The unofficial end of summer for the rest of the country is upon us, but we all know that the best is yet to come, weather-wise, for San Francisco. Also, there's a lot to look forward to this fall, bar and restaurant-wise.

First up, this week's biggest news is that master butcher and bacon-studded-hot-dog-maker Ryan Farr is expanding his business once again, less than a year after opening a full-time butcher shop in the Mission. 4505 Meats will be taking over the shuttered Da'Pitt BBQ space (formerly Brother-in-Laws) at Divisadero and Grove. The focus will be on Farr's signature burgers and sausages, with counter service and both indoor and outdoor seating, but the space is also equipped with wood-fired barbecue pits meaning there should be some exciting smoked stuff too. Expect a late fall opening. [Tablehopper, Chron]

Also, the Chron reports on a chef shuffle over at one-year-old Dixie in the Presidio. Chef-partner Joseph Humphrey has departed, and in his place, temporarily, is one-time Top Chef-er turned popular local consulting chef (Jake's on Market, Long Bar), Erik Hopfinger. Expect the menu to become a lot more casual. [Chron]

Due to open in mid-September, as Eater reports, is Third Rail, a new cocktail bar taking over the former Retox space at 628 20th Street, in Dogpatch. It's the brainchild of Range chef-owner Phil West and his longtime barman Jeff Lyon, who'll be in charge of the bar program. The design for the new space is by Range neighbor Paxton Gate, and an added bonus: There will be a jerky bar. [Eater]

And, right near by, there's the long-awaited Dogpatch brewery and restaurant project from Magnolia (2505 3rd Street), with a barbecue-based menu from Namu Gaji chef Dennis Lee. In addition to an expanded beer lineup from Magnolia, there will be a full bar with an extensive whiskey collection. Look for this place to open in October. [Eater]

Coming in late September or early October is the high-profile revamp of Tosca Cafe at the hands of New York chef April Bloomfield and her restaurateur partner Ken Friedman. The 100-plus-year-old North Beach spot will stay true to its history, with a careful restoration that's meant to clean up and restore the existing interior, complete with red leather booths in back and a rebuild of the kitchen in back which hadn't seen the light of day for about 50 years. The menu will be Italian-focused, but you can expect some surprises therein from Bloomfield, and this week brings word that the wine program will be overseen by none other than Ceri Smith of Biondivino and the short-lived Et Al wine bar in Russian Hill. You can expect this to be one of the harder reservations to get throughout the fall and winter. [Tablehopper]