January 26, 2022

Acqua NYC

Fit And Go Forward

Beachside Coffee Bar & Kitchen shutters; SoMa gets new healthy fast-food spot; more

Hayes Valley, Outer Sunset, SoMa

<p>Photo: Geraldine R./<a href="https://www.yelp.com/biz_photos/beachside-coffee-bar-and-kitchen-san-francisco?select=WvLkE2GbFbATvXCGfACGMw&utm_campaign=72d4d8e2-5fba-4f92-8917-71db63306e43%2Ce4794d11-e1c0-4016-ad72-e848e03c3973&utm_medium=81024472-a80c-4266-a0e5-a3bf8775daa7" rel="nofollow noopener" target="_blank" data-ylk="slk:Yelp" class="link rapid-noclick-resp">Yelp</a></p>

Photo: Geraldine R./Yelp

Here’s the latest in SF food news. In this edition: a popular Outer Sunset eatery permanently shutters; a new, healthy fast-food joint opens in SoMa; and a bistro closes to help others during the pandemic. 


Outer Sunset

Beachside Coffee Bar & Kitchen (4300 Judah St.)

Located just steps from Ocean Beach, Beachside Coffee Bar & Kitchen is an Outer Sunset mainstay for its house-roasted coffee, fresh-baked pastries and fried chicken and waffles.

But in the wake of the pandemic, the popular eatery has permanently closed. Its owners, who didn’t respond to a request for comment, announced the closure on Instagram. 

“Thank you to everyone in the community for supporting us over the years, we will forever be grateful for the opportunity we had to be apart of this neighborhood,” they write. “This pandemic has been difficult for many small businesses, us included, but here’s to positive thoughts of what the future will bring as we all move forward.”

We’ll keep you posted on what might be next for the space.

Hayes Valley

Petit Crenn (609 Hayes St.)

<b>Photo: Christine L./Yelp</b>
Photo: Christine L./Yelp

Over in Hayes Valley, Petit Crenn has announced an extended hiatus. On Instagram, the spinoff of Cow Hollow’s Michelin-starred Atelier Crenn announced that it will be closing its doors through January 2021.

The closure is for a good cause: chef Dominique Crenn is partnering with nonprofit Rethinkfood.NYC, which repurposes excess food from grocers and corporate kitchens to feed the hungry. 

It’s unclear which communities Crenn will be serving with the project, or whether other San Francisco chefs will be joining what has been, until now, a New York City-centric project. A representative did not respond to a request for comment. 

“It has been an honor to have been able to feed you throughout this pandemic,” the post concludes. “We look forward to feeding you again in the new year, when we can welcome you back into our cozy space in Hayes Valley.”



Ben’s Fast Food (60 Morris St.)

<b>Photo: Ben's Fast Food/<a href="https://www.yelp.com/biz_photos/ben-s-fast-food-san-francisco?utm_campaign=72d4d8e2-5fba-4f92-8917-71db63306e43%2Ce4794d11-e1c0-4016-ad72-e848e03c3973&utm_medium=81024472-a80c-4266-a0e5-a3bf8775daa7" rel="nofollow noopener" target="_blank" data-ylk="slk:Yelp" class="link rapid-noclick-resp">Yelp</a></b>
Photo: Ben’s Fast Food/Yelp

Over in SoMa, a new ghost-kitchen eatery has made its debut, focusing on healthy fast food for delivery. 

Ben’s Fast Food appears to be affiliated with CloudKitchens, the delivery startup owned by former Uber CEO Travis Kalanick. The company, which has faced controversy for its secrecy, owns a “ghost kitchen” at 60 Morris St. that provides delivery from more than a dozen restaurants.

In a post on Facebook, founder Ben Rowe touts his restaurant as “re-imagining fast food [with] warm bowls at the same price as Big Macs, and fun snacks cheaper than fries.” Rowe, a 2018 Stanford MBA graduate, appears to have no previous restaurant experience.

Ben’s menu is centered on bowls, with a base of either rice and millet or spring mix. Diners get their choice of pork shoulder, chicken or roasted potatoes and chickpeas as the protein, with a variety of topping combos and sauces. 

Other options include a side of “clean vegetables,” a green smoothie and dark-chocolate cashew pudding for dessert.

Orders can be placed through ChowNow. 

If you’ve seen something new (or closing) in the neighborhood, text your tips and photos to (415) 200-3233, or email [email protected] If we use your info in a story, we’ll give you credit.

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