FiDi: Oenofile eatery Georges (415 Sansome) is having a soft opening this week, with the offficial debut scheduled for Monday. The 55-seater will focus on quick and easy plates at lunch, and sustainable seafood (including a raw bar) at night. They’re open 11 a.m. to 11 p.m., with 70 wines and nine beers on tap. [Tablehopper]
Mission: Chef Scott Youkilis of the upcoming Hogs & Rocks (also of Maverick fame) tells SFoodie that his upcoming cocktail-and-cochon venture will feature a ham bar, featuring a selection of Spanish, Italian, and extra-special American hams along with condiments and accompaniments to go with the flavor profile of each. [SFoodie]
Pac Heights: Lori Baker of Baker and Banker tweets that they received approval for that attached bakery/sandwich shop they want to open, and they’re now aiming for June. [Twitter]
North Beach: Carlo Espinas, currently at Camino in Oakland, was tapped by owners Jonny Raglin and Jeff Hollinger to be chef at the upcoming, much anticipated Comstock Saloon. They’re now aiming for a mid-April opening. [Tablehopper]
Oakland: Popular, high-end Mexican joint Tamarindo in Old Oakland is expanding into the next-door space and opening a tequila bar. [Eater]
Napa: In honor of St. Patrick’s Day, Thomas Keller’s Bouchon Bakery is offering Irish soda bread and clover cookies. [Grub Street]
