6.2.09

Classics Night (Saturday 2/7)

To kick off our first Saturday night, we will bring back a few classics from the past few months of Mission Street Food. Profits will go to the food pantry, which provides food for around 700 people a week right here in San Francisco.

MENU:

Castelvetrano Olives with Fennel - $3.5
Truffled Miso Soup with Maitake, Bok Choy, and Tofu - $3.5/cup or $6/bowl
PB & J: Berkshire Kurobuta Pork Belly and Jicama with Pickled Jalapeno and Cilantro Aioli on our homemade Flatbread - $6
MSF Rice: Smoky Rice fried in Duck Fat with Liberty Duck Confit, Duck Cracklins, Shitake, and Cauliflower- $8
VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura - $6.5
Aged Angus Ribeye with Pasilla Peppers, Carmelized Onion, and Oyster Mushroom, Cheese on Liguria Bakery Focaccia - $8
Brownie with Brie and Toasted Hazelnut - $4.5
Butter-fried Cornbread with Buttermilk Pannacotta & Mint Julep Honey - $6

9 comments:

CV said...

It would be so great if you would consider donating profits from one night to www.groceriesforseniors.org.

They do amazing work herein SF and are struggling for cash right now.

Thanks for listening!

Ben said...

Is this a typo for 12/7 instead of 2/7?

Mission Street Food said...

Yes, that was a typo. Good eye. I just fixed it.

Wine Rocks said...

Looks like a perfect night for Pinot Noir.

discomaz said...

is the time the same as thursdays? 6pm - midnight?

Felix said...

The food was amazing tonight. I loved the miso especially.

KJ said...

Would it be possible for you to post information about the Saturday menus earlier in the week than Friday? Our ability to semi-spontaneously go out on a Saturday night has been severely curtailed by our need to find a babysitter! Some of us old farts would love to see the menu earlier on so that we can find a sitter for the menus that most interest us.
Thanks!

Mr K. said...

Will this happen every Saturday from here on out?

Mission Street Food said...

Sorry that we don't have more advance warning. Because we're working with guest chefs, we often don't know what's happening until the very last minute. We can tell you now that we have a guest chef lined up for next Saturday (2/14), but the menu is still under discussion. We can't promise to be open from here on out, but we can promise that we'll stick with the 6pm opening time. Thanks again for all your support.