Top Chef, Season Four

Padma: Chef Hopfinger, please pack your knives and go.

Erik: That’s cool. I’ve got a gig in SF.

Tom: Do tell.

Erik: Formerly 2223 Restaurant, Jake’s on Market opens tonight. We’re keeping the neighborhood vibe alive with booth seating, historical photos of the Castro, a dineresque menu, weekend brunch (starting February 25), and late-night bites like chicken tenders and Maui onion rings.

Padma: You know I’m a midnight eater.

Erik: Girl, I see you mowing Southern fried chicken and ground-to-order burgers into the wee hours.

Gail: Comfort food, eh? Is fried chicken really a winner?

Erik: You bet your judgey ass. But for finer moments, opt for the cider-brined pork chop, crab-and-shrimp-stuffed sole, or Moroccan-spiced lamb with pomegranate molasses.

Tom: All this food talk is making me thirsty.

Erik: There’s wine on tap, and we’re shaking cocktails with fresh fruits and zesty spices at the marble bar. Top that.

Jake’s on Market, 2223 Market Street, between 16th and Sanchez Streets (415-431-0692 or jakesonmarket.com).

Photo: Schuyler Bailey / DailyCandy