BlueStem opening Thursday June 23

Bluestem is the concept from former PlumpJacker Adam Jed, located just across from the Press Club on the Market Street edge of Yerba Buena Lane.

Bluestem Brasserie features a familiar brasserie menu of fresh, simply composed dishes; distinct cocktails; a satisfying wine list; and 12 wines on tap, sourced directly from some of Napa and Sonoma’s finest producers and offered at a great value.

Named after the indigenous North American grass favored by cattle ranchers, Bluestem Brasserie showcases sustainably produced grass-fed beef from highly regarded purveyors, with an emphasis on whole-animal utilization. Savory items are balanced by a dessert menu of classic, brasserie-style pastry selections. A theme of terroir extends from the menu of house-made items to the carefully crafted wine list, highlighting each dish and wine’s unique point-of-origin qualities.

At Bluestem Brasserie, we are focused on creating a guest experience that is genuine and customer driven. “We envision Bluestem Brasserie becoming part of the fabric of San Francisco, a centrally located magnet at the cross-roads of the city’s downtown business, shopping and South of Market cultural districts.” — Adam Jed, Co-Founder

Enrico’s to become Txoko, a Basque restaurant.

Enrico’s closed a few weeks ago, but it won’t stay dark for much longer.

Ryan Maxey and chef Ian Begg struck a deal to take over the deceased, iconic Broadway restaurant and bar. They’re very familiar with the historic location, since they’ve been operating Naked Lunch in the Enrico’s takeout section for nearly two years.

The new restaurant will be named Txoko, taken after Basque gastronomic societies. Accordingly, the restaurant will be inspired by San Sebastian, and the surrounding Basque, Spanish and French regions. It will be open late, with a full bar and a Spanish-leaning wine list.

Begg’s menu will change often, but will be centered around pintxos and other small plates. He’ll also take advantage of the wood-fired oven, with larger dishes like a roasted suckling pig.

Begg and Maxey have been working together for over five years — Begg as chef, Maxey as the front-of-house maestro. Before Naked Lunch, they were at fine dining spot Cafe Majestic, where Begg earned Chronicle Rising Star status.

The target date is May. Designer firm Urban Chalet has been brought aboard to give the place a new look and vibe. Jeremy Fish will do the logo  -and will also help out by “contributing his artistic vision” to the dining room.

The big news here is that they're open until 2 a.m., Tuesday through Sunday, and food will be served until 1:30 a.m. The drunk-food options for North Beach revelers get classier every day...

Ozumo’s 10th Anniversary Celebration

Ozumo San Francisco was opened ten years ago by Jeremy Umland, a long time Japanese resident/professional baseball player turned entrepreneur and culinary pioneer. Help celebrate their 10th anniversary this Sunday, May 22, at a  Street Fair with snacks & entertainment from 2-5 pm at 161 Steuart Street.

The restaurant combines a moody, darkened sushi bar with handmade ochre wallpaper; a glass-and-steel walled Kotatsu sake lounge; robata grill with an open kitchen; and a main dining room with partial Bay views. The menu is “Izakaya” (small plate) style.

Ozumo’s sake list, with over 90 brands, is the most extensive in North America. A full bar serves signature cocktails, plus top wines from around the world, and has Sapporo and Kirin beer on tap.