From a 20-course menu in Haynes Valley to a fabulous new bakery in East Bay, it’s a summer of culinary love.
Juniper is new in the Russian Hill neighborhood.
Saint Frank, the Russian Hill coffee shop with a cult following, has opened a bakery and cafe up the street. At Juniper, discover something for everyone: pastries (its specialty is choux, or fancy and delicious cream puffs), cookies, cakes, muffins and savory breakfast sandwiches. Each month, find a choux and coffee pairing that sounds like the ultimate pick me up: a bite of strawberry sakura cheesecake choux with artisanal coffee from Honduras. Yes, please! 1401 Polk St., 415.881.8062, juniper.cafe
Pistachio-cardamon twist at Starter Bakery in Oakland
East Bay residents, take note: Starter Bakery has opened in Rockridge. “I’ve always wanted to create a space to welcome people and to highlight our oven-fresh baked goods after years of baking for our farmers market customers and wholesale partners,” says baker Brian Wood. Find flaky, melt-in-your- mouth croissants, loaves of miche and multigrain, and cappuccinos and cortados in the light, open and contemporary space. 5804 College Ave., Oakland, starterbakery.com
Suragan
Ancient Korean cookbooks inspire the dishes at the new fine dining destination, Suragan. The name means “kitchen designed for the king,” and diners can expect royal treatment. Chefowner Jongmoon Choi hopes to establish Korean cuisine among SF diners. “My ultimate ambition is to be recognized as one of the world’s finest chefs, and through that platform, I aspire to elevate the appreciation and recognition of Korean cuisine among people worldwide,” he says. There are two seatings nightly, and the current menu is 11 courses. 250 Hyde St., 415.376.8853, suragansf.com
Fermented potato bread at Kiln
The prix fixe crowd can look forward to an extravagant 20-course (or 10 for those in a hurry) menu at Hayes Valley’s newest luxury establishment, Kiln. Chef John Wesley has spent his entire career at Michelin-rated restaurants, and with Kiln, he’s shooting for the stars. “Our approach is to source the best ingredients, lock in on what we like most about an ingredient and build around that,” Wesley explains. Technique is essential to his culinary style, as are intention and thoughtfulness. 149 Fell St., 415.982.9722, kilnsf.com
Patrons can expect the royal culinary treatment at Suragan from chef-owner Jongmoon Choi.
Anthony Strong is one of the city’s best pasta chefs. He led the Delfina restaurant group before opening Prairie, which transformed into an Italian shop during the pandemic. Although Prairie closed, it inspired Strong’s latest project: Pasta Supply Co. At the Richmond District storefront, shop for housemade dried and fresh pasta, including gluten-free options, sauces like pork and hen bolognese—and anything else to make a sensational meal at home. Strong has plans to launch dinner soon, so follow the Co.’s Instagram (@pastasupplyco) for the latest. 236 Clement St., 415.236.2668, pastasupplyco.com
Photography by: KRISTEN LOKEN; ALBERT LAW; COURTESY OF BRANDS; COURTESY OF BRANDS; COURTESY OF BRANDS
