SF openings — and a closure
Via Aurelia, from the Che Fico team, just opened in Mission Rock with a coastal‑Italy focus—Grand Lake Kitchen expanded to Noe Valley and North Italia also debuted in the city ( ). Meanwhile Esme has an opening timeframe set on Divisadero and longtime pizza institution Del Popolo has announced its closure—big moves for SF’s spring dining map ( ).
Via Aurelia is operating as a 216‑seat Tuscan fine‑dining project from Che Fico partners David Nayfeld and Matt Brewer and is offering a $155 tasting menu option. (hoodline.com)) The restaurant occupies the ground floor of Visa’s Mission Rock building, with interiors by Jon de la Cruz’s DLC‑ID featuring vaulted ceilings, frescoed plaster patinas and a fully weatherized patio that frames views toward Oracle Park. (hospitalitydesign.com)) Grand Lake Kitchen opened its first San Francisco outpost at 1199 Church St. in Noe Valley on March 14, 2026, brought to the city by owners May and Dave Wasem. (hoodline.com)) The Noe Valley menu leans on the Oakland original’s playful items — retro caviar pie and steak frites — and includes novelty offerings like Dole Whip‑style boozy slushies; the location’s phone and reservation links are already listed. (hoodline.com)) North Italia is opening its first San Francisco Bay Area location at Plaza Escuela in Walnut Creek on March 25, 2026, fitting into an approximately 8,500‑square‑foot space with an open kitchen and planned opening‑day activations. (hoodline.com)) Esme, a French‑inspired bistro from chef Susan Dunn, is scheduled to open inside the Metro Hotel at 311 Divisadero in May with about 30 indoor seats and a roughly 20‑seat back patio. (hoodline.com)) Owner and pizzaiolo Jon Darsky announced Del Popolo will close its Union Square/Bush Street dining room on May 8, 2026, as he shifts focus toward the brand’s frozen sourdough pizza business. (sfgate.com)) Del Popolo began as a mobile pizzeria in May 2012 and opened its brick‑and‑mortar on Bush Street in November 2015, a history Darsky cited while explaining the decision to pivot away from the restaurant to retail frozen pies. (delpopolo.com))
