Hot Spud For The Gourmet On The Go Grand Opening July 26, 2010

Adding to San Francisco's progressive and eclectic food scene is Hot Spud, a fresh and fun dining spot that capitalizes on Europe's longstanding love affair with the jacket potato. Located at the edge of North Beach in Fisherman's Wharf at 2640 Mason Street in San Francisco, this new venture promises to be a destination for both locals and tourists searching for a fast and healthy all-in-one meal.

Hot Spud encapsulates the ultimate convenient eating experience. A well-edited menu focuses on the nutritious potato and its ability to be an amazing vessel for flavorful and healthy toppings. Entr�e salads with the same potato topping options and in-house prepared soup give the non-potato eater an alternative choice for lunch, mid-day snack, dinner, or late-night bite.

Every 12-ounce potato is baked in an imported King Edward convection oven, producing a light and fluffy interior and evenly browned exterior. Signature spuds include the Wharf with crab, corn, red and green onion, and lemon beurre blanc sauce, and the Veggie Spud with broccoli, cheddar cheese, peas, corn and sour cream. Filling options include steak, chicken, sausage, shrimp and crab. Custom sauces (all complimentary) include chipotle tartar, lemon beurre blanc and spicy wing. Both signature and personalized spuds come with sour cream, butter, and cheese.

Whenever possible, menu items are sourced locally with a concerted effort to incorporate as many organic items as possible. Of special note, 90% of the menu is gluten free. All meat and seafood toppings are grilled-no microwaves or frying units on premises. Soups and signature sauce toppings are produced from scratch, and all dairy items are rBST-free. Some desserts incorporate the use of sweet potatoes as an added health and flavor boost and are prepared by partner, general manager and chef Simone Powers.

Powers, a trained vegan chef specializing in raw food, perfected her baking skills at San Francisco's Caf� Gratitude. Powers has traveled the globe catering retreats and yoga teacher trainings, focusing on healthy and natural flavors. Besides Powers, Edip Kurtcu, partner and chef de cuisine also has a strong connection to global healthy foods and offers extensive international cooking and restaurant management experience. Cemil Erzincanli, partner and operations director, brings marketing and business expertise to the endeavor, rounding out this knowledgeable and entrepreneurial trio.

Along with an exciting new food concept is an equally impressive interior space. The build out was overseen by Contractor Adlan Ozsoy of A&B Construction in San Francisco, and the architectural firm, Martinkovic Milford, adding their innovative design aesthetic, adhering to the principles of green architecture by using several sustainable and green building materials such as Durapalm and Wovin Wall products throughout the 1,300 square feet with seating for 24. Additionally all food items are served in recyclable to-go-ware and utensils, all compostable, are made by SpudWare, cutlery made from 80% potato starch and 20% soy oil.

Hot Spud is the first San Francisco restaurant solely dedicated to promoting the nutritionally powerful potato, filling it with high quality meats and toppings. Grab one and go, or relax and enjoy other menu offerings with a glass of wine or beer or a fresh-squeezed juice or natural soda. Items priced from $2 to $12. All major credit cards accepted. Street parking.

Hot Spud is located at 2640 Mason Street at San Francisco and is Monday through Thursday, 11 a.m. to
8 p.m. and Friday and Saturday, 11 a.m. to 9 p.m. (415) 399-1065 and (888) hot-spud. www.hotspudsf.com