It seems like Warriors’ infamous Draymond Green has tossed his hat in the restaurant ring, and just like his defense, he’s not holding back. Teaming up with two culinary dynamos from the East Bay, Green is about to unleash “Meski,” a Caribbean-Ethiopian eatery that promises a vibrant celebration of Black culture in the heart of San Francisco’s Lower Nob Hill.

So, what’s the dish? Well, according to some culinary gossip, Green is partnering with Guma Fassil of Meskie’s Ethiopia Restaurant fame, yes, the one where you can dive headfirst into delicious berbere-spiced dishes, and Nelson German, the Top Chef Season 18 standout and owner of Oakland hotspots Sobre Mesa and alaMar Kitchen & Bar. Together, they’re shaking up the local food scene with flavors that blend the savory essence of Ethiopia with Caribbean spices and Dominican flair. Because who wouldn’t want to sink their teeth into that?

Set to unveil on March 7, Meski will inhabit the edgy former Members Only joint at 1000 Larkin Street, a spot that once basked in the glory of high-end steakhouse status (you know, just before the pandemic turned the dining world upside down). This time around, we’re trading mahogany wood and tuxedos for a fun, inviting atmosphere that’s just begging to be filled with laughter and good eats.

Draymond has made it crystal clear: the Bay Area lacks representation when it comes to celebrating Black culture. With Meski, he, along with his chef partners, aims to carve out a much-needed space that honors culinary traditions often overlooked in this city. “The city is turning around, and we want to be part of that trend, especially with foods that have been unrepresented for years,” says German, as he prepares for a flavor explosion.

Picture this: a spacious dining room drenched in good vibes, an upstairs bar serving up kickin’ drinks (think espresso martinis swirled with Dominican spiced rum), and a downstairs lounge that’s got your back for all the game-day feels. With DJs spinning Afrobeat and R&B, it’s basically a party waiting to happen.

Anticipate dishes like a Dominican steak encebollado reminiscent of your mom’s hearty stew, alongside sambusas that give the samosa a run for its money. Plus, for all the hardcore carnivores out there, a T-bone steak bathed in a berbere-coffee rub, served with sizzling plantains and pigeon peas. Are you drooling yet?

Keep your forks ready because Meski is about to change the dining game, and who knows? This could be the beginning of a flavorful revolution in San Francisco.