New in San Francisco Dining’s Scene: Finn Town, Flores, & More

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The San Francisco restaurant industry is ever evolving. In fact, it moves so quickly that it’s hard to keep up with all the closings and openings. However, here are four new haute spots that have caught our eye.

barPhoto Credit: Lara Hata

Finn Town

TV host, former Top Chef contestant, and local man-about-town Ryan Scott has opened his highly anticipated Finn Town restaurant in the Castro. The unpretentious tavern has two bars and a dining room with plush booth seating and a lively atmosphere. Everything from the English muffins to the hot sauce is made in-house, including highly-addictive homemade cheez-its and a dessert with sinfully scrumptious bacon Twix. The food is new American with a twist. Think oysters Rockefeller with creamed Swiss chard, innovative lamb meatloaf with mint pesto and fingerling potatoes, and chicken paillard with torn croutons. There is also a nightly special of comforting classics like pot roast, sloppy Joes, and spaghetti with meatballs. If you’re lucky, the dashing Mr. Scott himself may stop by while you’re there.

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Tartine Manufactory

Tartine Bakery moved into a spacious modern building, expanded its offerings, and promptly renamed itself the more-inclusive  Tartine Manufactory. So Tartine is no longer a cramped bakery but a food emporium that offers stellar baked goods (you’ll still see its famous sourdough loaves, pastries, cakes, and cookies) with coffee and tea and a full-service restaurant that serves breakfast, lunch, and dinner. Beer and wine are available all day to accompany delicious sandwiches, grain bowls, and hearty entrées like skillet-roasted chicken and porchetta with fennel, orange, and arugula.

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Flores

Earlier this year, popular Union Street eatery Betelnut closed. Adriano Paganini, who owns nearby Belga, snapped it up, transforming the place into Flores, a happening Mexican restaurant. The menu features classics like ceviche, quesadillas, and fish tacos alongside innovative dishes like Dungeness crab tostadas, duck confit enchiladas, and whole branzino marinated in smoked chili sauce.

unspecified-6Photo Credit: Karey Walker

The Saratoga

Bacchus Management group—the team behind the much-loved Spruce restaurant—has opened a new hot spot in the Tenderloin. Located on the corner of Larkin and Post streets, in what was the historic Saratoga Hotel, the two-story eatery has a large bar with shelves of rare liquors. Chef Mark Sullivan created a menu of hearty pub fare that features dry-aged New York steak, blue prawns baked in rock salt, and a burger with melted Italian Taleggio cheese and coleslaw on an onion bun.

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