Five things to know today
Speakeasy Ales & Lagers is still brewing for now
After last week’s news that Speakeasy would indefinitely cease brewing operations, fans of the brewery began to stockpile their favorites. Now comes better news from the company, which released a statement saying that it has agreed to go into receivership while the brewery is sold to a new owner (anticipated to close within the next 45 days). The taproom is still closed, but at least their much-loved beers will still be available in the usual retailers for now.
Mamacita closes after 12 years
After 12 years of doing brusque business in the Marina, Mamacita has closed its doors, with Friday, March 17 as its last night of service. According to Nate Valentine, he and partners Stryker Scales, and Sam Josi “believe in going out on top and controlling the path.” Scales and Josi are working on something new for the space while Valentine is moving on to other projects; the trio’s other restaurants Tipsy Pig and Padrecito will continue to operate as normal.
Scala’s gets a new chef, and a facelift
Chef Justin Deering (Doc Rickett’s, 15 Romolo) is now in the venerable kitchen at Scala’s, updating the menu as the restaurant undergoes a refresh. The new menu will be more “brasserie,” with a focus on dishes from the wood oven. The chef will also have a hand in creating small bites for the Starlight Room. The cosmetic changes will happen in April.
The French Laundry has switched to a ticketing system
Like many of its peers in the upper echelon of fine dining, The French Laundry has switched to Tock, a ticketing system which allows diners to pre-pay for their meals, and reserve space up to three months ahead of time. No surprises there, as chef Thomas Keller is an investor in the company. So, as of today, guests can book a ticket for $310 (inclusive of food, service, and taxes) between March 20 and June 30; the next round of tickets become available May 1, while releases thereafter will hit the first day of odd-numbered months (January, March, May, July, September, and November).
Lucky Peach has shut down, but chefs are still making magazines
Print is not yet dead, as evidenced by the many lovely food magazines still hitting bookstore shelves. Here’s a roundup of some of the best, including Kitchen Work, a quarterly magazine from Heirloom Cafe’s Matt Straus, and the upcoming Toothache from Nick Muncy (former pastry chef of COI).
Article by Ellen Fort (c) Eater SF - All - Read full story here.