The owners of the San Francisco Restaurant are optimistic about business growth on the weekend of July 4.

SAN FRANCISCO – At the time of the outbreak, the Bay Area restaurant industry was at war, but there were two bright spots in San Francisco this holiday weekend.

Two eagerly awaited restaurants opened their doors to welcome many eager diners. After two years of closure, the lights went on at the Mebeck restaurant on Scott Street in Marina District.

On Saturday, the dining room was full and cocktails were pouring in.

“So far, it has been great. People in the area have been very happy to be back and we have had a warm welcome over the past two days, even though it’s a holiday weekend and there aren’t many people,” said owner and cake chef Lori Baker.

She and her husband, Chef Jeff Banker, said it was very difficult to go out and attend outdoor dining services. They were completely shut down during the first days of the epidemic.

Husband and wife use the mix to rejuvenate and expand the interior and create a new menu featuring California cuisine with Asian influences. Perhaps Quebec has added a private dining room and plans to add a wine cellar and oyster bar.

“How did we survive the two years? Unfortunately, we let people go, and Jeff was a personal chef and I helped him. And we got help from the government to help us reopen, which was amazing,” Baker said. .

The Williams family has visited Quebec twice in the past three days. Before the plague, there were normal people.

“I really like the food and I’m very happy to be here,” said Emerson Williams.

Jenna Williams: “We thought we were texting and e-mailing them and calling their phone numbers and saying, ‘When are you ready, when are you ready?’ “So they finally announced their opening on the 30th and we were here the first day and we want to come back from there.”

A new venue with promising signs of success was officially opened on Saturday at Gerardeli Square.

The brand, which began popping up in Auckland, opened up a large space in its new location. The fisherman’s pole area includes a large waterfront dining area.

“It’s been incessant since I was 2, and there were a variety of small waves we felt in the kitchen, but we were trained to control it and it was fun for us,” said Assistant General Manager Davy Guerrero. “I arrived in San Francisco as soon as Kovid happened, so I saw the city closed. I’m very happy to be part of something that will create jobs and business for San Francisco.”

Tourists and locals have been busy ordering the workers to sign Detroit-type pizzas.

“When I see how much we explode on social media, especially in the Bay Area, I think it’s nice to have a lot of people who know us,” Gerero said. “In the first few weeks, we’ve got a lot of new and interested customers so far.”

Despite signs of recovery, restaurants are still facing some problems, including supply chain issues and staff retention during Kovid. Institutions are still struggling to cope with the epidemic due to omicron differences.