Mission Mission

Here’s all we know so far:

I wonder if having one of those coveted Casa Sanchez tattoos will do you any good.

(Thanks, Jess!)

Got a note this morning from Grant from Sugar Bear Ice Cream, a new popup that’s popping up this weekend in the Mission:

This Saturday night we’re bringing two cocktail inspired flavors, Bourbon Brown Sugar and Raspberry Campari, as well as our herbaceous and delightfully surprising Basil ice cream and our rich and warming Mexican Chocolate.

I’d love for you to join us at Mateo’s Taqueria on Mission St and 21st from 6 to 10pm on Saturday and give our flavors a try.

Here are some tantalizing photos of their work:

I’m sure by now everyone knows, WesBurger n’ More has been kinda open for a couple weeks, and it’s awesome, and the space is awesome, and the Cauliflower Wedge is a surprise hit… but what you don’t know is, as of tomorrow’s grand opening, there will be a very special burger on the menu for grand opening week only: The Mission Burger.

Here’s Wes putting the finishing touches on a test batch earlier this afternoon:

What’s all on ‘em? Here’s what:

• refried beans
• verde salsa
• cilantro and pickled jalapeno crema
• shredded lettuce
• smashed avocado
• jack

And optionally (and most importantly):

• LENGUA BACON

Full disclosure: Wes is a pal, and he asked me to consult on what exactly a “Mission” burger should be, and I was like, “It should probably be kind of like a lengua super burrito from Cancun at 2:30am.” We both pondered for a second how to implement the lengua part, and simultaneously blurted out, “LENGUA BACON.” (Because, as the old saying goes, great minds think similarly when it comes to matters of lengua.)

Anyway, the lengua bacon is so fucking good. Start lining up now. Grand opening is tomorrow.

Here’s me tucking in:

And here’s a much more pro photo of the thing, on Wes’s computer:

And here’s the lengua bacon in action (be sure to push play):

Sizzlin' lengua bacon 👅👅👅👅👅

A video posted by Allan Hough (@punkgirls) on Apr 5, 2016 at 4:29pm PDT

Keep up the good work, Wes! Thanks for lunch!

Yummmmm. Homemade by our pal Gareth Spor using pistachio butter, hazelnut butter, cashew butter and blackberry jam, all from Mission institution Rainbow Grocery.

[link]

Now please enjoy all these other toast posts…

Roast pork, smoked ham, roasted pineapple, pickled onion, jalapeno, lime mayonnaise.

Today’s special at Clare’s Deli.

[via Clare's Deli on Instragram]

Our pal Jeff Seal shows us how it’s done on the mean streets of NYC:

Now please enjoy lots more great Jeff Seal stuff…

When your bar opens at the wee hour of 6am, one thing better be on point: a killer Bloody Mary. Pops Bar is proud to serve up a Bacon Bloody Mary for those of you seeking the ultimate hair of the dog remedy or to simply kick off your brunch with a nice buzz.

Consider voting for Pops Bacon Bloody Mary in SFWEEKLY’s BEST OF SF in the Best Bloody Mary category. Voting is super easy this year, requiring no email or sign ups. VOTE NOW!

Don’t just take our word for it, hop on Pops and try one for yourself!

This week in entertainment at Pops Bar:

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From a pal of mine on Facebook:

I’m gonna try it.

[via Clare's on Instagram]

Saturday 3pm-8pm, no cover. Here’s the plan:

Aloha! Join team ‘āina on March 12th in the iconic backyard at El Rio in the Mission for the ‘āina Pau Hana, an outdoor Hawaiian-style celebration!

‘āina, a former pop-up and soon-to-be brick and mortar in Dogpatch, is helmed by Hawai’i born and raised Chef Jordan Keao and former La Folie Bar Manager Jason Alonzo and strives to be a love letter to the islands with a strong foundation in Bay Area ethos.

As a nod to our pop-up beginnings, and with the spirit of celebration in mind, Chef has put together a cravable menu of ono grindz (delicious eats) like rice bowls and more, made to pair perfectly with a signature punch by Jason.

RSVP and invite your friends!