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Hadeem applies for liquor licence at Lower Haight debut space

Hadeem applies for liquor licence at Lower Haight debut space

Built World San Francisco, CA local

Chef Spencer Horovitz's California-Jewish pop-up is slated to open at 682 Haight St in the first half of 2027

Yesterday: Liquor licence application appears

Overview

Updated 1 hour ago

Hadeem, the California-Jewish pop-up from chef Spencer Horovitz, is one step closer to a permanent home. A liquor licence application for his debut restaurant appears on the California Department of Alcoholic Beverage Control's (ABC) list for 682 Haight St, the Lower Haight space the restaurant is slated to open in the first half of 2027.

The application is for a type 47 on-sale general licence, which allows beer, wine, and spirits served with food at an eating place. It is listed as applied for, not yet issued. The space is currently home to Mexican restaurant Otra, which closes in early December. Horovitz spent more than a year searching for his first permanent location.

Why it matters

If Hadeem opens as planned, the Lower Haight gains a James Beard-recognized chef's first permanent restaurant on an already competitive dining strip.

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Key Indicators

Type 47
ABC licence sought
On-sale general eating-place licence covering beer, wine, and spirits with food.
First half 2027
Planned opening window
Per SF Standard, Hadeem is slated to open at 682 Haight St during this period.
3
Years as a pop-up
Hadeem launched about three years ago, per SF Standard.

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People Involved

Organizations Involved

Timeline

2023 October 2026

5 events Latest: Yesterday
Tap a bar to jump to that date
  1. Liquor licence application appears

    Latest Permit

    A type 47 on-sale general ABC licence application appears for Hadeem at 682 Haight St, listed as applied for, not yet issued.

  2. Opening plan reported

    Announcement

    SF Standard reports Hadeem will open at 682 Haight St in the first half of 2027; current tenant Otra will close in early December.

  3. Business registration filed

    Permit

    The City of San Francisco logs a business registration for Hadeem at 682 Haight St, with a location start date of Sept. 16.

  4. Beard semifinalist nod

    Recognition

    Horovitz is named a semifinalist for the James Beard Foundation's Emerging Chef Award.

  5. Hadeem pop-up launches

    Launch

    Hadeem, the California-Jewish concept from Spencer Horovitz, begins serving at wine bars and restaurants across the Bay Area.

Scenarios

1

Hadeem opens in Lower Haight by summer 2027

Likely Resolves by Q2 2027

Discussed by: SF Standard's initial coverage and Horovitz's own statements

The ABC approves the type 47 licence, the build-out proceeds on schedule, and Hadeem begins serving at 682 Haight St during the announced first-half-2027 window. Interim pop-ups, including an Oct. 10 collaboration with Jules and December events with Mister Jiu's, keep building buzz.

2

Hadeem's opening slips to late 2027

Possible Resolves by End of 2027

Discussed by: Restaurant industry observers; SF Standard's coverage noted the space is still occupied by Otra

The licence approval, construction, or financing takes longer than planned. Hadeem's opening moves to late 2027 or beyond. The restaurant may keep operating pop-ups in the interim, sustained by existing buzz.

3

Hadeem abandons the 682 Haight St plan

Unlikely Resolves by End of 2027

Discussed by: Restaurant-past cautionary tales of openings that collapse despite early filings

The deal falls through. The ABC licence is denied, the build-out costs balloon, or Horovitz and the landlord part ways. The space at 682 Haight St goes to another tenant or sits empty.

Historical Context

2 moments from history that rhyme with this story — and how they unfolded.

2014

Lazy Bear (2014)

Chef David Barzelona ran a ticket-only pop-up dinner series in a San Francisco warehouse, selling seats to multi-course meals. The buzz carried him to a permanent restaurant in the Mission District, which opened in 2014.

Then

Lazy Bear sold out its early service periods and earned immediate critical praise, leading to Michelin recognition within a few years.

Now

The restaurant became a two-Michelin-star institution, cementing the pop-up-to-permanent model as a viable path for ambitious chefs.

Why this matters now

Horovitz is following the same playbook: build a following through pop-ups, then translate that goodwill into a permanent restaurant launch.

2010

Mission Chinese Food (2010)

Chef Danny Bowien and Anthony Myint began serving a 'Mission Chinese' menu out of a small corner inside Lung Shan restaurant on Mission Street in San Francisco. The pop-up quickly drew lines and national press.

Then

The temporary arrangement became a permanent restaurant in the same space, with Bowien's Szechuan-inspired cooking earning rave reviews.

Now

Mission Chinese became a nationally known name and helped validate the idea that a pop-up can launch a lasting restaurant brand.

Why this matters now

Shows how a temporary cooking project can generate enough demand to justify a permanent space, the same dynamic Hadeem is trying to harness at 682 Haight St.

Sources

(3)