Posted on 07/29/2020 2:24:47 PM PDT by rintintin
Tadich Grill, the classic San Francisco restaurant that’s been serving fresh seafood, slabs of beef, and other stick-to-the-ribs fare since 1849, announced Monday that it will temporarily close this Friday. It won’t reopen until indoor dining is again allowed in San Francisco, it says — and with that date up in the air, diners should probably order Tadich’s beloved crab cakes, cioppino, and bread pudding while they can.
(Excerpt) Read more at sf.eater.com ...
trump’s fault
I think we will see that more and more, it’s not sustainable to run a restaurant at outside only, 25% capacity, etc.
I’m sure they have Governor Nutsom to thank.
One of my favorites, but since I don’t have plans to visit the old home town anytime soon I hope they make it
I’d like to know their voting habits before passing judgement.
what’s sad is we have institutions that survived the Civil War, survived 1870’s Depression, survived the San Fran earthquake, WW1, WW2, the Depression etc. etc, and is now killed by these arbitrary shutdowns.
Same for Brooks Brothers
Read that 60% of all restaurants that closed due to this nonsense, will never reopen.
Which makes sense. Can you imagine? Gov’t makes you close, all your food goes bad, now gov’t comes back and says you can reopen. Great, I need thousands of dollars to get all my stock back up and get ready to reopen.
So you do that, leverage yourself way out, and then the gov’t comes back, cause “cases have risen” and shut you down again.
That is literally happening....
All you that support these covid measures are partially to blame. This economic disaster that is coming at us like a freight train, is of your doing.
Ate there once. Nice history. Food unremarkable.
Knowing this restaurant, it’s not shocking to me that they couldn’t be able make it on takeout. It’s an old-school, sit-down white-tablecloth joint in the financial district. That format translates pretty poorly to “to go” in general. And I’d imagine that the overwhelming portion of their customers don’t live in the neighborhood, and many are working fromn home. Very few people are going to venture down there for takeout, and it’s a bit on the expensive side for many people to DoorDash/Uber/whatever.
Oh, and by the way, a few years back the owners were accused of racism by one of their daughters who married former NFL player Gene Upshaw. Daughter claimed family didn’t like her hubby due to race.
When we lived in Reno and made the once-a year trip to “The City”, we always hit Tadish Grill...love the place.
Never had a problem standing against the wall waiting for a seat at the counter.
Hope they make it!
Nancy remembers when they opened it!
Been there many times. Hope it survives!
Tadich, Gary Danko, Cliff House, barbacco, Michael Mina, Aliotos, Scoma’s, House of Prime Rib(OMG)
Mollie Stone isn’t a restaurant but a grocery store. I love getting a big serving of their tomato basil soup and then sit at the end of the dock and watch the boats pass by as I enjoy but, that is over now as the salad bar is closed.
If there was a Gawd all these places would be open and I would be enjoying life.
Even my favs in Carmel, CA are closed until the 12th of Never...
They have a series of booths, with curtains that can be drawn closed (they may be gone now). Legend has it that PGE HQ (it was within walking distance) barred purchasing agents from accepting free lunches from vendors. Solution: Install curtains, make a reservation and tell the PA that you would be in booth 5.
Well, it may be an urban legend, but it makes for good story.
PS: I always thought the food was good, not great, but good and dependable.
It looks generic but it’s a very special place. It’s only had like 5 chefs in decades and decades—I think it’s one of the longest continuously running restaurants in the United States—certainly in CA. The waiters stay on forever and never quit.
I ate there last year and enjoyed their uniquely grilled seafood with creamy sauces. . .yum.
This is sad news. No longer can count as “continuously running” I suppose.
Mmmmmm. I love cioppino!!!
Thanks for the note. This is a loss.
Geez, you don’t have to be a seasoned restauranteur to know that even when an establishment is packed to the gills every business night, that the profit margin is barely above breaking even.
Kind of like the retail grocery business.
How a restaurant can operate at 25% capacity and stay afloat, is beyond me.
Here’s a hint: some local steakhouses are selling their wares on the side. They make some money, and you get prime beef not available at retail.
Wife brought some home last month. SO much better than supermarket fare.
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