Food & Drink
In keeping with the speakeasy atmosphere of its Powell counterpart, 114 West will offer a hidden entrance to the third floor, guiding members through a small library room before entering the main area.
As he gained popularity, Morales invited guests to prepare things like steak, crumbled chile chiltepĂn, and fire-roasted salsas with him, growing his channel to the point where Dwayne âthe Rockâ Johnson, Olivia Rodrigo, and RosalĂa have appeared.
Main courses include braised beef cheeks finished with a red wine wasabi sauce and crispy burdock root, and an abalone and mussel pot pie in a golden brown puff pastry.
Honey Cup Coffee Company first started slinging their delicious drinks out of a 1960s vintage camper at SoHud pop-ups years ago.
After years of construction on the corner of Seventh and Mateo Streets in the Arts District, the Junya Yamasaki-led restaurant spent about two months reevaluating its menu and preparing to open its cafe space toward the rear of the high-ceilinged building.
Take a lap on either side to window-shop or poke into one of its many boutiques; sip cocktails at bars like local legend Roosterfish or the Brig; perch on the patio of schiacciata superstar AllâAntico Vinaio; up your kitchen decor game at minimalist homewares shop Goodies; or, if you want to make it feel extra tony, grab an Instagrammable smoothie from the nearby Erewhon.
âQuite often they're the root source of trends, the inflection point on the graph where thinking shifts and new ways of working are born.
Many people discover them through community events, and they offer a wide variety of flavors: from Blue Raspberry to Groovy Grape â and even Tigerâs Blood (Donât take that name too literally).
To pair with the not-too-sweet beverage, fill a tray with anything that looks good from the pastry case, whether itâs a guava-filled bun, sugar-topped concha, or classic croissant.
Although they were supposed to be moved in and ready to open soon, Isa, the owner of Three Bites, said that unforeseen permit issues are delaying them 2-3 weeks, and now, they have no revenue whatsoever.
The menu was created by chefs David Almany and Thessa Diadem and includes tea, savories like cheese and onion biscuits, a trio of scones (plain, blueberry, and coffee date) with accouterments, and desserts.
The burgers are expertly layered with all-beef patties, crisp iceberg, house-made Thousand Island dressing, and dill pickles between griddle-toasted buns, while the piesâ flaky crusts come filled with either seasonal fruits (summerâs ollalieberries and springâs rhubarb are among the favorites) or curds, puddings, and creams that are available year-round.