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Chef Marc Zimmerman Launches His Steakhouse Comeback

Chef Marc Zimmerman Launches His Steakhouse Comeback

Eater07-07-2025
Skip to main content Current eater city: San Francisco
Yokai in San Francisco is set to close in mid-July and flip to Superprime Steakhouse Jul 7, 2025, 10:54 PM UTC
Chef Marc Zimmerman is known for his steakhouse prowess, opening his wagyu steakhouse Gozu in 2019, and before that, working at Alexander's Steakhouse in San Francisco (and leading locations in Taipei and Tokyo). Gozu eventually changed its steakhouse ways and shifted its concept to the Wild, with a menu that the Michelin Guide called 'Californian sensibility along with Japanese influences,' but now Zimmerman is back with a steak-focused menu. Say hello to Superprime Steakhouse, which is set to open on Friday, July 18, at 545 Mission Street. What some eagle-eyed diners may notice is that it's the location of Yokai, Zimmerman's Japanese-inspired listening bar, which opened in 2023; according to an Instagram announcement, that restaurant will wind down on Thursday, July 17, to shift to the new format.
For fans of Yokai, the new steakhouse promises 'a few Yokai favorites' will remain on the menu, including the uni toast, signature skewers, and the Hokkaido-style milk buns. Meanwhile, the new Superprime menu boasts some hefty steaks, such as a 'monster' porterhouse weighing in at 2.5 pounds; dry-aged, bone-in New York and filet steaks; plus a bone-in ribeye. Wagyu is also on the menu in various forms, as well as raw items like yellowtail sashimi, and a 'not steak' portion of the menu that boasts a burger on a Hawaiian bun, marinated duck breast, and steamed miso ling cod.
The Berkeley restaurant Grégoire, known for its delightfully crisp potato puffs, is working to open a new location in San Francisco, taking over a former Jamba Juice space at the corner of 9th Avenue and Irving Street, Mission Local reports. Intriguingly, the new location is a franchise of the business, with Mission Local noting that the 'food could come from a central kitchen in Emeryville, which would keep quality consistent.' The new location is scheduled to open in November.
British social media influencer Jason Hackett — better known as Prime Mutton online — is taking a tour of the U.S., and this week he finds himself in the foggy city of San Francisco. Known for his endearing beer reviews, he's visiting a number of Irish bars this week, and kicked off his tour Sunday, July 6, with a meetup last night at Glen Park Station. From there, he has a packed three-day schedule, where fans can grab a pint with him, including the Plough and the Stars and the Northstar Cafe on Monday, July 7; Shanghai Kelly's, Casements, and Danny Coyle's on Tuesday, plus a slate of places for Wednesday, July 9. Check out Hackett's Instagram for the latest details.
The charming San Francisco alleyway known as Belden Place is hosting its annual Bastille Day celebration, this year set for Friday, July 11, from 4:30 p.m. to 8:30 p.m. Sam's Grill, Cafe Tiramisu, and the other restaurants that way will all feature 'French-themed dishes,' per a press release, and Belden Place will also host a pop-up by Maison Nico for the night, along with live music. There will also be 'giant croissant photo opportunities' and complimentary berets while supplies last. For more details, head here.
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Tucker Nichols reinvents the art book. But first, you have to figure out how to open it
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Tucker Nichols reinvents the art book. But first, you have to figure out how to open it

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Sin Heng Claypot Bak Koot Teh: New Michelin Bib awardee with soulful broth, hearty ribs & old-school charm
Sin Heng Claypot Bak Koot Teh: New Michelin Bib awardee with soulful broth, hearty ribs & old-school charm

Yahoo

time7 hours ago

  • Yahoo

Sin Heng Claypot Bak Koot Teh: New Michelin Bib awardee with soulful broth, hearty ribs & old-school charm

'Tis the season of newly minted Michelin awardees — and I bet the question on everyone's minds is: deserving or not? It sure crosses mine all the time, and I'm lucky enough to have a job that lets me test it out. My conquest? None other than Sin Heng Claypot Bak Koot Teh, which clinched a Bib Gourmand in its very first year on the guide. How fitting that it would mark my first-ever bak kut teh review too. I'd heard plenty about Sin Heng Claypot Bak Koot Teh even before its grand entrance into the Michelin Guide. Mainly from my friend and his family, who'd rave about their bak kut teh so much you'd think it already had a star. Needless to say, I had him along with my lofty expectations in tow. This iconic establishment traces its roots back to the 1980s, when it began as 2 stalls run by a seamstress-turned-hawker sister duo. They soon joined forces with several other family members, bringing their signature dish (and later zi char offerings) to the heart of Joo Chiat, where it's remained since. It's like it hadn't aged a day, either. There's something about stepping into a no-frills space like theirs: weathered tables and chairs, a smattering of menu items plastered across the walls, clicky fans for ventilation and an open kitchen humming at the back. Nothing says 'our only business is good food' quite like that — and it's oddly charming. What I tried at Sin Heng Claypot Bak Koot Teh It felt almost mandatory to start with the Bak Koot Teh (S$10/S$15/S$25/S$38), so a S$15 portion to share was what I headed straight for. If you're wondering how it differs from the Special (S$10/S$17/S$27/S$40), I learnt that the latter includes a heavier dose of herbs, while the former is the eatery's signature peppery-leaning brew. You could call this the pioneer of its kind. Sin Heng Claypot Bak Koot Teh's namesake was born when the towkays decided to serve the soup in claypots — both to keep it warm till the very last drop and to stand out from other joints. And there mine arrived, bubbling away in all its glory. My first sip of broth was quite the head-scratcher. It was clear and light bodied, toeing the line between herbal and peppery without leaning strongly into either. As a fervent member of Team Peppery, I'll admit it wasn't entirely up my alley at first. But good things take time, as it gradually took on a richer profile as the pork ribs steeped, their meaty essence coaxing out a more robust, soulful finish. Patience really is a virtue. Thank goodness each table has a handy pepper shaker too, as I got all the oomph I needed. Speaking of the ribs, the generous portion of 5 sure was solid bang for buck. While not indulgently fall-off-the-bone tender as I'd hoped, each hunk yielded with a satisfying bite and carried the soup's mellow savouriness. And hey, no complaints; not with the body it lent the broth. I couldn't pass up pairing my soup with a side of Yam Rice (S$1.20) and You Tiao (S$2.50). The rice was fluffy and fragrant, its grains studded with soft yam chunks and laced with a subtle earthiness. It was comforting on top of comforting when eaten with the soup, though I'd say in hindsight that plain White Rice (S$1) might've offered a better contrast. The you tiao, on the other hand, proved a non-negotiable as always. These golden, doughy fritters soaked up the broth like sponges, releasing it in warm, flavourful bursts as I reached for bite after bite. We tried Singapore's best-rated Bak Kut Teh The next dish on our roster was the Claypot Noodles (S$6). Served in a well-worn claypot with a searing-hot handle (I found out the hard way), the noodles arrived in a furious simmer, cloaked in steam and that irresistible dark sauce gleam. This was a steal and a half — I could hardly wrap my head around how the massive portion I was dealt set me back just S$6. I'd say it could easily feed 2 small eaters or 1 ravenous soul, perhaps even a whole family if you're just tacking on a pot to pair with your bak kut teh. Colour me surprised, as I didn't expect to be hit by such a rich wok hei! It's sadly rare to find that je ne sais quoi in even wok-fried dishes these days, so you can imagine my delight when these sauce-slicked strands of springy egg noodles came properly kissed with that smoky depth. Flavour-wise, this dish reminded me of tai lok mee which, full disclosure, I'm not usually a fan of. This, though, had great dimension. It was savoury and well-balanced, with a creamy finish from the cracked egg and little bursts of umami from garlic and lard bits scattered throughout. Within, I unearthed the usual suspects. The prawns, albeit small, were sweet enough that I savoured every piece, while the lean pork slices added a meaty heft and the greens lent a fresh, satisfying crunch that cut through the richness. Final thoughts So… is it worth the Michelin Bib? My short answer would be yes, but it's neither a hesitant nor a resounding one. My meal at Sin Heng Claypot Bak Koot Teh was undoubtedly satisfying, with the Claypot Noodles stealing the show for me with its wok hei, well-balanced flavours and generous portion. On the other hand, while their signature claypot Bak Koot Teh was a slow grower on my pepper-loving heart, I wouldn't quite place it among the most memorable bowls I've had. That said, I still think there's plenty to laud about it: its soulful, herbal-leaning broth, a generous portion of meaty ribs and the warmth of a recipe steeped in years of tradition. Is it one of those shiver-inducing, can't-stop-thinking-about-it bowls? Not for me, at least. But is it reliable and worth trying at least once? I'd absolutely say so, especially for tourists looking for a taste of Singaporean bak kut teh, or locals craving a hearty, fuss-free fix. Expected damage: S$6 – S$15 per pax 18 best bak kut teh spots in Singapore to warm up your soul [Oct 2024 update] The post Sin Heng Claypot Bak Koot Teh: New Michelin Bib awardee with soulful broth, hearty ribs & old-school charm appeared first on

Netflix shares a first look at One Piece season two, and confirms season three.
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