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"I was worried. Whenever a classic place like &lt;a title=\"The World\u2019s Best Last Dive Bar\" href=\"http://www.bonappetit.com/restaurants-travel/article/best-last-dive-bar-in-world\"&gt;Tosca Caf\u00E9&lt;/a&gt;, in San Francisco's North Beach neighborhood,\u00A0&lt;a title=\"What\u2019s Changed in the Newly Reopened Tosca Caf\u00E9?\" href=\"http://www.bonappetit.com/restaurants-travel/article/ken-friedman-tosca-cafe\"&gt;comes under new ownership&lt;/a&gt;, I get worried. Will they clean it up too much? Will the soul of the spot remain intact? What kind of people is it going to attract now? In the case of Tosca, however, I really had no reason to worry. After all, &lt;strong&gt;April Bloomfield &lt;/strong&gt;and&lt;strong&gt; Ken Friedman&lt;/strong&gt;, the brains behind such NYC spots as &lt;a href=\"http://thespottedpig.com/\" target=\"_blank\"&gt;The Spotted Pig&lt;/a&gt; and &lt;a href=\"http://thebreslin.com/\" target=\"_blank\"&gt;The Breslin&lt;/a&gt;, aren't your average owners. In my opinion, they made Tosca better. They brought it back from the dead, introduced an Italian-influenced menu, made the cocktails better, and cleaned up the murals on the wall\u2014among other things. &lt;a title=\"What\u2019s Changed in the Newly Reopened Tosca Caf\u00E9?\" href=\"http://www.bonappetit.com/restaurants-travel/article/ken-friedman-tosca-cafe\" target=\"_blank\"&gt;You can read all about the makeover here&lt;/a&gt;. They gave Tosca new life without forgetting its old one.\r\n\r\nThis is basically what Friedman, former Tosca owner\u00A0&lt;strong&gt;Jeannette Etheredge&lt;/strong&gt; (who will remain a key part of the place), and I talked about Sunday night at a party thrown by &lt;em&gt;Bon App\u00E9tit&lt;/em&gt; at the hallowed spot. Over plates of meatballs, pork-ear terrine, and pork-fat fried potatoes (not your average bar snacks), San Francisco chefs and other restaurant-industry folks drank whiskey and wine, and I even spotted \u00A0a few with the house specialty cappuccino, a dangerous mix of coffee, milk, bourbon, and armagnac.\r\n\r\nThings wrapped up late (my kids back in NYC were getting up when I was going to bed), but &lt;a href=\"http://uber.com\" target=\"_blank\"&gt;before I Ubered it back to my hotel&lt;/a&gt;, I asked Jeannette if she'd still be holding court at the end of the bar like she has for years.\r\n\r\n\"I would,\" she said, \"but they put in a fancy meat slicer at the end of the bar.\"\r\n\r\nHearing this, Friedman jumped in: \"We'll get rid of it! Who needs a meat slicer? I never liked that meat slicer.\"\r\n\r\nSee, I have nothing to worry about\u2014Tosca is better than ever. A coaster featuring former Tosca owner\u00A0Jeannette\u00A0Etheredge &lt;p style=\"text-align: left;\"&gt;New owner Ken Friedman with Etheredge&lt;/p&gt; Coqueta's Ryan Mcilwraith and his wife, Tasha Friedman built a kitchen, as Tosca hasn't had food since the \u201960s, and opened up the wall \"so\u00A0the cooks can look out,\" he said. Octopus salad, ham, and, oh yes, pig ear terrine.\u00A0Not your typical dive bar snacks. \"We re-covered the tables,\" said Friedman. \"They were sort of old tables with linoleum tops, kind of plastic, so we put dark wooden tops to match the bar.\" Tosca's murals \"have been there 90-something years,\" said Friedman."^^<http://www.w3.org/2001/XMLSchema#string>
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