San Francisco, CA
The Emmy’s Unicorn Mural Is Gone, But the Spaghetti Shack Is Here to Stay
First things first: Emmy’s Spaghetti Shack isn’t going anywhere. That being said, the business is changing ownership. An eagle-eyed tipster and Emmy’s regular recently noted some slight changes including a new website and a handful of new menu items. As it turns out, Emmy’s bartender Michael Irish bought the business and officially took over on Wednesday, July 31, as first reported by Broke-Ass Stuart. It’s perhaps the best case scenario for the sale of a longtime San Francisco favorite; Irish saved up and was in the market to buy and run his own bar, and Emmy’s founder Emmy Kaplan wanted to sell. “I was doing it all on my own through Covid, working every day delivering food and even opening a temporary grocery for neighbors,” Kaplan told BAS. “I never wanted to close the Shack but I started to think about different options.”
Irish hails from Brooklyn and snagged his first San Francisco job at Emmy’s, working as a bartender for the last three years at the Bernal Heights restaurant. Most importantly, he understands the shack’s place in the neighborhood. “I’m gonna keep it really fun and silly,” Irish tells Eater SF, “and we’re still going to have fun for the holidays and put up all the lights and the fake snow and everything, as Emmy’s always been doing for years. I’ve been a loyal employee and I’ve always liked the place.”
Still, Irish is placing his stamp on the place. Cocktails will run between $12 and $14 while shots are priced at $5, and there will be happy hours, as BAS reports. Irish will maintain the majority of the menu but he also plans to add new dishes. On the weekends, food will be available until midnight and Irish is also preparing a whopper of a regular Monday night (cash only) deal starting Monday, August 12: One salad, one appetizer, one entree, one dessert, and one bottle of wine for $60. “Everyone complains about how expensive things are,” Irish says, “so put your money where your mouth is and we’ll see you on Mondays.”
One thing that has already changed, however, that Irish hopes won’t freak people out: The unicorn mural is now gone and replaced with old-school, 1950s wood paneling. “I had to make something more mine,” he says. “I’m not a big unicorn guy. But that’s the only thing that’s gone — everything else will be the same.”
Irish promises he will keep the Dolly Parton booth up, and when he gets some time, he’ll add a tribute booth for Kaplan, a fitting salute from Irish as he and his family take over as the next generation of Emmy’s. “Especially here and in Brooklyn, all these bigger cities, places just leave all the time,” Irish says. “This is not one of those cases. If you liked Emmy’s before, you’ll still like it. I promise.”
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Emmy’s Spaghetti Shack (3230 Mission Street, San Francisco) is open 5 p.m. to 9 p.m. Sunday through Thursday, 5 p.m. to 9:30 p.m. Friday and Saturday, with plans to extend weekend hours soon.
San Francisco, CA
Yes, an $8 Burger Exists in Downtown San Francisco
Sometimes life requires an easy hang, without the need for reservations and dressing up, and preferably with food that’s easy to rally folks behind. The newish Hamburguesa Bar is just such a place, opening in December 2025 and serving a tight food menu of smash and tavern burgers (made with beef ground in-house), along with hand-cut duck fat fries, poutine, and Caesar salad. The best part? Nothing here costs more than $20. Seriously, this spot has so much going for it, including solid cocktails and boozy shakes. It’s become a homing beacon for post-work hangs, judging by a recent weekday crowd.
Hamburguesa Bar’s drinks are the epitome of unfussy: Cocktail standards, four beers on tap, two choices of wine (red or white), boozy and non-boozy shakes, plus 21 beers by the can or bottle. Standards on the cocktail menu are just that, a list of drinks you’ve heard before — such as an Old Fashioned, daiquiri, gin or vodka martini, or Harvey Wallbanger — with no special tinctures or fat-washed liquors to speak of (that we know of, at least). I’m typically split on whether boozy shakes are ever worth it, but the Fruity Pebbles option ($14) makes a convincing case, mixed with a just-right amount of vodka and some cereal bits. (I’ll leave the more adventurous Cinnamon Toast shake made with Fireball to others with more positive experiences with that liquor.)
Downtown and SoMa has a reputation for restaurants closing early, but Hamburguesa Bar keeps later hours, closing at midnight from Monday through Saturday (closed Sundays). It’s also open for lunch at noon during those days, with the exception of Saturdays when it opens at 5 p.m.
San Francisco, CA
Iran conflict disrupts flights out of SFO
San Francisco, CA
Hundreds Rally in San Francisco Against U.S.-Israel Strikes on Iran | KQED
She acknowledged that Iranian Americans hold a range of political views, including some who support U.S. intervention, but said she believes the future of Iran should be determined by its people.
“The Iranian people in Iran can decide the future of their country,” she said. “War, I don’t think, is going to help.”
Speaking to the crowd, Mortazavi challenged what she described as a narrative that Iranians broadly support U.S. and Israeli military action.
“They want you to believe that every Iranian … is cheering on the United States and Israel,” she said. “That is unequivocally false.”
She urged attendees to continue organizing beyond the rally and announced plans for additional demonstrations.
Dina Saadeh, an organizer with the Palestinian Youth Movement, said multiple groups mobilized quickly in response to the strikes.
“I’m angered today,” Saadeh told KQED. “People here don’t want to see our country engaged in more endless war.”
Saadeh described the protest as part of a broader effort to oppose sanctions, military escalation and what she called U.S. imperialism. She said participants were calling on elected officials to redirect public funds toward domestic needs.
“People want money for jobs and education, not for war and occupation,” she said.
KQED’s María Fernanda Bernal contributed to this story.
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