? ?The past 24 hours in gossip, innuendo, and cold hard facts about the San Francisco restaurant scene.The Feast breaks the biggest news of the day: It's been no secret that Tartine Bakery's Chad Robertson and Elisabeth Prueitt were taking over the luggage store next to their restaurant, Bar Tartine. Jeannie C. reports that they're going to turn the space into a second, bread-focused bakery. Most of the bread will apparently become lunchtime sandwich material for the restaurant, but some bread (and pie) will be sold to the public. The timing of the announcement, right on the heels of the release of Robertson's book, couldn't be better ? everyone who's followed the 40-some-page recipe now realizes just how hard it is to make Tartine's bread turn out so delicious. Over at Mission Mission, Allan H. naively asks, "So we can get breads and other treats to go without waiting in one of those soul-crushing lines at Tartine #1?" No, Allan H. No.Tasting Table breaks out an intriguing tweet for everyone else to follow up on: Pastry chef Luis Villavelazquez is leaving Absinthe and Arlequin to pursue another project. Within a day or two someone will report out the news of what it is. What about the cupcakes, we worry? Will they be saved?
One of last year's clever contestants.?Mission art gallery Fabric8 is gearing up to host its second annual Nog-In, a battle for the ultimate nog beverage, and has issued a call for competitors. E-mail info@fabric8.com with a short intro describing your nog/mixology expertise and your proposed idea. Nogs do not have to be egg-based; we recall a lovely dairy-free nog submitted by the Vegansaurus crew last year, for example. And we hear that your prospective competition includes at least one Sister of Perpetual Indulgence, so we suggest adding a splash of sass to the cup.