December 18th: Mash-Up Night

The last Mission Street Food of 2008 will feature a mash-up of cooks and ideas. We’ll be offering dishes by Ian Muntzert, Carlo Espinas and Amy Kurtz (biographical details below the menu).

* * MENU * *


Nigiri: Marinated Monterey Bay Sardine on Arancini with Romesco. $5


Poutine: Marin Sun Beef and Marrow Gravy, Cowgirl Creamery Cheese, Fried Kennebec. $7


Cheesesteak: Aged Angus Ribeye with Pasillas, Onion, and Cheese on a fresh homemade Flatbread. $6.50


--MSF Rice: Smoky Rice fried in Duck Fat with Liberty Duck Confit, Duck Cracklins, Shitake, and Cauliflower. $7

--VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura. $6


--Grilled Pumpkin-Bread with Mascarpone Cream and Maple-Glazed Pepitas. $7

--Meyer Lemon Sherbet with Pomegranate-Cranberry sauce, Thyme Shortbread and White Chocolate. $6


Ian is the sous-chef at Bar Tartine and has also worked at Zuni Café, Yoshi’s, Pizzeria Delfina, Nopa and many more. He enjoys reading cookbooks and unicorn porn.

Carlo is the chef of Piccino--the Dogpatch café hailed by the Examiner as executing San Francisco’s iconic meal…with conviction” and by the Chronicle as serving Perfection in the form of pepperoni pizza.

Amy Kurtz recently moved to San Francisco from Chicago, where she was a pastry cook at Charlie Trotter's. She is almost as excited as we are for Thursday's sneak preview of her desserts.

* * NOTES * *

Cash only.

We will be closed for the holidays and reopen in 2009. See you then.

We found a few items (clothing and accessories) at the restaurant after the last two Thursdays—if you lost something, let us know by email or in person this Thursday.


By Farr

Mission Street Food is very pleased to announce that our guest chef for Thursday December 11th will be Ryan Farr, formerly of Orson and Fifth Floor. Most recently, Ryan has been helping people get back on their feet (C.H.E.F.S. - Conquering Homelessness through Employment in Food Service). On the side, he won the award for best creative preparation at the Amuse Cochon in Napa and has been providing the city with Turduckens. Follow his endeavors and consummate butchery skills on his blog (http://bestbyfarr.wordpress.com/).


Chicharrones and Spicy Dip 3.50

Honey Baked Ham and Pork Terrine, Sauerkraut, Mustard, Celery and Date Chutney 9

Buttermilk Fried Cauliflower, Roasted Carrot Aioli 5

Corned Lengua, Fried Farm Egg, Spiced Pork Belly Rice, Fennel Sprouts 12

Pork and Kumquat Sausage, Curry Brussels Sprouts, Persimmon, Herb Salad 12

King Trumpet Mushroom, Triple-Fried Potatoes, Garlic Confit, Scallion Sour Cream on Homemade Flatbread 6 (or add Benton's bacon for an additional dollar)

Bacon and Apple Cinnamon Cookie, Vanilla Ice Cream Sandwich, Maple Sherry Carmel 7

Reconstructed Pecan Pie, Bourbon Cream, and Lines of Bacon "Snow" 7

P.S. if anyone wants to cover me in the kitchen this week, I kind of want to sit down and eat this menu.


December 4th - Mission Soul Food

Mission Street Food is happy to announce that Tia Harrison—of Sociale and Avedano's--will be our guest chef on Thursday, December 4th. We'll be collaborating on a southern-style menu inspired by butter, hip-hop, and gentrification: "The Dirty South Cleans Up Pretty Good."

Smoked Duck Beignets with sheep's milk cheese (quadrato perfette) cherry shallot compote. $10

Gulf prawns with anson mills grits, kumquats, blood orange, bacon, scallions. $11

BBQ Lamb Shank with vermouth braised cabbage, sweet potato gratin. $14

Creole Catfish Stew with local radish, watercress, spicy roasted tomato broth, ozette potato, sesame seed. $12

PBQ - Kurobuta Berkshire Pork Belly with Quince-onion sauce, potato salad and slaw on fresh homemade flatbread. $6.50

Dirty Rice with rare grass fed beef, mint, sweet onion, chiles. $5.50

Mustard Greens with garlic and chili flake. $4.50

Dessert - Butter fried cornbread with buttermilk panacotta, honey and candied sage. $5

Tia is the chef of Sociale, an Italian restaurant in Pacific Heights, which has been described by the Chronicle as "epicurean pay-dirt." She is also co-owner of a charming butcher-shop in Bernal Heights called Avedano's Holly Park Market, where she offers first-rate meats and teaches classes on breaking down whole pigs. We're honored to have Tia as a guest chef and amazed that she has the time.