I was recently the winner of an award given by Eater.com for the “Empire Builder of the Year, San Francisco.” I know it's just an internet award, but I'd still like to take this opportunity to thank everyone with whom I’ve worked over the last couple years—guest chefs, cooks, servers and especially the staff of Mission Street Food whose good intentions were as important as mine. Copious thanks are due to investors and kickstarters in Commonwealth and general supporters of benevolent business.

Specific credit should go to Jason Fox, Ian Muntzert, Xelina Leyba and the Commonwealth team, and to Danny Bowien, the Mission Chinese Food staff and the owners of Lung Shan, though I am happy to accept on everyone's behalf as kind of the den mother/crazy uncle of the two operations.

Special thanks to my wife Karen Leibowitz without whose love, support and expertise, none of this would have been possible.


The Proverbial Dragon in the Room...or Webathon as Community Building/Art Installation

I recently received an envelope depicting a child with a disfigured face. It said something like, “donate and we’ll stop sending you images like these.” As noble as cleft palate surgeries are (literally enabling children to smile), that kind of guilt trip is unconscionable and just makes me want to ignore the problems in the world.

I’m fundraising to purchase a sixty-foot-long cloth dragon costume/chandelier. On the surface it’s highly frivolous, but the dragon represents the opposite tack: the solicitous equivalent to positive reinforcement. “Chip in a few bucks and you get to see this thing.” As our business increases, it was worth its price in charity. Even though the vast majority of worldly problems will have gone unaddressed, unlike the elephant in the room, we’ll have done something—created a mascot for optimism.

Like Christo’s The Gates in Central Park, this dragon can be a memorable gesture that enriches the texure of a city. Well okay a city block, but without using 10 million pounds of steel, 1 million square feet of nylon and 900 workers. As we approach the goal, I can’t help but feel a sense of excitement for the tangible evidence of community building—sort of an urban barn-raising in the age of Twitter.

Besides, how often do you get a chance to buy a dragon?



Help Mission Chinese Food buy a Chinese Dragon Chandelier!

This is going to be awesome.



More on Mission Chinese Food

If you don't know who Peter Chang is read this Oxford American article:


There's also this thing about Mission Chinese Food.



MCF Details

The most up-to-date menu is now available at our new website: http://www.missionchinesefood.com/.

We're now open every day (11am-10:30pm M-Sat, noon-10pm Sun).

You can order delivery, pick up some take-out, or eat in. No longer accepting reservations--there's plenty of space now.

See you soon!

Side note: you can also find us two doors down at Commonwealth--and online at http://commonwealthsf.com/. Open Tuesday through Sunday, Commonwealth is our fine-dining charitable restaurant.


MSF Presents: Mission Chinese Food

"The circle is now complete."

Starting on July 5th, Mission Street Food will become Mission Chinese Food.

Actually, we'll be serving Americanized Oriental Food* and it will be available at Lung Shan Restaurant 7 days a week for eat-in and take-out, as well as for delivery. The menu will consist of 10-12 items priced in the $7-$10 range, and will include Danny Bowien's soon-to-be world-famous Ma-Po Tofu, as well as one of Mission Street Food's new classics, the Chinito. Overall, our goal for the cuisine is to approach our favorite genre as eaters (cheap ethnic food) and try to elevate it while keeping it affordable--basically two Asian American line cooks' interpretations.

Seventy-five cents from each item will be donated to the SF Food Bank.

Stay tuned for more details, and come check us out next month.

* Though we'll focus on Chinese food, we're leaving ourselves the freedom to incorporate other Asian flavor profiles. Our use of the term "oriental" is not meant to be offensive. The word is derived from a root meaning "eastern," which represents a Eurocentric orientation to Asia, and it was most often used in a bygone era when Europeans viewed the regions east of the Mediterranean as exotic lands full of "romance and intrigue." For us, as Asian-American cooks, using this loaded term is an indictment of the Eurocentricity of fine dining, but it's also meant to desensitize the term in that transcending-racism-by-not-interpreting-every-single-thing-as-racist way. You know, like the "queers" did.


Saturday June 5th: LAST MSF! - Greatest Hits

For our last night well be revisiting some of your favorites and ours, going as far back as the antojitos cart and the first night at Lung Shan. After Saturday we'll be closed indefinitely--giving myself and some of our staff a little time off before focusing on Commonwealth. Danny Bowien and I will also be spearheading a new venture in the wake of Mission Burger, which we'll announce shortly (so stay tuned).

I speak on behalf of the entire staff when I say it's been a pleasure serving you and getting to know you. Thanks for your enthusiasm, patience and support. We intend to eventually start MSF up again in some capacity and hope to see you again then, but for now, come by for one last PB & J or MSF Rice, or come try your first Chinito or Squid & Marrow - the new classics.

But most of all, thank you for the memories.


Fresh Mozzarella, Olive Soil, Avocado, Cherry Tomato, Shiso - $7

USDA Prime Ribeye Tostada - seared and served rare with caper aioli, radish and watercress - $9

Monterey Bay Squid, Marrow, Tamarind Pork, Castelvetrano Olive, Fried Chickpeas - $8

Peking Chinito - Chinese Donut wrapped in Rice Noodle and stuffed with Duck, Crispy Skin, Cucumber, Cilantro, Spicy Hoisin - $7.5

King Trumpet Mushrooms, Charred Scallion Sour Cream and Garlic Confit with Potato Wedges - $7

Ono Kauswe - Burmese Chicken and Coconut Milk Soup, Spicy Chicken, Egg, shallot, Cilantro, Chili Flake - $7.5

PB & J - Berkshire Kurobuta Pork Belly with Marinated Jicama, Cilantro Aioli and red jalapeno - $6.5

MSF Rice - Duck Confit, Duck Cracklins, Seared Cauliflower and Shitake Mushroom - $8

VSF Rice - Fried Tofu, Seared Cauliflower and Shitake Mushroom - $7

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

Brownie with Brillat Savarin French Triple Creme Cheese - $6

photo courtesy of John at burritojustice.com


June 3rd: Final Thursday - Danny Bowien Wedding Extravaganza

This Thursday is the second-to-last MSF and our final Thursday dinner service. We're honoring the occasion by celebrating the upcoming wedding between Danny Bowien and Youngmi Mayer. Danny is pulling out all the stops with a wedding banquet menu replete with extravagances, and a portion of the proceeds will go towards the wedding festivities. So if you're a fan of love, seafood or milk fed veal tartare then please join us. We'll be open late for any industry visitors who want to stop by after service for Danny, Youngmi or MSF.


Aperitif – prickly pear soda with sake granita - $5

Beau Soleil Oysters (2), spiced nori, grapefruit vinegar - $5

Cherrystone Clams on the half shell (2), green apple, white shoyu, hackleback caviar - $6

*Bigfin Squid Salad, blistered tomato, Chinese celery, chrysanthemum, squid ink gelee - $9

*California Aji “Negitoro,” lardo, wild leeks, citron, warm bean curd, field caviar - $9

Milk Fed Veal Tartare sea urchin, boquerones, huitalacoche, wheatgrass consommé - $13

Warm Egg Custard – duck confit, sturgeon, matsutake dashi, fresh peppercorn leaves- $9

Octopus a la Plancha – smoked yogurt, black olive, young turnips, peas, ras el hanout - $9

Crispy Pork Jowl, Steamed Mussels, fresh lettuces and herbs - $13

Passionfruit sorbet - $3


Saturday May 29th- California Cuisine: A Case Study

As an epilogue to our recent homage series, this Saturday we'll be examining California Cuisine by preparing food in the style of some notable area restaurants which represent two approximate schools of thought: innovation and simplicity. Included will be dishes in the style of Ubuntu, Zuni Cafe, The French Laundry, Delfina, Manresa, Nopa, Commis and Chez Panisse.


Chilled Pea Consomme, with White Chocolate and Macadamia Nuts - $6

Caesar Salad - $7

"Oysters & Pearls" - Oysters, Tapioca, Caviar - $12

Spaghetti with Tomato Sauce - $8

A Spring Tidal Pool with Octopus, Sea Urchin and Abalone - $15

Vegetable Tagine - $9

Pork Jowl, Slow Egg, Potato, Black Garlic, Alliums - $12

An Assortment of Fresh Fruit from the Market - $6


Thursday May 27th: Homage Series Recap

For the past 10 weeks we've been paying homage to world class chefs and have enjoyed presenting some great dishes inspired by their food. This Thursday we conclude the series by recapping some of our favorites from the series including dishes in the styles of Rene Redzepi, Michel Bras, Pascal Barbot, Inaki Aizpitarte and QuiQue DaCosta.

The Best of the Best!


sea urchin, frozen cream, dill, cucumber - $8

roasted beet, goat cheese, olive soil - $7

foie gras and miso soup with assorted legumes - $9

bison tartare, tarragon, wood sorrel - $10

gargouillou - an assortment of raw and cooked vegetables, prepared appropriately - $8

skate, mussel emulsion, vegetable stems - $12

a basic understanding of lamb - roasted leg and crispy belly with lamb gelee, assorted seeds and grains - $14

yogurt parfait, celery, peas, chervil, mint oil - $5

olive oil cake, crème fraiche ice cream, strawberry, balsamic vinegar - $7

* * *


Mission Burger will close on Saturday May 29th

Mission Street Food will close on Saturday June 5th with plans to re-open in a different format later this summer.


Saturday May 22nd: Guest Chef Bridget Batson

This Saturday we are excited to host Bridget Batson, executive chef of Gitane. A San Francisco Chronicle Rising Star Chef in 2001, Bridget graduated from the Institute of Culinary Education and has worked at Hawthorne Lane/TWO, Pizzeria Delfina, and Boston’s Blue Room and Hamersley’s Bistro.

Bridget has generously pledged a portion of her proceeds to Commonwealth, a progressive American restaurant with a charitable agenda, opening this summer.


Scallop Crudo, txakoli, green apple, seaweed - $9

Monterey Bay sardines with spiced potato croquettes, preserved Meyer lemon $ 8

*Turnip Veloute, chicken quenelle, hazelnut, parsley - $7

Chicken Liver Confit, sweet herb salad, rye crumble, pickled ramps - $8

*Braised Carrot, pickled carrot, carrot pesto, fried chickpeas - $7

Poached Atlantic Skate, jamon broth, cherrystone clams, spinach, XO sauce - $12

Braised Sonoma Lamb cheeks w/ spring garlic, fava beans, artichoke puree $ 12

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

Bellwether farms sheep's milk panna cotta with roasted cherries, cocoa nibs, sea salt $ 8


Thursday May 20th: Homage Series Auguste Escoffier

This Thursday we continue our homage series with Auguste Escoffier, the grandfather of Western cuisine. Escoffier was the first chef to emphasize seasonality, lighten sauces, preserve through canning, de-glaze, and use veal stock or fumet. He's also credited with the modernization of the menu and the development of professional kitchen systems. As co-founder of the Ritz-Carlton empire, Escoffier is responsible for elevating the hospitality industry to new heights, but he also undertook philanthropic endeavors including the organization of programs to feed the hungry, and programs to financially assist retired chefs. His ideas and codification of French cuisine are acknowledged as the foundation of modern cooking in Europe and around the world.

We hope you'll enjoy a menu of Escoffier classics, which we are as proud to serve as we are humbled by the challenge of presenting them correctly.


Potage Montespan - Asparagus, Tapioca, Peas - $6

Salade Americane - Tomatoes, Potatoes, and Celery - $6

Oeufs Chasseur - Eggs with Chicken Liver and Mushroom Sauce - $8

Sole Veronique - Poached Dover Sole, Peeled Grapes, Fumet Glaze - $11

Poulet en Vessie - Game Hen and Black Summer Truffles steamed in Pig Bladder, with Spring Vegetables - $16

Rognon de Veau Robert - Seared Veal Kidney with Mustard Sauce - $8

Tournedos Rossini - Medallion of Filet Mignon with Seared Foie Gras, Madeira Demi Glace and Brioche - $16

Bombe Ceylan - Coffee and Rum Bombe - $6


Saturday May 15th: Guest Chef Ian Muntzert

This Saturday we're pleased to have Ian Muntzert as guest chef. Ian has worked at Coi, Zuni Cafe, Nopa, Pizzeria Delfina, Yoshi's, and Bar Tartine and his menu reflects that breadth of experience with myriad techniques and flavor profiles. Ian will also be the chef de cuisine at Commonwealth, set to open later this summer.


Scallop crudo, coconut coulis, shaved turnips, ginger tapioca, squid ink granita - $10

Ragout of spring vegetables, goat milk veil, pine, gobo - $8

Poached egg, potato, tamarind, alliums, sheep's milk yogurt - $7

Foie Gras torchon, umeboshi, kinome, puffed rice - $12

Pork belly, rock shrimp, dashi, garlic, crunchy vegetable salad - $12

Manilla Clams, chorizo, ramps, fennel, cilantro, pea tendrils - $8

Hangar Steak, nira, enoki, wheatgrass - $11

Cherries, tarragon, chocolate crisp, dulce de leche ice cream - $6


Thursday May 13th: Homage series - QuiQue Dacosta

This Thursday we continue our homage series with QuiQue Dacosta Executive Chef of El Poblet, Denia Spain. Perhaps more so than any other chef, Dacosta is a virtuoso, whose food transcends culinary art, and borders on impressionism, expressionism, and even abstraction. What is impressive is that his food is as accomplished (or more) from a technical standpoint. Needless to say, our humble dishes will surely pale in comparison to what you could experience in Southeastern Spain, where the Montgo Mountain meets the Mediterranean Coast, but we hope you'll enjoy it.


Foie Gras with Rum and Coke Gelee, citrus zest, arugula - $9

Abstraction of the Sea - Salad of seaweed and mushrooms, potato, almond aioli - $8

The Living Forest - Mushrooms in various forms, tender greens and herbs - $9

Fregula Salad - Peas, licorice, fumet gelatin, israeli cous cous - $6

Chicken of the Sea - Grilled Tuna Loin with Chicken and Tuna sauce - $13

Red Snapper "Mark Rothko", Saffron - $14

A Basic understanding of Lamb - Roasted Leg, Braised Belly, assorted seeds and grains - $14

Violet Ice Cream, Pineapple Meringue, Aloe - $6


Saturday May 8th: Pan-Asian Tapas

Nobody really uses the term Pan-Asian with a straight face these days (and that's not meant to be a slant-eye reference). Fusion is in again. You heard it here first.


*Pea Soup, Ginger, Artichoke Chip - $4

*Castelvetrano Olive, Manchego, Lychee - $6

*Pan e Tomate - Grated Tomato, Toast, Shiso - $6

*Seared Sardines wrapped in Lardo, with Miso-White Beans - $8

Uni Bocadillo - $8

*Grilled Asparagus, Thai Chili-Cilantro Aioli - $5

Tortilla Okinomiyaki with Rock Shrimp, Salted Fish, Kewpie Mayo, Nori, Bonito - $9

General Chorizo's Chicken - $8

Pork Belly & Fried Oyster - with "Black Sherry" vinegar - $10

Chocolate Crisp, Tofu Custard, Chocolate, Olive Oil, Sea Salt - $5


Thursday May 6th: Homage Series - Tetsuya Wakuda

This Thursday we continue our homage series with Tetsuya Wakuda of Tetsuya's in Sydney, Australia. Often recognized as one of the top chefs in Australia and the world, his food is characterized by "pure clean flavors that are decisive, yet completely refined." Tetsuya's seafood driven menus reflect his Japanese heritage, and incorporate French Technique to showcase Tasmanian produce.


Snapper Sashimi with black bean, orange, sprouts, chili threads - $9

Corn and Vanilla Soup with Sea Urchin Ice Cream - $7

Miyagi Oyster with Rice Vinegar and Ginger - $5

Tian of Scampi with Papaya, Cucumber - $10

Octopus Ravioli with Black Olive, Sushi Rice and Oregano - $8

Confit of Ocean Trout with Roe, Konbu, Apple, Daikon - $17

Chicken and Foie Gras Roulade with Olive and Caper Jus - $13

Green Apple Sorbet, Sorrel-Sauternes Jelly, Caramelised Apple with Calvados - $6

Cannellini, Mascarpone, Soy Caramel, Blue Cheese Anglaise - $5


Saturday May 1st: Guest Chefs Jordan Grosser and Ted Fleury

This Staurday we are extremely excited to have Ted Fleury (Alembic) and Jordan Grosser (Postrio). Jordan and Ted are BFF and former co-chefs at the Alembic before cruel fate separated them. They hosted one of our best nights ever last year and are together again with a smoky vengeance! Join us for refined BBQ this Saturday.


Cold Smoked Yellowtail Sashimi - with "potato salad" pickled watermelon rind, mustard seed - $11

Bacon and Eel Terrine with cucumber and tea - $8

Foie and Onion Soup - with "baked beans" and onions--charred and roasted - $10

Grilled Eggplant, Maitake, creamed corn, mache - $7

Crispy Smoked Pork Belly with blackeyed peas, pickled okra $11

Hot Mustard Glazed Pork Ribs with salt & vinegar chicharrones, baby red mustard greens, bacon vinaigrette $10

Smoked Brisket with chili jam, pickled jalapeno, cucumber, red onion, cashew $10

Mixed Grill with beef heart, tripe, sweetbreads, charred spring onion chimichurri $10

Caramelized Corn Bread with rosemary creme fraiche and candied rhubarb - $6


Thursday April 29th: Homage to David Everitt-Matthias

As part of our ongoing homage series, we'll be serving a menu inspired by the food of David Everitt-Mathias, chef of Le Champignon Sauvage, Cheltenham, UK. Everitt-Matthias is a cook's chef who has reportedly not missed a service since 1987 and heads the smallest brigade to earn two michelin stars--just himself and two other cooks. The food at Le Champignon Sauvage is characterized by sensible combinations of luxury and economy and interesting departures from classic French.


Seared Scallop with Ras el Hanout Caramel and Cauliflower - $12

*Turnip Veloute with Vanilla and Verjus - $5

Stuffed Cabbage, Duck Confit and Tongue - $9

*Poached Egg, Chorizo Puree, Tomato Confit, Soubise - $7

*Mushroom and Cheese Tortelloni, Watercress Cream, Capers, Bitter Greens - $8

Sand Dab Meuniere, Razor Clam, Parsnip Puree, Purslane - $13

*Leg of Lamb, Peas, Wilted Lettuce, Eucalyptus - $12

Chicory Parfait, Juniper Ice Cream - $6

* * *


* Congratulations to Rene Redzepi and the Noma crew for being judged Best Restaurant in the World - 2010.

* The Quotidian needs your support. It's a documentary series about how everyday people are finding ways to improve their communities. Their upcoming productions include:

- a story on an organization that arranges free surgeries for those with no insurance and low incomes;

- a first-hand exploration and analysis of the experiences of migrants crossing the border from Mexico;

- a collaborative documentary on an organization that takes over laundromats to teach children art in inner-city neighborhoods.


Saturday April 24th: Chinese Food at Lung Shan

We spend a lot of time at Lung Shan, watching and learning, and this Saturday, the time has come for us to take the bull by the horns. This Saturday, we'll be serving a menu of Chinese food--tastefully done.

Steamed Halibut Cheeks with black garlic, black bean, golden chive, chinese celery, water chestnut - $11

*Salt & Pepper Sweetbreads and Cauliflower, with sea urchin Chinese bacon - $12

*Ma Po Tofu with pork sugo, braised pork belly, beech mushroom, rice - $9

Duck and Leek Wonton in duck consomme, choy sum, braised radish - $9

*Cumin Lamb with Chinese donut, rice noodle, caramelized onion, cucumber pickle - $8

*Ginger-Scallion Noodle with shitake, broccoli rabe - $6 add dry fried beef - $4

Taro funnel cake with oolong honey and lychee - $6


Thursday April 22nd: Homage Series: Massimo Bottura

This Thursday we continue our homage series with Massimo Bottura of Osteria Francescana. Bottura was recently named "best Italian chef of the present and future" for serving as a culinary ambassador for the region of Modena and recreating his grandmother's cuisine with influences from Alain Ducasse and Ferran Adria, both for whom he's worked. He's as well known among international art critics as for his production of the acclaimed Villa Manodori aceto balsamico.


mortadella mousse with pistachio dust and focaccia - $4

potato and onion capuccino, balsamic, cracklins, croissant - $6

asparagus, parmesan gelee, hollandaise - $7

oyster risotto with caviar - $9

chestnut gnocchi with eel and hen of the woods mushroom - $11

"black" cod with caramelized vegetables, squid ink - $14

pork belly and tenderloin with broccoli rabe, fennel puree - $13

aged parmesan creme brulee - $5

strawberry millefeuille w/ aged balsamic and vanilla ice cream - $7


Saturday April 17th: Guest Chef Alex Marsh

This Saturday we're pleased to have guest chef Alex Marsh, a.k.a. "The Jetset Chef." After a series of dinners at Coffee Bar inspired by his recent trip to Basque country, Alex will be serving a menu of California comfort food, including updated American classics.


Scallop crudo with artichoke, lemon, mache, and celery - $9

*Caesar Salad: romaine, mackerel confit, smoked egg, bread crisps - $7

*Corn Soup with salsify, charred onions and seawater - $6

*Asparagus panzanella, roasted shallots, oil cured black olives - $8

*Game Hen, poached oyster, marble potato, ramp, mushroom - $10

Sous vide BBQ baby back ribs with smokey paprika and collard greens - $12

Beef Cheek, celery in several forms, blue cheese mousse - $12

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

*Walnut panna cotta with cacao and figs - $6

* = veg/vegetarian option available


Thursday April 15th: Homage series: Rene Redzepi - Part 2

This Thursday we continue our homage series with another menu inspired by the food served at Noma, in Copenhagen. Our decision to make it a two part homage can be attributed to the importance of Nordic Cuisine at the forefront of a culinary landscape which has transcended unbridled molecular gastronomy. As we've stated before, the intense locality and seasonality of the terroir surrounding Noma cannot be reproduced here, and this is merely our humble attempt to learn by doing.


sea urchin, cucumber, frozen cream, dill granita - $9

shaved water chestnut, walnut, cod roe, rye crisps - $7

mackerel crudo, grilled daikon, horseradish snow - $8

spot prawn, seawater and parsley emulsion - $13

salsify, milk skin, truffle - $8

skate, ramps, vegetable stems, mussel sauce - $13

veal sweetbread, cauliflower cream, onion, elderberry vinaigrette - $13

yogurt parfait, peas, celery, chervil, pea shoots, mint oil - $6

ollebrod - fresh cheese ice cream, frothed milk, beer soaked rye bread - $6

* * *

Thanks to all kickstarter backers of Commonwealth--your contributions have successfully provided funding for our core kitchen equipment. We are still hoping to add a couple pieces, so keep providing us funding now and we'll keep providing you with gift certificates for a couple months from now.


Saturday April 10th: Guest Chef Noel Yin

This Saturday we're pleased to have Noel Yin of Shanghai as our guest chef. After graduating from the California Culinary Academy, Noel worked at Gary Danko, La Folie, and the Pan Pacific Hotel, and currently works at the JW Marriott, San Francisco. His specialty is creative simplicity at the intersection of East Asian and French cuisines.

Tonight, a substantial percentage of Noel's profits will be donated to the Asian & Pacific Islander Wellness Center, to support their vital health services and advocacy for API communities, particularly queer/transgender communities, and with a focus on HIV/AIDS response.


Wild arugula, endive, caramelized fuji apple, candied walnuts, and asiago - $6

Monterey Bay Squid filled with marrow and tamarind pork, greens, bread tuile - $8

Jumbo white shrimp "won ton" with lobster bisque - $8

Roasted Eggplant with Syracusan Onion, Tempeh and Parsnip - $8

Salmon roulade with horseradish potato-crust, vegetable ragout, goat-cheese polenta cake, and citron-mint beurre blanc - $12

Buttermilk Fried Chicken, crispy skin, rhubarb, jicama and fennel salad - $10

Braised beef short rib with asparagus, mashed potatoes and demi-glace - $11

Almond Financier, walnut ice cream, young coconut coulis, blueberry, spearmint - $6


Thursday April 8th: Homage series: Rene Redzepi - Part 1

For the next two Thursdays, we'll be continuing our homage series with Rene Redzepi, chef of Noma in Copenhagen. Each week will feature some dishes directly related to the food at Noma, and others more loosely derived. As always (and perhaps especially, given Redzepi's use of wild herbs and berries specific to the region) we do not profess to be recreating the masterpieces they serve at Noma, but merely paying homage to their inspiring food.


Toast with Cod Roe, Herbs, Vinegar Powder - $5

Squid Sashimi, Cream, Dill, Rye Crumbs, Cucumber, Kiwi - $10

Shrimp, Chlorophyll, Pomegranate Granita- $11

Bison Tartare, Tarragon, Oyster, Juniper, Sorrel - $10

*Potato, Whey, Speck, Oxalis - $6

Mackerel Confit, Olive Oil, Ramps, Parsley Jus - $11

*Vegetable Crudite and Marrow - $8

Beef Cheek, Beet, Rose, Malt - $13

Walnut Ice Cream, Walnut Powder, Blackberry Dust - $5

Strawberry, Strawberry Sorbet, Sheep Milk, Licorice, Oatcake - $6

* = veg option available


Saturday April 3rd: Guest Chef Chad Newton

This Saturday, we are extremely excited to have Chad Newton, Executive Chef of Fish & Farm Restaurant. He's worked at Postrio, Redd, and Baraka, and will be joined by Grace Nguyen of Out the Door. Chad's menu will be showcasing some incredible and generously donated ingredients from Niman Ranch and Capay Organic.

Chad will be contributing a portion of his proceeds to Commonwealth (unless we can convince him to donate it to someone more in need...).


Wild Ocean Trout Sashimi, Crisp Skin, Duck Tongue Escabeche, Grilled Cucumber, Charred Onion, Green Apple Shoyu - $11

Fresh Clam Chowder with Ramps, Benton's Bacon, Bread Crisps - $8

Composition of Cooked/Raw/Marinated/Pickled Vegetables, Wheat Berries, Meyer Lemon Aioli, Dark Rye Crumbs $9

Torchon of Foie Gras, Rice "Krispies", O.J. Gel, Powdered Yogurt, Wild Strawberries, Toast $12

Fingerling Tostones, Olive Vinaigrette, Avocado, Fresh Mozzarella Mousse, Wilted Greens, Lime Chutney - $9

Olive Oil Poached Cod, Choke Puree, Espresso Steamed Wild Mushrooms, Green Garlic Emulsion $13

Slow Roasted Lamb Loin, Braised Cheeks, Tasting of Celery and Chocolate $15

Salted Chocolate Tuile, Gianduja, Frozen Banana, Praline Popcorn - $6


Thursday April 1st: Homage to Pascal Barbot

This Thursday we're continuing our homage series with a menu of dishes inspired by Pascal Barbot of Paris, France. His restaurant, L'Astrance is considered "the hardest reservation" in Paris and Barbot is the youngest chef to earn three michelin stars. His cooking is characterized by showcasing high quality ingredients with Asian accents.


Pea soup, ginger, yogurt - $4

Mushroom and foie gras galette, lemon marmalade, hazelnut oil - $12

Scallops, almond milk, mint, buddha's hand - $12

Clam, sea lettuce, citron, smoked mackerel bouillion - $10

Halibut, Sea Urchin, Chard - $16

Leg of lamb with black curry and artichokes - $12

Chili-lemongrass sorbet - $3

Jasmine egg nog - $3

Olive Oil Cake, Creme Fraiche Ice Cream, Strawberry, Aged Balsamic - $7


Saturday March 27th: Vegetarian Night

If anyone wants to go across the street and bring back an $8 lemonade from Gracias Madre, you can tell your server that I said to waive the corkage. Just kidding.


*Carrot, Amaranth, Parsnip Puree, Nori - $7

*Peas, Pea Shoots, Fresh Buttermilk Mousse, Meyer Lemon Confit, Mint - $7

*Artichoke, Panisse, Slow-Cooked Egg, Mountain Yam, Harissa - $9

*Sesame, Avocado, Rice Noodle, Chinese Donut, Beech Mushroom - $7.5

*Buckwheat Gnocchi with leek cream, pea puree, turnip dashi, braised radish - $8

Comte Grilled Cheese, with Wilted Greens, Pickled Beets - $8

*Seared Tofu, Crisped Vegetable Salad, Miso - $8

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

Chamomile Gelato, Wheat and Almond Crisp, Mascarpone, Blueberries - $6

* = Vegan Option Available


Thursday March 25th: Homage to Inaki Aizpitarte

This Thursday we're continuing our homage series with a menu of dishes inspired by Inaki Aizpitarte of Paris, France. The young Basque chef is self-taught, and part of a movement dubbed "bistronomique"--consisting of affordable haute cuisine. He runs Le Chateaubriand, ranked by San Pellegrino as the #40 restaurant in the world, "without ever abandoning his vagrant lifestyle." This is our humble attempt at recreating his straightforward, but unique approach.


Raw Sweet Shrimp, radish water, perilla and minutina - $11

Spring Vegetables: raw and cooked with vadouvan oil - $8

Cow's Milk Burrata with fennel, trout roe and licorice - $10

Miso Poached Foie Gras with legumes - $12

Black Cod with potatoes, lardo - $12

Filet Mignon with charred eggplant, fresh cheese, cauliflower - $14

Cheese: Pont L'Eveque with small salad - $7

Chantilly Cream with strawberry, macaroon, sorrel - $5


Saturday March 20th: New School Tapas

This Saturday we'll be serving the best tapas in San Francisco (our opinion).


Aperitif: Fino sherry, candied jamon, garlic confit - $5

Asparagus Tempura wrapped in lardo (optional) - $6

Pan e Tomate: several preparations of tomato, garlic bread tuile - $5

Spanish Tortilla with jalapeno chips and sea urchin - $6

Hongos al Ajillo Japonese: maitake, king trumpet, beech mushrooms with black garlic and miso - $6

Slow Cooked Quail Eggs with boquerones and salsa verde - $4

Jamon Bocadillo with side of smoky ham broth - $6

Gambas a la Sal: salt roasted prawns with harissa, lemon confit, almond butter - $7

Gateau Basque with huckleberry compote, pastry cream - $5


Thursday March 18th: Homage to Michel Bras

This Thursday we'll be kicking off a series of homages to world class chefs, starting with a menu of dishes inspired by the great Michel Bras of Lagouile, France. In addition to introducing diners to molten chocolate cake, Bras' Gargouillou has inspired an entire generation of modern chefs including David Kinch of Manresa and Andoni Aduriz of Mugaritz. This is our humble attempt at recreating his amazing food or serving dishes in his style. Please order the value priced tasting menu.


Tasting Menu $50 - requires full table participation

Creamed egg with beluga lentils, creme fraiche, allium boullion, brioche - $7

*Roasted Beet, our young goat cheese, olive soil, miner's lettuce - $8

*Gargouillou: a variety of vegetables, herbs and seeds prepared appropriately - $8.5

Three Spoons: artichoke, fluke with clam essence, beef consomme gelee - $8

Poached Local Halibut, pearl barley, rau ram, asparagus, sea urchin - $12

Seared Foie Gras, pickled rhubarb, braised walnut, tarragon - $13

*Cheese Course: Comte, Brillat Savarin, our butter, local greens, pear - $8

*Wheat Crisp, jersey ricotta, chestnut honey - $6

* vegetarian option available


Saturday March 13th: Neo-Classical San Franciscan Food

This Saturday we'll be featuring a menu of classic San Franciscan dishes reconsidered. If you want the old standards, go to the Tadich Grill instead.


Martini: cerignola-soju aperitif with vermouth granita - $5

Cioppino: terrine of clams, mussels, crab, scallop, prawn, tomato gelee, fresh herbs, garlic tuile - $12

Rice-a-Roni: cannelloni with roasted carnaroli, squid, parsley, peas, doenjang - $6

Hangtown Fry: lightly poached oysters, country ham, egg in three forms - $9

"Chicken for two": "roasted in the brick oven;" "warm bread salad" with "red mustard greens, scallions," "currants," and "pine nuts" - "48.00"

Fig on a Plate: sauteed lamb tongue with fig and fernet jam, beluga lentils. mint yogurt, fried ginger - $9

Anchor Steam: braised beef cheeks, pressed with celery root and served with celery victor - $11

Irish Coffee: espresso torte, Irish coffee ice cream, whipped cream - $5


Thursday March 11th: Guest Chef - Aaron Marthaler

This Thursday we are pleased to have Aaron Marthaler, currently sous chef of the Alembic. Aaron has worked at Salt House, Moose's and Postrio and will be serving a menu of Modern American spring dishes inspired by yesterday's hail storm.

MSF profits will go towards the opening of a full-time charitable restaurant. For anyone interested, we're almost 50% of the way to our goal:



Local Sardines with lentils, chorizo, parmesan, pickled fennel - $9

Cold smoked Irish Sea Trout with satsuma mandarin, horseradish creme fraiche, chiogga beets - $11

Sunchoke soup with sea urchin, almonds and shiso - $7

Raw and roasted asparagus with avocado, maitake, black garlic vinaigrette - $8

Chevre-oregano gnudi, king trumpet "pasta," tomatillo, scallion broth - $8

Short rib ravioli with caramelized onions, celery root-coffee emulsion, crispy sweetbreads - $10

Pork Belly with brown butter grits, crushed peas, brussels sprouts, pickled rhubarb - $10

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

Caramelized steel cut oats with huckleberry gastrique, foie gras - $7


Saturday March 6th: "A Good Idea" Night

This Saturday, we're pleased to have Jeff Rosen, former owner of the Inner Sunset's beloved Avenue 9 as our guest chef. His current ventures include various secret suppers around the city, including "Whiskey-Pig" and Club Ave 9. Follow him on Facebook at Club Ave 9 or www.clubave9.blogspot.com

A portion of Jeff's proceeds will go to "A Good Idea," a 501(c)(3), which is a vehicle for positive social change ideas that connect people in need with people who want to help. They create solutions for social issues by forming teams of experts and volunteers and implementing proven social change models involving service, education, and technology. MSF profits will go towards the startup of a full-time charitable restaurant.


21st century cobb salad: spinach puree, romaine, avocado, chicken and chicken skin, bacon powder, blue cheese mousse - $7

Crushed Pea and VA Ham soup, white chocolate and shaved radish - $6

Pork and chanterelle terrine with snap pea and bacon salad - $8

Lobster and sweetbread "pot au feu" $12

Sonoma Foie Gras "Corndogs", Homemade Fig and Bacon "Ketchup" $10

Early Asparagus and Wild Ramp Risotto $7

Griddled Piadini, Foraged Wild Nettles, Whiskey and Maple Cured Salmon, Meyer Lemon Creme Fraiche $8

Honey mascarpone cheesecake, oatmeal lace crust, candied walnuts - $5


Thursday March 4th: Community Alliance with Family Farmers

This Thursday, we're happy to team up with an old friend, Collins Anderson. He is currently catering with The Culinary Eye and has cooked at The Cottage Eatery in Tiburon, The Front Porch, Florio, Bar Tartine, and Incanto. Collins was a guest chef about a year ago and served one of the best dishes to come through our kitchen in 2009--a pasta dish including his house aged private reserve of Colonel Newsom's country ham. Sorry in advance to Collins for raising expectations...

Collins's proceeds will go to Community Alliance with Family Farmers in honor of his grandfather, Gib Anderson, a man who farmed the land of Pine Bluff, Arkansas his whole life and who knows how much help an honest farmer needs. MSF profits are going to help fund our attempt to open a full-time charitable restaurant. If anyone wants to contribute to that effort, we have a project going on Kickstarter here:



spring salad of pea sprout and radicchio with fresh mozzarella mousse, tangerine, fried almonds - $7

dayboat scallop crudo, asparagus, meyer lemon, spiced puffed wheat, mint - $9

crab bisque, fennel and potato confit, foccacia- $8

house made tagliatelle with colonel bill newsom country ham black pepper and cream $10

chanterelle barotto, hazelnut cream, arugula - $8

braised and fried baby back ribs, pickled cabbage, horseradish, saba - $12

beef and sweetbread lasagna with fava beans and leaves, marjoram, taleggio and gruyere - $8

french toast, carmel sauce, chocolate sauce - $6


Saturday February 27th: Mission Stoned Food Part Deux

This Saturday marks the return of Mission Stoned Food--an interdisciplinary lecture series* and culinary experiment exploring the feeding habits of the chemically altered. Guest Chef Chris Ying will be featuring haute cuisine rejiggered and re-engineered with junk food scrap parts, resulting in a night full of hunger-blasting munchies and stoney jams. Come as you are, or come super-duper baked. It won’t be the same, but it will be good either way.

*there will be no lecture.


Broccoli & Cheetos: with gouda-parmesan cream; as popularized by Park Avenue Autumn - $6

The Golden Triangle: Lemongrass and poppy curry with fried tofu, littleneck clams and rice paddy herb - $9

Packed Bowl: Dusted and Fried Game Hen with caramelized sticky rice & cucumber salad - $11

Croque McGriddle and Baked Eggs a.k.a. Breakfast for Dinner for Two, for One: Dry Cured VA Ham, Gruyere, Bechamel between Brown Butter Eggo AND potato "soufflays" with baked egg - $11

Jucy Lucy: Burger with core of molten cheese, served with "animal style" fries (cave aged sheep's milk cheese, caramelized onion, ranchoulade) - $12

Blazed Alaska: flambee of merinque, coconut gelato and coconut macaroon, with toasted macadamia nuts - $7


Thursday February 25th: Beef Seven Ways

...actually more like 10 ways (but who's counting?).


Mosaic of Carpaccio: NY Strip Steak and Honeycomb Tripe, with slow egg, violet mustard, fried capers, potato chips - $10

Oxtail Terrine with fines herb gelee, root vegetable brunoise, truffled egg, mixed chicories, puffed barley, sorrel - $9

Beef Consomme with Marrow Butter Toast, persillade - $8

Surf & Turf: Simmered Atlantic Skate and Crispy Veal Sweetbreads with asparagus, crushed pea, sea urchin emulsion - $12

Tongue & Cheek: Seared Tongue, Braised Cheek, savoy cabbage, demiglace, fresh horseradish - $11

Aged USDA Prime Ribeye with potato espuma, charred scallion pickle and bearnaise - $14

Sweet & Sticky Habanero Jerky - $5

semi-family style tasting menu $40 per person


Special thanks to Shoe Shine Wine, whose generous wine donations raised $960 for the Food Pantry!

$230 to Meals on Wheels, $250 to Partners in Health (Haiti), $140 to the Alameda County Community Food Bank, $210 to the San Francisco Food Bank, $240 to MSF - Doctors without borders, $300 to Groceries for Seniors, $260 to Project Open Hand, $550 to Martin De Porres.

Starting now, all profits from MSF will go towards the potential opening of a full-time charitable restaurant. We'll reserve the funds, and if it doesn't happen, we'll donate it.

This Saturday we will attempt to reach new highs with Mission Stoned Food Part Deux.


Full-Time Charitable Restaurant

We're 30% of the way to our goal!

If you want to help us equip this kitchen, make a contribution here:


Contributions of $50 or more are rewarded with a gift certificate in the amount of the contribution.

* * *


Special thanks to Shoe Shine Wine, whose generous wine donations have raised $960 for the Food Pantry!

$230 to Meals on Wheels, $220 to Partners in Health (Haiti), $140 to the Alameda County Community Food Bank, $210 to the San Francisco Food Bank, $300 to Groceries for Seniors, $260 to Project Open Hand, $550 to Martin De Porres.

Starting now, all profits from MSF will go towards the potential opening of a full-time charitable restaurant. We'll reserve the funds, and if it doesn't happen, we'll donate it.


Saturday February 20th: Whole Hog Dinner for Cystic Fibrosis and Martin De Porres

This Saturday we are excited to feature a whole hog menu, courtesy of Jake Ersland of Amuse Bouche. Jake has been cooking since age 15 and graduated CCA with honors before starting Amuse Bouche, which offers private dining experiences--8 to 14 course tasting menus, complete with wine pairings, for parties of 12 or fewer. He is also the executive chef of The Old Ship Saloon.

Jake & Co. will be donating a portion of their proceeds to the Northern CA chapter of the Cystic Fibrosis Foundation. MSF profits will go to Martin De Porres, 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.


Pork rillette served with crostini, pickled onions, house made apple mustard - $7

Blood orange, chickory, and mixed radicchio salad with spanish style house cured ham, almonds and meyer lemon vinaigrette - $7

Pulled pork sliders with a pickled pigs feet slaw - $2 each

Posole: confit of spleen, bacon, rancho gordo hominey, and green chili broth - $8

PB & J: berkshire kurobuta pork belly, marinated jicama, cilantro aioli and pickled jalapeno on a homemade flatbread - $6.5

Greens, Eggs and Ham: mustard greens, griddled slow egg, col. newsom's country ham and hollandaise on english muffins - $9

Dr. Pepper Ribs: charcoal grilled, and served with ham hock hash - $11

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

Chocolate Mousse with salted lime granita and chorizo tuile - $5


Thursday February 18th: Vegan Night for Food Not Bombs

This vegan night will feature rose-black tea and smoked pear kombucha produced and bottled by House Kombucha.

MSF profits will go to Food Not Bombs. San Francisco Food Not Bombs is entirely volunteer driven and serves food to the needy five days a week.

We are still trying to raise money for a full-time charitable restaurant. You can make a small contribution here:


If the project gets off the ground and you put in more than $50, you'll get a gift certificate for the amount of the contribution. If anyone wants to make a larger investment, email me at missionstreetfood@gmail.com. Thanks for your support.


huckleberry-earl grey, cava, spumante aperitif - $5

castelvetrano olives, pickled honeydew, fried almonds - $5

pomelo, snap pea, jicama, cranberry puree, house made white chocolate - $8

cassava fritters and panisse cakes with guacamole - $8

yuba, scallion, maitake and cauliflower with coconut curry tapioca - $9

roasted kale, king trumpet, fried nagaimo, braised cashews, shallot soubise - $9

black garlic stuffed tofu, beluga lentils, wild arugula, preserved lemon - $8.5

olive oil cake with toasted macadamia nuts and taro "parfait" - $6


Saturday February 13th: Lazy Bear Night for Project Open Hand

This Saturday we're pleased to host David Barzelay, who runs Lazy Bear, an underground restaurant serving progressive and modern fine-dining food and also caters private dinners. He has a food blog at www.eatfoo.com, where you can follow his exploits and find announcements about past and future Lazy Bear events.

MSF profits will go to Project Open Hand, which, according to some of their service statistics, provided an average of 2175 meals a day and delivered 190 bags of groceries a day (for a yearly total of almost a jillion).

Specal thanks again to Shoe Shine Wine, who have donated a considerable amount of their excellent 2005 Petite Syrah as part of an ongoing fundraiser for the Food Pantry.


*avocado salad with escarole, cherry-nicoise compote, celery sorbet and cacao tuile - $7

*dashi-poached scallops, 50 degrees celsius, with grapefruit, silken tofu, arugula, and black sesame crisps, $11

crispy chicken confit, with fried fingerling potatoes, chicken liver mousse, kumquat-balsamic gastrique, slow-cooked kumquats, sichuan peppercorn, and frisee, $12

*48-hour beef short rib, medium-rare, with carrots two ways, pearl onion confit, black bread croutons, house-processed parmeggiano, and onion jus, $14

*lightly salted cod, potato espuma, fried nori, pickled beech mushroom - $10

pb&j - crispy berkshire kurobuta pork belly, marinated jicama, pickled jalapeno and cilantro aioli on a homemade flatbread - $6.5

*lung shan's vegan delight - shitake and oyster mushroom dumplings in miso soup - $5.5

*house-made burnt caramel ice cream, with fresh blood orange, almond cake, powdered orange oil, chervil, and blood orange pate de fruit, $7

* = vegetarian option available


Thursday February 11th: Sergey Bubka Tribute for Groceries for Seniors

Sergey Bubka is to pole vault, what Usain Bolt would be to sprinting if no one breaks those records for 25 years (and if Usain Bolt was white).
From 1984 to 1988 Bubka increased the world record 21 cm and is still the reigning world record holder by 9 cm. According to Gary Smith of Sports Illustrated, "Here is a man who has personally altered his art form, changed the way competitors prepare for it and perform it, even the way spectators perceive it." This Thursday, guest chef Danny Bowien pays tribute to the all-time great, with a seafood driven menu inspired by Bubka's accomplishments--literally.

MSF profits will go to Groceries for Seniors, which distributes nutritious fresh food to approximately 1,188 seniors every week. They operate on $100,000 per year, which is used primarily on gas for deliveries and buying food from the SF Food Bank for 18 cents a pound. John Meehan, the founder, is the sole employee, with the rest of the program run by volunteers. You can get involved here.

Specal thanks again to Shoe Shine Wine, who have donated a considerable amount of their excellent 2005 Petite Syrah as part of an ongoing fundraiser for the Food Pantry.


aperitif- prosecco, raspberry, black sesame - $4

katsuo boullion- braised hamachi collar, turnip brulee, nori tamago, pickled turnip greens - $8

tasmanian ocean trout sashimi- roe "en escabeche", santa barbara sea urchin, crispy rice paper, fresh dill - $12

salad of radishes and sprouts- smoked eel, golden enoki, crushed peas, radish water, tarragon, horseradish - $7

lightly grilled littleneck clams- smoked habanero shoyu, pineapple vinegar, olive oil puffed barley - $8

gambas a La sal- whole shrimp baked in sea salt, burnt eggplant, squash caviar, lemon confit - $9

oysters on the half-shell- pulled pork shoulder, poached napa cabbage, salt pickles, spicy whole bean miso - $13

fig on a plate- fig and honey parfait with oolong ice milk, mint, walnut tuile - $6


Full-Time Charitable Restaurant

Thanks to anyone who has written to express interest regarding our attempt to open a full-time charitable restaurant. It's really heartening to be a part of a community effort. We have received an encouraging amount of emails and are moving forward as quickly as possible to make this a reality. If you're interested and you have not yet done so, please email me at missionstreetfood@gmail.com.

Thanks also to anyone who offered services or suggestions. As per the suggestions of a few people, I have started a kickstarter project allowing anyone to contribute any amount (as little as $1, and with some rewards for contributions over $50):


Special thanks to the people who made that happen (keeping you anonymous for your own privacy, but I'd be happy to credit you publicly any time you'd like).


Spicy Night: for the San Francisco Food Bank

"Spice is the spice of life." --hauteliving.com

And as fellow connoisseurs of the haute lifestyle, this Saturday's menu will feature spicy food--tastefully done.

MSF profits will benefit the SF Food Bank, which serves 22,000 households weekly, and will distribute 36.5 million pounds of food to the community this year – enough for 78,000 meals every day.


*equatorial fruit salad: honeydew, young coconut, pickled mandarin, mango, radicchio, watercress, pepita, oaxacan cheese, epazote, harissa vinaigrette - $7

*wasabi tobiko-guacamole with plantain tostones and scallion tempura - $7

*fiery explosion szechuan tater tots, with garlic, chinese bacon and shishito peppers - $5.5

*jerk albacore charashi with pineapple pickle, daikon sprouts, cucumber - $9

salt and pepper crawfish - one pound of wok roasted crawfish with crab essence - $10

deli duo: pastrami with hot mustard and sauerkraut and crispy beef tongue with horseradish and egg salad - $11

*lung shan's vegan delight - shitake and oyster mushroom dumplings in miso soup - $5.5

*red hots pavlova, shaved white chocolate, snap pea, lychee, serrano granita - $5

* = vegetarian option available


Thursday February 4th: Superbowl Party for Alameda County Community Food Bank

This Thursday we're gonna start tailgating a little early...okay Super early if you know what I mean. Guest chef Carlo Espinas of Camino will be presenting a menu of superbowl inspired dishes in honor of the nation's biggest food holiday (according to this guy).

MSF profits will go to the Alameda County Community Food Bank, which serves 40,000 people each week and can turn a donation of $15 into an astonishing 300 pounds of produce.


*Veggies & Dip: Snap Peas, endive, carrots with avocado-green goddess dip and crab-spinach dip - $7

Taleggio and Budweiser "Nachos": waffle fries and caramelized brussel sprouts with tomatillo and granny smith salsa verde - $6.5

Frito Pie: smoked short rib and beef tongue chili with frito crust (veg option of smoked scallion and pasilla chili with Rancho Gordo Pinto Beans) - $8

Pig in a Pig Blanket: Braised Let's be Frank Hot Dog in Bacon-Tomato beer bread, with dill-serrano crema - $7

Buffalo vs. Dallas: Authentic Buffalo wings with celery gremolata VS. charcoal grilled spare ribs with orange-chipotle glaze - $12

New Orleans vs. Indianapolis: mini Oyster Po'Boy with cajun pickles and celery root remoulade VS. Hoosier breaded pork tenderloin sandwich - $10

7 Layer Sundae: Terrine of Oreo crust, chocolate ice cream, coffee ice cream, vanilla ice cream, toasted almonds and cocoa nib, topped with Magic shell - $6


Full-Time Charitable Restaurant?

For the past year, Mission Street Food has been donating its profits to charity; now, we would like to open a full-time charitable restaurant. This restaurant would be here in the Mission, open daily, offering fine dining food at affordable prices, benefiting a changing roster of charitable organizations.

While unconventional, the business model we’ve used thus far has enabled us to donate $22,000 to local charities in 2009, and we’d like to propose another unconventional business decision for the new restaurant: inviting you to participate in the venture. Mission Street Food is currently in negotiations to purchase a restaurant space, but we need a little more capital upfront. So we’re announcing a co-op of sorts, in which many investors could contribute a reasonably small amount to the start-up costs and earn annual dividends and more.

Here are some details regarding this proposition: We need about 100 investors at $500 apiece. If there is enough interest in this project, we will hire a lawyer to manage an escrow fund and accept contributions. Our tentative business plan projects a level of profitability that would make the annual dividend around $70 (14% return on investment). It also projects fundraising of $40,000 to $90,000 per year for charity. Investors can choose to hold their membership and redeem annual dividends or redeem the membership at any time for $1000 in gift certificates at the restaurant. If the restaurant does not open, investments would be returned in their entirety.

This is, undoubtedly an unusual offer, but we’re trying to build a charitable engine and hope you'll be interested in participating. The restaurant will not be strictly not-for-profit--some profits will go to partners/investors and some will go to members of the co-op as dividends. But I think we can raise a lot of money for charity. More importantly, if we’re successful, other people might follow suit by incorporating charitable elements in their businesses.

If you're interested in getting involved as an investor/Co-op member, I would be happy to provide more detailed information. And if anybody wants to invest an amount over $5000, we would be glad to discuss partnership terms on that level. Email me at missionstreetfood@gmail.com.

Thanks for your support,



Saturday January 30th: Modern Portuguese with Jason Fox for Haitian Relief Effort

This Saturday we're extremely pleased to have Jason Fox, former executive chef of Bar Tartine, as our guest chef. Jason will be presenting his interpretations of some Portuguese classics--a special occasion given that not only is there not really any Portuguese food in this city (sorry Grubstake), there's really not any modern Portuguese.

Some of Jason's proceeds will go to Partners in Health's Haitian relief effort. PIH has been on the ground in Haiti for 20 years and is rated the most effective charity in their field by Charity Navigator, with 94.8% of funds going directly towards programs. MSF profits will go to Foodrunners, which picked up and delivered 125,675 pounds of food in December. Volunteers performed 803 runs and the truck did 268.

Special thanks again to Shoe Shine Wine who donated some of their excellent 2005 Petite Sirah for the event.


Portuguese bread and cilantro soup with chard, corona beans and slow cooked egg - $7

Monterey Bay squid and black eyed pea salad with new potatoes, wild greens, sieved egg and scallion embers - $9

Liberty Farm duck rice with chourico, pumpkin, black olive and duck skin cracklings - $11

Berkshire pork belly with cauliflower, jalapeno, watercress, compressed granny smith apple and mustard emulsion - $10

Beef tongue and cassava croquettes with leek soubise and aged sherry demiglace - $8.5

Crispy Piri Piri chicken with cider braised linguica, wilted letttuces and beluga lentils - $10

Green Lip Mussels with coconut-crab fumet, Goan curry and crostini - $9

Serra de Estrella raw sheep cheese with port-stewed cherries, shaved apple and graham crisps - $7


Thursday January 28th: Simple and Wintery for 826 Valencia and Meals on Wheels

This Thursday we're pleased to welcome back Tommy Halvorson, executive chef of The Phoenix Supper Club, a San Francisco based roaming supper club, and co-founder/executive chef of EAT, a weekly event held every Monday night at 111 Minna in which he and his crew turn 111 Minna into a restaurant. Tommy will be presenting a menu of "Simple and Wintery" dishes.

A portion of Tommy's proceeds will benefit 826 Valencia, which supports students ages 6 to 18 with their writing skills, and helps teachers get their students excited about their writing. MSF profits will go to Meals on Wheels, which has been providing isolated, homebound seniors with nutritious meals, daily human contact and supportive services for 38 years. Meals on Wheels is facing an especially challenging increase in demand as the state government recently slashed the budget for in-home health care programs for seniors and individuals with disabilities, entirely removing support from 40,000 recipients, and cutting back service for another 85,000 recipients.


Fresh Mozzarella and Avocado Salad: with olive soil, pickled cucumber, mache and oregano - $7.5

Uni and Young Coconut Sashimi: with candied pecans and shooter of young coconut juice, lime and rosemary - $8

Parisienne Gnocchi: with purple and yellow cauliflower, red chard, caramelized onions, shaved Himalayan truffle, reggiano - $8

Laughing Bird Tacos: Laughing Bird shrimp, bacon, roasted peppers, broccoli rabe 3 ways, sliced garlic confit - $7

Maple Glazed Pork Belly: Braised, caramelized then glazed pork belly, butter blanched brussel sprouts, hen of the woods mushrooms, orange confit - $9

“Bacon and Eggs”: Heirloom chicories, slow poached egg, pancetta, parsley, pecorino sardo, pancetta vinaigrette - $6.5

Chicken-Fried Beef Jerky: house made, with snap peas, zucchini and ranch creme fraiche on a homemade flatbread - $7

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

Brownie with Pierre Robert French Triple Creme Cheese and Toasted Macadamia Nuts - $6.5


$270 to St. Anthony Foundation, $330 to the Doctors without Borders Haitian relief efort


Saturday January 23rd: Mexiterranean Night for the Food Pantry

This Saturday we are pleased to have Matt Butler as our guest chef, presenting a menu of Mexiterranean classics. Mexiterraneo is a small island village approximately 4.4 thousand miles off the Gulf of Mexico where settlers from Spain, Greece and Morocco landed in 1983, introducing a variety of spices and flavors to the native taquerias. Matt has been cooking for 20 years and was sous chef at Serpentine, Fork, Cafe Majestic and Chez Mexiterraneo.

We are also proud to feature Petit Sirah graciously donated by Shoe Shine Wine. Their wine is a tribute to the local service sector, to whom they donate a portion of their proceeds. They also have a strong dedication to social and environmental justice concerns.

A portion of Matt's proceeds, MSF profits, and wine profits will go to the Food Pantry, which provided food for 27,986 people last year. The Food Pantry is run by poor people for poor people--their volunteers came to get food and stayed to help out.


*green lip mussel tostada marinated in chermoulah with chickpeas, avocado and smoky eggplant puree - $8

*manchego quesadilla with stewed cherries, sage, watercress, and apple-tomatillo salsa - $7

"menudo" with charred tripe, chorizo, chard, tomato reduction, oregano and spiced corn nuts - $8

crab taquitos with fennel and mandarin salad, bay leaf-romesco, spiced yogurt - $9

roasted lamb leg tacos with tapenade, feta crema, cucumber, parsley, red onion - $7

pork enchiladas with harissa and petit basque fondue - $9

lung shan's vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5

*pear sopapillas with rosemary creme anglaise, fried almonds, white balsamic-honey - $5


Old School vs. New School Night for MSF Haitian Relief Effort

This Thursday we are pleased to have Cindy Mojica as guest chef, presenting a menu of heritage Salvadoran recipes paired with modern reinterpretations. Cindy is a line cook at Bar Tartine and will be assisted by Gloria Mojica, a native of Sonsonate, El Salvador who is traveling from Los Angeles to hold court.

Cindy has elected to donate a portion of her proceeds to the other MSF: Médecins Sans Frontières, who has already dispatched surgeons, anesthetists, medical supplies and an inflatable hospital to Port Au Prince. MSF profits will also go to the Médecins Sans Frontières Haitian relief effort.


Salpicon de Res: Shredded filet mignon with red onion, radish and mint VS. seared tenderloin carpaccio with avocado, and birdseye chili paste - $10

Meat Pupusas: Handmade masa pupusa stuffed with chicharron, queso and frijoles VS. charred hominy pupusa stuffed with bacon, goat cheese and pasilla peppers - $6.5

Vegetarian Pupusas: Handmade masa pupusa stuffed with loroco and queso VS. charred hominy pupusa stuffed with squash compote, goat cheese and maitake mushroom - $6.5

Pastelitos de atun: Handmade pastry stuffed with tuna, onion and parsley VS. crispy filo pocket with rare ahi and avocado salsa verde - $10

Platano Relleno: roasted plantain stuffed with traditional pork filling and topped with crema VS. Berkshire Kurobuta Pork Belly and plantain dumplings with oregano mojo - $9

Pane con Pavo: Roasted Turkey sandwich with turkey jus, watercress and tomato VS. open faced turkey confit sandwich with foiellandaise and turkey cracklins - $12

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

Atol de Pina vs. seared pineapple arepa - $5


Closed January 16th

Just a quick reminder that we are closed this Saturday. See you next Thursday!


Thursday January 14th: Guest Chef Jeff Rosen

This coming Thursday, we're pleased to have Jeff Rosen, former owner of the Inner Sunset's beloved Avenue 9 as our guest chef. Jeff is a Bay Area restaurant veteran who is back behind the stoves after 7 years "working for the man." His current ventures include various secret suppers around the city, including "Whiskey-Pig" and Club Ave 9. Follow him on Facebook at Club Ave 9 or www.clubave9.blogspot.com

MSF profits will go to Martin de Porres, 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.


*Castelvetrano Olives, Fried Marcona Almonds, Pickled Mandarins - $5

Warm Bloomsdale Spinach Salad with Santa Barbara Ridgeback Shrimp, Honey Braised Duroc Pork Belly, Baby Salinas Beets and Sherry Vinaigrette - $8

Seared Ahi, Chive Shoot Guacamole, Shaved Foie Gras, and Nori Crackers - $14

*Chevre Tostada with Blistered Shishito Peppers, and Pickled Cherry Tomatoes - $6

Crispy Sweetbread "BLT" on a Buttermilk Cornmeal Biscuit with Wild Rocket, Oven Roasted Tomato Aioli and Hobbs Bacon Jam - $8

*Pan-Seared Marin Sun Farms Flat Iron Steak with a Pearl Onion, Sultana and Whole Grain Mustard Jus, Mashed Roots and Gourds and Ave 9 Onion Rings - $15

Duck Confit, Duck Cracklins, Scallion, Cucumber, and Thai Chili Hoisin on a Homemade Flatbead - $8

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

*"The O.G." Original Gingerbread with Salted Caramel, Glazed Walnuts and Bi-Rite Creamery Vanilla Bean Ice Cream - $5

*Green Tea Shake with Chocolate-Pink Peppercorn Cookies - $4

* = vegetarian or vegetarian option available


2010: Seafood Odyssey for the St. Anthony Foundation

This Thursday we're pleased to have HAL 9000 as our guest chef. HAL will be presenting a seafood menu inspired by his recent eating tour of Jupiter.

MSF profits will go to the St. Anthony Foundation, which serves over 2,600 meals per day--365 days a year--and provides medical services, clothing, and housewares to those in need.


white soy, mirin and salmon roe gelee with beech mushrooms, rice and dill - $4

scallop tartare, water chestnut, golden chive, caraway, pumpernickel crisps - $10

seared mackerel, beluga lentil salad, fried nagaimo, wasabi creme fraiche, pea leaves - $8

shrimp and uni stuffed tofu, scallion soubise, chili vinaigrette - $7

spicy crab cake with fried plantain, mango, young coconut juice, rice paddy herb - $12

mussels, poppy cream, benton's bacon, celery root, parmesan crouton - $9

fried catfish, avocado, cucumber pickle, tapenade on a homemade flatbread - $7

lung shan's vegan delight: shitake and oyster mushroom dumplings in miso soup - $5.5

pistachio pavlova with citrus salad, sherry reduction, yogurt creme and nori tuile - $6


We're easing into the year and will only be open on Thursdays for now. Our first Saturday of 2010 will be January 23rd. Sorry for any inconvenience.