Closed for the rest of November

We apologize for the inconvenience, but Mission Street Food will not be at Lung Shan this week (or next week, which is Thanksgiving). We are working out the logistics of a new prep location and hope to re-open in December. We're still accepting proposals from guest chefs/cooks and at this point, we also want to hire a part-time prep or line cook.

The bottom line is that we want to keep doing Mission Street Food, but we're outgrowing our current kitchen and staff. Thanks again for your enthusiasm and support.


Up Next

Thanks for coming to our first night indoors. The owners of Lung Shan have agreed to another week, so Mission Street Food will be open again this Thursday at 6pm. Special thanks to Jason Fox, chef of Bar Tartine, who has allowed me to prep in his kitchen for so many weeks. Thanks also to the McSweeney's crew, who wrote our fortunes and saved our asses.

We learned a lot last week and hope to deliver better service and shorter waits. Our guest chef for this week fell through…hopefully next week. We’ll keep you posted including a detailed description of his or her dish(es). This week, we’re adding a “guest dish” of our own—a rare beef and glass noodle salad with lotus chips—in addition to the dishes that debuted last week.

photo credit: Jesse Friedman of beer and nosh


Big Night

It's finally Thursday, and we'll be setting up shop at Lung Shan for the first time tonight. We hope that if you enjoyed our food out on the corner, you'll come inside with us. See you soon.


Grand Re-Opening

This Thursday, Mission Street Food will make its indoor debut at 2234 Mission St (between 18th and 19th). We will be open from 6pm until midnight and will now offer beer and wine. The sign outside says “Lung Shan”—a Chinese restaurant that has agreed to share their kitchen with us.

As part of the move from griddle to wok, and from taco-truck to Chinese restaurant, we will offer some new items, but will continue to offer the PB&J. This week’s special is a Burmese coconut-curry soup that my grandmother used to make, and I am particularly excited to introduce MSF rice (Meated-Smoked-Fried rice).

This week, we’re going to fly solo as we get a feel for our new environment, but we look forward to featuring guest cooks in the coming weeks. Send us your proposals or stop by after work to chat about a guest appearance.

We hope to see you Thursday.