Interview: NoVY Owner Kristen MCaffery and Husband Mike Buy Noe's Cantina Space

When we heard The Basso family sold Noe's Cantina at 1199 Church St and a change of ownership of the liquor license was been posted, we tracked down the new owners who are no strangers to Noe Valley: Kristen McCaffery (née Gianaras) and her husband Mike McCaffery. You may recognize Kristen as one of the owners of NoVY and a lifelong Noe Valley resident. We were delighted to hear a local is taking over such a central restaurant space and can't wait to see it come to life.

Now that the building has closed escrow we can share what they have in mind for the space:

We understand you bought out the Noe’s Cantina restaurant and building. What are your plans for the space? Does the new restaurant have a name yet? Any changes to the layout?
Correct. We are in the very beginning stages of designing the space. We are working with ROY on the remodel and we had our first meeting with them this week! They are a firm run by two sisters (which I obviously love) and they have designed a number of our favorite restaurants (such as Beretta, Lolinda, Barzotto.) We have narrowed it down to two names and we hope to make a decision in the next week. We would like to use a family name. We don't plan on changing the layout but we want to create an atmosphere that is completely different from anything that's been in the space before.

Of all the vacant restaurant spaces in Noe Valley (Chez Marius, Pomelo, etc), what made you decide to buy Basso’s restaurant? 
There are a number of reasons that we love this space: We love that it is a corner building and it gets great light. We love it's proximity to the J-Church and all of the various tech bus pick-ups and drop-offs. We love that it has outdoor seating. We love that it has a liquor license. We love that it is only a short walk from our home and from NOVY. We love that it has a long history in the neighborhood under the Basso family and we hope to create our own long-lasting legacy in the space.

Who’s involved? You, your spouse - anyone else? Also, what name should we use for you? 
My husband, Mike McCaffery, and I are the sole owners (no other partners.) My legal name is Kristen McCaffery, but I still use my maiden name, Gianaras, around the 'hood.

What sort of food can we expect? And what dishes are you most excited about? 
We do not yet have a menu developed. Our rough concept is New American cuisine focusing on California and San Francisco favorites. There will be great proteins, salads, seasonal vegetables and a number of bar-appropriate bites. And, of course, we plan on ebbing and flowing with the feedback from the neighborhood!

Fresca and Cantina/Bassos have been the only places in NV that are friendly for kids and for tippling adults. Will you also keep the bar service? 
Definitely! There are so few options for a nice cocktail in Noe Valley and we intend on the bar program to be a main focus of the restaurant. We also want to capture the after work crowd with a great happy hour.

Will you have outdoor dining? All day dining? 
Yes, we will have outdoor dining. We will open with dinner service only. Down the road we will add brunch, then lunch. We also intend to open a quick-service pick-up window for to-go orders.

What’s your timeline for opening? 
We are aiming for a ~June opening, but we are willing to be flexible to get it right. Plus, we are due with our first child in April, so we want to carve out a period of time with our little one before the restaurant opens (we're trying to get ourselves nice and exhausted before jumping into this venture!).

California and San Francisco favorites, cocktails, bar bites and outdoor dining? Sounds like a great addition to the neighborhood. Here's looking forward to it.

[NVSF: Interview: Kristen Gianaras of NōVY Restaurant]
[EaterSF: Casual Mexican Restaurant With Local TV Star Power Opens in Noe Valley]
[NVSF: Announced: Horner's Corner Bar From One Of The Creators Of The Creamery]
[Photo: Mike and Kristen McCaffery in the old Noe's Cantina space. Credit: Kristen McCaffery]

Interview: Anna Calonje of Little Artistas

Sleepy outer Church Street is getting some new life this summer with the opening of Little Artistas, an arts, crafts and language studio for kids. For reference, Little Artistas was the group that painted the murals at Alvarado Elementary and Glen Park School with over a hundred munchkins. They are also a partner of DrawBridge, a nonprofit organization that provides expressive arts programs for homeless and underserved youth.

We caught up with the founder, Anna Calonje, via email for a brief interview about her vision for the space and what she has planned.

Welcome to Noe Valley. What made you decide to open a studio here? Thank you! We love it here already! We decided to open a studio in Noe Valley while searching for a second location to expand to. We knew we wanted to be in Noe Valley, if possible, and we found the absolutely perfect location.

A photo posted by Little Artistas (@littleartistas) on May 4, 2016 at 9:56am PDT

Tell us a little about yourself and the team… Our team is first and foremost FUN. We like to play, we believe in creativity and freedom of expression. Children crack us up! We love hanging out with them and encouraging them to explore through art. Our team is composed of myself, Anna, and two amazing studio managers, Sofia and Becky. We also have a fabulous assistant, Steph, and the best party planner, Sarah.

What’s you or your staff’s personal connection to Noe Valley? I've lived on the border of Noe and the Mission for the past 7 years, so this is my turf! Our original Little Artistas studio is located in Glen Park, so I've been Noe-adjacent my entire San Francisco career.


On a related note, what’s your connection to Tacolicious – the previous renter that just moved into that the space? And to Little Folkies next door? My connection to Tacolicious is that I really enjoy their delicious tacos and cocktails! I need to be a better neighbor and introduce myself to their fine staff. On the Little Folkies side, I really enjoy the live concerts we hear on a daily basis. Irena, their founder, and I are planning some fun music and art collaborations!

A photo posted by Little Artistas (@littleartistas) on Jun 3, 2016 at 12:37pm PDT

You opened Little Artistas in Noe Valley for the summer – will you also offer classes year round? We will offer classes year-round, six days a week! We also offer fun events, such as date nights and birthday parties, and Summer camps!

What are your favorite local places to visit in the neighborhood? I absolutely love La Ciccia and La Nebbia! I would eat Italian food three times per day if I could. I think I was Italian in a past life. I also love Noeteca for a leisurely lunch!

Bernie’s, Martha & Brothers or Philz? :) Well, I'm ashamed to say this because it's practically blasphemy since I'm Colombian: I don't drink coffee.... EEK! I'll order up a chai at any of those places anytime, though.

Little Artistas
1513 Church St
San Francisco, CA 94131
(415) 493-8603
littleartistas.com

Interview: Kristen Gianaras of NōVY Restaurant

For everyone lamenting the loss of a homey and affordable restaurant on 24th St after Pasta Pomodoro closed there's some good news: a new seasonal, local and affordable restaurant is set to take it’s place in March and it’s the ultimate Noe Valley story. Back in 1970 a young Greek-American couple named John and Vi Gianaras moved to Noe Valley, took over the space vacated by a small grocery store and decided to turn it into a local neighborhood restaurant called Panos, named after John's father. Specializing in authentic Greek cuisine, Panos was a neighborhood favorite for almost 20 years until 1997 when John and Vi decided it was a good run and opted to rent out the space to others.

Pasta Pomodoro opened soon after and remained a neighborhood favorite until October of last year when its lease expired. The Gianaras did not renew the pasta chain's lease. Instead they started necessary building upgrades and offered the restaurant space to their daughters. We caught up with Kristen Gianaras (pictured, right), one of the sisters who will open NōVY next month.

Tell us a little about yourselves. My sister, Kathryn, and I are third generation Greek-American San Francisco natives. My parents, John and Vi Gianaras, were born in San Francisco and went to Lowell High School. Kathryn and I both went to St. Brendan's grammar school, St. Ignatius High School and UC Santa Barbara. And we still aren't sick of each other! Kathryn managed the Club Sports department at UCSB after she graduated and my real estate license still hangs at Zephyr Noe Valley. When we aren't busy showering Kathryn's dog, Rocky, with affection, you can find us playing tennis or dining about town with family and friends.

Where does the name NōVY come from? Deciding on a name was more difficult than we could have imagined! John came up with the name NōVY as a nickname for Noe Valley. We like it because it's short, sweet, catchy and pays homage to the neighborhood. The other contender was to name the restaurant "The G's Spot" but we were worried about the type of crowd we might attract ;)

How long have you lived in Noe Valley? Kathryn and I were raised in the house directly next door to where we live now on Jersey Street. Our old yard taunts me every time I walk down my back stairs! We moved to a home in Balboa Terrace for grade school and high school and then moved back to Noe after college in 2008.

Were you surprised when your parents asked you if you wanted to run a restaurant on 24th Street? Surprised is an understatement! When my mom called me to tell me the idea, my response was "Are you freaking (censored version) out of your mind?!" Then I hung up, slept on it, woke up, called my sister and said "I think we should do this!"

Besides the family connection, what made you want to open a restaurant in this space? Many stars aligned that turned this idea into a reality:

1. Location: restaurants have run successfully in this location for the last 30+ years.
2. Timing: Pomodoro's lease was expiring, my parents are still at a point in their lives where they have the time and energy to mentor us, and Kathryn and I are young enough to pour our hearts and souls into this business without any other commitments (one day we will add to the stroller brigade on 24th St - but not quite yet!).
3. Community: This is the neighborhood that we live in and love, and we felt there was no better way for us to get the restaurant Noe needed than to create it ourselves. NōVY was created by community members for community members. I strongly believe there is no community that is more accepting and encouraging of small businesses than Noe Valley.
4. Good food: Let's not forget the food! We were tired of having so few dining options in Noe. We put a lot of though into creating a menu that is focused yet diverse, so that guests can dine at NōVY multiple times a week and have a different food experience each time, without breaking the bank.
5. Jobs: I get too gushy when I talk about how honored and privileged I feel to be able to provide jobs at such an early point in my career. Kathryn and I are excited to nurture a team of people who know that they are respected and appreciated in their jobs and to provide a work environment where our employees can learn, grow and let their personalities shine.

Give us a tour: What will be some of the signature items on the menu? Vi created the menu and then we collaborated as a family to refine it. We want to be clear that NōVY is not a reincarnation of Panos', nor is it a Greek restaurant. Our focus is on fresh, local, seasonal California favorites with a Mediterranean flare. Our meat and produce will be natural and organic whenever possible, and there will be a sizable selection of vegetarian and gluten-free dishes as well. Our all-day menu Monday-Friday features a line of artisan burgers, hearty salads, pita wraps (chicken and pork souvlaki, grilled calamari and portobello), quesadillas with mediterranean flavors, as well as a section of pastas. And don't overlook our small plates offerings, which include fried olives and marcona almonds, grilled halloumi cheese, our 'trifecta' of hummus, tzatziki and taramasalata (a Greek caviar) as well as grilled or fried calamari (as long as John doesn't eat it all.) We will also be serving brunch on the weekends...benedicts, scrambles, egg bakes, a line of breakfast quesadillas and more.

As for our beverage program, it is important to us to do our part in reducing waste. We will be offering all of our beverages on tap...beer, wine and non-alcoholic (with the exception of sparkling wine.) All will be locally selected from California. The exact list is still TBD, but we welcome feedback from our guests on what they'd love to see on the taps as the months go on! Our vision is for our bar area to be comfortable for a full-service meal but also casual enough to enjoy a snack and a drink after work, etc. You'd be lying if you said you didn't like to people watch over a glass of wine!

Our goal is for NōVY to be place where you can enjoy thoughtful, affordable food in a sophisticated and warm environment, topped off with friendly and personal service. I want our customers to leave with a smile on their face because they had a great time, delicious meal and felt that their business was appreciated.

What’s the story of the stained glass window from the original Panos? When guests enter the restaurant they'll see a stained glass window above the front door with the address '4000' next to a palm tree. Dan Gamaldi, owner of Cradle of the Sun Stained Glass at 3848 24th St, made this stained glass window for the original Panos' in 1977. This stained glass has lived through the original Panos, the 1988 Panos remodel, as well as through Pasta Pomodoro's tenure. We were required to remodel the entryway to comply with ADA, and we were thrilled when we came up with a design that allowed us to keep the stained glass. It gives such a special touch.

Do you and your family plan to work there too? Tell us about the team. Kathryn and I are going to be running the restaurant full-time (we should probably set up a bed in the office.) Everything will be done in house by Kathryn and myself...menu editing, food quality control, marketing, HR, accounting and daily front and back of house management. Our all-day menu format and price point doesn't require that we have a 'chef' position. Instead, we will have a kitchen manager. Fun story here: when Vi ran Panos', she trained many of the kitchen staff from dishwashers all the way to lead line cooks. Some of these cooks worked with her the entire 20 years she ran the restaurant. We've kept in touch with a few past employees over the years and were so excited when one of Vi's long-time cooks, Carmen, said that he would love to come back and work for us again as our kitchen manager! John and Vi will be present in the opening months to help us get up and running. Vi's focus will be on overseeing the kitchen. John will be contributing his good looks. ;)

When is the opening date? Is March 9 still on target? That date has changed slightly... we will be open to the public for lunch and dinner starting Tuesday, March 10th at 11am. If that date changes, you will be the first to know!

Do you have a special party or event planned for the opening? We have two soft opening events planned for friends and family on March 7th (dinner) and March 8th (brunch.) We also have a lunch seating planned for our Noe merchant friends on March 9th.

Change of subject - what are your favorite local places to shop and eat in Noe Valley? I actually had my first (and only) retail job at Ambiance on 24th St after college. I didn't last long because all of my earnings went right back into the store. I love that you can purchase a complete outfit at Ambiance and they also get an A+ for customer service. And you can't not have a good time walking through Just for Fun. It's my go to place for birthday cards and cute gifts. As for food - we love Contigo, Saru, Griddle Fresh and Caskhouse.

Bernie’s, Philz, Martha’s or Starbucks? This is the most difficult question of them all! I have to say it's a tie between Bernie's and Philz. Both have delicious coffee and a staff that puts a smile on my face every time I visit. I'll give weight to Bernie's because it is closer to our house. Since Rocky likes to 'christen' every tree on our walks for coffee, it can take upwards of an hour to get to Philz and back!

NōVY
4000 24th St
novysf.com/


[NVSF: Closing: Pasta Pomodoro In Noe Valley]
[NVV: Panos' Calls It Quits, Pasta Fills In]
[Photos: NōVY]

Coming Soon: A Healthy Corner Market On Sanchez St

There are plans for a new market in the space at Sanchez and 29th St and we're pretty excited.

A longtime local favorite corner store St. Paul's Market closed in March. There was a rumor the rent doubled and a "health situation." It was ultimately confirmed the owner has cancer in the Noe Valley Voice (which is impossible to link to properly). We learned via the Twitter that the owner tried to sell to family but couldn't, and that he wants to live out the rest of his life without the stress of the market. So St. Paul's close for good on April 14th.

Since the closing, there has been a some work done to the facade of the building at 1598 Sanchez, which according to Planning Department records was to settle a complaint and restore the original glass design. But other than that no word on what may go in that space.

And then a couple weeks ago we stumbled across this ad for a general manager at a new store called Little Jug in Noe Valley:

Little Jug offers urban communities convenient access to delicious and healthy food, beverages, and essential housewares–all in a compact, clean and well-organized footprint. Our markets stock hand-selected local and international beer, wine, tea and coffee, prepared foods, limited seasonal produce, fresh cheese, local bread, and an array of home necessities including toiletries, herbal and over-the-counter remedies, and cleaning supplies. Little Jug is opening its first market in Noe Valley in September 2014.

The co-founders are long-time San Franciscans and food lovers with strong leadership experience in design, food, finance, technology, and operations. We are passionate about taste, quality, neighborhoods, simplicity, honesty, and generosity.

We reached out to one of the principals, Shivani Ganguly, to get some more details on what was planned for the space and when:

You’re calling the new place Little Jug. How did you land on that as a name?
Little Jug is actually a working name, and we're still finalizing the name that we're going to launch with. Once we've figured it out, we'll let you know!

What made you decide to choose Noe Valley (and that specific spot)?
I'd been looking for a market space in Noe Valley, Bernal Heights, or the Mission for several months. St. Paul's Market was one of the original inspirations for opening a corner market - Alex is a beloved community member, but I couldn't find the kind of products I need on a daily basis there, or healthy and fresh meals and snacks. So when a friend who lives a couple of blocks away let me know that the space was available, I contacted the landlord immediately, and everything fell into place from there! I love the sunny corner location and often do my own errands in that neighborhood (more on that below).

You’re advertising openings for a chef, general manager and a beer and wine manager. Describe what the market will offer … give us a tour.
We aim to offer all the daily essentials for the neighborhood community, and some special treats too. What makes our market stand out from others is our focus on providing fresh, local, and ethical options for both food and home products. Healthy meals, artisanal wine and beer, local produce, and environmentally friendly alternatives for household needs are hard to come by in your typical corner store, and we want to change that.

In terms of the nitty gritty of what we're offering, we'll have an excellent selection of beer and wine, with both local and further afield options at reasonable prices. We'll serve espresso drinks, tea, and a light breakfast in the morning for guests on their way to work or school. At lunchtime, we'll offer delicious salads and sandwiches with a Mediterranean flare. In the evening, we'll have a variety of entrees and sides to assemble into dinner for individuals, family and friends. Guests can grab these prepared foods to go, or eat at our communal table or outdoor seating.

In addition to wine, beer, and prepared foods, we'll offer cheese, charcuterie, pickles, dairy, bread, snacks, limited seasonal produce, flowers, magazines, and other grocery staples. We'll also have an array of home necessities including health and beauty items and cleaning supplies.

Your bio says you’re an entrepreneur and consultant focused on leadership and social enterprises. Tell us some more about yourself and why you want to get into the market business?
To me, access to delicious, healthy, affordable food and staples is a cornerstone of good urban living. I'm excited to have the opportunity to build a business that provides delicious food, beer, wine, and delightful products to the neighborhood while partnering with community organizations and providing good jobs.

I also love traveling, and am inspired by the European approach to shopping for food - picking up great products at affordable prices every day or two rather than stocking up once a week.

Shivani Ganguly

In terms of my background, I grew up in an old farm house in Connecticut where we grew much of our own food, and moved out here to go to Stanford in 1995. I've lived in the Bay Area ever since, and have worked in technology startups and nonprofits. I've always been interested in food and community, and in using business as a mechanism for social change. I decided to return to school for an MBA at Presidio Graduate School in 2009 to explore these interests. I also started my consulting firm, Friday Consulting, around that time and have helped build and scale a variety of food and wellness businesses for the past five years, focusing on finance, operations, and human capital management. With good food, health, ethical practices, and community at the core of the market, I'm looking forward to melding my passion for food and social impact with my expertise in building food and health startups to make the market a thriving business for the neighborhood.

Are you opening Little Jug by yourself or with partners - and if there are other partners who are they?
I'm working with friends and consultants. Brook Lane is an amazing designer who's heading up the store design and buildout, and Alli Ball, a former store manager at Bi-Rite Market, is helping us to get up and running operationally. I'm also looking for several key staff members, including a general manager, chef, and a beer and wine manager.

Why open a market now?
I'm a long-time San Francisco resident, and I've lived in the Mission for the last 15 years. (And I'm actually moving to Pacifica in a couple of weeks - I got married recently and though we love San Francisco we aren't able to buy a home here right now.)

I'm opening a market now because I believe that there's a need for urban spaces that bring communities together through food. It's also the right time for me personally to take on this project - I've built a successful consulting firm that I'll continue to run while also having the opportunity to put into practice the methods and principles that I believe in.

What do you think you can do differently than what other markets in the area offer?
In most corner markets, it's difficult to find healthy prepared meals, fresh produce, and environmentally friendly alternatives for household items. We want to make these products available to the neighborhood at affordable prices, fostering a healthy and strong community. We envision the market to be far more than just a place where you buy your groceries; it's a communal space where neighborhood families, friends, and local businesses come together to support one another and share in delicious food and wonderful service.

And a note for early bird and late night shoppers, we're currently planning our hours to be 7am to 11pm. 

What other places do you love and frequent in Noe Valley?
I often shop at Drewes, Church Produce, Omnivore Books, and the Noe Valley Pet Company. I plan to work with these businesses to provide a complimentary selection of products. I also love La Ciccia (I've celebrated many birthdays there), Hamano Sushi, and Chloe's for a meal in Noe Valley. And my favorite nail place is at Church and 27th Street.

There's been no work to the interior of the space yet [Update 7/14: work begins today] but Shivani says she hopes to see the new store open by mid October. Here's looking forward to a new fresh, healthy local market on Sanchez.

Update (10/1/14): The market will be called Bom Dia and will open in November.

[Photo: composite of Emmy C on Yelp]

Interview: John Dampeer Of Crafthouse

We first reported in July that Joe's 24th St Cafe is to become Crafthouse but details were few and far between. Eater recently posted the menu and some design info that left us wanting more. We asked owner/partner John Dampeer to fill in the gaps:

What's your vision for Crafthouse? Eater's post left us wondering if Crafthouse is a bar or a restaurant? Describe the experience and who you think will enjoy eating there. Crafthouse will be a bar with a relaxed, communal environment to enjoy a casual drink and a bite. We're going to strive to live up to what SF has come to expect from their neighborhood bar: fresh, local and seasonal.

What attracted you to Noe Valley? Did you consider other sites? Noe Valley was definitely one of our targets and we were thrilled to find Joe's up for sale. Noe has a great community feel and we felt the area could use a fresh new place to gather over craft beers and unique, fun wines.

What will be some of the signature items on the menu? We're still honing the menu, but the focus is on sandwiches and snacks that are portioned and priced to share. We're really excited about our pork loin confit cuban and house-rolled bacon soft pretzels.

The post on Eater has us wondering if Crafthouse will have midweek lunch service. What will the hours be? We'll be closed Mondays to work on food production.. Tuesday - Friday 12pm - ? and Saturday - Sunday 10am - ?

Tell us about the team that will be running the show day to day. Myself and business partner Adnan will be working. It's my first go at it as an owner and Adnan currently owns a wine bar in Laurel Heights. [Ed.-- That's Adnan Daken of Internos Wine Cafe]

Will you be closed during the transition (and if so for how long)? When will the new Crafthouse menu and design be in place? We're going to need about 4 weeks to transition and we won't be open.

Now under wraps and morphing into Crafhouse, at least one obstacle is out of the way: the beer and wine license was activated on October 19th.

Update (12/13): Now to open under the name Caskhouse.

Crafthouse
3853 24th St
Opening Soon



[Eater SF: The Skinny On Crafthouse, Opening Soon]
[NVSF: Sold: Joe's 24th Street Cafe]

Interview: Michelle Janezic of Mill

UnionMade's sister store Mill is opening this week on 24th St. Store manager (and local designer) Michelle Janezic was kind enough to give us the lowdown:

Why did you decide to open in Noe Valley?
Noe Valley is one of our favorite neighborhoods in SF. Between being centrally located, Noe has a strong sense of community, beautiful weather and is easily accessible to and from Unionmade, our men's shop.

Give us a preview - what can we expect in the new space?
As the feminine counterpart to Unionmade, the store is designed with a softer sensibility and aesthetic to beautifully showcase the many lines and products carefully selected for the store. Owners Todd Barket and Carl Chiara designed a beautiful environment with plenty of natural light, white walls and dove grey accents.

Are you working with any local vendors?
We have Cinq jewelry by local designer, Vipada Wongpatanasin. Vipada is also featured in our opening campaign (shot by local photographer, Andrew Paynter). We're working with Matt Dick of Small Trades Co. who developed an exclusive clothing collection for Mill. We are also carrying a selection of perfumes and balms by Julie Elliot's apothecary brand, In Fiore.

Has Mill established a leadership team yet? Any familiar faces?
We believe that everyone's a leader! We have a great team in place and Mill will be managed by local designer, Michele Janezic (who's apparel line, Janezic, will also be at the store).

UnionMade has a women's section. Will Mill have a men's section?
Mill is exclusively a women's store and since we now have Mill, there is no longer a women's section at Unionmade.

When is the opening date?
Our target opening date is this Thursday, August 16th. [But] the target is a moving one. I think it's better to say we will open this weekend as opposed to giving a specific date.

Do you have a special party or event planned for the opening?
Our focus at the moment is getting the store opened. Once we've settled in, we will host a campaign and shopping event in the next few weeks.

Mill
3751 24th St
millmercantile.com

Interview: David Segal of DAVIDsTEA

DAVIDsTEA in NYC

With 70 stores across Canada and in New York City, DAVIDsTEA is now opening one of three planned San Francisco locations in September on 24th St. We caught up with Co-founder David Segal:

What can Noe Valley expect at the new store? And will you be serving tea as well as selling it?
Our Noe Valley store will be a clean bright space filled with colorful canisters of 150 varieties of loose leaf tea and unique blends. Customers will be greeted by enthusiastic, knowledgeable staff, who will offer free samples, and can guide them through the fun experience of exploring our teas. We sell our teas loose by the ounce for home use, accessories to easily make loose leaf tea, and a wide selection of tea gifts and variety packages. We also offer any tea hot or iced by the cup.

Noe Valley will be the 3rd or 4th location you'll open in the US. What made you chose Noe?
We look for a neighborhood that has a community feel - where people are out and about, strolling, visiting, shopping. It felt like a perfect fit for us.

You're next door to Martha & Bros which also sells tea – what should we expect from your shop that's different from what other local coffee shops offer?
We are mostly about selling loose leaf teas to take home and enjoy, in varieties that are completely exclusive to DAVIDsTEA, although our customers can enjoy a freshly made cup of hot or iced tea, in any of our 150 varieties. That makes us quite a bit different than other tea shops. We also don't serve coffee, so for those who want a cappuccino, we will happily send them next door, where we think Martha is doing a great job!

What are your plans for or thoughts about the parklet on that stretch of 24th Street?
It’s a great outdoor space where people in the community can share a pot of tea or coffee with a friend.

You've announced a tentative opening date of September 8th on Twitter. Is that still the date and will it be a soft opening or a big party?
We are planning a public opening on that date, with free tea being served all day. We hope all of Noe Valley will come on down and check us out!

DAVIDsTEA
3870 24th St
http://www.davidstea.com/
Opens September 8, 2012 (Update 9/5: the new open date is Sept 22, 2012)

[Photo: Bleecker St in NYC by JDP Architecture]

Interview: Ariel Ford of Easy Breezy

The Noe Valley Town Square may still be a distant fantasy, but Ariel Ford hopes to bring some of that communal spirit to Easy Breezy, a frozen yogurt shoppe set to open in June. We asked Ariel what she has planned for 4028 24th St:

Tell us a bit about yourself. My name is Ariel Ford. I grew up on the Peninsula and have lived in either Noe Valley or Eureka Valley for the last 19 years. My husband Durand and I bought a home here 11 years ago and are raising our three young sons here ages 1 ½, 5 and 7 ½. We live our daily lives here and just love our neighborhood.

What made you want to open a store in Noe Valley? We have been looking at the 24th Street shopping corridor for the last 7 years with frozen yogurt on our minds. We were waiting for the perfect spot – it finally opened up, and at the perfect time.

Easy Breezy – where did you get the inspiration for the name? Durand’s family is from Minnesota, and we spend a few weeks there every summer with the kids and our extended family on White Bear Lake. We love to go to the Cup N Cone there for a soft serve – it’s a small shack that has been there forever - the shop was inspired by this type of frozen treat shack you commonly see in the midwest, where families and community gather around a small shack. The person serves you your treat through a screen in the shack, and people gather in the sunshine and enjoy a nice cup or cone.

You’ve been a long-time resident of Noe – why open a store now? Our kids are finally (almost) old enough to allow us a little more time for a venture like this. And we love the idea of being able to serve our local community. We feel the one thing 24th Street lacks is a fun, sit-down dessert place and we are looking forward to filling that gap with a healthy and delicious frozen yogurt option.

Froyo –other companies have tried and failed – what do you think you can do differently to succeed? We are not a chain, not a franchise. We are long-time residents that understand this neighborhood and it’s tastes – they are the same as ours! We look forward to offering healthy, organic options that are locally produced as much as possible, while still offering fun choices in yogurt flavors and toppings. We are building our shop with zero waste in mind – everything will be compostable, green and energy efficient. We are completely focused on this individual store and how we can cater to our local folks. And personally, we are very community-minded people – it is how we raise our kids, run our home and run our lives. It’s a natural extension for us to create community around frozen yogurt and dessert!

Describe the Easy Breezy experience for us – give us a tour. What do you have planned? Breeze through our outdoor patio (complete with stroller parking!) into Easy Breezy. You’re inside but it still feels like outside – beautiful wood and summery colors greet you and beckon you to grab a Breezy cup. Fill your cup with our organic tart yogurt, or enjoy our home-made flavors like Chai Vanilla, Strawberry Pie, Fresh Cake Batter and Cookies n Cream. There is also a non-dairy option. If you are feeling more decadent you might want to splurge on the vanilla frozen custard. Circle around our toppings island and enjoy items like organic fruits, fresh nuts, cookie dough and brownie bits from local shops, or saltier toppings for the more adventurous – peanut-butter filled pretzels and kosher rock salt anyone? Pay by the ounce, grab a compostable spoon and find a seat on a wide log or at the wooden bar, and enjoy! It’s a great place for the kids during the day, and a cozy place to grab dessert after dinner. All of our frozen yogurt is gluten-free, rich in probiotics and kosher.

Why did you decide to convert a retail space to food? And what were the challenges there? We knew we wanted to be on the north side of the street because of the sun. We also knew we were going to put a lot of effort into the buildout of the space and wanted to work with a landlord we could have a strong and trusting relationship with. Elisa of Elisa’s Hot Tubs and her family have been absolutely wonderful to work with during the long process of converting the use of this space from retail to food. We have had incredible neighborhood support from the Merchant’s Association as well as local businesses and residents. The planning department took a look at the corridor when we asked for the conversion and understood the need for businesses in the area that promote more walk-by traffic. The conversion process was long and we are in communication with our district supervisor Scott Weiner in his attempts to make the process less arduous.

What other places do you love and frequent on 24th St? Our family hits Toast and Pasta Pomodoro a couple times a week. We love the shopping at Xela Imports, and getting pampered at Sally’s Nails. The kids spend hours and most of their money at Just For Fun. I enjoy spin classes at Cardio-Tone as well.

Bernie’s, Philz or Martha’s? They’re all good – Bernie’s has great ambiance, you can’t beat Martha’s selection of pastries…..but I have to admit I am a Philz coffee addict. Turkish with cardamom, cream only. Mmmm…. hey – maybe we should offer a Philz coffee-flavored yogurt!

Interview: Friends of Noe Valley Board of Directors Member Erin Rice

Newly-elected member of Friends of Noe Valley's Board of Directors Erin Rice offered us an interview and we jumped at the chance.

"Founded in 1971, Friends of Noe Valley actively supports neighborhood improvement projects and gives Noe Valley residents a strong collective voice in matters that affect our community." The group works with the NV Merchant's Association and is focused on revitalizing 24th street, improving public space, and organizing neighborhood events.

Tell us a bit about you.

I've lived in Noe Valley for two years, on Church and 23rd, and am the assistant manager of Firefly. I'm a recent graduate from SFSU in Urban Studies and Planning where I focused on sustainability, transportation and civic engagement.

Why did you run for the FoNV board? What do you hope to accomplish?

I'm in love with Noe Valley, but I feel that we are lacking a sense of community empowerment. Neighborhood associations are one of the best ways to inspire local participation and I think that if we are organized, we can quickly make large strides. The bottom line is that I'd like to get more Noe Valley residents interested and involved in the decision making process.

The biggest battle in Noe this year has been the use of public space. What's your take on the recent plaza/parklet controversy and the upcoming town square?

This was the biggest indicator for me that we're lacking reasonable public discourse in Noe Valley. We all definitely learned that any neighborhood changes need to be thoroughly discussed first, I just hope that now we'll have more civilized forums in which to do that. Parklets are a great compromise, and I look forward to them clearing up some of our pedestrian bottlenecks.

Using the parking lot for a town square is a fantastic idea that came out of this dialog, but an expensive one. If the Neighborhood Parks Council decides to allocate the $3 million or so needed to buy the land, I will be excited to continue the planning process for our new public space.

FoNV hasn't updated its website since 2006 and information about what FoNV does is hard to find. What do you hope FoNV tackles in the next 12-24 months and what should we expect to see the group get done?

It feels like FoNV is actually discouraging participation with that ancient website, and one of the new board members specifically mentioned their goal to revamp it (to much applause). That's a top priority, and it will be a good exercise in visioning and organization. I think membership outreach and much more regular meetings should be the next steps.

Longer term, I'd like to see more community events, coordination with the NVA and NVMPA to promote local shopping (maybe a local currency like Bernal Bucks?), a discussion around emergency preparedness and resiliency, and maybe someday a large community garden, if we can ever find any open land.

Corporate shuttle buses … good or bad for the neighborhood?

Mostly good. It's definitely better than all of those people driving down the peninsula, but it's a shame they can't rely on Caltrain. I welcome companies providing a convenient, cleaner form of transportation for their employees and our residents. Although I'm not ok with people driving here, parking, and then catching these buses, I believe that the new parking restrictions, brought on democratically by our citizens, have already discouraged that.

Bernie's, Martha's or Starbucks?

Bernie's.

Anything else you want people to know?

I believe that every resident should have a voice and be involved in what happens in our neighborhood. With this in mind, consensus is ideal, but not always realistic. A simple majority is good enough for me and I'll be the first to suggest that we put it to a vote, no matter what the issue is. Otherwise, we'll never get anything done.

NVSF welcomes the opportunity to interview any and all community leaders. Please contact us if interested.