On August 1, new vegan sushi pop-up Woodblock will open inside the space previously occupied by restaurant Jardinière in the Hayes Valley neighborhood of San Francisco. Woodblock will open simultaneously with new vegan Italian restaurant BAIA as both concepts were developed by chef Matthew Kenney in partnership with Kyle and Tracy Vogt—who own and run farmed animal sanctuary Charlie’s Acres in Sonoma, CA.
Woodblock will feature vegetables, bowls, and traditional sushi rolls made with novel ingredients. Menu highlights include asparagus tempura served with spicy ponzu sauce; Truffle Explosion Roll made with cucumber, marinated shiitake mushrooms, and truffle aioli; and Spicy Tuna Roll featuring tomato-based vegan tuna “ahimi.” Woodblock’s menu will be available for takeout and delivery for a limited time.
BAIA will simultaneously serve a menu (also available for takeout and delivery) comprised of vegan versions of Italian classics such as Caprese salad featuring cultured cashew mozzarella, heirloom tomatoes, fresh basil, olive oil, and aged balsamic vinegar; Cavatelli pasta made with fresh creamy pesto and parmesan with toasted pine nuts; Cacio e Pepe Pizza with black pepper garlic cream, mozzarella, parmesan, and ricotta; and Eggplant parmesan made with layers of eggplant, mozzarella, and marinara with basil.
Kenney operates a number of vegan restaurants around the world, including Plant Food + Wine in Los Angeles, Hungry Angelina in Brooklyn, NY and Long Beach, CA, and Double Zero (multiple locations).
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