San Francisco’s famed Cliff House was set to reopen with new restaurants in place by late 2024, following a dramatic closure in December 2020 and four years dormant. At least that was the plan when attorney Alexander Leff of Sutro Lands End Partners selected Hi Neighbor Hospitality Group in 2023 to consult on a collection of venues to fill the building. Now the San Francisco Chronicle reports that the reopening is delayed until at least 2025 due to unexpected repairs needed for the building that total over $10 million. How much over $10 million? Well, Leff apparently declined to share the exact amount, and instead was quoted saying something that feels much, much more ominous: “More than $10 million is what we anticipated, and now it’s much more than $10 million.” Yikes. Along with infrastructure fixes, the space will require new kitchens and finishes for the three food and drink spaces that need to be filled as part of the 20-year lease agreement.
As for whether Cliff House can be called Cliff House again remains to be seen; Dan and Mary Hountalas, the previous operators of the site, say they own trademark rights to the name. The Chronicle notes that Leff is “in talks with them” over the name and says he hopes “that they will find a way to allow the Cliff House to be continued to be called the Cliff House.”
Jules finds its forever pizza home
Jules has been a part of the pop-up scene for the last year with pizzaiolo Max Blachman-Gentile touring his pies around San Francisco and East Bay restaurants. But now Blachman-Gentile is opening a permanent spot at 237 Fillmore Street, as first reported by WhatNowSF. SFGATE provides more details, writing that Jules will have six rotating pizza options at the upcoming shop, alongside rotating dishes, such as whole fish, chicken Parmesan, and chicken Caesar wraps. Blachman-Gentile will also sell Altamura bread and plans to offer weekly subs such as the pop-up’s popular mortadella sandwiches. Jules is set to debut in early 2025.
Two Mission Bay wine business closures
Tablehopper caught the dual closures of sister businesses Mission Bay Wine & Cheese and Mission Bay Wine Bar. It’s unclear when owners Peter Granoff and Debbie Zachareas closed down. A message on the website notes that they tried “to reach a level of sustainability, and to find additional working capital to keep the two locations afloat. Unfortunately we have not been successful in either endeavor. We are truly sorry to have disappointed you.”
ICYMI
Last week, NPR writers assembled a package of stories for Climate Solutions Week, with one story highlighting Shuggie’s Trash Pie and the restaurant’s use of imperfect produce. It’s a worthy read on food waste, featuring recipes from chef David Murphy on how to use leftover food, including a carrot top chimichurri, Shuggie’s dream beans dish, and “ricotta fluff,” for topping waffles or placing on pizza.