Krispy Kreme sacrament bestowed on city

The first and only Krispy Kreme Doughnuts franchise location in San Francisco is now open, and local school fundraisers will never be the same. The North-Carolina headquartered doughnut chain is now doing business in Fisherman’s Wharf at 353 Jefferson Street. That’s right next door to the city’s only In-N-Out burger, suggesting the perfect one-two punch to your health.

Zazie is temporarily closed

25-years strong Cole Valley restaurant Zazie is closed for renovations, reopening on Friday, January 12th. That means the sidewalk on Cole, normally a de facto waiting room for Zazie’s brunch, will be, for once, passable to pedestrians.

Bird & Buffalo brings Thai “soul food” to Temescal

The owners of Soi 4 Bangkok in Rockridge and Basil Thai and Basil Canteen in San Francisco are opening a new counter-service Thai restaurant serving rustic “Thai soul food.” The new restaurant, Bird & Buffalo, opens next week in Temescal, replacing the Rosamunde Sausage Grill branch that closed this summer at 4659 Telegraph Avenue. Bird & Bufallo is the second fast-casual Thai restaurant to open on the corridor in recent months, with chef James Syhabout of the Michelin-starred Commis just introducing Hawking Bird, a counter-service restaurant for hits from his menu at Hawker Fare.

A post shared by Cellarmaker (@cellarmakerbrewing) on Dec 28, 2017 at 2:49pm PST

Cellarmaker Brewing gets into sours

Four-year-old SoMa brewery Cellarmaker has roughly maintained its small size, rarely canning or bottling its beers and focusing on serving IPAs, pale ales, and dark beers. But after owner Connor Casey signed a lease on a neighboring Howard Street space this summer, his brewery has started in on sour beers. The added real estate is “allowing us to fill more tanks and oak with funky brett and bacteria focused beer, as well as oak aged clean beer,” Casey wrote on Instagram. Stay tuned for more.

Go read Pim Techamuanvivit’s tweets

On Twitter, Kin Khao chef/proprietor Pim Techamuanvivit added her perspective to the conversation about sexual harassment and accountability in the restaurant industry. “It doesn't take an expensive HR department to be responsive to complaints and hold harassers responsibl,” she wrote. “It takes a restaurant culture that is willing to hold them accountable.” She also revealed her secret strategy to keeping her own restaurant free from harassment: Firing harassers and refusing service to bad customers.