Home News San Francisco Bids Adieu to Trailblazing Cassava Restaurant After 13 Years, Owners Chart New Culinary Ventures

San Francisco Bids Adieu to Trailblazing Cassava Restaurant After 13 Years, Owners Chart New Culinary Ventures

San Francisco Bids Adieu to Trailblazing Cassava Restaurant After 13 Years, Owners Chart New Culinary Ventures

San Francisco’s dining scene is set to bid farewell to Cassava, a beloved establishment known for its culinary delights and progressive values. As announced by the owners,

Cassava

will close its doors next Sunday after nearly 13 years of service. The news was met with sadness and support; Cassava was not just a dining spot but a beacon of forward-thinking practices in the industry.

Yuka Ioroi, co-owner of Cassava, described the upcoming closure as a moment of grief, akin to “someone is dying”. Nonetheless, the team has been proactive – they have already assisted their entire staff in finding new employment opportunities, a testament to the restaurant’s commitment to its employees. As per

The San Francisco Standard

, Ioroi explained that the decision to close was complicated, multifaceted, and not attributable to a single cause or locality, but rather, it reflects broader challenges within the city.

Despite the closure, the visionary duo behind Cassava, Ioroi, and her husband and chef, Kristoffer Toliao, are not exiting the culinary stage. They are set to embark on new ventures, including a takeout-focused cafe kiosk in Jackson Square, debuting in early 2025. According to the

Cassava website

, this move shows a strategic pivot towards a business model suited for the fast-paced Financial District, alongside a plan to open a restaurant in North Beach, where they’ll offer group and private dining experiences.

Their commitment to their staff’s welfare seems unwavering, as 75% of Cassava’s team is expected to transition to North Beach Restaurant – maintaining the impressive benefits package they enjoy. Toliao is working with world-renowned chef Dominique Crenn, offering a hint of the culinary excellence that is to come. “We eventually want to open our own [full-service restaurant] again,” Iorio told

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The San Francisco Standard

, “when the economy is better.”

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