcoming guests from noon to 10 pm.
At the Ferry Building, Nopa Fish has launched an all-day fresh fish counter, providing a selection of high-quality seafood along with a limited menu of sandwiches and snacks. Highlights include Gulf shrimp arancini and a smoky albacore tuna melt.
The cocktail scene also welcomes a new addition with The Valley Club, which has taken over the former Benjamin Cooper space on Mason Street, situated in the Hotel G with a discreet entrance.
San Francisco’s barbecue fans can now enjoy dishes from Fikscue, a popular spot in Alameda, now serving at the Thrive City complex adjacent to the Chase Center.
The menu highlights Indonesian influences with options like halal smoked brisket, “dino” ribs, beef rendang, and soto padang soup. This new outpost expands Fikscue’s reach, bringing unique flavors to a new audience.
In the Castro district, Leadbetter’s Bake Shop has softly opened and is set to become a go-to destination for English muffin enthusiasts. Located at the former Castro Fountain, the shop features an array of nine English muffin flavors, including olive, apricot-ginger, and roasted onion, along with sandwich offerings like the breakfast sandwich, mushroom melt, and nostalgic toaster-oven pizza. Their weekend hours from 9 am to 1 pm give locals and visitors a perfect opportunity to taste these new delights.
A notable addition on the Peninsula is Yeobo, Darling, a new a la carte restaurant in Menlo Park that embodies a fusion of Taiwanese and Korean dishes. This venture comes from a husband-and-wife team known for their Michelin-starred achievements at Maum in Palo Alto and Bǎo Bèi in Los Altos. Their menu is innovative, with dishes like a scallion croissant and a creative take on Taiwanese lu rou, which combines minced pork in soy gravy served lasagna-style with chrysanthemum pasta sheets, béchamel sauce, and cheese. Yeobo, Darling opens tonight and will serve dinner from Tuesday to Saturday.
Food critic MacKenzie Chung Fegan also reviews Northern China BBQ, located at 294 9th Street. She praises the warm atmosphere, where guests can enjoy a selection of beautifully grilled meats and vegetarian dishes crafted in the style of Jilin province, where chef-owner ZhiChao He hails from. Her recommendations include a variety of meat dishes alongside tofu skin and the large format iron pot sliced beef, ideal for sharing among groups.
Additionally, Associate Critic Cesar Hernandez explores Lightwave Coffee & Kitchen, a small cafe located adjacent to a skatepark along the Russian River. The menu features a delightful blend of Levantine, Middle Eastern, Mediterranean, and Moroccan-inspired dishes, such as shakshuka paired with an herb salad and homemade pita, as well as a unique take on the Iraqi-Israeli pita sandwich known as sabich.
With these new openings, the Bay Area’s dynamic food scene continues to thrive, fostering creativity and culinary exploration.
image source from：https://sfist.com/2025/06/13/this-week-in-food-6/
