Aydea: Duck Prosciutto and Huge Dumplings Are About to Hit the Inner Richmond | Eater SF
"When he opened his SoMa location, owner Chris Dumesnil let his two daughters press their hand prints into the walls’ still-wet paint; now they get the chance to make their mark on Geary Boulevard with a new Inner Richmond location debuting Friday, March 14. "We’re opening [the restaurant] in the Richmond to make sure that we’re closer to people," Dumesnil says. The Geary outpost adds items fans won’t find at the SoMa spot, including uchpuchmak (a hand pie commonly made with meats including lamb and goose) paired with the restaurant’s house-made duck prosciutto, while other signatures make the jump: huge pelmeni dumplings, 72-hour chicken broth, and Dumesnil’s time-tested mashed potatoes. Brunch will include a new Tatar breakfast—numerous items compiled a la English breakfast—alongside standbys like the zang madame, a Tatar riff on a croque madame; the spot will also open for dinner twice a week. Everything remains seed oil–free and all-organic. On the drinks side the new location will serve tea and nonalcoholic cocktails; "Roughly half the population of Tatarstan is Muslim, according to the Carnegie Moscow Center," and Dumesnil says his menu reflects the teetotaling of the region, so there will be nonalcoholic wines as well as a full coffee menu and regional favorites such as sea buckthorn shrubs, black currant teas, and kvas, a Lithuanian rye soda. The business has been on a hot streak: the first permanent space opened in January 2024 in a former Sushiritto location, they served food during Outside Lands in August 2024, rolled out a food truck in February 2025, and the San Francisco Chronicle wrote up Dumesnil’s qistibi, "a kind of crepe stuffed with creamy potatoes, caramelized onions, and beef." Catering has picked up, and affordability and a family-friendly environment remain priorities: "We’re still trying to do all the nicest things that we can do," Dumesnil says with a laugh. The Geary Boulevard outpost (5801 Geary Boulevard) debuts on Friday, March 14, and will be open 8 a.m. to 3 p.m. Monday through Friday, 10 a.m. to 5 p.m. Saturday and Sunday, with dinner on Thursdays and Fridays to come." - Paolo Bicchieri
