This week saw the soft opening of Ciaorigato at Hotel Bijou, an Italian-Japanese fusion restaurant led by Dario Nicotra and Marco Avila. The menu intriguingly combines sushi with Italian flavors, featuring options like pesto tuna rolls and an eight-hour Bolognese pasta. Toy Boat ice cream shop in Richmond resumes service under new management and expanded hours. Nopa Fish opens an all-day fresh fish counter at Ferry Building, while The Valley Club has revitalized a cocktail scene in a former space of Benjamin Cooper. Fikscue expands into San Francisco, bringing its popular Indonesian barbecue dishes.
Ciaorigato, a new Italian-Japanese fusion restaurant, blends flavors like sushi with Italian touches, and is located at the Hotel Bijou in San Francisco.
Toy Boat, a beloved ice cream shop in the Inner Richmond, has reopened under new management—Jane the Bakery—after undergoing retrofitting.
The Valley Club, a new cocktail bar in the Hotel G, has reemerged in the former Benjamin Cooper space with a unique entrance.
Fikscue, known for its Indonesian-inflected barbecue, has expanded to San Francisco, offering a menu that includes halal smoked brisket and 'dino' ribs.
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