Saturday August 1st: La Cocina Night

This Saturday we are pleased to have Veronica Salazar who brings the flavors of the D.F. (Distrito Federal) to S.F. with a focus on "the real deal" street foods of Mexico. Veronica grew up in restaurants and opened El Huarache Loco 4 years ago at La Cocina. Veronica's food has been written up in the San Francisco Chronicle, won Best Of Awards in 7x7 Magazine and SFWeekly and been featured in the New York Times and MSNBC Nightly News.

MSF profits and some of Veronica's proceeds will go to La Cocina, San Francisco's first incubator kitchen, founded to serve as a platform for low-income entrepreneurs launching, formalizing or expanding their food businesses.


Fish Out of Water: Halibut ceviche with chilled avocado soup, and cucumber salad, chili oil, popcorn, fresh chips - $10*

Holy Mole: Roasted Liberty Farms Duck Tamale with Hand-Ground Mole, Seared Duck Breast and Duck Skin Cracklings - $8

Mexico-City BLT y Mas: Organic Blue Corn huarache with Fatted Calf bacon, carne asada, longanize, heirloom tomatoes and shredded lettuce - $9*

I Lamb What I Lamb: Lamb Consomme served with Handmade Organic Masa lamb tacos. Served with salsa borracha - $9.5

Chile Rell-egg-no: Goat cheese and egg stuffed pasilla pepper, served with spicy tomato water, tomato confit, and homemade tomato chorizo - $7.5*

PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, pickled jalapeno and cilantro aioli - $6.5

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5

Mexican Chocolate Pudding with orange whipped cream and pepita brittle - $4

Horchata Nueva: Almond Gelee, Mexican Wedding Cookie, Habanero Lychee, Cinnamon Honey - $4.5

* vegetarian/vegetarian option available


Thursday July 30th: Chinese Food Night for SF Food Bank

This Thursday we are extremely excited to have guest chef Brandon Jew with Ryan Baker and Alison Roman. Brandon will be the executive chef of the much anticipated Bar Agricole and has worked at Zuni Cafe, Pizzetta 211, Quince, and Magnolia Brewpub (as well as overseas in Bologna at La Pernice e La Gallina and in Shanghai at The Whampoa Club). Brandon was born and raised in San Francisco and at Bar Agricole he will be "searching to define San Franciscan cuisine." Brandon calls this menu an homage to his Chinese background--and we're excited to present MSF's first Chinese Food Night.

Profits will go to the SF Food Bank, which collects and distributes 300 tons of food to 191 food pantries, reaching 132,000 people per year.


Hot and sour marinated cucumbers - $5*

Grandpa's favorite roasted peanuts - $5*

Scallop Crudo with grass jelly, lychee and fennel - $8

Tea smoked pork belly baked in brioche bun - $4 each

Jasmine rice and sweet corn porridge, Chinese bacon and donuts - $8*

Steamed ling cod, lup cheong, local seaweed and oyster broth, glasswort salt - $13

Beef brisket, black cardamom, heirloom tomato, fermented black beans, rice noodles - $12*

Duck Confit, duck cracklins, cucumber, scallion, spicy hoisin, cilantro on a homemade flatbread - $7

Sauteed Tat Soi with oyster mushrooms on garlic sesame tofu - $6.5*

Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - $5.5*

"Tang Yuan": mochi, coconut sorbet, braised pineapple - $6

Almond milk jelly, lapsang-souchong honey, lychee - $6

* = vegetarian/vegetarian option available


Saturday July 25: Beer Night for Sandwiches for the Homeless

Way back in March, we teamed up with Jesse Friedman of Beer and Nosh, to present a beer night. The event was one of our best, and now we're ready to do it again, this time with some more summery flavors. Jesse has discovered a bunch of new beers, and we've developed some new dishes to highlight them.

Jesse has also alerted us to the work of Marlene Guerrero, who makes sandwiches for homeless people and distributes them under bridges and at bus stops. Marlene partners with organizations that are also reaching out to the homeless but the majority of the money comes out of her own pocket. She loves the experience of giving to her community and getting to know people in the process. She gives out 200 meals twice a month and is trying to expand her program to once a week. We'll donate our profits from this night to support her efforts.


Watermelon and Heirloom Tomato Salad: with Tartine fry bread, goat cheese and basil - $7

Cheese Plate: Langres French washed rind soft cheese with grilled nectarine and balsamic-malt honey - $6

Banh Mi Fish Taco: Beer Battered Rockfish with lemongrass guacamole, cucumber, daikon, carrot, jalapeno and cilantro on crispy tortilla - $7

Kale and Maitake Gratin: with "beer nuts" spring onions and gruyere - $7.5

Lamb Belly and Fig: with farmers cheese, shiso and pasilla pepper on a homemade flatbread - $7

Bierwurstbrotten: slice of malted beer-sausage bread griddled and topped with caramelized onions and Black Noddy gravy - $7

Smoky Chicken Wings with pear, celery, and rocquefort - $7.5

Brioche Donuts: one light malt and toasted coconut and one dark malt and chocolate frosted - $5.5

Beer Float: Humphry Slocombe Cinnamon Brittle Ice Cream in Uncommon Brewers Siamese Twin Belgian Double - $5.5

Scoop of Humphry Slocombe 21st Amendment Watermelon Wheat Ice Cream - $3.25


21st Amendment Brew Free or Die IPA (7.20% ABV)

21st Amendment Watermelon Wheat (5.20% ABV)

Big Sky Moose Drool (Brown Ale 5.10% ABV)

Uncommon Brewers Siamese Twin (Thai-spiced Belgian Double, 16 Oz Can, 8.50% ABV)

Buckbean Black Noddy (Schwarzbier Black Lager, 16 Oz Can, 5.20% ABV)

Oskar Blues Gordon (Imperial Red IPA, 8.70% ABV)

Maui Brewing Coconut Porter (5.70% ABV)

* * *

$330 to the Food Pantry, $690 to SF Food Bank (two nights), $290 to Delancey Street Foundation
Jesse is a fantastic photographer, and has taken some of the best pictures of our food. Check out all seven of those links--it took forever to copy them in.


Thursday July 23rd: Martin de Porres

This Thursday we are pleased to welcome back Jeff Banker, formerly the executive chef of Home restaurant and Home on Union where he won praise from Michael Bauer for his creative twist on comfort food. He has also worked at Acme Chophouse, Bix, the Meetinghouse and Postrio. He is currently a private chef in Woodside and is searching for his dream restaurant in San Francisco with his wife, a pastry chef.

MSF profits will go to Martin de Porres House of Hospitality, a free restaurant at 225 Potrero Avenue near 16th Street that has been serving their community since 1971. Their program is especially uplifting because of the altruistic spirit of their volunteers--some of whom are full-time, live on site and earn no money. For us, it was a small revelation about purity and goodness in today's society.


Thai coconut halibut ceviche spoons with crushed corn nuts and micro cilantro - $8 for 3

Grilled peach salad, candied bacon, goat cheese, marcona almonds, lemon verbena vinaigrette - $7 (vegetarian option available)

Sweet corn bisque with a Dungeness crab hush puppy and chive oil - $6 (vegetarian option available)

Mirin and soy braised black cod with foie gras-shitake mushroom sticky rice - $14 (vegetarian option available)

Smurf n' Turf: blue cheese nachos loaded with aged prime ribeye, pickled red onion and ancho cress - $9

PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, pickled jalapeno and cilantro aioli - $6.5

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5

S'mores pie with homemade toasted marshmallow fluff - $5

Humphry Slocombe Blue Bottle Vietnamese Coffee Ice Cream - $3.25 per scoop

Notes: $340 to Meals on Wheels, $160 to LGBT Youth Meals Program, $180 to Campaign for Better Nutrition, $270 to St. Vincent de Paul of Alameda County


Saturday July 18: Favorites

A four-year-old friend of ours often asks, “will you do me a favorite?” and we like to comply--by reading her a book or helping her with the sprinkler. This Saturday, we’re going to do a favorite for all the people who haven't had MSF Rice or butter fried cornbread in a while. We’ll be serving up a whole menu of favorite dishes from MSFs past and present, with no pesky guest chefs getting in the way.

Also, did we mention that we’re officially a “Favorite Place” on Google’s ever more detailed map of the known world?

Profits for this evening will go to The Food Pantry, which does not play favorites. (Their motto is “Peace on Earth and Food for All!”)


Mango Salad: with tomatillo, black olive, fennel, red onion - $5.5

Fish 'n' Chips: Halibut with batter-fried lemon "chips" and homemade caper tartar sauce - $13

Aged Prime Ribeye: with wild mushroom, shelling bean and golden chive - $14

MSF Rice: Smoky Rice fried in Duck Fat with Duck Confit, Duck Cracklins, Shitake, and Cauliflower- $8

VSF Rice: Smoky Rice fried in olive oil with Shitake, Cauliflower and Tofu Tempura - $6.5

PB & J: Berkshire Kurobuta Pork Belly with marinated jicama, pickled jalapeno and cilantro aioli - $6.5

Lung Shan's Vegan Delight: Shitake and Oyster Mushroom Dumplings in Miso Soup - $5.5

Butter Fried Cornbread with Buttermilk Pannacotta and Mint Julep Honey - $6

Humphry Slocombe Secret Breakfast Ice Cream - $3.25


Thursday July 16th: 826 Valencia and Meals on Wheels

This Thursday Tommy Halvorson has prepared a menu inspired by summertime. He is the founder of The Fire Society, a roaming supper club, and former sous chef of Bix and Betty Zlatchin Catering.

Tommy will be donating a portion of his proceeds to 826 Valencia, which is dedicated to supporting students ages 6 to 18 with their writing skills and to helping teachers get their students excited about writing. MSF will be donating to Meals on Wheels which has been providing isolated, homebound seniors with nutritious meals, daily human contact and supportive services for 38 years.


Ceviche a la Minute: Australian Suzuki, avocado, cilantro, lime, habanero, ginger, sea salt, house fried tortilla - $9

Chilled Cucumber Soup: with seared prawns, avocado and tomato confit - $7.5

Cast-Iron Chicken: crispy skinned boneless chicken thigh, heirloom tomatoes,lemon cucumber, basil - $11

Parisienne Gnocchi: Brentwood corn, broccoli di ciccio, Padrón peppers, preserved lemon, chile oil - $8

Rare Beef Tostada: aged prime ribeye, basil, lime, tomatillo, caper aioli, radish, watercress on a crispy tortilla - $8

King Trumpet: mushroom with triple fried potato, garlic confit and charred scallion sour cream on a homemade flatbread - $6

"Corn Dog" and Sweet Potato Fries with homemade ranch dressing - $7

Lung Shan's Vegan Delight: shitake and oyster mushrom dumplings in miso soup - $5.5

Homemade Brioche Bread Pudding: blackberries, nectarines, soft cream and muscat - $5.75

Humphry Slocombe Sweet Corn Ice Cream - $3.25 per scoop


Saturday July 11th: Mission Stoned Food

This Saturday, Mission Street Food is Mission Stoned Food, a munchie space station here to rain tender morsels down on the blazed. We'll be reinterpreting classics of the stoner food genre, and inventing a few new ones. Chris Ying--Meatpaper editor, former cook, and sometimes blogger--is the guest chef.

MSF will donate its profits to the St. Anthony's Foundation, which operates one of our favorite food pantries in the city. They're open every day of the year.


Chips and Dip: foie french onion dip with Bugles, Cheetos, Ruffles,
Pringles, Doritos, Funyuns, Hot Fries - $6.5 (veg dip available)

Humboldt Fog: Cypress Grove goat milk nacho cheese with hash browns - $7

PB & "Js": spicy peanut butter dipping sauce with two taquitos of duck confit
and Benton's bacon -or- vegetarian taquitos with banana and smoky lychee - $5

Inverted Nacho: roasted corn, avocado, jalapeño crema, parmesan frico - $7

Hot Pocket: Portuguese-style chicken curry with onion, potato, and coconut
milk in a fried pastry pocket - $6.5

Dinner for Two for One: a three-meat and ricotta meatball sandwich with
tomato sauce and gruyere fonduta on homemade focaccia -and- a homemade biscuit loaded with sausage gravy - $12

Pineapple Express: grilled pineapple with sweet garlic rice and crispy
pancetta (veg option available) - $7

Lung Shan's Vegan Delight: shitake and oyster mushrom dumplings in miso soup - $5.5

Milky Snwixerteers Kat - terrine of candy bars with vanilla ice cream - $6

Munchie Special - scoop of Humphry Slocombe's peanut butter ice cream laced with chocolate-covered pretzels - $3.50

your brain on drugs (ie, a fried egg) - $1
crumbled Famous Amos Cookies on any dish- $.75
ranch sauce anywhere - $.75


Thursday July 9: The Sunbeam Foundation and SF Food Bank

This Thursday we are pleased to host Ian Marks who worked at The Liberty Cafe and The Fatted Calf before moving to the Hog Island Oyster Co. where he is now the executive chef. In addition to oysters straight from the source, his menu will spotlight a variety of seafood preparations.

Ian will be donating to the Sunbeam Foundation which was established in 2005 with the aim of spreading hope and finding a cure for rare and underfunded forms of pediatric bone cancer. MSF profits will once again go to the SF Food Bank which provides food to over 133,000 people every year through 600+ community food programs.


Chicharrones: Pork Cracklins’ with sweet chili dipping sauce - $3

Shooter: Soju Bloody Mary shooters with Hog Island Sweetwater’s - $3 each

Chilled Fox Island Mussels with curried fennel, chili and lime relish - $6

Fried Sardine with basil creme fraiche, watermelon, apricot, tomatillo - $7

Baby Octopus Crostini: Braised octopus in a garlicky tomato broth on fried toast - $8

Butta Fish: Pan-seared Walu on farro salad with cucumber raita - $9 (veg option available)

Pork Belly and Scallop with white bean, bacon, candied pinenut - $12

King Trumpet: mushroom with triple fried potato, garlic confit and charred scallion sour cream on a homemade flatbread - $6

Lung Shan's Vegan Delight: shitake and oyster mushroom dumplings in miso soup - 5.5

Creamsicle with candied orange peel - $4

Cherry Pie with Brillat Savarin French Triple Creme - $6


Closed for Fourth of July

Just a quick reminder that we'll be closed this Saturday for the holiday weekend. Have fun at your barbecues and picnics, and we'll see you next week with our regular Thursday + Saturday schedule.