by their Asian-American up- bringing. Through their shop, the couple offers a job-train- ing program for those facing barriers to employment. Butcher Girls: The latest concept from Erika Naka- mura and Jocelyn Guest,

Due Madri platter

Local Roots: Owner Wen-Jay Ying will feature a menu of elevated Chinese farm-to-table food with homestyle cooking using sustainably grown ingredients from local farms. The menu will offer popular items like

Ammi and GubShup’s Jimmy Rizvi Right: GupShup dish

Ammi: From restaura- teur Jimmy Rizvi, known for his popular Indian restaurant GupShup and Chote Miya, Ammi will feature a menu of homestyle Indian favorites. The name Ammi, which means “mother” in Hindi or Urdu, pays homage to Rizvi’s mother and their family going back a couple genera- tions. Not only will Ammi feature Rizvi’s mother’s family recipes, but she will also be training and passing on these recipes to Ammi’s chefs. Bessou: Restaura- teur Maiko Kyogoku and chef Elena Yamamoto will open the next outpost for

Bessou. Kyogoku’s modern take on Japanese home cook- ing made Bessou a must-visit destination in NoHo. This new location will be called “Bessou on the Pier’’ and will feature some of Bessou’s signature dishes, including Japanese-style karaage fried chicken and sushi crispy rice, as well as a new rotating omakase bento and seafood- forward menu. Bird & Branch: Wife- and-husband team Faith and Brandon Lee will open the next location for their spe- cialty coffee shop, which showcases relationally sourced coffees and baked goods with flavors inspired

Due Madri’s Butcher Girls

Faith and Brandon Lee of Bird & Branch

the founders of the Butcher Girls, will bring 20 years of shared experience as whole animal butchers to Due Madri. Inspired by their travels to Italy, the menu will feature some of Erika and Jocelyn’s favorite sand- wiches and will pay homage to their personal experience and shared love for meaty, Italian fare.

Local Roots owner Wen-Jay Ying

scallion pancakes, bubble tea, vegetarian egg drop soup, and vegan organic Mapo tofu bowls, along with many grab-and-go options to take to Pier 57’s rooftop park.

Bessou dish Left: Bessou restaurateur Maiko Kyogoku


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