Original Joe’s Cable Car To Open In West Portal

The new fast-casual concept will focus on burgers, American classics, and family dining

Maressa Ribeiro News Writer
The restaurant is expected to debut in late 2027 (Image credit: Facebook: Original Joe's Cable Car)

Original Joe’s Cable Car is slated to open at 385 West Portal Ave. in San Francisco’s West Portal neighborhood, adding a new fast-casual concept from the family behind Original Joe’s, Little Original Joe’s, and Elena’s. The restaurant is expected to debut in late 2027, according to an announcement from the restaurant group.

The new restaurant will be operated by third-generation restaurateurs John and Elena Duggan, whose family has been associated with the Original Joe’s restaurant legacy for nearly 90 years. The West Portal location will be adjacent to Little Original Joe’s, extending the family’s presence in the neighborhood.

Original Joe’s Cable Car will offer counter service and a menu centered on American comfort food. Planned offerings include burgers, hot dogs, chicken tenders, salads, and bowls, along with soft drinks and milkshakes. Beer and wine will also be available.

The concept takes its name and design inspiration from San Francisco’s cable cars. According to the announcement, the restaurant will combine the Original Joe’s legacy with the city’s transportation icon while maintaining an informal neighborhood setting.

The Duggans said West Portal was chosen in part because of their longstanding connection to the area. They have operated Little Original Joe’s and Elena’s in the neighborhood and described the new restaurant as another step in their commitment to the community. Original Joe’s dates to 1937, when the first location opened at 144 Taylor St. in San Francisco’s Tenderloin. The family’s current flagship operates at 601 Union St. in North Beach.

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Maressa Omena is a diversity-thirsty journalist who believes every dish comes with a history worth telling. With more than a decade of experience in journalism,m podcasting, and digital communications, she focuses on uncovering the people and stories behind the headlines and the menus. A thrift shopper of vintage cookbooks and a former catering professional, her connection to food goes beyond writing: it's shaped by a deep appreciation for the craft and community of the industry. She is inspired by the stories that turn meals into moments of connection. Outside of work, she enjoys traveling and exploring cultural diversity in search of new flavors and perspectives.
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