The former home of a greasy barbecue joint has given rise to Hopscotch, an energetic bistro whose lofty ambitions belie its
modest size. Chef-owner Kyle Itani, a veteran of Yoshi’s in San Francisco and The Meatball Shop in New York City, blends those
influences on a sharp Cal-Med menu with Japanese accents, flanking duck-fat fries with yuzu aioli, underpinning fried chicken
with shishito peppers, and seasoning a salad with chrysanthemum leaves. With its checkerboard cork floor and cozy confines,
the place has the feel of a throwback supper club, only with better cocktails and a burger bolstered with griddled beef tongue.
Last Reviewed July 2013