As the San Francisco Cheesecake Company grows and evolves, they have revived their original name ‘CheeseQuakes!’. Inspired by their ‘world famous cheesecakes’ (a quote they were happy to receive!) and the temblors the Bay Area is so noted for, it continues to be a name that makes people smile. Stop by and and try their various CheeseQuakes!
Their newest CheeseQuakes are their cheesecake Shakes. In time for the warm weather around the corner, these use the same ingredients (but no eggs), have rich, delicious flavors like their cheesecakes and you can drink them! Current flavors are Original, Chocolate Chip, Caffeccino, and Raspberry. Additional flavors will rotate in throughout the year.
Rick Hackett was the opening chef at MarketBar. Here, he established the first restaurant in the Ferry Building Marketplace to offer farm-to-table cuisine based on the array of world-class provisions from the CUESA Saturday Farmers Market and the greater Bay Area food universe.
Now returning to MarketBar, Rick will continue their approach since they opened—making discerning sourcing decisions, concentrating on sustainable products, and seeking out the finest examples of the bounty.
From his earliest days at Chez Panisse in Berkeley and continuing throughout his career, Rick has had a love of seafood, and will offer here an ever-changing menu of local fish and shellfish, both raw and cooked, in addition to meats from outstanding local purveyors and vegetables and fruits sourced from the market.
We are all so happy to welcome him back.
Imperial Tea Court has always served food made with tea, such as their Wontons in a Jasmine Tea Broth and their Dragonwell Green Tea Dumplings, and now they are excited to add Burma Superstar Vegetarian Fermented Tea Leaf Salad to their menu! You can pick up a grab-n-go box of the salad or dine in for a light health lunch.
Imperial Tea Court have also added Matcha to their menu served traditionally without milk or sugar, available iced or hot. And of course, don’t forget to stop by their NEW Dim Sum counter for a Steamed Bun, Tea Egg, or Spring to-go.
The first sights of Spring are on the horizon, and with it, tender, new produce gracing the menu at Hog Island Oyster Co. Try the latest Wasabi Pesto Oysters. Beautiful, grilled Sweetwater Oysters with green garlic, leeks, hazelnuts, and house-made wasabi pesto. These morsels will satisfy your oyster cravings and warm you up during these last chilly winter months!